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!