Yield: Yields about 6 dozen 2-inch cookies.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.Meanwhile, make the glaze:
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These cookies definitely have that !Wow! factor. Easy to make. I mailed some to my mom and they kept well for a week.
Best cookies I have ever made and ate. Delicious!!!!!!!!!
I made these cookies tonight and they were very easy and quite yummy. My local grocers didn't have maple extract so I didn't use it but with maple syrup in the dough and the maple syrup based glaze; I didn't think it was lacking in maple flavor without the maple extract. I mixed up a double batch of the cookie dough before dinner and let them chill for a couple of hours in the fridge. They sliced up easy using a serrated knife as directed and baked in exactly 18 minutes. They barely color and they do not spread at all so I was able to fit more on the 2nd and 3rd rounds of baking.The glaze is necessary and if it thickens, a quick stir with the fork makes it smooth without the need for adding hot water. Really easy and delicious. These are definitely a keeper and great to do ahead and have on hand for unexpected company or for a weekend.
Oh my...these are good. And tasted even better, if that were possible, after sitting overnight. The recipe calls for maple flavoring which wasn't clear to me what exactly that is. I ended up using pure maple liquid extract as opposed to artificial extract or maple granules. Excellent results. Also easy to make and keep very well.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.