Maple Leaf Cookies
Capture the beauty of fall with these delightful Maple Leaf Cookies! Featuring the rich, natural sweetness of pure maple syrup, these cookies are the perfect blend of soft and crisp, shaped like iconic maple leaves to celebrate the season. Enhanced with the subtle warmth of vanilla and an optional hint of maple extract for extra depth, these buttery treats are both visually stunning and utterly delicious. Perfect for autumn gatherings or as a sweet edible gift, the recipe is easy to follow, with simple ingredients like all-purpose flour, baking powder, and unsalted butter coming together to create tender, golden-brown cookies. Serve them alongside a cozy cup of tea or coffee for the ultimate comfort dessert experience. Don’t wait to embrace the magic of autumn—bake up a batch today!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 100 grams Granulated sugar
- 75 milliliters Pure maple syrup
- 5 milliliters Vanilla extract
- 260 grams All-purpose flour
- 2 grams Salt
- 4 grams Baking powder
- 2 milliliters Maple extract (optional)
Instructions
In a large mixing bowl, combine the unsalted butter and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the pure maple syrup, vanilla extract, and optional maple extract to the butter and sugar mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough into two portions, shape each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour to chill.
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one dough disk to about 6mm (1/4 inch) thickness. Use a maple leaf-shaped cookie cutter to cut out shapes, transferring them to the prepared baking sheets with a spatula.
Repeat the process with the second dough disk, gathering and re-rolling scraps as needed.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.2 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
