About the Recipe
I made maple cookies for my Mom’s birthday – using New England maple syrup and a recipe from a cookbook she gave me last Christmas, the New Hampshire Maple Recipes cookbook from the New Hampshire Maple Producers Association.
But things didn’t go as smoothly as planned. I ended up misreading an ingredient in the recipe, and creating a whole different recipe. Turns out, maple sugar and maple syrup produce drastically different results when making cookies.
The original recipe called for maple sugar. I accidently skimmed over the “sugar” part, using maple syrup instead. When I got to the step that said “roll out and cut cookies” I discovered my batter was way too thin and soupy to be rolled out. So I just scooped and dropped spoonfuls on a baking sheet – like a drop cookie.
The end result was not so great. They expanded all over the place in the oven, and looked more like maple pancakes than maple cookies.
I corrected the situation by adding more flour in the second batch. Then they rolled out easily, and baked up nicely – holding their shape.
The only down side was they weren’t as sweet as I would have liked them to be. But all in all, they were OK. My mom enjoyed them.
If you want a nice wholesome cookie with your morning coffee, that’s not too sweet, these may be a good match for you.
Add in the egg and water.
Mix in flour and baking powder.
Roll out the dough on a lightly floured surface, and cut into circles.
Place the cookies on a parchment-lined baking sheet.
Bake 8-10 minutes, or until golden.