A basic sugar cookie with an added flare, that’s what describes this old fashioned sugar cookie to a tee. I will always remember my Grandma Coe’s sugar cookies as being soft, sugary, and oh so yummy. Every one of her children and grandchildren grew up eating Grandma Coe’s sugar cookies with a raisin dotted in the center. What we wouldn’t do to get ahold of a freshly baked one! This recipe has pure maple syrup added to it, and the flavor is unbelievable in this cookie recipe.
Keep an eye on your cookie jar though, because this cookie is definitely worth stealing!
- 1 cup of unsalted butter
- 1 egg
- 1 cup of brown sugar
- 1 cup of pure maple syrup
- 1 tsp. vanilla extract
- 4 cups of all-purpose flour
- 2 tsp. baking soda
- ½ tsp. salt
- 1/3 cup of granulated sugar
- Preheat your oven to 350 degrees
- Grease 2-3 cookie sheets
- In a large bowl, cream the butter and brown sugar.
- Add egg, maple syrup and vanilla to the butter and brown sugar mixture, and mix until thoroughly blended.
- Whisk together the flour, baking soda and salt. Add this to the previous mixture. Mix until well blended.
- Shape the mixture into 1 inch balls and then roll each in a bowl of sugar.
- Place the shaped dough about 2 inches apart on your cookie sheet, and flatten slightly. (I use the bottom of a small juice glass).
- Bake 8 – 10 minutes, should be a light golden brown, cool on rack.
Once cooled you can frost these cookies, use any homemade frosting recipe, or a store bought container of frosting. Cream Cheese and Maple frosting are my favorites for this recipe. You can also use vanilla, and then sprinkle the tops with leaf sprinkles.
Cookies should be stored in an air tight container to remain soft. In a cookie jar just add half a slice of white bread in with the cookies if they begin to harden.