What can I use to substitute Maple Extract For a Pumpkin Cookie Recipe?!
Soft Pumpkin Cookies
? 1 (16 ounces) can pumpkin, 2 cups
? 4 1/2 cups all-purpose flour
? 1 1/2 cups sugar
? 1 cup light brown sugar, packed
? 1 cup (8 ounces) butter, softened
? 4 teaspoons baking powder
? 2 teaspoons ground cinnamon
? 1 teaspoon maple extract
? 1 teaspoon vanilla extract
? 1/2 teaspoon ground ginger
? 1/4 teaspoon ground cloves
? 1/2 teaspoon baking soda
? 4 eggs
? 1 cup pecan halves
Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on un-greased baking sheets, keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 1
Answers: This is the recipe I have, but I don't have any Maple Extract, and No I can't go out and buy any.
Soft Pumpkin Cookies
? 1 (16 ounces) can pumpkin, 2 cups
? 4 1/2 cups all-purpose flour
? 1 1/2 cups sugar
? 1 cup light brown sugar, packed
? 1 cup (8 ounces) butter, softened
? 4 teaspoons baking powder
? 2 teaspoons ground cinnamon
? 1 teaspoon maple extract
? 1 teaspoon vanilla extract
? 1/2 teaspoon ground ginger
? 1/4 teaspoon ground cloves
? 1/2 teaspoon baking soda
? 4 eggs
? 1 cup pecan halves
Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on un-greased baking sheets, keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 1
Just add another teaspoon of vanilla extract. I actually don't like the maple extract in pumpkin cookies and use vanilla instead all the time.
I would just use a little more vanilla
Maple syrup, maple flavoured syrup or don't use it at all.
Leaving it out completely won't hurt your recipe at all....
I would try isung a little syrup... ya know for like pancakes and waffles... Not a lot though it will make your mix a little runny
I would just omit it. With that many ingredients and the little that you use I doubt you will notice.
If you feel that you really need it with all the other spices you are using, you can add a tsp of REAL maple syrup. I change recipes around all the time so I don't think its a big deal if you eliminate it.
Have you tried using blackstrap molasses? It makes a great, though heavier, substitute for maple syrup.
OH come ON
It is a flavor.
add a little more brown sugar.
4 1/2 c flour you may never notice it..