Name: Glazed Maple Leaf Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 3 cups (360 g) all-purpose flour, plus more for dusting; 1 cup raw walnuts; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 tablespoon whole milk; 1 teaspoon pure maple syrup; 3/4 cup (160 g) light brown sugar; 6 tablespoons unsalted butter; 1/2 teaspoon maple extract or pure vanilla extract; 1/2 teaspoon pure maple syrup; 1 1/2 cups (175 g) confectioners’ sugar; Pinch of kosher salt; Pinch of ground nutmeg; 3 tablespoons whole milk; Crushed raw walnuts and maple sugar, for serving (optional); A maple leaf-shaped cookie cutter

Ingredients

3 cups (360 g) all-purpose flour, plus more for dusting

1 cup raw walnuts

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 tablespoon whole milk

1 teaspoon pure maple syrup

3/4 cup (160 g) light brown sugar

6 tablespoons unsalted butter

1/2 teaspoon maple extract or pure vanilla extract

1/2 teaspoon pure maple syrup

1 1/2 cups (175 g) confectioners’ sugar

Pinch of kosher salt

Pinch of ground nutmeg

3 tablespoons whole milk

Crushed raw walnuts and maple sugar, for serving (optional)

A maple leaf-shaped cookie cutter

Instructions

Step 1: In a food processor, pulse the flour and walnuts until the walnuts are finely ground. Add the baking powder, cinnamon, and salt, then pulse to combine.

Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the softened butter and granulated sugar until fluffy and pale, about 2 minutes.

Step 3: Add the egg, milk, and maple syrup to the butter mixture and beat until combined.

Step 4: Gradually add the dry ingredients, mixing on medium-low speed until just combined with no dry streaks. Transfer the dough to a clean surface, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Step 5: On a lightly floured surface, roll the dough to 1/8-inch thickness. Use the maple leaf cookie cutter to cut out cookies, re-rolling scraps as needed for about 48 cookies total. Place them on two parchment-lined baking sheets and freeze for 10 minutes until cold.

Step 6: Preheat the oven to 350°F (175°C) and position racks in the upper and lower thirds. Bake the cookies, rotating baking sheets halfway through, until edges are lightly golden, about 10 to 12 minutes. Let cool completely.

Step 7: For the icing, cook the brown sugar and butter in a small saucepan over low heat, stirring constantly until the sugar dissolves, about 2 to 3 minutes. Transfer to a bowl and let cool slightly.

Step 8: Whisk in the maple extract and maple syrup. Gradually add confectioners’ sugar, stirring until smooth, then mix in the salt and nutmeg. Whisk in the milk until the icing is light brown and smooth.

Step 9: Dip one side of each cooled cookie into the icing, allowing excess to drip off. Optionally, decorate with crushed walnuts or maple sugar and let the icing set before serving.

Tips & Variations

If you don’t have maple extract, vanilla extract works well as a substitute.

For a more intense walnut flavor, toast the walnuts lightly before grinding.

Use colored sanding sugar instead of maple sugar to add festive colors to the glaze.

Store the dough in the refrigerator for up to two days before baking to enhance the flavors.

FAQs

Can I use regular sugar instead of brown sugar for the icing?

Brown sugar adds a rich molasses flavor and helps create the glaze’s color and texture. Using regular sugar alone may result in a less flavorful and lighter-colored icing.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough thoroughly before cutting and baking helps keep the cookies firm and minimizes spreading. Freezing the shaped cookies briefly before baking also contributes to maintaining their shape.