Maple Sugar Cookies

Maple sugar cookies are the ultimate fall cookie! Fall usually gets swallowed up by all pumpkin everything, but, believe it or not, there are people who aren’t hypnotized by pumpkin spice. If you fall into that category, these maple sugar cookies are for you! The rich maple flavor gives you all the fall vibes without the pumpkin overload.

These cookies will also appeal to another picky cookie personality. My daughter, Isla, doesn’t like chocolate, so she is often disappointed by what I’m baking. No chocolate to be found in these maple cookies, but still tons of flavor. Everyone wins.

To me, the best cookies have crispy, lightly browned edges and chewy (but not under cooked) centers. These maple sugar cookies hit every mark. They pair perfectly with a cup of coffee, an ice cold glass of milk, but they’re great on their own too.

They would be the perfect dessert option for Thanksgiving, or a Friendsgiving for the guests that still want a little something sweet after dinner, but don’t have room for pie or a heavier dessert.

cooking tips: Maple sugar cookies

• Set the butter and eggs on the counter several hours before baking. Baking with room temperature butter and eggs will allow the ingredients to blend together smoothly, giving you the perfect fluffy texture.
• The edges of these cookies will crisp up, so you may want to use a non stick silicone baking mat to prevent them from sticking to the baking sheet. Parchment paper works well too.
• For an extra fall flavor, add a dash of cinnamon to the sugar coating on the prepared dough.

ingredients: maple cookies

• 2 3/4 cups flour: any all- purpose flour will work! The recipe can be made with different flours to make them gluten free. Just be careful with the conversions because not all flour alternatives are a 1:1 swap!
• 2 teaspoons cream of tartar: this is a common ingredient in sugar cookies, although maybe not that common in the typical pantry. You can also use it to make homemade play dough!
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1 1/2 cup sugar, plus some for rolling the prepared dough
• 2 eggs, room temperature
• 1 1/2 teaspoon maple extract
• 1 teaspoon vanilla extract
• More sugar to roll the dough

how to make maple sugar cookies

1. Heat the oven to 400 degrees.
2. Combine flour, cream or tartar, baking soda, and salt in a small bowl. Set aside.
3. Combine butter and sugar in a mixing bowl with an electric mixer. Beat on low-medium speed until well combined and fluffy. Mix in eggs one at a time, then the maple and vanilla extracts. Let mix for another minute or so until everything is well combined.
4. Add the dry flour mixture to the wet ingredients, beating on low until combined. The dough will be fairly thick, but still fluffy.
5. Scoop dough and form into small balls, then roll through sugar, coating then entire ball. I love this cookie scoop. It makes measuring so much easier, and is a great tool if you have a little helper in the kitchen.
6. Place on a baking sheet and bake about 10 minutes (depending on your oven).

Doing more fall baking? Try this dairy free pumpkin bread!

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