Welcome to Week 2 of the Gift of Maple Recipe Series!
This week, we’re spotlighting one of the most decadent products in our maple lineup: 100% Pure Maple Butter. And what better way to feature it than in a foolproof maple sugar cookie recipe — perfect for a Holiday Cookie Swap, a winter gathering, or a cozy afternoon of festive baking. Maple Butter has made a few appearances on our blog already (we can’t help ourselves). If you’re curious about the science behind it or want to peruse more recipes, be sure to check out:
A Love Letter to Maple Butter
If you’ve tried Maple Butter before, you already know: it’s maple syrup taken to a whole new level. Despite the name, it’s completely dairy-free, crafted from 100% pure maple syrup. By heating the syrup to the taffy stage, rapidly cooling it, and churning it until smooth, you get a spread that’s silky, rich, and unlike anything else.
Because maple butter is a non-Newtonian fluid, it behaves magically in baking. It holds its shape when still but softens beautifully when stirred or piped. That unique texture makes it perfect as a cookie filling, a thumbprint centre, or even a delicate piped design.
Three Ways to Use Maple Butter in Your Cookie Swap
Holiday Cookie Swaps are all about creativity, and maple butter lets you elevate your cookies at any comfort level:
Easy: Maple Butter Thumbprint Cookies
Moderate: Maple Butter Sandwich Cookies
Advanced: Maple Butter Piped Snowflake Designs
How to Pipe Maple Butter
If you’ve never piped maple butter before, don’t worry, the technique is simple once you understand its flow. The secret is movement:
- Stir well to loosen the butter.
- Transfer to a piping bag.
- Massage the bag to keep the butter pliable.
- While piping, gently shake your hand to maintain motion and create a smooth, controlled line.
Why Use Maple Butter For Your Cookie Swap?
• They are unique. Sugar cookies are a classic but maple butter adds an element of uniqueness — you’d be surprised how many people have never tasted it!
• They travel well. Maple butter sets softly, making these cookies ideal for packing and gifting.
• They’re uniquely Canadian. Everyone brings classic sugar cookies and gingerbread, stand out with maple!
• They’re customizable. One recipe, three variations — perfect for showing off your creativity without adding extra baking to your holiday to-do list.
Cookie Dough Essentials for Perfect Maple Sugar Cookies
This dough is soft and easy to handle, so don’t be shy with the flour as you roll it out. Aim for about ¼-inch thickness, using a rolling pin with guides helps keep things consistent. It’s a great dough for both cutters and stamps, and it holds its shape nicely in the oven. If you’re stamping designs, dust a little flour on top of the dough so the stamp lifts off easily. When you’re ready to bake, make sure your parchment is lying completely flat for even results. The cookies are done when the edges start to lightly brown, and they finish setting as they cool right on the baking sheet.
And as a bonus: leftover dough makes perfect little thumbprint cookies
Storage & Make-Ahead Tips
These cookies are ideal for batching ahead of the holidays. The dough can chill for up to 48 hours or freeze for up to three months. Once baked, cookies stay fresh in an airtight container for 3 to 4 days, and filled versions remain soft thanks to the maple butter. If you’re piping decorative designs, let them set at room temperature before stacking or packaging so every snowflake detail stays crisp.
Thanks for Baking With Us
We hope these Maple Sugar Cookies with Maple Butter earn a special spot at your next Cookie Swap or become a new at-home holiday tradition. Week 2 of our Gift of Maple Recipe Series celebrates creativity and the decadent versatility of pure Canadian maple.
Join us next week as we continue the series with our final maple-inspired recipe. Until then, happy baking! May your cookie trays be full and your maple butter jar never empty.
Maple Sugar Cookies
Yields: 32-40 Cookies (size dependant)
Ingredients
For Cookies:
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup White Meadows Farms Maple Sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 3-4 cups all purpose flour
For Finishing:
- 2 tbsp butter, melted
- 1/4 cup maple sugar
- 1 tsp cinnamon
- White Meadows Farms Maple Butter
Method
- Cream butter and both sugars
- Beat in eggs and vanilla
- Add salt, cinnamon and baking powder
- Add flour gradually until dough is no longer sticky. Start with 3 cups and add more flour as need (up to 4 cups)
- Chill for at least 15 minutes or overnight
- Preheat oven to 350F
- Roll out dough on lightly floured surface into a 6mm or 1/4″ slab. Cut into shapes using a cookie cutter or cookie stamp
- Place cookies on a parchment lined baking sheet, bake for 10-15 minutes until the edges of the cookies are slightly golden brown
- Let cool completely on the baking sheet before decorating
- To finish: Mix cinnamon and maple sugar together in a shallow dish. Brush one side of the cooled cookies with melted butter and dip into cinnamon/sugar mixture
- Use maple butter as a piped icing, thumbprint centre or sandwich cookie filling
