Vermont Maple Cookies
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. —Delores Day, Wolcott, Vermont
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon maple flavoring
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white baking chips
- 1 cup chopped pecans
- MAPLE GLAZE:
- 1/3 cup butter, cubed
- 1-3/4 cups confectioners' sugar
- 1/3 cup maple syrup
- 1/4 teaspoon maple flavoring
Reviews
This was an absolutely divine recipe. I didn’t make the frosting for gifting purposes, and the cookies were wonderful without it (although I bet it would be heavenly with the extra maple kick). This is definitely going to be one of my go to recipes in the future!
Made them yesterday. Everyone loved them. I didn’t have the white chocolate chips. I made them without and made only half the frosting recipe. They were great
Easy, but way too sweet for my taste buds. I gave them to a friend who loves maple and she said "any more"?
My mom and I made these for my son's 1st birthday party- lumberjack theme. They came out great!! They were easy to make. The only issue was the icing was a little thick. We made them smaller to make more, they came out perfect. A lot of people raved about them and asked for the recipe.
What a great recipe! My husband is a huge maple fan, and this recipe passed all tests. I have a maple walnut fudge recipe that I came up with some years ago for him, and he was just as happy with these cookies. It's a keeper! Thanks!
Just made these for Christmas. My hubby loves them, but for me, they are too sweet, I would omit the vanilla chips.
Best cookie i have ever eaten and i have eaten a lot----interestingly i inadvertently left out the brown sugar, which produced a wonderful crumbly cookie that had a great texture and taste. Today i am repeating the recipe BUT including the brown sugar---as per the recipe--- to experience the difference----definitely a keeper!
My only changes were omitting the pecans. I used part of dough on greased baking sheets and baked rest of dough in greased and floured 12x9" greased baking pan. I glazed the bars as soon as they were baked and glazed cookies when they cooled completely.
Delicious! My husband stated, "These are one of the best cookies you've ever made!" As a New Englander, I thought these were a fun addition to treats I made for missionary families staying with us. I made the recipe as written, used unsalted butter, and omitted pecans as I was making for others and not sure if everyone liked things with nuts in them. They were a huge hit-will definitely make again! I did have leftover glaze; may have to make some doughnuts to use it up! :)
One word: YUM. I love the light flavor of the maple in these cookies. i chose not to drizzle the maple glaze on top. I might do it next time, but since I had to bag these as gifts, I didn't want them to stick together.