Early settlers in the Northeast and Canada learned about the sap of sugar maple trees from Native Americans, and it didn’t take long before the settlers were making syrup from the sap. Maple cookies are made using maple syrup and as one of the largest producers of maple syrup, it’s no wonder this treat is also known to many as Vermont maple cookies. With more than 1,500 sugarhouses statewide, Vermont produces close to half of America’s maple syrup and about 6 percent of the world’s supply. The Vermont Maple Festival takes place annually at the end of April.
Recipe Servings: 48
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups (3 sticks) unsalted butter
- ¾ cup pure maple syrup
- ¾ cup sugar, divided
- 3¼ cups all-purpose flour
- ¼ cup cornstarch
- ¼ tsp salt
Directions
- Preheat the oven to 350°F and line two baking sheets with parchment.
- Cream together the butter, maple syrup, and ½ cup sugar until light and fluffy.
- Whisk together the flour, cornstarch, and salt.
- Add the dry ingredients to the butter mixture and mix just until incorporated.
- Wrap the dough in plastic wrap and chill it in the refrigerator for 60 minutes.
- Roll the dough out on a lightly floured surface to an ⅛-inch thick.
- Use a cookie cutter to cut out the cookies and then place them about ½-inch apart on prepared baking sheets.
- Sprinkle the cookies with the remaining sugar.
- Bake the cookies for 12–15 minutes or until the edges are golden-brown and then remove them from the oven.
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