Maple Leaves
Capture the essence of autumn with these buttery, melt-in-your-mouth Maple Leaves cookies, a seasonal treat that combines the rich flavors of pure maple syrup and vanilla. This easy-to-make recipe features a tender shortbread-like dough made from a perfect blend of unsalted butter, granulated sugar, and cornstarch for a delicate crumb. Shaped into charming maple leaf designs, these cookies are as visually stunning as they are delicious, making them ideal for fall gatherings, Thanksgiving desserts, or cozy afternoons with a cup of tea. With simple ingredients and just a touch of chilling time, these cookies come together in under an hour, delivering homemade comfort at its finest. Bake up a batch of these golden delights and savor the sweet, nostalgic taste of the season!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 60 ml Maple syrup
- 5 ml Pure vanilla extract
- 300 grams All-purpose flour
- 30 grams Cornstarch
- 2 grams Salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the maple syrup and vanilla extract to the butter mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
Divide the dough in half, shape each portion into a disk, and wrap them in plastic wrap. Chill in the refrigerator for 30 minutes to make the dough easier to handle.
On a lightly floured surface, roll out one portion of the dough to about 6mm (1/4 inch) thickness.
Use a maple leaf-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart.
Gather the dough scraps, reroll, and repeat the cutting process until all the dough is used. Repeat with the second portion of dough.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies 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 one week or freeze for longer storage.
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 153.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 373 mg | 8% | |
*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.
