RECIPE: Canadian Maple Cookies

K.E. O'Connor

Time for a simple, tasty treat!

I have recipes in all the paperback versions of my Holly Holmes culinary mysteries. I'll confess: I'm not an amazing baker, so the results can look odd, but they're always delicious.

This yummy cookie recipe comes from the book Maple Glaze and Murder, which features a beautiful castle wedding, which ends in tragedy when a killer strikes. Then a member of the household is accused of the murder, making our sleuth, Holly, ditch the bridesmaid's bouquet and start clue hunting!

That kind of stress calls for cookies!

BookBrushImage855 RECIPE: Canadian Maple Cookies

Prep time: 15 minutes Cook time: 10 minutes


Recipe can be made dairy and egg-free. Substitute milk for a plant/nut alternative, use dairy-free spread, and mix 3 tbsp flaxseed with 1 tbsp water to create one flax 'egg' as a binding agent (this recipe requires 3 tbsp flaxseed to substitute 1 egg.)


1/2 cup (100g) unsalted butter, softened

1/2 cup (100g) brown sugar, packed

1 small egg

1/2 cup real maple syrup

1 teaspoon vanilla extract

2 cups (300g) all-purpose flour

1 teaspoon baking soda

1⁄3 cup (70g) granulated sugar


  1. Preheat oven to 350F (175C)
  2. Grease 2 cookie sheets or use non-stick baking paper.
  3. Cream butter and brown sugar.
  4. Add the egg, maple syrup, and vanilla, mixing until blended.
  5. Mix flour and baking soda. Add to the creamed mixture and stir.
  6. Shape into 1 inch balls and roll in the sugar.
  7. Place balls on cookie sheets about 2 inches apart and flatten.
  8. Bake for 8-10 minutes.
  9. Remove and let cool on a wire rack.
  10. Enjoy!
Notify of

Inline Feedbacks
View all comments

Want more info?

Contact UsShow Less
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram