Everyday Cooking

Maple & Brown Sugar Oatmeal Cookies

October 28, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Your holiday cookie-baking just got a lot more exciting. 

Maple Sugar Cookies from Food52

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After a year of relentless baking, I didn’t really think there was an ingredient that hadn’t made its way into my pantry, sometimes in quantities that I shall never see the bottom of. Sprinkles, marshmallow fluff, buttermilk powder, mace -- people, I have it all.

But I allowed myself one slightly expensive purchase -- granulated maple sugar -- to make the unusual and super delicious Maple & Brown Sugar Oatmeal Cookies.

This cookie is so much fun to make, in part because of unusual ingredients like the special sugar and apple cider vinegar. Further, I gotta be honest, I am a fan of vegetable shortening, even though I use the organic non-hydrogenated version. 

These cookies have a delightful maple flavor that manages to not be overwhelming -- cut, I suppose, by the other spices and sugar. I like to make them sort-of big, and serve them to children before dinner. The drizzle is a special extra. They keep for an entire week in a covered container.

Maple & Brown Sugar Oatmeal Cookies by lara@goodcookdoris

Makes 2 dozen

The Cookies

1/2 cup unsalted butter (1 stick)
1/2 cup vegetable shortening
1 cup light brown sugar
1/2 cup grated hard maple syrup (or granulated maple sugar)
2 teaspoons vanilla extract
1 1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
2 teaspoons apple cider vinegar
2 large eggs
1 teaspoon baking soda
1 1/2 cup all-purpose flour
3 cups quick-cooking rolled oats

The Maple Glaze

2 cups confectioners sugar
2 to 4 tablespoons maple syrup (grade B preferred)
2 to 4 tablespoons water (or milk)
1 teaspoon maple extract (if using a lighter grade syrup)

See the full recipe (and save and print it) here.

Photo by James Ransom

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Written by: Jestei

The ratio of people to cake is too big.


cocoabrioche November 3, 2013
I lived in Vermont for years, and have never heard of 'hard maple syrup'! Where on earth do you buy it?
Ryan M. November 3, 2013
Vinegar + baking soda = fluffy cookies
Ryan M. November 3, 2013
Sorry, wrong comment.
lara@goodcookdoris November 4, 2013
I usually buy it from a vendor at the farmers market - I have not seen it in retail shops in the Boston area. Perhaps in Vermont you would have better luck - or a local maple sugarhouse!
Janet L. November 3, 2013
What does the Apple cider vinegar do in the recipe? I have seen it in several recipes where I would not have expected it now and am wondering what is does? Thanks Jan
Ryan M. November 3, 2013
Vinegar + baking soda = fluffy cookies
Cath47 November 3, 2013
Thanks, Lara. I only keep the syrup in the freezer for longer storage ... not for using in that form. Should I add/reduce any ingredients if I use liquid maple syrup? I do like crisp cookies, so maybe the thinner version would be OK. I don't plan on glazing them.
lara@goodcookdoris November 3, 2013
In my original recipe I tried three different ways - maple syrup, granulated maple sugar, and hard maple syrup. Hard maple is maple syrup that comes in a block form, that you can grate. Liquid maple syrup works too, but will result in thinner cookies that spread out much more. I'm not sure on frozen. The easiest to find is probably the granulated maple sugar. Hope you enjoy!
Cath47 November 3, 2013
I always have maple syrup in the fridge or freezer; how can I use that rather than the solidified maple sugar?
s-chapstick November 3, 2013
Where do you find "Hard Maple Syrup" ?? Can you sub the Mexican cone type sugar ??