These Vanilla Maple Cookies are mushy, chewy, and stuffed with scrumptious maple and vanilla taste. A simple cookie recipe that’s excellent for fall or vacation baking.
Why You’ll Love These Vanilla Maple Cookies
These cookies have the very best texture! They’re mushy within the heart, they usually keep mushy. So many instances you make cookies, and the following day they’re onerous; these should not these cookies. Days later, they have been nonetheless mushy within the heart, and the frosting is great. This frosting was really easy to work with and went on so nicely! We’ll preserve making this frosting for different recipes. These are the proper Fall cookies and can be nice for Christmas too!
Do You Have To Use Crisco?
Each time we submit a recipe made with Crisco, we get this query, and you may at all times attempt to substitute oil or butter, however we have now solely made the recipe as written. We don’t make 5 completely different variations; we make simply the one. They’re excellent the way in which they’re, and we liked them.
Which Brown Sugar Do You Use?
We used gentle brown sugar on this recipe since that’s what we had readily available, however I’m certain both will work; it might deepen the flavour a bit, and a recipe primarily based on maple and vanilla can be superb!
Ideas
These cookies will final for a lot of days in an hermetic container. In addition they keep good and mushy which is a large plus. You may make these prematurely and they’re excellent for any gathering! We made these on the smaller dimension, they usually have been excellent. Don’t OVER BAKE; that may dry them out.
Different Scrumptious Cookie Recipes
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Vanilla Maple Cookies
These Vanilla Maple Cookies are mushy, chewy and stuffed with scrumptious maple and vanilla taste. A simple cookie recipe that’s excellent for fall or vacation baking.
- 1/2 cup shortening I used Crisco
- 1/4 cup butter or 4 tablespoons softened
- 1 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup vanilla chips
- 1/4 cup pecan items
Frosting Components for Cookies:
- 2 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon maple extract
- 3 tablespoons milk
- 1 3/4 cups pecan halves
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Cream shortening, butter, brown sugar with mixer. Add egg, vanilla and maple extracts and proceed mixing.
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In a separate bowl whisk collectively flour and baking soda then add to cream combination and blend till all elements are included.
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Stir in vanilla chips and pecan items with a spoon. Drop by tablespoons onto an ungreased baking sheet two inches aside.
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Bake in a preheated 350 diploma oven for 10 minutes or till brown on tops.
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Makes about 2 1/2 dozen cookies. Cool and add frosting.
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