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Home » Recipes » Maple Sugar Cookie Recipe

Maple Sugar Cookie Recipe

12/20/13 | Desserts, Gluten-Free/Dairy-Free, Recipes, Snacks, Vegetarian

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This maple sugar cookie recipe is such a delicious, healthy Christmas dessert!

This maple sugar cookie recipe is a great healthy alternative to the refined sugar version. Add these to your Christmas cookie swap.
This maple sugar cookie recipe is a great healthy alternative to the refined sugar version. Add these to your Christmas cookie swap.

I don’t like to let holidays pass by without a dose of sugar cookies. A simple set of cookie cutters is all you need to make fun shapes for each special season.

This maple sugar cookie recipe is a real food version of the classic. The dough is easy to work with, so kids can help make these yummy treats.

Maple Sugar Cookies Tips

You can eat these cookies plain or decorate them with whatever icing you like. I’m including a simple maple frosting recipe here. If you want to color the frosting, I recommend avoiding artificial food coloring. Derived from petroleum, artificial food dyes have been linked to long-term health problems and hyperactivity.

Instead of using those little dye bottles full of chemicals, you can color your frosting with natural dyes. My homemade Easter egg dye post will help give you some natural food coloring ideas. You can also find natural dyes at many grocery stores.

The batter comes together quickly and easily.

The batter comes together quickly and easily.

 

Kids enjoy helping to make the shapes.

Kids enjoy helping to make the shapes.

 

Bake for 8 minutes.

Bake for 8 minutes.

 

Have fun decorating the sugar cookies.

Have fun decorating the sugar cookies.

Maple Sugar Cookies

This maple sugar cookie recipe is a great healthy alternative to the refined sugar version. ($.15 per cookie)
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Sugar Cookies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24
Calories: 96kcal
Author: Annemarie Rossi

Ingredients

For the cookies

  • 1 1/4 cups gluten-free flour or white whole wheat flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 tbs. milk
  • 1 egg
  • 1 tsp. vanilla extract

For the icing

  • 1/4 cup softened butter or palm oil shortening
  • 1/3 cup maple syrup
  • 1/2 tsp. vanilla extract

Instructions

  • To make the dough, combine the dry ingredients in a small bowl.
  • In a large bowl, mix the melted coconut oil, maple syrup, milk, egg, and vanilla. Add the dry ingredients to the large bowl and mix until a uniform dough forms. The dough will be a bit sticky at this point.
  • Shape the dough into a ball, wrap in wax paper, and refrigerate for 45 minutes.
  • Preheat the oven to 350 degrees.
  • After the dough solidifies a bit in the fridge, place it on a floured work surface. Roll the dough to a thickness of 1/8 to 1/4 inch. (Note: You'll probably need to add a few tablespoons of flour to the dough if the dough is too sticky to roll. Don't add too much, though, or the cookies will come out dry.)
  • Cut the cookies into shapes using 3-inch cookie cutters (or similar).
  • Place the cookies on a cookie sheet and bake for about 8 minutes, until the bottoms of the cookies begin to get brown. If the tops start to brown, they’ll be a bit dry.
  • To make the frosting, whip the frosting ingredients in a mixer for about one minute. It should become smooth and the color should be uniform (light tan).
  • When the cookies have cooled completely, decorate each one with a layer of frosting. Store the cookies in an airtight container.

Nutrition Estimate

Calories: 96kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Maple Sugar Cookie Recipe Price Breakdown

This recipe yields about 24 cookies using 3-inch cookie cutter shapes, and it costs $3.50 to make ($.15 per cookie). This Maple Sugar Cookie recipe is a healthier alternative to typical, overly-sweetened sugar cookies, but these taste just as good.

What cookies do you like to make for holidays? Please share in the comments.

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Comments | 21 comments

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Comments

  1. Evie says

    March 18, 2018 at 3:29 am

    What gluten free flour do you suggest for this recipe? Thanks

    Reply
    • Annemarie says

      March 18, 2018 at 7:58 am

      Evie, here’s my homemade gluten-free flour mix: https://realfoodrealdeals.com/homemade-gluten-free-flour-mix/ I also like Bob’s Red Mill 1-to-1 gf flour blend.

      Reply
  2. Donna says

    November 7, 2017 at 4:58 am

    5 stars
    Thanks SO much for sharing this! I have an Earl Grey tea addiction at the moment so I added tea leaf – turned out perfect and the aroma has gone through the whole house 🙂

    Perfect little snack for my daughters lunch box and with my tea!

    Reply
    • Annemarie says

      November 7, 2017 at 1:42 pm

      Thanks for letting me know. So glad you liked it!

      Reply
  3. Jean Hall says

    May 4, 2016 at 2:12 am

    Thank You, Thank You, Thank You! These are Amazing! I have tried other healthier versions of sugar cookies and they were awful. These are Better than regular sugar cookies! This is now my go to recipe!

    Reply
    • Annemarie says

      May 4, 2016 at 8:22 am

      You’re welcome, Jean! I’m so glad you like these maple sugar cookies. They’re a bit addictive, arent’ they?

      Reply
  4. Bethany says

    December 17, 2015 at 1:28 am

    5 stars
    Hi, these cookies turn out well, but the frosting was a dismal failure. At first it was a buttery syrup but soon turned into curds and syrup, just fine for waffles. The cookies were yummy on their own though.

    Reply
    • Annemarie says

      December 17, 2015 at 6:49 am

      Sorry to hear that, Bethany. Did you use butter or palm oil shortening?

      Reply
      • Bethany says

        December 17, 2015 at 8:44 am

        I used Kerrigold butter.

      • Annemarie says

        December 17, 2015 at 10:58 am

        I’m sorry it didn’t work for you. I wonder if the temperature of the ingredients was at play.

  5. Danielle says

    October 23, 2015 at 10:19 pm

    Here’s a tip… do not let the dough get too warm before cutting-out or going in the oven! The first sheet I baked are perfect. The second sheet (baked in same oven at same time) are completely gnarly. They are the ugliest cookies I have ever laid eyes on.

    Reply
    • Annemarie says

      October 24, 2015 at 7:12 am

      Thanks for the tip, Danielle. I hope the second batch still tastes good. 🙂

      Reply
  6. Tammany says

    July 2, 2015 at 10:28 pm

    Hey Annemarie! Thank you so much for fixing the link to this and other recipes. I made these with tapioca flour. They are great! I tried using cookie cutters, but it didn’t work. So I rolled balls and pressed them down instead. Also, I added about a half cup more of flour because it was soupy, there was no way to roll it into a ball. Next time I will try it with white all-purpose and cookie cutters. I have not tried the icing yet. Thanks again.

    Reply
    • Annemarie says

      July 3, 2015 at 7:24 am

      I’m glad it worked for you, Tammany. Different flours will always need varying amounts of liquid, so I’m glad your adjustment worked. When I use my flour for this recipe, the dough solidifies nicely in the refrigerator for rolling.

      Reply
  7. Nicole says

    February 14, 2015 at 1:22 pm

    We just made these (they look amazing and are in the oven!) But the frosting did NOT work… I made it exactly as written but it got clumpy and the buyer and syrup didn’t mix…

    Reply
    • Annemarie says

      February 14, 2015 at 1:34 pm

      I’m sorry to hear about the icing, Nicole. It sounds like the butter wasn’t softened enough. If it’s still solid, it won’t mix properly with the maple syrup. You may be able to salvage it by heating the icing mixture slightly in a small pot on the stove top so the butter chunks melt a bit. Then try whipping it for another minute in the mixer. Good luck!

      Reply
  8. Jessica Levinson (@jlevinsonrd) says

    December 10, 2014 at 3:26 pm

    I’ve been thinking about making hanukkah cookies with cookie cutters I recently bought, and now I have the perfect batter! Thank you and happy holidays!

    Reply
  9. Sarah W says

    December 22, 2013 at 3:46 pm

    So, I tried to make these today but the dough was way too sticky! Do you think they need more than 1 and 1/4 cup of flour? I made exactly exactly as written, but it didn’t work for me. Any ideas?

    Reply
    • Annemarie says

      December 22, 2013 at 4:28 pm

      Sorry to hear that, Sarah. This dough starts out sticky for me, but it solidifies nicely in the refrigerator. I do add in a bit more flour (1-2 tbs.) on my work surface when I roll it out. If the dough is coming out too sticky for you, add extra flour on your work surface. Add enough into the dough until it’s the right consistency for rolling. You don’t want it too dry or else the cookies will come out crumbly.

      Reply
  10. Anna J. Boll says

    December 20, 2013 at 11:49 am

    I made the maple cinnamon apple sauce the other day. (It was amazing!) With all this maple syrup use, I’ll have to go back to my local sugar shack before their “Maple Sugar Sunday” event next March! Happy holidays and a peaceful new year to you and yours.

    Reply
    • Annemarie says

      December 20, 2013 at 11:54 am

      Thanks, Anna! I can’t even tell you how many gallons of maple syrup I go through in a year. It’s so good. I’m glad to hear you liked the applesauce. I just ate the last little bit in our jar. The kids will be disappointed that it’s gone.

      Reply

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I'm Annemarie, a regular mom who got tired of feeding my family processed food. Read More…

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