Short Stack Cookies
ready in: 1-2 hrs
recipe id: 66727
1 1/2 cup melted butter
2 cups sugar
2 large beaten eggs
1/2 cup maple syrup
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
4 cups flour (not sifted)
1/2 cup white sugar for coating the dough balls
NOTE: Do not preheat oven. Dough must chill before baking
To measure maple syrup, first spray the inside of measuring cup with Pam so that the syrup won't stick to the sides of cup.
Melt the butter and mix in the sugar. Let it cool and add the beaten eggs. Add maple syrup, soda, salt, and vanilla. Mix it all up. Then add the flour and mix thoroughly.
Chill the dough for at least 1 hour. (Overnight is fine too.)
Roll the dough into walnuts sized balls with your hands. Roll the balls in white sugar and place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.
Put oven rack in the middle position. Bake at 350 for 10 to 12 minutes or until nicely browned. Cool on the cookie sheets for no more than 1 minute, then remove to the rack to finish cooling. (If you leave them on the cookie sheets for too long, they'll stick.)
nutritionNutritional data has not been calculated yet.
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