Maple Sugar Cookie Recipe To Celebrate Maple Month
The month of March is considered Maple Month or the “sugaring season” in the state of Connecticut. Throughout the state maple trees are tapped for their clear sap, which is then boiled and turned into the amber color and taste of maple syrup. This all natural sweetener is also a good source of mineral nutrients and vitamins, according to the International Maple Syrup Institute, not to mention the lowest calorie compared to other sweeteners like honey, corn syrup and granulated sugar. When I discovered that the Historical Society of Glastonbury, CT was hosting a Maple Syrup Madness event, I knew I wanted to bring my toddler so he could see how maple syrup is made. The event even had their 18th century house open and the kitchen fires were making pancakes and bread. I was happy to show my toddler the historical kitchen and recipes being made. See below for images from the event.
So in the honor of maple month, I wanted to incorporate the ingredient into a cookie. Growing up my sister always loved maple sugar candy and when I see the candy available during this time of year, I always think of her. These cookies are made with both maple syrup and maple candy. I chopped up the maple candy and folded the “chips” into the batter to add a bit of texture and a sweet kick. My toddler enjoyed mixing all of the ingredients with the hand mixer and taste testing the maple syrup. I also made these cookies smaller by scooping out the dough and then cutting the dough ball in half. This is a more manageable size for children and a perfect size to create ice cream sandwiches. I choose Halo Top Vanilla Ice Cream for these sweet treats! Halo Top is a high protein, low sugar ice cream option on the market that my family loves.
Recipe Inspired By: Dear Crissy
More Recipes using Maple Syrup!
Prep Time: 15 mins
Cook Time: 15-18 mins
- 1/4 Cup - Unsalted Butter (softened)
- 1/4 Cup - Shortening
- 1/2 Cup - Sugar
- 1 Tablespoon - Light Brown Sugar
- 1/8 Cup - Pure Maple Syrup
- 1 - Egg Yolk
- 1/4 Teaspoon - Vanilla Extract
- 1/2 Teaspoon - Cream of Tartar
- 1/2 Teaspoon - Baking Soda
- Pinch of Salt
- 1/2 Cup + 1/3 Cup - All Purpose Flour
- 2- Maple Sugar Leaves (1.5 ounce candies) (Roughly chopped)
- Preheat oven to 300° degrees. Place a sheet of parchment paper on a baking sheet and set aside
- In a large bowl and hand mixer, beat together the butter and shortening
- Add the sugar, light brown sugar, maple syrup, baking soda, cream of tartar and mix
- Scrap bowl as needed. Add the egg yolk and vanilla. Mix again until incorporated
- Add flour until cookie batter forms
- Fold in chopped maple candy
- With an ice cream scoop, place balls of dough onto the baking sheet. Then with a silicone spatula divide the ball doughs in half, roll dough between your hands to form a ball. Add back to the baking sheet. It should yield 20 small balls of dough
- Bake at 300 for 15-18 minutes or until the top crack and edges set up. Allow them to cool slightly on the baking sheet prior to transferring them to a cooling rack. Enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.