Orange Maple Sugar Cookies - Maple Syrup Installment #2

If you've been to summer camp over the last few years, then you know we make cookies everyday for that evenings snack. Each year we change a few of the cookies that we offer. This year a cookie that will be added to our selection will be an Orange & Maple Sugar Cookie. The creation of this formula was purely accidental. I started with our sugar cookie recipe. We exchanged a small amount of the buttermilk for pure maple syrup. This cookie was simply divine. Very soft and chewy. However, in our effort to provide campers with more whole grain, we exchanged most of the white flour for whole wheat flour. We then added orange zest. After baking the cookies and allowing them to cool for 5 minutes we brush them lightly with maple syrup. With the whole wheat flour the maple can get lost. Adding this coating of maple syrup puts it over the top.

Orange & Maple Sugar Cookies

Butter                                                                           1 cup

Eggs                                                                                    2

Buttermilk                                                                 3/4 cup

Pure Maple Syrup                                                     1/4 cup

Baking Powder                                                             4 tsp

Baking Soda                                                                  1 tsp

Ganulated Sugar                                                          2 cups

Vanilla                                                                           1 tsp

Salt                                                                                1 tsp

All-purpose flour, unbleached                                    2 cups

Whole wheat flour                                               2 3/ 4 cups

Orange Zest                                                              1-2 tbsp

Maple Syrup                                                               3 Tbsp

1. Preheat oven to 350* F. Coat baking sheet w/ pan spray (lightly)
2. Cream butter - the butter must be creamed till very soft. This will allow it to incorporate better with the remaining ingredients.
3. Add the sugar. Cream together.
4. Add the eggs - one at a time.
5. Combine the buttermilk, vanilla and maple syrup, set aside.
6. Combine the remaining dry ingredients.
7. Add the flour mixture and the buttermilk mixture into the creamed butter and sugar alternately (ending w/ milk).
8. Add the orange zest. Mix to combine.
9. Using a #30 scoop, scoop cookies onto baking sheet.
10. Bake for 8-9 minutes, remove from oven and allow to cool for two minutes.
11. Warm remaining syrup. With a basting brush, coat each cookie w/ maple syrup.
12. Transfer to a cooling rack. Allow to cool or enjoy warm with a cold glass of milk.

Camp Cookie Facts

The cooks make approximately 15,750 cookies during the 7 week summer camp program each year.

In addition, over the course of a year, the cooks make about 30,000 cookies.

All of our cookies are made at camp. We do not purchase premade cookies.

In cookies alone we use about 1,100 lbs of flour per year.

In addition, we use about 150 dozen eggs for the cookies each year.

I hope you enjoy making this formula! It truly is yummy!