Mini Maple Syrup Pancake Cookies Recipe

Name: Mini Maple Syrup Pancake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter flavor shortening; 1 cup brown sugar; 1 egg; 1/2 cup maple syrup; 1/2 teaspoon vanilla; 1 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon (more if desired)

Servings: persons

1/2 cup butter flavor shortening
1 cup brown sugar
1 egg
1/2 cup maple syrup
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon cinnamon (more if desired)

1
Preheat oven to 350 degrees F.
2
Cream shortening and brown sugar until smooth.
3
Add egg to combine.
4
Add maple syrup and vanilla, mix well.
5
Combine flour, baking powder, salt, tartar, and cinnamon in separate bowl.
6
gradually stir into wet mixture until smooth and well combined. ( may be a bit sticky).
7
drop by spoonfuls onto greased cookie sheet, bake 10-12 minutes or until golden brown and puffed up.
8
Store in air tight container, best the day after baking.

699

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter flavor shortening, 1 cup brown sugar, 1 egg, 1/2 cup maple syrup, and more.

Yes, Mini Maple Syrup Pancake Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Maple Syrup Pancake Cookies

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