Get ready to transform your kitchen into a cozy autumn wonderland with these irresistible Iced Maple Leaf Sugar Cookies! Imagine biting into a delicate, buttery cookie that captures the essence of fall's golden maple trees, each bite drizzled with a sweet, creamy glaze that will make your taste buds dance. These aren't just cookies—they're edible memories that will transport you to a crisp autumn morning, complete with the warmth of maple syrup and the comfort of homemade baking.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Prepare your baking workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and maple syrup until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up, which will make rolling and cutting easier.
- On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Use maple leaf-shaped cookie cutters to cut out the cookies.
- Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
- Remove cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk until smooth, adjusting consistency as needed. The icing should be thick but spreadable.
- Once cookies are completely cool, drizzle or spread the icing over the maple leaf cookies. Allow icing to set for 15-20 minutes before serving.
Tips
- Chill the dough: Never skip the 30-minute refrigeration. Cold dough prevents spreading and helps maintain the intricate maple leaf shape.
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Invest in quality maple syrup: The better the syrup, the more pronounced and authentic the maple flavor.
- Don't overbake: Watch cookies carefully and remove when edges are just lightly golden to keep them soft and tender.
- Let cookies cool completely before icing to prevent the glaze from melting and ensure a clean, professional finish.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dough for a warm, autumnal twist.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
