Description
These Glazed Maple Leaf Cookies combine a delicate walnut-infused cookie base with a rich, sweet maple-flavored icing. Perfectly shaped with a maple leaf cutter, these cookies offer a delightful cinnamon spice with a buttery texture and a glossy glaze, ideal for festive occasions or cozy gatherings.
Ingredients
Scale
Cookies
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 1 cup raw walnuts
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 Tbsp whole milk
- 1 tsp pure maple syrup
Icing
- 3/4 cup (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 cups (175 g) confectioners’ sugar
- Pinch of kosher salt
- Pinch of ground nutmeg
- 3 Tbsp whole milk
- Crushed raw walnuts and maple sugar, for serving (optional)
Instructions
- Prepare dry ingredients: In a food processor, pulse the flour and raw walnuts until the walnuts are finely ground. Add baking powder, ground cinnamon, and kosher salt; pulse again until well combined.
- Make the dough: 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. Add the egg, whole milk, and pure maple syrup; beat until combined. Gradually add the dry ingredients and beat on medium-low speed until no dry streaks remain. Transfer the dough to a clean surface, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Shape the cookies: On a lightly floured surface, roll the dough to 1/8-inch thickness. Use a maple leaf-shaped cookie cutter to cut out about 48 cookies, re-rolling scraps as needed. Place the cut cookies onto two parchment-lined baking sheets. Freeze the cookies until cold, about 10 minutes.
- Bake the cookies: Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Bake the cookies, switching the baking sheets between racks halfway through, until the edges are lightly golden, approximately 10 to 12 minutes. Remove from oven and cool completely on racks.
- Prepare the icing: In a small saucepan over low heat, cook the light brown sugar and unsalted butter, stirring constantly for 2 to 3 minutes until sugar dissolves. Pour into a heatproof bowl and let cool slightly. Whisk in maple extract and pure maple syrup. Gradually add confectioners’ sugar until combined, then mix in kosher salt and ground nutmeg. Stir in whole milk carefully; the icing will take on a light brown color.
- Glaze and decorate: Dip one side of each cooled cookie into the maple icing, allowing excess to drip off. Optionally, garnish with crushed raw walnuts or sprinkle with maple sugar. Let the icing set before serving.
Notes
- Refrigerating the dough helps to firm it up, which makes it easier to roll and cut the shapes.
- Freezing the cut cookies before baking helps maintain their shape and prevents spreading in the oven.
- If you prefer a stronger maple flavor in the icing, you can use pure maple syrup instead of maple extract.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
