Maple Sugar Cookies are similar to regular frosted sugar cookies but are made with pure maple syrup and maple sugar instead of granulated sugar.
You won’t find a tastier treat this Fall than these mouth watering Maple Leaf Cookies with a maple glaze.
Maple cookies don’t quite fall into the holiday cookie category, but they are incredibly delicious and fun to make!
The main difference between maple sugar cookies and standard sugar cookies is that you will use maple sugar instead of granulated sugar in the dough.
Maple sugar is prepared from the sap of a maple tree. It tastes like crystallized pure maple syrup and is amazingly delicious.
You can find it at most specialty grocery stores, Amazon, and places like Whole Foods.
Maple Sugar Cookie dough:
The dough for these maple sugar cookies is very similar to a standard sugar cookie dough.
- You will start by creaming the butter and maple sugar together.
- Next, you will add the wet ingredients which include egg, milk, and vanilla extract in small amounts, scraping the bowl each time.
- All of the dry ingredients including flour, baking powder, and salt will be whisked together and then added to the dough all at once.
- Once the dough is fully mixed, you’ll then form it into a ball and wrap it tightly in plastic wrap. It will need to be refrigerated for at least an hour.
Rolling the dough:
The trick to rolling any sugar cookie dough is to ensure the dough is very cold and to not over work it.
I find that using a large silicon mat makes clean up easier than rolling directly on the counter. Either way, you’ll want to keep your surface lightly floured to prevent sticking.
Cooking tip: Your cookies will turn out best if you don’t over work the dough. Try to roll it to the desired thickness in the least amount of rolls.
Cut outs: To prevent sticking, dip your cookie cutter into flour before cutting out your cookie shape.
The glaze for these cookies is made by melting butter and water over a double boiler. You can use a stainless steel bowl over a pot of simmering water too.
Once melted, you’ll remove from heat and whisk in powdered sugar and pure maple syrup.
Cooking tip: If glaze is too thick, add one teaspoon of water at a time until you reach the desired thickness.
Coloring: Totally optional. The glaze on these cookies was tinted with food coloring, but I rarely use artificial food coloring any more. Coloring isn’t needed unless you want them to resemble real fall maple leaves.
Maple Leaf Cookies
Maple Cookie Dough:
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter room temperature
- 1/4 cup maple sugar + 2 tablespoons
- 2 tablespoons unsalted butter
- 1/2 cup water + extra as needed
- 3 1/2 cups powdered sugar
- 1 tablespoon pure maple syrup
- 2 drops red food coloring
- 1 drop yellow food coloring
- Add the flour, baking powder, and salt to a bowl, combine, and set aside.
- Portion the wet ingredients (egg, vanilla and milk) in another bowl, set aside.
- Cream the butter and sugar in your mixer on a medium speed. Add the wet ingredients to the butter mixture in three stages. Mix until fully incorporated for each stage. When the last of the wet is incorporated, turn the mixer off.
- Add the dry ingredients all at once. Mix on speed 1 just until the dough starts coming together. Give it a 5 second flash on a medium-high speed, to insure the mixture is homogeneous. Wrap the dough in plastic wrap in a puck shape. Chill for 1-2 hours.
- Preheat oven to 350 degrees F. Prepare a baking sheet with a Silpat or parchment paper.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks.
- Melt the butter and water together over a double boiler. When the butter is melted, remove the double boiler from the heat, but keep the double boiler in tact. Add the powdered sugar all at once as well as the maple syrup. Stir with a whisk, pressing the whisk against the sides of the bowl to press out the lumps. When all your lumps are worked out, add more water, 1 teaspoon at a time until the glaze reaches your desired thickness. Add food coloring as desired.
To decorate the cookies:
- Dip the tops of your cookies in the warm glaze and allow them to fully dry. If adding sprinkles or sugar, be sure to sprinkle on while glaze is still wet.
- Tinting the glaze with food coloring is totally optional.
- Avoid over working the dough while rolling. This will yield the most tender cookie.
This post was originally created in September 2015 and was most recently updated in November 2019 for your reading pleasure.