Mapledoodles

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Mapledoodles

star rating (8) rate this recipe »
Published prior to 2008

Reader Donna Green sent us the following recipe via e-mail. She writes, "My fiance is very fond of maple-flavored things, so I've come up with a maple version of an old classic cookie. I thought you might like the recipe. They're a variation of Snickerdoodles, so I call them Mapledoodles."

Dough
1 cup (2 sticks, 8 ounces) unsalted butter OR a combination of half butter and half vegetable shortening
1 cup (5 1/4 ounces) pure maple sugar
1/2 cup (3 1/2 ounces) granulated sugar
2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
1/2 teaspoon maple flavoring
1/2 teaspoon baking soda
2 3/4 cups (11 3/4 ounces) King Arthur Unbleached All-Purpose Flour

Topping
2 tablespoons (1/2 ounce) pure maple sugar
2 tablespoons (7/8 ounces) granulated sugar

Maple Glaze (optional)
1 1/2 cups (6 ounces) glazing or confectioners' sugar
2 tablespoons (1 3/8 ounces) maple syrup
2 to 3 tablespoons (1 1/2 to 2 ounces) heavy cream
1/4 teaspoon maple flavoring

Dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, and salt until fluffy. Add the eggs, one at a time, scraping between additions. Beat in the maple flavoring. In a separate bowl, whisk together the baking soda, and flour. Add the flour mixture to the egg mixture and beat until blended. Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.

Topping: Combine the sugars in a small bowl or in a large plastic bag. Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands till they're smooth and round.

Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2 inches apart. Bake them in a preheated 400°F oven for 10 to 12 minutes, or until they're a very light, golden brown. Remove them from the oven, and after 5 minutes transfer them to a rack to cool. Yield: about 3 dozen 3-inch cookies.

To make the glaze: Mix together the glaze ingredients to make a spreadable frosting. Smooth a thin layer over the cookies, or drizzle for a nice-looking effect. Let the glaze dry for several hours before packing the cookies in airtight containers. Store for 1 week, or freeze for a longer period.

Nutrition information per serving (1 unglazed cookie, 25g): 104 cal, 5g fat, 1g protein, 6g complex carbohydrates, 7g sugar, 25mg cholesterol, 138mg sodium, 26mg potassium, 53RE vitamin A, 1mg iron, 21mg calcium, 19mg phosphorus.

Nutrition information per serving (1 glazed cookie, 31g): 126 cal, 6g fat, 1g protein, 6g complex carbohydrates, 12g sugar, 25mg cholesterol, 138mg sodium, 29mg potassium, 54RE vitamin A, 1mg iron, 22mg calcium, 10mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Reviews

1
  • star rating 09/15/2014
  • ngoff08 from KAF Community
  • I wish I could give these cookies 10 stars! They are so good. And they are fast and easy -- except for the availability of maple sugar..... but they were so good that I ordered twice as much. And the cookies are loved by the people I gave them to. Everyone wonders how I made such a unique, special taste and they ask for more. This is now one of my very favorite recipes. Thank you, King Arthur.
  • star rating 10/09/2012
  • shari L. from KAF Community
  • These cookies are very good, but they had to grow on me. I used half shortening and half butter. I did find that the mixture of maple sugar and granulated sugar melted into the cookie, and I couldn't even tell they had been rolled in sugar, so I'm not sure if this step is even necessary. I left them unglazed, however I think a glaze would be really good. The imitation maple flavoring I used had a very strong fragrance that almost seemed overpowering while mixing and baking, but the flavor of the cookies is just right. They had a beautiful crackly top and even after 5 days in the cookie jar, they are still fresh.
  • star rating 09/09/2012
  • ndg529 from KAF Community
  • These cookies are okay, but by no means great. Even my husband, a native Vermonter and lover of all things maple, was underwhelmed.
  • star rating 04/07/2012
  • ChemLabLady from KAF Community
  • I've made these several times and people enjoy them. They make a nice addition to my Christmas cookie plates. Since I make Snickerdoodles with half butter and half shortening, that's how I make these. The only comment I have is about rolling them in the sugar. The maple seems to stick better than the white sugar. My little dish of sugar keeps getting paler & paler, and I have to keep adding in more maple. I haven't tried them with the glaze.
  • star rating 03/11/2012
  • lflaglor from KAF Community
  • These were fabulous! I usually only like chocolate cookies but this recipe caught my eye. I am going to have to buy maple sugar by the pound now. Love them!
  • star rating 11/22/2011
  • martibeth from KAF Community
  • Am surprised more people have not tried this recipe. These are excellent cookies. I've had people who say they don't like maple flavoring tell me they love these cookies. Their color is a pretty golden brown. I highly recommend them. It's worth to splurge on ingredients sometimes; in this case, the maple sugar. BTW, I use half-butter and half-shortening, and bake them at 375 degrees on a parchment-lined sheet for 10 minutes.
  • star rating 06/08/2009
  • Vonne Barnett from Indiana
  • This is in my top five favorite cookie recipes of all time.
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