Chewy Maple Syrup Cookies
Maple is my all time favorite flavor. So when my husband and I stopped in a SW Michigan antique store last spring and saw this Maple Syrup Cookbook published by the Michigan Maple Syrup Association, my heart skipped a beat! The cookbook has 20 pages full of delicious maple inspired breads, meats, sides and desserts. Each recipe includes a generous amount of pure maple syrup so the flavor really comes through – we’re talking measuring cups full, not spoons! One cookie recipe in particular really caught my attention – Chewy Maple Cookies.
Although pure maple syrup can be expensive (such are some of the best things in life!), Christmas is the perfect time to bake your most sumptuous recipes. These cookies will be a delightful addition to this year’s Christmas cookie platter, don’t you think? They are crispy on the outside and yes, chewy on the inside with abounding flavor of maple, vanilla and coconut. My only complaint is that this recipe doesn’t make more than two dozen!
Come on in to my kitchen…
For these cookies, you will need basic ingredients like dark brown sugar, shortening and an egg. You’ll also need maple syrup, vanilla extract, flour, baking powder, salt and one whole cup of flaked, sweetened coconut…Trust me, maple and coconut were made for each other!
Preheat your oven to 375 degrees. In a mixing bowl, cream 1/2 cup shortening and 1 cup dark brown sugar until fluffy.
Next, whisk together one egg, 1/2 cup maple syrup and 1/2 tsp. pure vanilla extract in a measuring cup. Pour this into the mixing bowl. IMPORTANT : Make sure to use 100% pure maple syrup. These cookies were created around the real deal. If you don’t have any, don’t make the cookies 😉
In another bowl, whisk together 1 1/2 cups all purpose flour, 2 tsp. baking powder and 1/2 tsp. salt. Add this slowly to the maple batter. Stir in 1 cup flaked, sweetened coconut.
The dough will be fairly wet. Drop rounded spoonfuls onto an ungreased cookie sheet and bake for 10-12 minutes or until golden and your kitchen smells amazing.
While we are waiting for the cookies to bake, how about a little maple syrup trivia that’s found on the inside cover?
- A Maple tree is usually 30 years old or more before it can be tapped for sap!
- Each tap will yeild an average of 10 gallons of sap per season…about one quart of syrup
- The premium price you pay for pure maple syrup includes the cost of labor for tapping trees, hauling sap, and boiling down to syrup and the cost of fuel, equipment and packaging.
All I can say is, totally worth it!!
Introducing Chewy Maple Cookies – a recipe created by the Michigan Maple Syrup Association and just in time for Christmas.
- 1/2 cup shortening
- 1 cup dark brown sugar
- 1 egg
- 1/2 cup real maple syrup
- 1/2 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup flaked, sweetened coconut
- Preheat oven to 375 degrees.
- In a mixing bowl, cream the shortening and brown sugar until fluffy.
- Beat in the egg, maple syrup and vanilla until well mixed.
- Combine the flour, baking powder and salt.
- Add the flour mixture to the creamed mixture.
- Stir in the coconut.
- Drop by tablespoonful 2 inches apart onto greased baking sheets.
- Bake at 375 degrees for 10-12 minutes until set.