Monday, October 21, 2013

Sugar Maple Cookies

These leaf-shaped cookies are great cookies for any fall celebration, and the maple syrup makes them irresistible. For this recipe, you must use real, not artificial maple syrup, preferably grade A.
Leaf-shaped sugar maple cookies
3 cups all-purpose flour, plus more for dusting
½ teaspoon salt
8 ounces unsalted butter
½ cup light-brown sugar
½ cup granulated sugar
1 egg yolk
¾ cup pure maple syrup, divided
1/3 cup sugar for sprinkling
Cooking spray 

Mix flour and salt. Set aside.

Beat butter, granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes.
Reduce speed to low and add egg yolk, and maple syrup, beating well after each addition. Add flour mixture and beat until flour is incorporated, and dough is formed. 
Remove dough from the mixing bowl and shape into 2 disks. Refrigerate for minimum 2 hours or up to 2 days.   
Preheat oven to 325 degrees F. Roll out first disk of dough to ¼ inch thickness on the lightly floured parchment paper. Place parchment with the dough on the cookie sheet and freeze until firm, for about 15 minutes.
Coat cookie sheet with the cooking spray, line with parchment, and again coat with cooking spray. Cut out cookies from frozen dough, place them on the cooking sheet, leaving about 1 inch between them, and freeze again for about 15 minutes.
Bake cookies for about 15 minutes, or until edges begin to lightly brown. 
Transfer cookies with the parchment to a wire rack, and cool for about 5 minutes. Brush them with maple syrup and sprinkle with sugar. Cookies will stay fresh for 2 days at room temperature.  

Inspired by Martha Stuart "Living", November 2008.


  1. I love maple sugar cookies. You did a nice job with these. I'm curious though, why do you recommend Grade A syrup? I have always found Grade B to be much more flavorful for baking.

  2. Nicole, I used Grade A Maple Syrup because that is what the recipe calls for, and, conveniently, that is also what I use for pancakes, so, I had some on hand! However, I am sure B-grade pure maple syrup will work as well or better for this recipe. Thanks, and I hope you find my blog useful, and please visit in the future.