Tag Archives: maple syrup

Cinnamon Maple Cookie Rings Recipe

The cinnamon maple cookie rings recipe is a unique treat. These morsels are part pastry, part cookies. They look as good as they taste, and make a great alternative to rolls or muffins on a brunch plate!



  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 sticks (1 cup) salted butter, chilled and sliced into 8 pieces
  • 1/4 cup maple syrup, chilled
  • 2-4 tablespoons ice water


  • 1/4 cup granulated sugar
  • 4 teaspoons ground cinnamon


  • 1/4 cup maple syrup


  • Large bowl
  • 2 x small bowls
  • Cookie sheets
  • Rolling pin
  • Plastic wrap
  • Mixer

Step 1: In a large bowl, combine flour and sugar with an electric mixer set on medium speed.

Step 2: Add butter pieces and mix until dough forms pea-size pellets.

Step 3: Add chilled maple syrup and 2 tablespoons of water, and mix on low speed until the dough can be formed into a ball. Do not overmix the dough or it will become tough.

Step 4: Separate dough into two balls and flatten into disks.

Step 5: Wrap each disk with plastic wrap and refrigerate for at least 2 hours.

Step 6: After two hours; in a small bowl, combine 1/4 cup granulated sugar and 4 teaspoons ground cinnamon.

Step 7: Lightly flour a work space and a rolling pin. Roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/4 inch thick.

Step 8: Sprinkle dough with half of the cinnamon-sugar filling.

Step 9: Starting with the smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal.

Step 10: Repeat process with remaining disk of dough.

Step 11: Wrap each roll in plastic wrap and refrigerate for 1 hour.

Step 12: After 1 hour preheat oven to 325 degrees F.

Step 13: Using a sharp knife, cut 1/4-inch slices from each roll. Place slices on ungreased cookie sheets 1 inch apart.

Step 14: Place 1/4 cup of maple syrup into a small bowl, brush tops of each cookie lightly.

Step 15: Bake for 16-18 minutes, or until light golden brown. Immediately transfer cookies to a cooling surface.

The cinnamon maple cookie rings recipe makes 48 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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For more great cutout and fancy cookie recipes visit http://kicked-up-cookie-recipes.com/cutout-and-fancy-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

By Griffin Wetzstein

Special Occasion Vermont Maple Syrup Recipes

Baking or cooking recipes with a Vermont maple syrup is easy to make and serve. These are perfect to serve in social gatherings. Make sure that the Vermont Maple syrup you buy is fresh.

Some recipes with Vermont Maple Syrup:

1. Vermont Maple Baked Beans


o 2lbs dried beans
o ½ teaspoon baking soda
o 1 teaspoon dry mustard
o 1 medium slice onion
o 1 ½ cup pure Vermont maple syrup


o Wash the beans and put this in a clean bowl.
o Cover a sauce pan with cold water and soak the beans overnight.
o In the morning, rinse the beans.
o Boil this gently in fresh water until the skins look wrinkled.
o Pre-heat this in a microwave or oven to about 325o F.
o Place the sliced onion in the bottom of the bean casserole or pot.
o Add pure Vermont maple syrup, dry mustard and baking soda.
o Baked it for about 4 hours.
o Allow to cool before serving.

2. Vermont Maple Sugar Pie


– 1 large egg yolk
– 1 cup all-purpose flour
– ¾ teaspoon sugar
– 6 tablespoons vegetable shortening
– ¼ teaspoon salt
– 2 tablespoons cold water
– ¾ teaspoon apple cider vinegar


– 1 cup Vermont maple syrup
– 3 large eggs, lightly beaten
– ¼ cup firmly packed dark brown sugar
– 2 tablespoons butter
– 2 tablespoons fresh lemon juice
– ¼ cup Vermont maple sugar
– 1 teaspoon pure vanilla extract
– 2 tablespoons all-purpose flour
– 1 teaspoon finely grated lemon zest
– Pinch of salt


– Whipped cream or ice cream

To make the crust:

– In a big mixing bowl, blend in sugar, salt and flour with a fork.
– Add shortening and cut with a pastry cutter.
– In a separate small bowl, beat the egg yolk, vinegar and water.
– Pour liquid over the flour mixture.
– Stir this quickly using a fork.
– Using your hands, shape the dough into round or disc shapes.
– Refrigerate for at least one hour.
– Roll the dough on a floured surface (into 12 inch circles, 1/8 inch thick).
– Place the dough in a nine inch pie dish and trim about one inch over the edge of the pan.
– Fold it under and crimp the edge with your fingers to make a high-fluted border.
– Chill for at least 30 minutes.

To make the filling:

– In a big bowl, whisk together all the filling ingredients until it becomes smooth.
– Pour into chilled piecrust and bake for about 35 minutes or until the edges are set and the center jiggling slightly.
– Remove and place on a wire rack.
– Allow to cool in room temperature.
– Then serve it with and ice cream or whipped cream.

3. Vermont Maple Syrup Fudge


– 1 tablespoon light corn syrup
– 2 cups maple syrup
– ¾ cup light cream
– 1 teaspoon vanilla
– ½ cup chopped walnuts


o Combine corn syrup, cream and maple syrup in a two-quart heavy saucepan and place over a low heat stove.
o Stir constantly until the mixture starts to boil.
o Continue cooking without stirring making a sort of soft ball stage or onto about 236o F.
o Remove from the heat and then allow cooling. Don’t stir or beat while cooling.
o Stir in the vanilla and nuts.
o Pour this onto a lightly buttered loaf pan.
o When it cools down, cut into squares and serve.

For more information on Vermont Maple Syrup and Best Maple Syrup Recipes please visit our website.

By Dave Urmann