These cookies make for a delightful treat. They are excellent for chilly fall days, they are easy to make and fun to serve! One of our employees says they are perfect for dipping into coffee.
This recipe was a family recipe. It uses our maple sugar and we aren’t sure who came up with the recipe but it has long been used on the farm. The maple flavor is well balanced and not overwhelming, just sweet enough to compliment hot cocoa, coffee, or tea.
½ cup of soft butter
1 cup of Polly’s granulated maple sugar
½ cup brown sugar
1 tsp salt
½ tsp maple extract (optional)
½ tsp baking soda
½ cup milk
3 cups of flour
Preheat oven to 425 degrees F.
Cream together butter, maple sugar, brown sugar and salt.
Add in the egg, and mix until combined. If you are adding maple extract, add it here and mix until combine. We find maple extract really boosts and brightens the flavor, just make sure you’re getting real maple, not imitation (we use and recommend this).
In a separate bowl mix the baking soda and milk. Add that to the butter mixture, mixing until combined.
Add 3 cups of flour gradually while mixing. Allow dough to come together, Then turn out onto a generously floured work surface.
Flour the top of your dough lightly to keep it from sticking to the rolling pin. Roll out to 1/4” thickness on a floured surface.
Use a round cookie cutter to cut out cookies- sprinkle a bit more maple sugar over the tops. These cookies do not hold shapes that well, but they certainly don’t spread that much so you certainly could try using some basic shape cookie cutters.
Line a baking sheet with parchment paper and place the cookies about an inch apart on it.
Bake at 425 F for 10-15 minutes- or until lightly browned. Allow to cool. Enjoy!