Bake up some fall inspiration with these maple leaf sugar cookies. These cookies have a hint of maple flavor and a delicious tender crumb.
This post was originally published in September 2018 and has been updated with recipe refinements and new photos.
These maple leaf sugar cookies will bring the beauty of fall foliage into your kitchen. They have a festive shape, seasonal flavor, and gorgeous vibrant icing.
Why this recipe works
For other seasonal sweet treats, try chewy molasses cookies, spice cake mix cookies with maple brown butter frosting, and maple brown butter rice krispie treats.
Ingredients
- Butter - I have re-tested this recipe replacing shortening with butter and I love the result.
- Cornstarch - Just ½ cup is used to add tenderness to the cookie crumb.
- Maple extract lends a seasonal vibe but vanilla or almond extract can also be used.
Icing
- A simple blend of powdered sugar and milk. I use 1%, but 2% and whole milk are also fine.
- Food coloring gel provides a deep, saturated color without changing the consistency of the glaze.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
Cookies
- In a mixing bowl, sift together the flour, cornstarch, and salt. Set aside. (Image 1)
- Add the butter and sugar to the bowl of a stand mixer. Mix until well combined. (Image 2)
- Add the eggs and maple extract and mix until incorporated. (Image 3)
- Slowly add in the flour mixture until just combined. The dough will feel sticky. (Image 4)
- Form the dough into two disks and wrap in plastic wrap. Chill for 1 ½-2 hours. (Image 5)
- On a floured board, roll out the dough to ¼ inch thickness. (Image 6)
- Cut out the cookies and transfer them to a parchment-lined baking sheet. (Image 7)
- Chill the cookies for 20-30 minutes before baking. Preheat the oven to 375 degrees.
- Bake the cookies for 8-9 minutes or until just set. The edges should barely be turning brown. (Image 8)
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Icing
- Add the powdered sugar to a small bowl. Add the milk, starting with 2 tablespoons, and whisk until smooth. The consistency should be thin enough to dip the cookie into, but thick enough to coat the cookie. Add more milk as needed to reach the desired consistency.
- Divide the icing between three shallow dishes. Add 1-2 drops of food coloring gel into each dish. I used red, orange, and yellow. Stir together. (Image 9)
- Dip the top of each cookie into the icing, letting the excess drip off. Place on the cooling rack to set. (Image 10)
- Once set, store in an airtight container for 2-3 days.
- Start with room-temperature butter and eggs to ensure the ingredients mix together smoothly and evenly.
- Take an extra minute to sift the flour and cornstarch. This contributes to the delicate, tender crumb.
- Don't skip the chill time. I know chilling dough can be a hassle. However, it is an important step to prevent the cookies from spreading and losing their shape during baking.
- Change up this recipe for any season - use any seasonal cookie cutter and customize the color of the icing.
Tips for the perfect icing
- For extra flavor add maple or vanilla extract.
- If you want the icing to dry with more of a sheen, add 2 teaspoons of corn syrup.
- For a thicker glaze, add more powdered sugar or less milk. For a thinner glaze, add more milk.
FAQs
How do you decorate maple leaf sugar cookies?
You can use icing or sanding sugar. Decorating with autumn hues gives these seasonal cookies a special touch.
Should sugar cookies be soft or crisp?
Sugar cookies should be slightly crisp around the edges and soft and tender on the inside. Rolling the dough too thin or baking too long can result in a crisp cookie.
What is the best thickness for sugar cookies?
For a soft, tender cookie, roll out the dough to a thickness of ¼-inch.
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Maple Leaf Sugar Cookies
Bake up some fall inspiration with these maple leaf sugar cookies. These cookies have a hint of maple flavor and a delicious tender crumb.
EQUIPMENT
Ingredients
Cookie dough
- 2 ½ cups all-purpose flour (sifted)
- ½ cup cornstarch (sifted)
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon maple extract (or vanilla extract)
Icing
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1-2 drops food coloring gel (red, orange, and yellow)
Instructions
Cookies
- In a mixing bowl, sift together the flour, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer, mix together the butter and sugar until light and creamy. Mix in the eggs one at a time until fully incorporated. Mix in the extract.
- Slowly add in the flour mixture and mix until just incorporated. The dough will be sticky. Divide the dough in half and wrap each half in plastic wrap and chill for 1 ½ - 2 hours.
- On a lightly floured surface, roll out each disk of dough to ¼ inch thickness. Using the cookie cutter, cut out the dough and carefully transfer to a parchment-lined baking sheet. Chill for 20-30 minutes.
- Preheat the oven to 375 degrees.
- Bake for 8-9 minutes until the cookies are just set and just starting to lightly brown around the edges. Let cool on pan briefly before transferring to a cooling rack to cool completely.
Icing
- Add the powdered sugar and 2 tablespoons milk to a small bowl. Stir together until smooth. Add more milk as necessary to reach desired consistency. The icing should be thin enough to dip the cookies into, but thick enough to coat the cookies.
- Divide the icing into three small bowls. To each bowl, add 1-2 drops of food coloring gel. Stir to combine.
- Dip the top of each cookie into the icing. Let the excess drip off and place the cookie on a rack placed over a sheet pan. Let dry.
- Store the cookies in an airtight container for 2-3 days.
Notes
- The number of cookies that this recipe yields will depend on the thickness of the dough when rolled out and the size of the cookie cutter.
- Start with room temperature butter and eggs to ensure the ingredients mix together smoothly and evenly.
- Don't skip the chill time. I know chilling dough can be a hassle. I get it. But it is an important step to prevent the cookies from spreading and losing their shape during baking.
- Change up this recipe for any season - use any seasonal cookie cutter and customize the color of the icing.
- For extra flavor in the icing, add maple or vanilla extract.
- If you want the icing to dry with more of a sheen, add 2 teaspoons corn syrup.
- For a thicker glaze, add more powdered sugar or less milk. For a thinner glaze, add more milk.
Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 172IU | Calcium: 5mg | Iron: 0.5mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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