We've gotten maple sugar in our share twice and I haven't used it for much of anything. I tried putting some in a smoothie and found it doesn't dissolve as easily as regular sugar and it made the smoothie gritty. I didn't want gritty cookies so I threw the maple sugar in the food processor for a good long time and then sifted the results with a fine mesh tea strainer because I wanted the particles to be small. It took a long time but in the end, I'd say it's worth it.
Update: An easier way to make the sugar particulate size smaller is to use a coffee grinder. I didn't bother to sift it afterwards which sped up the process significantly.
Maple Sugar Cookies
350 degree oven
approx. 7 dozen small cookies
1 c maple sugar
1/2 c brown sugar
1 c butter
1 tsp baking powder
2 c flour
Cream sugar and butter. Add the egg and beat until fluffy. Mix in the baking powder and flour. Separate dough into two pieces and roll each one into logs in plastic wrap (the dough is extremely sticky) - mine were about 1" by 2" by 8". Refrigerate until firm. Slice pieces to 1/8" and place 1" apart on a cookie sheet. Bake until light brown. Allow to cool a bit before removing from cookie sheets.
Verdict: Oh my! Try not to eat them by the handful. They're crispy around the edges and just a little soft toward the middle making them both somewhat chewy while still melting in your mouth. They're probably a touch sweeter than they need to be if that is possible so maybe it might be a good idea to decrease the sugar slightly, maybe to 3/4 c of maple sugar.