There’s just something wonderful about a fresh batch of homemade sugar cookies. The taste, aroma, and crunchiness are so enticing that it’s almost impossible to ignore! And as you munch on your cookie, totally pleased with your yummy treat, you’re probably thinking to yourself, “It doesn’t get any better than this” Well, think again!
Top the cookies with our maple syrup glaze, and you’ll be pleasantly surprised! The buttery taste of the sugar cookies pairs perfectly with the silky-sweet maple glaze making these cookies a true feast for the senses.
These cookies are quite simple to make, just combine the ingredients in a large bowl, chill and shape the dough, then bake. You can choose to make the glaze while the cookies are baking or while they’re on the cooling rack. This recipe will take a total of 20 minutes to prepare and bake for 30 minutes.
These cookies are not only easy to make but inexpensive as well. Made with some of the most basic ingredients and simple techniques, these bite-sized sweet treats of mouthwatering proportion will have you hunting for crumbs!
How Should You Serve These Cookies?
Amish brown sugar cookies should are best at room temperature, you can eat them plain, but I highly recommend using the maple syrup glaze. Serve next to coffee or tea in the morning or with a glass of milk in the afternoon.
What’s The Serving Size?
This recipe makes a batch of 24 deliciously glazed sugar cookies! Serve them as refreshments at a child’s birthday party, have them as an afternoon snack, or enjoy these delightful morsels as a brunch-time treat with a few friends.
Electric Mixer– You can use a stand mixer or a hand mixer to combine the ingredients.
Mixing bowls– You’ll only need one mixing bowl to mix the Maple Glaze.
Baking Sheet– Use 2 standard-sized cookie sheets or baking sheets.
Cookie Scoop– Use a medium cookie scoop or spoon to portion the dough.
Bob’s Red Mill– I used 2 cups of this AP flour for this cookie recipe but use whichever brand you prefer.
Pure Maple Syrup– I used 4 tablespoons of maple syrup to make the glaze, and the flavor was delicious. Any brand will do.
Egg– Ran out of eggs? No worries, you can mix in either a 1/4 cup of applesauce or mash half of a medium banana and use it to replace the single egg in this recipe.
Butter– If you do have any butter, margarine can replace it in a one-to-one measurement. Use 1/2 cup margarine in place of the 1/2 cup butter in this recipe.
All The Ingredients
- Shortening– Combined with butter, sugar, egg, and vanilla.
- Butter– Contributes to the flavor and texture of the cookies.
- Brown Sugar– Gives the sweetness and color of the cookie.
- Egg– Acts as an emulsifier.
- Vanilla– Added to the cookie dough and glaze for flavor.
- Flour– Combine with baking soda and salt.
- Baking Soda– Gives volume to the cookies during baking.
- Salt– Enhances the flavors in the cookies.
- Powdered Sugar– Thickens and gives sweetness to the glaze.
- Maple Syrup– Combined with powdered sugar and vanilla to make the glaze.
How To Make These Cookies
- Preheat the to 325 degrees and line a baking sheet.
- Beat the shortening, butter, sugar, egg, and vanilla together for 3 minutes until light and smooth.
- Combine all the dry ingredients and blend with the wet mixture in four additions until it forms the cookie dough.
- Chill the dough in the fridge for half an hour to 40 minutes until the dough becomes firm.
- Portion the dough into one-inch balls using a cookie scoop, then place each ball on a lined cookie sheet with 2 inches of space between them.
- Bake them in the preheated oven for 10-12 minutes until light brown.
- Place the baked cookies on a wire rack to cool down.
- To make the glaze, mix the powdered and vanilla in a small bowl, then add the maple syrup and stir to combine.
- When the cookies are completely cool, spread the glaze on top and serve.
Spacing The Unbaked Cookies
Once I had chilled the cookie dough, I scooped it into 1-inch balls and put them on the lined baking tray, 2 inches apart. I did this to prevent the cookies from touching and sticking together as they spread and flattened during baking.
Chill The Cookie Dough
Once I finished mixing the cookie dough, I refrigerated it for about 40 minutes until chilled and firm. If you want to make these cookies but you’re short on time, you can either skip this step or pop them in the freezer for about 10 minutes, then proceed with baking them.
How To Store The Cookies
You can store the Amish Brown Sugar Cookies at room temperature for up to 10 days in an airtight cookie jar. If you what to keep these cookies for even longer, just freeze them. First, place the cookies on a baking sheet and flash freeze for an hour, transfer to a zip lock bag, and store in the freezer for up to 3 months.
These yummy cookies are simple and inexpensive to make; the recipe has a serving size large enough to accommodate a group of friends, and they are delectable. Hand them out at your next book club meeting, and everyone will love them!
- 1/2 cup butter (softened)
- 1/2 cup vegetable shortening
- 1 1/4 cups brown sugar (packed)
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups flour
- 1 1/4 cups powdered sugar
- 4 tbsp maple syrup
- 1 tsp vanilla
- Preheat the oven to 350°F or 180°C.
- In an electric mixing bowl, beat the butter, sugar, egg, and vanilla for 3 minutes until light and fluffy. Combine the flour, baking powder, and salt, then add it to the wet mixture in four parts and mix until it forms a dough.
- Refrigerate the dough for 30-40 minutes or until it firms up. Using a medium cookie scoop, portion and shape the chilled dough into balls.
- Transfer the dough balls to a lined cookie sheet 2 inches apart and bake for 10-12 minutes or until golden. Once baked, move to a wire rack to cool.
- In a small mixing bowl, combine the powdered sugar and vanilla, then stir in the syrup until it is a thin spreadable consistency.
- Spread onto the cooled cookies and enjoy.