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    Home » Everything Amish » Plain Culture

    Homemade Maple Syrup Cookies

    Published: Feb 13, 2017 · Updated: Apr 2, 2020 by Kevin Williams | 6 Comments

    Maple syrup cookies, soft and sweet. Yum

    An Amish "sugar shack" in the Conewago Valley of New York.

    By Kevin Williams

    Maple syrup making is a common tradition among the Amish.  Some "sappers" do it just for their home use, they'll tap a couple of trees and make some sweet syrup just for themselves or maybe some friends and neighbors.  They go all the way from the small sap operations all the way to the giant ones with acres and acres of tapped trees.  The largest Amish maple syrup operations seem to be in Geauga County, Ohio and the Conewango Valley of the New York, but almost all Amish communities seem to have at least some maple syrup making and we are getting into the heart of that time right now.

    Maple syrup cookies are a favorite among the Amish sweet, but not overpoweringly so, cookie that is great for breakfast.  Yum.  Here is a recipe that comes to us from an Amish woman in Vinton County, Ohio.

    4.0 from 1 reviews
    Homemade Maple Syrup Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Serves: 4 dozen
    Ingredients
    • 1 tablespoon milk
    • 1 egg
    • ½ cup shortening
    • 1 cup 100% maple syrup (not “pancake syrup”)
    • 3 cups flour
    • 3 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    Instructions
    1. Preheat the oven to 350 degrees.
    2. Dissolve the baking powder in the milk and set aside.
    3. In a large bowl, mix the remaining ingredients in the order given until they are fully combined. The batter will be very thick and sticky.
    4. Add the baking powder mixture last and mix until it is fully incorporated into the batter.
    5. Drop the batter by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet.
    6. Bake the cookies at 350 degrees until the cookies look set and are honey brown, about 10-12 minutes.
    7. Remove the cookies from the cookie sheet after cooling for a couple of minutes.
    8. The cookies will remain soft while being stored.
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    3.5.3226

     

    « Amish Honey Sesame Chicken and Four New Amish Chicken Recipes
    The Amish Cook: Gloria's Funeral Soup »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Robin

      February 13, 2017 at 4:09 pm

      Baking soda is missing from ingredients....

      Reply
      • Kevin

        February 13, 2017 at 4:12 pm

        Thank you, Robin, fixing that now!

        Reply
        • Phyllis Hudson

          February 13, 2017 at 4:57 pm

          I am anxious to try the Homemade Maple Syrup Cookie recipe as soon as you make the correction about the baking soda that is mentioned in the instructions but not listed in the ingredients.

          Thank you.

          Phyllis Hudson

        • Robin

          February 14, 2017 at 8:45 am

          Hi Kevin. What is the amount of baking soda, as I will just write it in on my recipe card now. Thanks....

    2. cheryl mcnulty

      February 14, 2017 at 12:05 am

      There goes the diet!

      Reply
      • Kevin

        February 14, 2017 at 12:07 am

        Yep!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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