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Of all the ways I’ve used maple sugar in my baking, this recipe is the one that will have me keeping maple sugar in my pantry for good. A cookie that comes together simply and quickly, can be baked on a flexible timeline, and comes out of the oven rich with the harmony of butter and maple, it’s the reason I’ll always be sure to have maple sugar in the pantry.

Serves

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Prep time

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Cook time

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INGREDIENTS

  • 1 stick (8 tablespoons) unsalted butter, at room temperature​
  • 1/2 teaspoon vanilla extract​
  • Pinch of sea salt​
  • Heaping 1/2 cup maple sugar​
  • 1 cup all-purpose flour​

INSTRUCTIONS

  1. In the bowl of your mixer or a large bowl if mixing with a handheld mixer or by hand, combine the butter, vanilla and salt, and mix together until light and fluffy. Next, add the sugar and beat to combine. Last, add the flour slowly with the mixer on low, beating until just combined. Do not over mix. Use your hands to gently knead the dough together inside the bowl, and then place the dough on a sheet of parchment paper the same size that you’d use to line a baking sheet. Form into a log approximately 1 1/2 inches in diameter, and roll the log in the parchment paper, folding in the ends like a burrito to keep the dough moist, and place in the refrigerator for at least one hour or overnight.
  2. When you are ready to bake, heat your oven to 350°F. Unwrap your dough and use the parchment paper to line your baking sheet. Using a sharp knife, cut the dough into 16 roughly 1/2 inch discs. Arrange the discs on the baking sheet and bake for 10 minutes or until just golden brown on the bottom. Remove from the oven and cool on the pan at least 5 minutes before moving to a cooling rack.

Note: For a maple pecan variation, roll the log of dough in 1/2 cup toasted, crushed pecans before wrapping in parchment paper and storing in the fridge. The nuts will cling to the dough and will stay put when you slice them after it has chilled, giving the finished cookies a beautiful textured finish around the edges, and an extra bit of nutty flavor.

Recipe By: Jessica Lewis Stevens

Jessica Lewis Stevens is a quilter, baker, and mother making a home and tending a small homestead in Vermont. For a glimpse of current projects, kitchen stories, and life at home, follow her on Instagram or visit her website.

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