Tap In To Our Glazed Maple Leaf Cookies

Gabriella Stern
·2 min read

Yields: 48

Prep Time: 20 mins

Total Time: 1 hour 50 mins

Ingredients

Cookies

  • 3 c.

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

  • 1 c.

    raw walnuts

  • 1 tsp.

    baking powder

  • 1 tsp.

    ground cinnamon

  • 1/2 tsp.

    kosher salt

  • 1 c.

    (2 sticks) unsalted butter, softened

  • 1 c.

    (200 g.) granulated sugar

  • 1

    large egg

  • 1 tbsp.

    whole milk

  • 1 tsp.

    pure maple syrup

Icing

  • 3/4 c.

    (160 g.) light brown sugar

  • 6 tbsp.

    unsalted butter

  • 1/2 tsp.

    maple extract or pure vanilla extract

  • 1/2 tsp.

    pure maple syrup

  • 1 1/2 c.

    (175 g.) confectioners' sugar

  • 3 tbsp.

    whole milk

  • Pinch of kosher salt

  • Pinch of ground nutmeg

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

Equipment Needed

  • A maple leaf-shaped cookie cutter

Directions

Cookies

  1. In a food processor, pulse flour and walnuts until walnuts are finely ground. Add baking powder, cinnamon, and salt and pulse until combined.

  2. In a large bowl, using a handheld mixer on medium-high speed, beat butter and sugar until fluffy and pale in color, about 2 minutes. Add egg, milk, and syrup and beat until combined. Gradually add dry ingredients and beat on medium-low speed until combined and no dry streaks remain. Transfer dough to a clean surface and wrap with plastic wrap. Refrigerate at least 1 hour or up to 2 days.

  3. On a lightly floured surface, roll dough to 1/8" thick. Cut cookies into maple shapes, re-rolling scraps if necessary for a total of about 48. Transfer to 2 parchment-lined baking sheets. Freeze until cold, about 10 minutes.

  4. Arrange a rack in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating sheets top to bottom halfway through, until edges start to turn lightly golden, 10 to 12 minutes. Let cool.

Icing & Assembly

  1. In a small saucepan over low heat, cook brown sugar and butter, stirring constantly to avoid burning, until sugar is dissolved, 2 to 3 minutes. Transfer to a heatproof medium bowl and let cool slightly. Whisk in maple extract and maple syrup. Slowly add confectioners’ sugar until combined, then stir in salt and nutmeg. Whisk in milk; the icing will be light brown.

  2. Dip one side of each cookie into icing and let excess drip off. Decorate with crushed walnuts or maple sugar (if using).

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