Y’all. I love maple. It reminds me of getting maple flavored Long Johns with my Grandma when I was a little girl. Which I now realize was not actually maple syrup, but artificial maple flavoring. The funny thing is that I actually hated real maple syrup until I was an adult! I only wanted that fake butter flavored syrup. When real food started to become a priority for us, I switched to real organic maple syrup and now I love that and can’t stand the fake stuff. Isn’t it funny how our tastebuds change based on what we are accustomed to?
Well, if I’m honest, I do still love a maple Long John. 😉
These maple sugar cookies use real maple syrup, not the fake stuff. And they are super delicious. They are like a really great sugar cookie with the extra goodness of maple. Baking them at a lower temperature lets them cook slowly so they stay nice and soft. They have this wonderful light buttery flavor that goes so perfectly with the touch of maple. Ugh. They are seriously so so good.
When I first made these, I used shortening because that is what the original recipe used. Then I learned you can substitute coconut oil for the shortening in cookie recipes and now that’s what I do. But if you have shortening on hand and no coconut oil, you can totally use that instead. The conversion is in the recipe to help you out because the amount is a bit different.
You might be wondering if the coconut oil gives the cookies a coconut flavor. Well, I think it sort of depends on the coconut oil. It seems like sometimes the cookies turn out a little more coconut-y. But I will say this. My husband claims to hate coconut and he loves these cookies. He has never complained they taste like coconut.
Baking cookies is a really great way to get your kids in the kitchen with you. They can measure, count, crack eggs, mix, and scoop. For some reason, my girls get butterflies when it comes to the mixer. But they are good butterflies, like they get giggly and nervous as we turn it on. And they love to use the scooper to scoop cookies onto the baking sheet. Of course, their favorite part is “taste-testing” the first cookies.
This is a really easy recipe, which makes it that much better. Easy recipes are sort of my jam. And I can make these with my big girls while our little guy naps. It’s a great way to bond with my girls, which is extra important right now since their baby brother gets lots of attention. I hope you love these as much as we do. Let me know what you think!
Maple Sugar Cookies
A delicious twist on the classic sugar cookies, these maple sugar cookies have become a favorite among my kids.
- 1/2 cup organic grassfed butter, softened
- 3/8 cup organic coconut oil
- 1 3/4 cup organic coconut sugar
- 1/4 cup organic 100% pure maple syrup
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/8 tsp salt
- 3 egg yolks
- 1/2 tsp vanilla
- 1 3/4 cup all-purpose flour
Preheat oven to 300 degrees F. In a large bowl, beat butter and coconut oil on medium for 30 seconds. Add sugar, syrup, baking soda, cream of tartar, and salt. Beat on medium for 2 minutes, scraping the bowl. Beat in egg yolks and vanilla. Beat in flour.
Using a cookie scoop (or your hands), shape dough into 1/2-inch balls. Place 3 inches apart on a parchment paper lined baking sheet. Bake 12-14 minutes or until edges are slightly brown. Cool on the baking sheet for 2 minutes. Remove and cool cookies on a wire rack.