Bake up some fall inspiration with these maple leaf sugar cookies. These cookies have a hint of maple flavor and a delicious tender crumb. Pair these cookies with cinnamon ice cream for a delicious dessert perfect for autumn.
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This post was originally published in September 2018 and has been updated with recipe refinements and new photos.
When I want to bring the flavors of fall into my kitchen, I turn to seasonal family favorites like Molasses Crinkle Cookies, Spice Cake Mix Cookies, and Maple Brown Butter Rice Krispie Treats.
These maple leaf cookies will bring the beauty of fall foliage into your kitchen. They have a festive shape, seasonal flavor, and gorgeous vibrant icing.
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Why This Recipe Works
- You only need a handful of pantry staples.
- Adding cornstarch gives these cookies a wonderful, tender crumb, like these chocolate chip snowball cookies.
- Chilling the dough is necessary to prevent this melt-in-your-mouth dough from spreading during baking.
- This recipe lends itself well to making the dough one day and baking the cookies the next.
- Easily customizable for any season. Change up the cookie cutter shape and color of the icing. Swap in vanilla extract in place of maple extract.
Ingredient Notes
Sugar Cookie Dough
- Butter: I have re-tested this recipe using butter in place of shortening, and the result is perfection.
- Cornstarch is used to add tenderness to the cookie crumb.
- Maple extract lends a seasonal vibe. 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.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Maple Leaf Sugar Cookies
Cookies
Step 1: In a mixing bowl, sift together the flour, cornstarch, and salt. Set aside.
Step 2: Add the butter and sugar to the bowl of a stand mixer. Mix until well combined.
Step 3: Add the eggs and maple extract and mix until incorporated.
Step 4: Slowly add in the flour mixture until just combined. The dough will feel sticky.
Step 5: Form the dough into two disks and wrap in plastic wrap. Chill for 1 ½-2 hours.
Step 6: On a floured board, roll out the dough to ¼ inch thickness.
Step 7: Cut out the cookies using a maple leaf cookie cutter and transfer them to a parchment-lined baking sheet. Chill the cookies for 20-30 minutes before baking. Preheat the oven to 375℉.
Step 8: Bake the cookies for 8-9 minutes or until just set. The edges should barely be turning brown. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Icing
Step 9: Mix the powdered sugar and milk until it reaches a consistency thin enough to dip the cookie into but thick enough to coat the cookie. 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.
Step 10: Dip the top of each cookie into the icing, letting the excess drip off. Place on the cooling rack to set. Once set, store in an airtight container for 2-3 days.
Expert Tips
Cookies
- Start with room-temperature butter and eggs to ensure the ingredients mix 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.
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.
Maple Leaf Cookies FAQs
You can use icing or sanding sugar. Decorating with autumn hues gives these seasonal cookies a special touch.
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.
For a soft, tender cookie, roll out the dough to a thickness of ¼-inch.
More Seasonal Sweets to Try
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Maple Leaf Sugar Cookies
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EQUIPMENT
Ingredients
Cookie dough
- 2 ½ cups all-purpose flour (sifted)
- ½ cup cornstarch (sifted)
- ½ teaspoon Kosher 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
- In a mixing bowl, sift together the flour, cornstarch, and salt. Set aside.2 ½ cups all-purpose flour, ½ cup cornstarch, ½ teaspoon Kosher salt
- 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.1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon maple 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 it to a parchment-lined baking sheet. Chill for 20-30 minutes. Preheat the oven to 375℉.
- 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.
- To make the icing, add the powdered sugar and 2 tablespoons of milk to a small bowl. Stir until smooth, adding more milk as necessary to reach the desired consistency. The icing should be thin enough to dip the cookies into but thick enough to coat the cookies.2 cups powdered sugar
- Divide the icing into three small bowls. Add 1-2 drops of food coloring gel to each bowl and stir to combine. Dip the top of each cookie into the icing. Let the excess drip off, and place the cookie on a rack over a sheet pan. Let dry. Store the cookies in an airtight container for 2-3 days.
Notes
- The number of cookies this recipe yields will depend on the thickness of the dough when rolled out and the size of the cookie cutter.
- Don't skip the chilling time. This prevents the cookies from spreading and losing their shape during baking.
- You can customize this recipe for any season with seasonal cookie cutters and various icing colors. For extra flavor, add maple or vanilla extract to the icing.
- 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.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
When the dough is chilled, the cookies keep their festive shape and have the most wonderful texture—slightly crisp on the outside and wonderfully tender on the inside.