Maple Brown Sugar Cookies

12 Days of Cookies: Day 6

We consider maple syrup a labor of love in our house. In the spring when the first thaw is right around the corner my husband starts getting antsy about tapping our maple trees. Though we enjoy the fruits of our labor year round maple tends to be more of a seasonal flavor for autumn and winter.

Maple syrup happens to be full of antioxidants and low on the glycemic index. Due to the way it’s processed it is considered a “clean” substitute to many of the refined sugars on the market. This recipe doesn’t use much; however, you can try using it in foods you like to sweeten (like coffee).

I love the crunch that rolling cookie dough in sugar creates. For these cookies I mixed brown sugar and maple sugar together. If you don’t have maple sugar you can use granulated sugar as a substitute.

Flattening the cookies helps to ensure an even bake. If you leave these just rolled in small balls they will still bake and spread but you risk the middle not baking. I use the bottom of a coffee mug to press these down – you can use anything with a flat bottom like a measuring cup or a stemmed wine glass.


  • 1 cup shortening
  • 1 3/4 cup brown sugar
  • 1 egg + 1 yolk
  • 2 1/2 T maple syrup
  • 1 t vanilla extract
  • 3 cups flour
  • 1 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 3 T brown sugar + 3 T maple sugar (for rolling dough)


  1. Preheat oven to 350 degrees and line two baking pans with a silicone baking mat or parchment paper and set aside.
  2. Cream together shortening, brown sugar, eggs, maple syrup and vanilla extract until well mixed and smooth.
  3. Sift together flour, salt, baking powder and baking soda into a separate bowl.
  4. Slowly mix the wet ingredients into the wet mixture scraping down the sides of the bowl often.
  5. Roll dough into heaping tablespoon sized balls, roll in sugar mixture and place on baking mat approximately three inches apart.
  6. Bake for 10-13 minutes or until lightly golden brown and slightly browning around the edges.
  7. Allow cookies to cool on baking pan for five minutes before moving to cooling racks.
  8. Store in an airtight container for up to one week or place in freezer.

This recipe yields approximately four dozen cookies depending upon size.

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