Last Updated on March 12, 2022 by Michelle
If you love mason jars even half as much as I do, or if you dance for joy when you discover a new cookie recipe that you know will be a keeper in your family for generations, well you may cry crocodile drops of joy before you get to the end of this post.
If you, like me, love mason jars and a keeper cookie recipe you will surely pin this, share it on facebook, order yourself one of these cookie cutters, and then mix up a double batch of these glorious cookies that are sweetened with all-natural maple syrup and icing’d with love.
But especially today… Today, in fact, is reason to celebrate this cookie…
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Since November 30th is National Mason Jar Day, these cookies are needed this week. I mean really, what better way to celebrate this joyous occasion that honors those wonderful jars that hold my maple sugar, popcorn kernels, and rice, my fresh raw milk and separated cream, maple syrup, salad dressing, o.j., lilac syrup, kombucha, and …. I’ll stop there. Let’s just say I have a lot of mason jars, shall we?… By the way, if you wanna know more about how I make any of those amazing things in my jars, click on any link for more details. I gotta share all this all-natural yumminess!
Let’s just say any size mason jar is loved around this old farmhouse, in any way I can use it.
btw, if you don’t have maple syrup on hand (first of all, I’m sorry), hop over right here for this cut out cookie recipe made with pure cane sugar (you could use refined sugar too).
As for this cookie, no matter what day it is or what kind of cookie cutter you wanna use, you HAVE to hold onto this recipe. (Seriously, pin it right here for safe keeping.) Why do I love it so much? I mean aside from the fact that these cookies are delicious?
Why do I love this cookie?
I could go on and on, but I’ll give you my top 5 reasons I love this cookie:
- This recipe uses the whole egg, in parts. I hate it when a recipe asks me to only use a yolk or an egg white and then I can’t bear to toss the other half, so I store it away in my fridge until it, more often than not, gets shoved to the back recesses where it comes close to rotting before I throw it down the drain.
- This dough is unbelievably easy to work with. It’s not at all sticky and doesn’t require tons of cups of flour to keep it from becoming a stuck-on glob on your counter or rolling pin. In fact, it’s super easy to roll thin and still pick up.
- Little hands can roll this dough over and over again and it’s still perfect. We’ve been using this recipe for Christmas cookies since the girls were toddlers lined up on step stools making them.
- This cookie recipe uses all-natural sugar in the cookie, so all the sugar in the icing doesn’t bother me as much. Of course, I’ll admit I’m using all-natural maple syrup in almost all of my baking these days. (This maple syrup is wonderful, and if you order the XXL it is the best price per ounce I’ve found anywhere.)
- But mostly, I think I love this recipe the most for the memories that are wrapped up in it for my family. I wrote about just one of many special ones right here. My mother-in-law has made thin Christmas Tree cookies with this recipe, sprinkled with tiny colored balls, since long before I knew her. Then when we were in a homeschool coop for a decade or longer, we used this recipe every December for all the kids to make cookies to deliver to the nearby nursing home. And every time we make this recipe, we pull out grandmom’s precious tin of cookie cutters. So many sweet memories are housed in those black tin walls. W
e pry off the lid, emblazoned with a gorgeous heirloom floral print, and relive so many cherished memories.
Where can you get that cookie cutter?
This set of mason jar cookie cutters (aff link) comes with two sizes… one the same as mine I used for today’s batch of cookies and one smaller.
How can you use maple syrup in other recipes?
Hop over and print out my FREE conversion chart that will help you convert any recipe at all in your kitchen over to one made with all-natural maple syrup goodness.
Not sure why you’d want to use all-natural maple syrup in your baking? Print out this comparison chart right here.
And find out what folks are saying about my brand-new book right here–Sweet Maple, about to hit bookstores across the country. Or order your own copy of Sweet Maple right here.
If you’d like the inside scoop to how all-natural maple syrup is made, go here for step-by-step directions, and you’d love my course, Making Maple Sugar, if you you’d like to make your own maple sugar right in your own kitchen. Be sure to take advantage of the $53 worth of special bonuses that come with my maple sugar course as well. (See that list here.)
| Servings |
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- 1/2 cup butter
- 1 yolk of an egg Be sure to reserve your egg white for making the icing.
- 1/3 cup maple syrup Substitute 1/2 cup granulated sugar if you don't have maple syrup on hand. But then be sure to order some right away, cause this recipe is even better with maple!
- 1 1/2 tsp maple extract Vanilla is fine, if you don't have maple on hand.
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Ingredients
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- Cream room-temperature butter well in mixer.
- Then cream in the egg yolk.
- Mix in the maple syrup and maple or vanilla extract.
- Gradually beat in flour, baking powder, and salt until blended.
- Use hands to press dough into a nice consistency.
- Roll out on a lightly floured surface to 1/8-1/4" thickness.
- Cut into shapes.
- Bake at 325°F on ungreased cookie sheets for 8-12 minutes, depending on your thickness of your cookie, but just until they turn lightly golden.
- Icing cookies with icing made by adding just enough confectioners sugar to egg white to get a nice somewhat thick consistency. Also add and a pinch of salt and 1/2-1 tsp of maple or almond flavoring per egg. Add food coloring if desired.
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Woohoo – best day ever! TY for sharing the love for our holiday – National Mason Jar Day! We were very excited to see how people celebrated the day! unboxingthebizarre.com
I have maple sugar, but not maple syrup. Should I use the same quantity as the granualted sugar? These sound amazing!
Hi Karen. Great question, and no, I wouldn’t substitute sugar in place of the syrup in this recipe, since I altered it to make up for the extra liquid and lower crystallization temp of syrup. But you can definitely use this cut-out cookie recipe (which was the one I converted to maple in this post) & simply substitute your delicious maple sugar for the refined sugar over there–> https://soulyrested.com/2014/05/20/stories-that-are-baked-forever-in-my-heart/
I hope you love them as much as we do! 😋
Thank you! They sound amazing!