Maple Glazed Apple Cookies

September 17, 2012

These maple glazed apple cookies from Perry's Plate scream fall.  All your favorite fall flavors are wrapped up into one delicious cookie.  Chunks of apple are added to a spicy cookie dough that is flavored with cinnamon, nutmeg and cloves.  For the glaze, use 100 percent maple syrup for the best flavor.  I prefer grade B maple syrup because it has a deeper richer flavor. 

Maple Glaze Apple Cookies

1/2 cup butter, softened (4 oz or one stick)
1/4 cup milk
2 cups flour
1 egg
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
2 cups chopped apple


1 tablespoon melted butter
1/4 teaspoon maple syrup
3 tablespoons milk
Preheat oven to 400 degrees F.
Cream butter and sugar together in a large mixing bowl until light in color, about 1-2 minutes. Add egg and milk; stir to combine. Add remaining dry ingredients (except apple) and stir just until combined. Gently fold in the apples. Drop by heaping tablespoons onto a greased baking sheet.
Bake at 400 for about 10-12 min or until tops don't look wet anymore.
Make the glaze, whisk together all glaze ingredients in a small bowl. When the cookies have cooled for a few minutes, drizzle each cookie with glaze.
Makes about 1 1/2 dozen.

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Cook's picture

This sounds like a great recipe, but I question the 1/4 tsp. maple syrup in the glaze; it does not seem to be enough to impart any significant flavor.

Gary's picture

Agreed. How can 1/4 tsp in 1 cup of sugar make any difference? That is 1/72 tsp per cookie, or about 0.002 oz by weight per cookie.

Could that unit be wrong?

Cook's picture

My best guess is that the author intended 1/4 cup. We'll see if there is a correction posted. Stuff happens... and it is not the end o f the world.
Another possibility is that s/he intended use of concentrated maple flavoring, such as Crescent brand's "Mapleleine." In that case, 1/4 tsp. might be about right. Best wishes and never fear making adjustments when necessary...