Maple Date Cookies
Submitted by Roby
Maple date cookies with brown sugar, chopped dates, and nuts baked into soft, chewy rounds. Maple extract gives these drop cookies a warm, caramel-like sweetness you won’t find in ordinary cookie recipes.
YIELD
2 dozenPREP
50 minCOOK
12 minREADY
70 minMaple extract is the secret weapon in these date-studded drop cookies. It deepens the brown sugar base into something rich and almost caramel-like, with a fragrance that fills the whole kitchen.
Chopped dates bring natural sweetness and a soft, fudgy chew to every bite, while nuts add just enough crunch to keep things interesting. The dough chills for 30 minutes before shaping, and that rest is key. It firms up the butter so the balls hold their shape in the oven and bake into plump rounds instead of flat discs.
Watch for light golden edges at the 9-minute mark. These cookies go from perfect to over-baked fast because the dates and brown sugar caramelize quickly. Pull them when the centers still look slightly underdone; they’ll firm up on the sheet as they cool.
Kitchen Tips
- Chop dates with a lightly oiled knife to keep them from sticking to the blade.
- Walnuts or pecans both work well here. Toast them first in a dry skillet for deeper flavor.
- Store in an airtight container at room temperature. The dates keep these cookies moist for up to 5 days.
Variations
- Swap maple extract for rum extract and add shredded coconut for a tropical spin.
- Fold in butterscotch chips alongside the dates for an extra layer of caramel sweetness.
Ingredients
Directions
In a large bowl, beat the brown sugar and margarine until light and fluffy.
Add the vanilla extract, maple extract and egg; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in the flour, baking powder, baking soda and salt; mix well.
Stir in the dates and nuts.
Cover with plastic wrap; refrigerate for 30 minutes for easier handling.
Preheat oven to 350℉ (180℃).
Shape the dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake for 9 to 12 minutes, or until light golden brown.
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