Christmas is just around the corner and oftentimes there comes a desire to put cookies out for Santa. While many families stick to traditional cookie recipes, it may be time to try something new. Did you know maple syrup can take your Christmas cookies to the next level? Adding a maple syrup cookie to the table can be the perfect treat. Here are a few Maple Syrup Christmas Cookies Santa would love.

Maple Syrup Cookies Santa Would Love

Maple Syrup Christmas Light Cookies

Adapted From Dessert for Two

Ingredients:

For the Cookies:

  • 3/4 cup flour, plus more for rolling out cookie dough
  • 1/2  tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup unsalted butter – softened
  • 1/4 cup organic maple syrup
  • 1 egg yolk
  • 1/4 tsp vanilla
  • 1/4 tsp almond extract

For the Icing:

  • 1 1/2 cup powdered sugar
  • 2 tsp fresh lemon juice
  • 1 large egg white

For the Decoration:

  • 1 small tube black writing icing
  • a handful of M&M’s

Directions:

  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a medium bowl, beat together the butter and maple syrup. Once light and fluffy – add egg yolk, vanilla, and almond extract.
  3. Add to the flour mixture and beat gently until combined. Do not over mix.
  4. Dust a clean counter with flour and dump the dough onto it.
  5. Gather it into a ball and press it into a ½” thick round disk.
  6. Flour your rolling pin and then roll out the dough big enough to cut out about eight shapes.
  7. Place the shapes on a baking sheet lined with parchment paper.
  8. Gather the dough scraps, re-roll, and cut four more shapes, then add them to the cookie sheet.
  9. Place the cookie sheet in the freezer and preheat the oven to Bake at 350°F.
  10. Once the oven is hot, bake the cookies for 10 to 12 minutes until the edges of the cookies start to turn brown.
  11. Once the cookies are cooled completely, make the royal icing.
  12. In a small bowl combine the powdered sugar and lemon juice.
  13. Beat the egg white in a small bowl to loosen them and then measure out 2 tablespoons of egg whites and add them to the bowl with the sugar.
  14. Whisk together the icing. Don’t add more liquid as the sugar will melt and it will become liquid.
  15. When the icing comes together spoon a small amount onto each cookie. Use a spatula to spread it.
  16. Let the icing harden completely.
  17. Add two thin black lines to the cookie and then press M&M’s into the cookie for the Christmas lights.

Maple Pumpkin Snickerdoodles

Adapted from Six Sisters Stuff

Ingredients:

  • ½ cup butter
  • ½ cup vegetable shortening
  • 1 cup organic maple syrup
  • ½ cup light brown sugar
  • ½ pumpkin puree
  • 1 large egg
  • 3 ¼ cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup sugar for rolling
  • ½ tbsp cinnamon for rolling
  • ½ tsp ground ginger

Directions:

  1. Preheat the oven to Bake at 400°F.
  2. Beat together the butter, shortening, maple syrup, brown sugar, pumpkin, and egg.
  3. Mix in flour, baking powder, baking soda, salt, and cinnamon until well combined.
  4. Chill dough in the refrigerator for thirty to sixty minutes.
  5. Roll dough into 1” balls.
  6. In a separate bowl, mix ½ cup sugar, 1 tbsp cinnamon, and ½ tsp ground ginger.
  7. Roll dough balls in sugar mixture until completed coated.
  8. Place dough balls 2” apart on an ungreased cookie sheet.
  9. Bake 7-9 minutes until lightly browned but still soft.

Gingerbread Men

Adapted from Taste of Home

Ingredients:

  • ½ cup butter softened
  • ¾ cup organic maple syrup
  • ¼ cup molasses
  • 1 large egg
  • 2 tbsp water
  • 2 ⅔ cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • frosting of choice

Directions:

  1. Cream butter and maple syrup together.
  2. Beat in molasses, egg, and water.
  3. In another bowl, whisk together the remaining ingredients minus frosting and gradually beat into a creamed mixture.
  4. Divide dough in half and refrigerate for 30 minutes.
  5. Preheat the oven to Bake at 350°F.
  6. On a lightly floured surface, roll each portion of dough to ⅛ inch thickness.
  7. Cut with a floured 4-inch gingerbread man cookie cutter.
  8. Place 2″ apart on greased baking sheets.
  9. Bake until edges are firm. (8-10 minutes.)
  10. Let cool completely and frost as desired.

Maple Christmas Cookies

Adapted from I Am Baker

Ingredients:

  • 1 cup butter
  • 1 cup organic maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp McCormick Almond Extract
  • 2 tsp baking powder
  • 3 cup all-purpose flour

Directions:

  1. Preheat the oven to Bake at 350°F.
  2. Add butter to the bowl of your mixer and cream on medium-high.
  3. Add the maple syrup and the egg.
  4. Add in extracts and mix until all ingredients are fully combined.
  5. Add the baking powder and flour.
  6. Remove bowl from mixer and drop dough onto a floured countertop.
  7. Roll out into a flat disc.
  8. Cut out cookies into Christmas shapes.
  9. Bake for 6-9 minutes.
  10. Let cool on the cookie sheet until firm.
  11. Frost with your frosting of choice.

Maple Chocolate Hazelnut Cookies

Adapted from Country Living

Ingredients:

  • 3 ½ cup all-purpose flour
  • 1 cup organic maple syrup
  • 1 cup light brown sugar
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp instant coffee powder
  • 1 cup of cocoa powder
  • ¾ cup of canola oil
  • ¾ cup chocolate hazelnut spread
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 ½ cup coarsely chopped bittersweet chocolate
  • 1 cup of coarsely chopped toasted hazelnuts

Directions:

  1. Preheat the oven to Bake at 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk together the flour, maple syrup, brown sugar, salt, baking powder, baking soda, and coffee in a bowl.
  4. Beat cocoa, oil, hazelnut spread, and ¾ cup warm water on low speed with an electric mixer until combined, for about 30 seconds.
  5. Add eggs, one at a time, beating until incorporated after each addition.
  6. Beat in vanilla.
  7. Stir flour mixture into the cocoa mixture just until incorporated. Stir in chocolate and hazelnuts.
  8. Scoop cookies about 2 tbsp each, 3″ apart, on prepared baking sheets.
  9. Sprinkle cookies with sea salt.
  10. Bake, rotating the sheets halfway through, until dry around the edges for about 12 to 14 minutes.
  11. Cool the baking sheets on wire racks for 10 minutes, then remove to the racks to cool completely.