Maple Sugar Cookies

IMG_4670You haven’t had the true “Maple Experience” unless you’ve been to New England during maple sugaring season. I guarantee you that fall in New England should have an important place on your bucket list. I wrote a little bit about our “sugar shack” experiences HERE.


New England in general has such a special feel. It really can’t be explained and has to be experienced for the full effect. Everyone knows it has a stunning Fall reputation, but there’s so much more than just the fabulous colors. The people are wonderful, the scenery is stunning – from the forests to the houses to the coastline. And the “sugar shacks” as we lovingly called them, are a do not miss. There are fancier ones like in the blog post I linked above, but then there are also little shacks on people’s home properties that really give you the New England experience. There are a total of 110 maple producers in New Hampshire alone! If you’re still stuck on the Aunt Jamima or Log Cabin syrup from your youth – shame on you. You deserve better.


Did I mention the maple aromas? Oh. My. Word. They heat it to evaporate the water and then boil it  – and let me tell you, that sweetness fills the air and it is heavenly! They are also very generous with tastes when you visit their sugar houses. New England was where I was introduced to pure maple sugar and maple cream. You must experience maple cream at least once in your life. They also make maple sugar cotton candy and yes, it’s as wonderful as it sounds.  Add that to your bucket list too!

Until you’re able to tackle your bucket list, you can nibble on these maple delights.

Maple Sugar Cookies

(This dough needs to be chilled over night and makes about 30 – 2″ sandwich cookies)

2 1/2 Cups of Mamas Almond Blend All Purpose Gluten Free Flour (plus more for rolling)

1 teaspoon of Double Acting Baking Powder

3/4 teaspoon of Xanthan Gum

1/2 teaspoon of Celtic Sea Salt

1/3 Cup of Dairy Free Butter

1/3 Cup of Spectrum Shortening

3/4 Cup of Coombs Organic Maple Sugar

1 Egg

1 teaspoon of Vanilla

Whisk the dry ingredients (except maple sugar) together and set aside. In a mixer, cream the butter and shortening then add the maple sugar and cream until fluffy. Add the egg and vanilla and mix until creamy. Mix in the dry ingredients until thoroughly combined. Scoop into a ziplock bag and flatten and refrigerate over night.

Preheat oven to 375 degrees

Line work surface with parchment and flour. Dust your rolling pin and separate the dough into thirds. Keep what you’re not using in the fridge. Sprinkle flour on the dough and roll out, cutting shapes of your choice. Bake for 7 minutes (don’t let the edges get too golden), let cool on baking sheet for 5 minutes, then transfer to wire racks. Repeat with the remaining dough. Cool completely before frosting.


1/4 Cup of Dairy Free Butter

5 Cups of Powdered Sugar

Pinch of Celtic Sea Salt

4 Tablespoons of Pure Maple Syrup

1 teaspoon of lemon juice

1 – 1 1/2 Tablespoons of Water (for spreading consistency)

Cream the butter, 2 Cups of the powdered sugar, salt, and 2 Tablespoons of the maple syrup. Add the lemon juice, the other two Tablespoons of syrup, and the remaining 3 cups of powdered sugar. Mix until it comes together. It will be very thick and clay like. Add the water 1/2 Tablespoon at a time until you reach a smooth but thick frosting that won’t leak out of the middle of the cookies.

I used the back of a teaspoon to gather a dollop of frosting. Then put it in the middle of the bottom cookie (use the underside of the cookie) and then carefully squished it down to spread it with the top cookie.



2 Comments on “Maple Sugar Cookies

  1. April, these look so good, I want a cookie cutter like that. They look to perfect, I want to make these.
    Thanks for sharing this recipe.


    • They are SO delicious! The cookie cutter is in the shape of a small leaf and then has a spring action press inside of it that leaves the leaf vein imprints. I can’t remember where I bought it but I bet you could find one online. 🙂


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