| Recipe | Category | Time | Conversion |
|---|---|---|---|
| Maple Oatmeal Raisin Cookies | Drop Cookie | 30 min | Replaced both sugars with 160ml dark maple syrup, increased oats by 20g to abso… |
| Soft Maple Gingerbread Men | Holiday Cookie | 50 min | Replaced the molasses and brown sugar mixture with 180ml of dark maple syrup, r… |
| Quebec Maple Snickerdoodles | Rolled Cookie | 35 min | Swapped white sugar in dough for 120ml maple syrup, replaced coating sugar with… |
| Maple Linzer Cookies | Sandwich Cookie | 60 min | Replaced dough sugar with 100ml maple syrup, swapped the traditional fruit jam … |
| Traditional Maple Pecan Shortbread | Shortbread | 45 min | Replaced 100g powdered sugar with 120ml amber maple syrup. Omitted 15ml of liqu… |
| Maple Madeleines | Petit Four | 30 min | Replaced 80g white sugar with 80ml amber maple syrup, baked 15°C lower than sta… |
| Maple Tuiles | Petit Four | 25 min | Replaced icing sugar with 75ml maple syrup, reduced the butter by 10g to balanc… |
| Maple Amaretti | Macaroon | 35 min | Replaced 150g white sugar with 100ml maple syrup whipped directly into the egg … |
| Maple Linzer Cookies | Festive Cookies | 60 min | Replaced 100g white sugar with 120ml amber maple syrup in dough. Swapped dustin… |
| Maple Pecan Shortbread | Shortbread | 45 min | Replaced 100g powdered sugar with 120ml (160g) amber maple syrup. Added 30g ext… |
| Maple Chocolate Chip Cookies | Classic Cookies | 30 min | Replaced 250g total sugars with 160ml dark maple syrup. Swapped a whole egg for… |
| Quebec Maple Madeleines | Petits Fours | 40 min | Replaced 100g sugar with 100ml amber maple syrup. Reduced flour by 10g to keep … |
| Maple Snickerdoodles | Classic Cookies | 35 min | Replaced 200g white sugar with 180ml dark maple syrup. Reduced liquid by using … |
| Maple Oatmeal Raisin Cookies | Rustic Cookies | 35 min | Replaced 150g brown sugar with 160ml amber maple syrup. Reduced butter by 10g t… |
| Maple Gingerbread Men | Spiced Cookies | 55 min | Replaced both sugars and molasses with 180ml dark maple syrup. Adjusted flour u… |
| Maple Coconut Macaroons | Petits Fours | 40 min | Replaced 150g sugar with 120ml amber maple syrup. Omitted typical condensed mil… |
| Maple Classic Spritz Cookies | Biscuits | 40 min | Replaced powdered sugar with 120ml maple syrup. Increased flour by 25g to maint… |
| Maple Coconut Macaroons | Petits fours | 30 min | Substituted condensed milk and sugar with egg whites and 120ml maple syrup, ens… |
| Maple Almond Cantucci | Biscuits | 60 min | Replaced sugar with 120ml amber maple syrup. Lowered the second bake temperatur… |
| Maple Pecan Rugelach | Petits fours | 90 min | Substituted the sugar-jam filling with a concentrated dark maple syrup glaze, r… |
| Maple Sablés Bretons | Biscuits | 45 min | Replaced 100g sugar with 100ml syrup reduced by heating to prevent excess moist… |
| Traditional Quebec Maple Hermits | Biscuits | 30 min | Replaced 200g brown sugar with 180ml amber maple syrup. Reduced liquid slightly… |
| Maple Palmiers | Petits fours | 35 min | Used 80ml dark maple syrup brushed onto the pastry instead of rolling in dry su… |
| Maple Almond Florentines | Petits fours | 25 min | Replaced sugar and honey with 120ml dark maple syrup. Reduced oven temperature … |
Why substitute sugar with maple syrup
These recipes already use Quebec maple syrup as the sweetener. Basic rule: replace 1 cup (250 ml) white sugar with 3/4 cup (180 ml) syrup, reduce liquids by 45–60 ml per cup of syrup, and lower oven temperature by 15 °C. A substitution calculator is also available. Substitution calculator →