You won’t find a tastier treat this Fall than these mouth watering Maple Leaf Cookies made with maple sugar and pure maple syrup.
I’ve said it before and I’ll say it again – I’m so lucky to have the friends I do. One of my amazing friends, Mindy of Decadent Creations, is not only an all around awesome person, but she is so talented in the kitchen that she’s even won on the Food Network’s Chopped! She made me these cookies and supplied me with the recipe. Since she made them, and people wait in very long lines every week at the farmer’s markets just to get her treats, you know they’re quite delicious.
Mindy started with her base sugar cookie recipe that she uses for her holiday sugar cookies. That, alone, is downright perfect. When you add the goodness of maple, you morph that already tasty recipe into something perfectly suitable for fall.
Not to mention how pretty they are, right?
So, if you’re looking for a cookie to make this time of year that’s different from your average chocolate chip or peanut butter variety, but doesn’t quite fall into the holiday cookie category, these maple leaf cookies are absolutely perfect!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
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 + 2 tablespoons maple sugar
- 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.