Maple Sugar Cookies
This buttery, sweet maple sugar cookies are full of deeply rich maple flavor, and glazed with a creamy buttered maple glaze!
Equipment
- Hand Mixer
Ingredients
Maple Sugar Cookies
- 14 tbsp Unsalted Butter, at room temperature
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 2 tbsp Maple Syrup
- 2 tsp Maple Extract
- 1 tsp Vanilla
- 1 Large Egg, at room temperature
- 1/2 tsp Salt
- 360 g All Purpose Flour, about 3 cups measured volumetrically
Maple Glaze
- 6 tbsp Unsalted Butter, melted
- 6 tbsp Maple Syrup
- 1 tsp Maple Extract
- 1 tsp Vanilla
- 3 cups (360g) Confectioners Sugar
- 2-3 tbsp Heavy Cream, to desired thickness
Instructions
Maple Sugar Cookies
- Note: This recipe makes quite a bit of cookies. However the dough freezes extremely well – so feel free to freeze half of the dough for later!
- Add the butter, sugars, maple syrup, maple extract and vanilla to a bowl, then beat with a hand mixer until it looks creamy and combined. Add the egg and beat well until it is well-combined with everything else and the batter looks smooth.
- In a separate bowl, whisk together the flour and salt, then add this into the batter. Beat until a crumbly but soft dough forms (it should be soft and slightly sticky, but still manageable). Using your hands, bring together the maple sugar cookie dough then divide the dough in half. Shape each half into a disc shape. Wraps the discs with plastic wrap, then place into the fridge to chill for 2 hours. (Or freeze one for later!)
- Preheat the oven to 375°F. Prepare 2 to 4 baking sheets with parchment paper.
- Remove the dough from the fridge and allow it to sit on the counter for 5 to 10 minutes to warm slightly. Roll the dough out to be between 1/8” to 1/4” thick, then using a cookie cutter (such as a maple leaf shape), cut our your cookies, then transfer them onto the baking sheets (12 per sheet), then place into the freezer for 20 minutes.
- Remove the sheets from the freezer, then bake the maple sugar cookies for about 10-12 minutes, or until the edges are just beginning to turn golden. Allow the sugar cookies to cool to room temperature, then glaze with the maple glaze and top with golden sprinkles.
Maple Glaze
- Add the melted butter, maple syrup, maple extract and vanilla to a bowl and whisk together until well-combined. Add in the confectioners sugar and whisk until combined and smooth. Add in heavy cream until your desired thickness is achieved. Use immediately.