I know there are some of you out there who only make sugar cookies during the holidays, but in my world, sugar cookies happen year-round. We are huge fans of sugar cookies at our house. These Soft Maple Sugar Cookies were made in honor of my Parker who told me the other day I needed to make sugar cookies. He thinks I don’t listen to him, but these cookies are proof that I do.
Buttery, soft, chewy and slightly crispy on the edges . . . these cookies are fantastic! What’s even better than the fact that these are really, really, delicious, is that there is no rolling and cutting involved. You just scoop the dough and plop it onto your cookie sheet. . .yay for scooping and plopping!
Then top these yummy things off with a sweet maple glaze and you will be in heaven! The maple syrup adds a little extra sweetness to these cookies that is just perfect. This is actually one cookie where I wouldn’t want a thick layer of frosting, just a thin one will do. The recipe actually called for just a drizzle of the icing over the cookies, but hey, a drizzle is just not quite enough for me Ü. I think next time I make these I might add a little bit of maple extract into the icing, along with the maple syrup it calls for.
I can’t believe it’s our last Friday before my boys go back to school, this summer flew by at warp speed. We are all a little sad at our house about summer being over, so I think I’ll go drown my sorrows by eating another cookie. Have a great weekend.
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/8 tsp. salt
- 3 egg yolks
- 1/2 tsp. vanilla
- 1 3/4 cups all-purpose flour
- 1 recipe Maple Icing
- MAPLE ICING:
- 1/4 cup whipping cream or milk (I used half-n-half)
- 1/4 cup butter , melted
- 3 tablespoons pure maple syrup
- 2 1/2 cups powdered sugar
Preheat oven to 300 degrees F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Add flour and mix until well combined.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Bake for 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool. Centers will dip as cookies cool. Drizzle with Maple Icing.
ICING: In a medium bowl stir together whipping cream, butter, and maple syrup. Whisk in powdered sugar to make an icing of drizzling consistency. Spread or drizzle over cookies.
Recipe Source: BHG Fall Baking Magazine 2015