The other day, a friend of mine posted a recipe for maple pie. Then I saw a recipe for maple donuts. Then I watched a Hallmark movie that featured a candy shop that specialized in maple candy. I took it as a sign from God that I was meant to make something maple-flavored as soon as possible. I scoured Pinterest and amassed a collection of possibilities so vast I'd need a lifetime of autumns to try them all. Of course, then I had to narrow it down to just one to try first!
Cookies aren't my favorite dessert (though I've never said no to eating them), but these cookies looked so tender and the maple frosting so luscious, I put them on my short list. Plus, I'd never tried an Amish sugar cookie, so I was curious to see how they differed from the kind I usually make. Man, am I ever glad this is the recipe I finally picked! These cookies are every bit as delicious as they look, and the texture is absolute perfection. They're a perfect bite of fall flavor.
Amish Maple Frosted Sugar Cookies
Prep time:30 min Bake time: 40 min
Serves 65
Cookies:
1 cup butter, softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs, at room temp.
2 tsp vanilla
1 Tbsp maple extract
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 cup butter, softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs, at room temp.
2 tsp vanilla
1 Tbsp maple extract
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
Frosting:
4 Tbsp butter, melted
1/4 cup maple syrup
1 tsp vanilla
2 tsp maple extract
3 - 4 cups powdered sugar
2 - 4 Tbsp milk
Sugar sprinkles, if desired
Preheat oven to 375°F.
In a large mixing bowl, beat the butter, oil, and sugars until combined. Beat in eggs, vanilla, and maple extract.
In a large bowl, whisk together flour, baking soda, and cream of tartar. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
Chill dough in refrigerator for at least 20 minutes to prevent overspreading.
Line baking sheets with parchment paper or silicone baking mats. Drop dough by small spoonfuls onto baking sheets. A tablespoon-size cookie scoop works perfect for this.
Bake for 8-11 minutes, or until edges and bottoms are lightly browned. Remove to wire racks to cool.
Meanwhile, prepare frosting. In a medium bowl, whisk together butter, maple syrup, vanilla, maple extract, and 3 cups powdered sugar. Gradually add in milk and additional powdered sugar as needed to achieve a consistency that is thicker than a glaze but easily spreadable.
Frost cooled cookies, add sprinkles if desired, and allow to set.
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