These Maple Crackletop Cookies are such a delicious cookie recipe!
This cookie is one of my favorite cookie recipes to bake in the fall. The maple flavor reminds me of leaves changing colors and visiting maple farms in Vermont. I remember tasting maple ice cream and buying maple sugar and pure maple syrup to bring home and gift to friends. These Maple Crackletop Cookies have pure maple syrup in them, so they’re going to give you a good burst of maple flavor!
Why use Pure Maple Syrup?
It’s all-natural and packed with non-artificial maple flavor. I would recommend using pure maple syrup over the processed type of commercial maple syrups that are created with artificial maple flavors and unnecessary extra ingredients.
How to make Maple Crackletop Cookies:
The cookie dough for these cookies is made with shortening instead of butter. That’s pretty key to achieving the shape and texture of these cookies, so don’t try and substitute butter in this recipe. After mixing the dough, you’ll refrigerate it for a couple of hours to get it nice and firm. Then you’ll scoop the dough and roll it into balls. The balls are rolled in a sugar/cinnamon mixture before baking. If you happen to live somewhere where you can find “maple sugar,” use that instead of the cinnamon/sugar!
Must-have cookie baking supplies:
Using a springform cookie scoop will help you to make all of the cookies the same size. For many years, I’ve used half-sheet pans for baking cookies. I love them because they’re sturdy and they have a rim around the edge. Plus, I use sheet pans for making so many other things like roasting vegetables and sheet pan dinners too. If you use silicone baking mats for the baking sheets then you just have to wash those after baking cookies (and you don’t have to wash the baking sheets). Of course you need cookie cooling racks too. If you don’t have any cookie baking supplies at all, I’d start with getting two complete sets of baking sheets/mats and racks.
Taste and texture of Maple Crackletop Cookies:
If you’ve ever had Snickerdoodles, these cookies are similar in looks and texture to those. They have a crackly surface and they puff up slightly. The outside of the cookies are crisp, and the inside is slightly tender. The taste is like a maple and cinnamon sugar cookie.
The best way to store cookies:
Let cookies cool completely before storing. Place them in a sealed container, and keep store them at room temperature for up to one week. Alternately, a large freezer zip baggie is an inexpensive choice for storing cookies. You can freeze cookies for up to two months. Place them in a sealed container that has been lined with foil or plastic wrap. Or place them in a large zip baggie and squeeze the excess air out of the bag.
Bake these Maple Crackletop Cookies today, and you will enjoy them very much!
Here are a few more cookie recipes you might like to try:
- Malted Milk Cookies
- Browned Butter Chocolate Chip Cookies
- Almond Crinkle Cookies
- Butter Brickle and Pecan Cookies
- Red Velvet Gooey Butter Cookies
- Eggnog Cookies
- Peanut Butter Brownie Cookies
- Pumpkin White Chocolate Cookies
Maple Crackletop Cookies
- 4 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup shortening
- 1 cup packed brown sugar
- 1 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup granulated white sugar
- 1 teaspoon ground cinnamon
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, use an electric mixer to combine the shortening and sugar until smooth. Mix in the syrup, egg and vanilla. Add the dry ingredients and mix well. Cover and refrigerate for a couple of hours until dough is more firm.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silpat mats.
- In a small bowl, combine the sugar and cinnamon. Shape the cookie dough into balls about 1-inch in diameter (or larger). Roll in the sugar/cinnamon mixture.
- Place the cookie dough balls on the prepared baking sheets about 2 inches apart and bake for 10 to 12 minutes, or until not doughy-looking in the middle.
- If you have access to maple sugar, use that for rolling the dough balls in.