These Vanilla Maple Cookies are soft, chewy, and full of delicious maple and vanilla flavor. An easy cookie recipe that’s perfect for fall or holiday baking.
Why You’ll Love These Vanilla Maple Cookies
These cookies have the best texture! They are soft in the center, and they stay soft. So many times you make cookies, and the next day they are hard; these are not those cookies. Days later, they were still soft in the center, and the frosting is wonderful. This frosting was so easy to work with and went on so well! We’ll keep making this frosting for other recipes. These are the perfect Fall cookies and will be great for Christmas too!
Do You Have To Use Crisco?
Every time we post a recipe made with Crisco, we get this question, and you can always try to substitute oil or butter, but we have only made the recipe as written. We don’t make 5 different variations; we make just the one. They are perfect the way they are, and we loved them.
Which Brown Sugar Do You Use?
We used light brown sugar in this recipe since that is what we had on hand, but I’m sure either will work; it may deepen the flavor a bit, and a recipe based on maple and vanilla will be fine!
Tips
These cookies will last for many days in an airtight container. They also stay nice and soft which is a huge plus. You can make these in advance and they are perfect for any gathering! We made these on the smaller size, and they were perfect. Do not OVER BAKE; that will dry them out.
Other Delicious Cookie Recipes
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Vanilla Maple Cookies
These Vanilla Maple Cookies are soft, chewy and full of delicious maple and vanilla flavor. An easy cookie recipe that’s perfect for fall or holiday baking.
- 1/2 cup shortening I used Crisco
- 1/4 cup butter or 4 tablespoons softened
- 1 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup vanilla chips
- 1/4 cup pecan pieces
Frosting Ingredients for Cookies:
- 2 tablespoons butter softened
- 2 cups powdered sugar
- 1 teaspoon maple extract
- 3 tablespoons milk
- 1 3/4 cups pecan halves
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Cream shortening, butter, brown sugar with mixer. Add egg, vanilla and maple extracts and continue mixing.
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In a separate bowl whisk together flour and baking soda then add to cream mixture and mix until all ingredients are incorporated.
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Stir in vanilla chips and pecan pieces with a spoon. Drop by tablespoons onto an ungreased baking sheet two inches apart.
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Bake in a preheated 350 degree oven for 10 minutes or until brown on tops.
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Makes about 2 1/2 dozen cookies. Cool and add frosting.
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