Autumn Leaf Maple Cookies
These buttery maple cookies capture autumn’s essence in both flavor and appearance. Shaped like colorful fall leaves, they combine real maple syrup with warm spices for a treat that’s crisp at the edges, tender in the middle, and completely irresistible.
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg
- ⅓ cup pure maple syrup use dark/grade B for stronger flavor
- 1 teaspoon vanilla extract
- For the optional maple glaze:
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
- Food coloring in red orange, and yellow (optional, for decorating)
Instructions
- Combine dry ingredients. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well combined.
- Cream butter and sugars. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Be sure to scrape down the sides of the bowl occasionally.
- Add wet ingredients. Beat in the egg until fully incorporated, then add maple syrup and vanilla extract, mixing until smooth. The mixture might look slightly curdled – that’s completely normal.
- Incorporate dry ingredients. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Avoid overmixing, which can make the cookies tough.
- Chill the dough. Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Prepare for baking. When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and cut cookies. On a lightly floured surface, roll one disc of dough to about ¼-inch thickness. Use leaf-shaped cookie cutters to cut out shapes, re-rolling scraps as needed.
- Bake to golden perfection. Place cookies 1 inch apart on prepared baking sheets and bake for 10-12 minutes until edges are just beginning to turn golden. Look for slight firmness at the edges while centers remain soft.
- Cool completely. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze (if using). Whisk together powdered sugar and maple syrup, adding just enough milk to reach a drizzling consistency. If coloring, divide into portions and add food coloring to create fall shades.
- Decorate your leaves. Drizzle or spread glaze on cooled cookies, adding details like leaf veins if desired. Let the glaze set completely before storing.
Notes
- For the most pronounced maple flavor, use dark maple syrup (formerly called Grade B) – it has a stronger, more robust flavor than lighter varieties.
- If you don’t have leaf-shaped cookie cutters, you can print leaf templates online and cut around them with a small knife.
- The dough can be made ahead and frozen for up to 3 months – just thaw overnight in the refrigerator before rolling and cutting.
- For a more rustic look, you can brush the cookies with a mixture of cinnamon and sugar before baking instead of glazing afterward.
- These cookies tend to soften when stored, so if you prefer crisp cookies, store them in a container with a piece of bread to absorb moisture.