Save A festive autumn treat featuring crisp maple-flavored cookies and an assortment of colorful icings and toppings perfect for creative decorating and sharing.
I always look forward to making these cookies with my family each fall they are a fun hands-on activity and a tasty treat.
Ingredients
- For the Maple Leaf Cookies: 2 1/2 cups (315 g) all-purpose flour
- For the Maple Leaf Cookies: 1/2 teaspoon baking powder
- For the Maple Leaf Cookies: 1/4 teaspoon fine sea salt
- For the Maple Leaf Cookies: 1/2 cup (115 g) unsalted butter softened
- For the Maple Leaf Cookies: 1/2 cup (100 g) granulated sugar
- For the Maple Leaf Cookies: 1/4 cup (55 g) packed light brown sugar
- For the Maple Leaf Cookies: 1 large egg
- For the Maple Leaf Cookies: 1/3 cup (80 ml) pure maple syrup
- For the Maple Leaf Cookies: 1 teaspoon vanilla extract
- For the Royal Icing: 3 cups (360 g) powdered sugar sifted
- For the Royal Icing: 2 large egg whites or 4 tablespoons meringue powder + 1/4 cup water
- For the Royal Icing: 1/2 teaspoon vanilla or maple extract
- For the Royal Icing: Food coloring in autumn shades (red orange yellow brown green)
- Toppings for Decorating: Assorted sprinkles
- Toppings for Decorating: Edible glitter or sugar pearls
- Toppings for Decorating: Mini chocolate chips (optional)
Instructions
- Step 1:
- In a medium bowl whisk together flour baking powder and salt.
- Step 2:
- In a large bowl beat the butter granulated sugar and brown sugar until light and fluffy.
- Step 3:
- Add the egg maple syrup and vanilla extract beat until combined.
- Step 4:
- Gradually add the dry ingredients to the wet mixture mixing until a dough forms.
- Step 5:
- Divide the dough in half flatten into disks wrap in plastic and refrigerate for 30 minutes.
- Step 6:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 7:
- On a lightly floured surface roll out the dough to 1/4-inch (6 mm) thickness.
- Step 8:
- Cut out leaf shapes using a maple leaf cookie cutter. Transfer cookies to prepared sheets spacing them 1 inch apart.
- Step 9:
- Bake for 12 15 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Step 10:
- For the royal icing beat powdered sugar and egg whites (or meringue powder + water) until thick and glossy. Add vanilla or maple extract and mix. Divide icing into bowls and tint with food coloring.
- Step 11:
- Transfer colored icing to piping bags. Decorate cooled cookies with icing and toppings as desired. Allow icing to set before packaging or serving.
Save These cookies have become a seasonal favorite my kids love decorating them and sharing with friends.
Required Tools
Mixing bowls electric mixer measuring cups and spoons maple leaf cookie cutter rolling pin baking sheets parchment paper wire rack piping bags and small round tips
Allergen Information
Contains Wheat (gluten) egg milk (butter) May contain traces of nuts if using certain toppings Double-check all toppings and food colorings for allergens.
Nutritional Information
Per cookie Calories 130 Total Fat 4 g Carbohydrates 22 g Protein 1 g
Save Enjoy decorating these delightful cookies and sharing the joy with loved ones.
Recipe FAQs
- → How do I achieve a deeper maple flavor?
Adding 1/2 teaspoon of maple extract to the dough intensifies the maple aroma and taste.
- → What is the best way to decorate the treats?
Use royal icing tinted with autumn shades and decorate with sprinkles, edible glitter, or mini chocolate chips for variety and flair.
- → How long should the treats cool before decorating?
Allow them to cool completely on a wire rack to ensure the icing adheres smoothly and doesn’t melt.
- → Can I prepare the dough ahead of time?
Yes, refrigerate the dough wrapped in plastic for at least 30 minutes before rolling and cutting to maintain shape.
- → Are there any suggested beverage pairings?
Pair these treats with warm apple cider or cinnamon tea to enhance the cozy autumn flavors.