Maple Leaf Sugar Cookies

5 from 2 votes

Bake up some fall inspiration with these festive cookies. They have a hint of maple flavor and a delicious tender crumb.

Prep Time25

Cook Time8

Chill time2 30

Total Time3 3

Course: Dessert

Cuisine: American

Servings:

Calories: 135kcal

Author: Abbey McDermott

Equipment

3.25 inch maple leaf cookie cutter

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