Using maple syrup in place of granulated sugar in cookie recipes is a popular substitution. Maple syrup contains sucrose just like granulated sugar, but it also has a distinctive maple flavor and differs in moisture content. When swapping maple syrup for sugar in cookies, there are some important considerations.
Quick Answer
Yes, you can use maple syrup instead of granulated sugar in cookies. However, some adjustments will need to be made to account for the higher moisture content and flavor maple syrup contributes. Reduce the amount of maple syrup vs sugar, add a touch more flour, use dark brown sugar, and complement flavors like cinnamon.
Maple Syrup vs. Granulated Sugar
Maple syrup and granulated sugar are both sweeteners, but they have some key differences that impact baking:
- Maple syrup is a liquid while granulated sugar is dry.
- Maple syrup contains water which affects texture and moisture.
- Maple syrup is about 60% as sweet as granulated white sugar.
- Maple syrup has a strong distinctive flavor compared to plain sugar.
These characteristics mean some adjustments need to be made when using maple syrup in place of granulated sugar in recipes.
Reduce Maple Syrup Amount
When substituting maple syrup for sugar in cookies, use less maple syrup than the amount of sugar called for. As a general guideline, use:
- 2/3 cup maple syrup for every 1 cup white sugar
- 1/2 cup maple syrup for every 1 cup brown sugar
Maple syrup is about 60% as sweet as sugar and more moist, so reducing the amount balances both sweetness and moisture in the dough. Too much maple syrup can lead to wet cookie dough and a soft, cake-like texture in baked cookies.
Add More Flour
Along with cutting back on the maple syrup amount, adding a bit more flour helps account for the extra moisture from the maple syrup:
- Add 2 tablespoons extra flour for every 1 cup maple syrup used
- Add up to 1/4 cup extra flour if using a full cup of maple syrup
This extra flourabsorbs some of the moisture in the maple syrup to help produce a good dough consistency for cut-out or scooped cookies. The exact amount needed may vary based on other ingredients in the recipe.
Use Dark Brown Sugar
Brown sugar is a better pairing for maple flavor than plain granulated white sugar. The deeper molasses notes in brown sugar complement the rich maple taste. Dark brown sugar provides even more maple-friendly flavor.
When maple syrup is substituted for brown sugar in cookies, use dark brown sugar rather than light. The recipe will still come out sweeter due to the maple syrup, so the extra molasses notes help balance flavor.
Add Complementary Spices
Spices like cinnamon, ginger, nutmeg, and allspice go well with the maple flavor. Consider adding a dash more of these spices when using maple syrup in cookies:
- 1 teaspoon ground cinnamon per 1 cup maple syrup
- 1/4 teaspoon ground ginger, nutmeg or allspice per 1 cup maple syrup
Folding in extras of these maple-friendly spices helps the cookies take on a nice maple aroma and taste. Cloves and anise also pair nicely if you enjoy those spice flavors.
Adjust Baking Temperature and Time
The extra moisture from the maple syrup may require adjusting the baking time and temperature. Some tips:
- Increase bake time by 2-3 minutes to allow moisture to fully evaporate
- Lower oven temperature 25 degrees Fahrenheit to prevent over-browning
Watch cookies closely while baking and pull them out of the oven when set around the edges but still soft in the center. The cookies will continue to firm up as they cool.
Best Cookie Types for Maple Syrup
Certain cookie types work better than others when using a maple syrup substitute for sugar. The best choices include:
- Oatmeal Cookies – The oats absorb moisture well while maple adds flavor
- Chocolate Chip Cookies – The brown sugar and chocolate balance maple’s flavor
- Gingerbread Cookies – Maple syrup brings out the gingery spice
- Snickerdoodles – Cinnamon is a perfect maple pairing
- Biscotti – The dense dough takes well to maple moisture
Cookies with lots of spices or mix-ins help to mask any off tastes from too much maple. Avoid sugar cookies and shortbread where maple is more noticeable.
Maple Syrup Substitution Ratio
As a quick reference, here are the maple syrup substitution ratios to use in place of sugar in cookies:
| Sugar | Maple Syrup |
|---|---|
| 1 cup granulated white sugar | 2/3 cup maple syrup |
| 1 cup packed brown sugar | 1/2 cup maple syrup |
| 1 cup powdered sugar | 1/2 cup maple syrup + 1/4 cup powdered sugar |
These maple syrup to sugar ratios provide a good starting point. Fine tune amounts based on cookie type, moisture level, and flavor preferences.
Grading of Maple Syrup
Maple syrup comes in different grades based on color and flavor:
- Grade A Light Amber – Delicate maple flavor good for baking
- Grade A Medium Amber – Richer maple taste with moderate sweetness
- Grade A Dark Amber – Robust maple flavor; Pairs well with brown sugar
- Grade B – Very strong maple flavor; Use less than lighter grades
Lighter maple syrup grades provide maple flavor without overpowering. Darker grades have deeper maple notes to complement brown sugar. Use Grade B sparingly as it can quickly make cookies too maple-forward.
Storing and Measuring Maple Syrup
A few tips for working with maple syrup:
- Store sealed in the refrigerator after opening
- Let maple syrup come to room temperature before using for easier measuring and mixing
- Spray measuring cups with nonstick spray before adding syrup
- Rinse measuring tools thoroughly to prevent sticking
The high moisture content of maple syrup makes it thick and sticky. Proper storage and measuring techniques will make working with maple syrup much easier in cookie recipes.
Consider Maple Syrup Alternatives
Besides maple syrup, a few other options can substitute for sugar in cookies:
- Honey – Use 3/4 cup for every 1 cup sugar; Adds moisture so increase flour
- Molasses – Use 1/2 cup for every 1 cup sugar; Bittersweet flavor
- Applesauce – Use 1/2 cup for every 1 cup sugar; Moist with mild flavor
Like maple syrup, these alternatives add moisture and flavor. Adjust the recipe similarly by reducing liquid sweetener amount and increasing flour. Molasses gives an especially nice flavor with brown sugar.
Conclusion
Maple syrup can be successfully used in place of granulated or brown sugar in cookies with some simple adjustments. Reduce the maple syrup amount, add a touch more flour, use dark brown sugar, and complement maple flavor with spices like cinnamon. Stick to cookie recipes that pair well with maple like oatmeal, chocolate chip, and gingersnaps.
While not a direct substitute, maple syrup produces cookies with great flavor and moisture when swapped for sugar in the right recipes. With a bit of tweaking, the maple twist on classic cookie recipes can result in delicious homemade treats.
