Fluffy Maple Frosted Cookies
Fluffy Maple Frosted Cookies is a lacto ovo vegetarian recipe with 24 servings. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 183 calories. For 32 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 252 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 36 minutes. This recipe from Neighbor Food Blog requires flour, pecans, brown sugar, and maple flavoring. It works well as a hor d'oeuvre. With a spoonacular score of 17%, this dish is rather bad. Try Frosted Maple Cookies, Frosted Maple Cookies, and Fluffy Chocolate Frosted Donuts for similar recipes.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 11 minutes
Ingredients:
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
1 cup firmly packed brown sugar
½ cup cream
2 eggs
3 cups flour
2 teaspoons maple extract
1 teaspoon maple flavoring
¼ cup maple syrup
½ cup finely chopped pecans
1¼ to 1½ cups powdered sugar
1 teaspoon salt
1 T unsalted butter
Equipment:
baking paper
hand mixer
baking sheet
bowl
oven
mixing bowl
whisk
sauce pan
Cooking instruction summary:
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper. In the bowl of an electric mixer, cream together the butter and brown sugar on medium high speed until fluffy and thoroughly combined. Add the eggs, one at a time, beating after each addition. Add the maple syrup, sour cream, and maple flavoring and beat until well combined.In another mixing bowl, whisk together the flour, baking soda, powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low speed. Increase speed and beat until thoroughly combined, about 1 additional minute.Drop the dough by the rounded Tablespoon onto the cookie sheets, leaving about an inch and a half between cookies. Bake for 10-12 minutes or until cookies are puffed and lightly browned.Combine the brown sugar and cream in a small sauce pan. Bring the mixture to a boil over medium heat, whisking constantly. Boil for 4 minutes. Remove the mixture from heat and stir in the butter and maple extract. Add 1 cups powdered sugar and whisk until smooth. If needed add an additional cup of powdered sugar. You want the frosting to be thick but still spreadable. Immediately spread the frosting on the cookies. Sprinkle with chopped pecans.Allow the cookies to set, then store in an airtight container. Cookies will stay fresh for 3-4 days, but pecans will lose their crunch after 2 days.
Step by step:
1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper. In the bowl of an electric mixer, cream together the butter and brown sugar on medium high speed until fluffy and thoroughly combined.
2. Add the eggs, one at a time, beating after each addition.
3. Add the maple syrup, sour cream, and maple flavoring and beat until well combined.In another mixing bowl, whisk together the flour, baking soda, powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low speed. Increase speed and beat until thoroughly combined, about 1 additional minute.Drop the dough by the rounded Tablespoon onto the cookie sheets, leaving about an inch and a half between cookies.
4. Bake for 10-12 minutes or until cookies are puffed and lightly browned.
5. Combine the brown sugar and cream in a small sauce pan. Bring the mixture to a boil over medium heat, whisking constantly. Boil for 4 minutes.
6. Remove the mixture from heat and stir in the butter and maple extract.
7. Add 1 cups powdered sugar and whisk until smooth. If needed add an additional cup of powdered sugar. You want the frosting to be thick but still spreadable. Immediately spread the frosting on the cookies. Sprinkle with chopped pecans.Allow the cookies to set, then store in an airtight container. Cookies will stay fresh for 3-4 days, but pecans will lose their crunch after 2 days.
Nutrition Information:
covered percent of daily need
