Chocolate Maple Sugar Cookies
Cocoa and maple sugar cookies topped with maple sugar. Easy to roll, chill, cut, and bake for about three dozen leaf cookies.
I received a maple leaf cookie cutter along with a recipe over 10 years ago as a gift when I moved to the United States the first time. I have adapted the recipe slightly to use the wonderful Cocoa Powder and Maple Sugar from The Spice House.
Submitted by: Nancy from 37 Cooks,
Yield: About 3 dozen
- Cream butter and sugar, add egg, maple syrup and vanilla, then mix in flour, cocoa, baking powder and salt.
- Chill dough 1 hour, roll to 1/8 inch, cut shapes, sprinkle maple sugar and bake at 350 F for about 8 minutes.
- Recipe yields about three dozen cookies. Dough and baked cookies both freeze well.
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Preparation Instructions:
In a mixing bowl at medium speed, cream butter and sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, combine the flour, cocoa powder, baking powder and salt and mix into the creamed ingredients, a tablespoon at a time, until well-mixed. Divide the dough in half and chill for 1 hour.
Heat oven to 350°F. Grease 2 large cookie sheets. On a lightly floured surface, with half of the dough at a time, roll to 1/8-inch thick. Dip a maple leaf cookie cutter into flour and cut dough into shapes. Using a metal spatula, place cookies 1/2-inch apart on cookie sheets. Re-roll trimmings and continue to cut shapes. Sprinkle each cookie with a generous sprinkle (approximately 1/4 teaspoon) of The Spice House Maple Sugar and bake 8 minutes or until lightly browned. Cool one minute on the tray and then transfer cookies to racks to cool completely. Makes about three dozen.
thespicehouse.com
Frequently Asked Questions
Can I use natural unsweetened cocoa instead of Dutched cocoa?
Yes. Natural unsweetened cocoa will work but gives a brighter, slightly tangier chocolate flavor and a different color. Use the same volume and no change to baking powder is needed.
How do I stop the cookies from spreading?
Chill the dough for the full hour, use butter that is softened but not melted, measure flour accurately, roll to the suggested 1/8 inch, and bake at 350 F. If cookies still spread, chill cut shapes on the tray for 10 to 15 minutes before baking.
Can I make the dough ahead or freeze it?
Yes. Refrigerate the dough up to 48 hours. For longer storage, wrap dough tightly and freeze up to 3 months. Thaw in the refrigerator before rolling. You can also freeze baked cookies in airtight containers for up to 3 months.
How can I make these cookies vegan or egg free?
Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and use a vegan butter or margarine. Texture will be a bit different, so chill the dough well before cutting.
How do I get soft centers or crisp cookies?
For softer centers bake until edges are set and centers still look slightly soft, about 7 to 8 minutes. For crisper cookies bake 1 to 2 minutes longer or roll a hair thinner than 1/8 inch. Bake time and thickness control the texture.
Can I use a different sugar instead of maple sugar for the topping?
Yes. Coarse sugars like turbinado or sanding sugar work for sparkle and crunch but will not add maple flavor. Granulated sugar is fine too. For the maple taste use true maple sugar or maple-flavored sanding sugar.
How should I store these cookies?
Let cookies cool completely, then store in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking. Freeze cooled cookies in airtight containers for up to 3 months.
How many cookies does this recipe make and can I scale it?
It makes about three dozen, depending on cutter size. You can halve or double the recipe. If doubling, bake in batches and avoid crowding the oven so cookies bake evenly.
Can I use natural unsweetened cocoa instead of Dutched cocoa?
Yes. Natural unsweetened cocoa will work but gives a brighter, slightly tangier chocolate flavor and a different color. Use the same volume and no change to baking powder is needed.
How do I stop the cookies from spreading?
Chill the dough for the full hour, use butter that is softened but not melted, measure flour accurately, roll to the suggested 1/8 inch, and bake at 350 F. If cookies still spread, chill cut shapes on the tray for 10 to 15 minutes before baking.
Can I make the dough ahead or freeze it?
Yes. Refrigerate the dough up to 48 hours. For longer storage, wrap dough tightly and freeze up to 3 months. Thaw in the refrigerator before rolling. You can also freeze baked cookies in airtight containers for up to 3 months.
How can I make these cookies vegan or egg free?
Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and use a vegan butter or margarine. Texture will be a bit different, so chill the dough well before cutting.
How do I get soft centers or crisp cookies?
For softer centers bake until edges are set and centers still look slightly soft, about 7 to 8 minutes. For crisper cookies bake 1 to 2 minutes longer or roll a hair thinner than 1/8 inch. Bake time and thickness control the texture.
Can I use a different sugar instead of maple sugar for the topping?
Yes. Coarse sugars like turbinado or sanding sugar work for sparkle and crunch but will not add maple flavor. Granulated sugar is fine too. For the maple taste use true maple sugar or maple-flavored sanding sugar.
How should I store these cookies?
Let cookies cool completely, then store in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking. Freeze cooled cookies in airtight containers for up to 3 months.
How many cookies does this recipe make and can I scale it?
It makes about three dozen, depending on cutter size. You can halve or double the recipe. If doubling, bake in batches and avoid crowding the oven so cookies bake evenly.
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