Description
These Glazed Maple Leaf Cookies combine a tender walnut-spiced dough with a luscious maple-glazed icing. Perfectly shaped with a maple leaf cookie cutter, these cookies feature a subtle cinnamon warmth and a rich maple-sweet finish, making them an irresistible treat for fall or any cozy occasion.
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 the dough base: In a food processor, pulse the all-purpose flour and raw walnuts until the walnuts are finely ground. Add baking powder, ground cinnamon, and kosher salt, then pulse again until all dry ingredients are well combined.
- Cream butter and sugar: In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter and granulated sugar until fluffy and pale, about 2 minutes. Add the large egg, whole milk, and pure maple syrup, beating until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, beating on medium-low speed until no dry streaks remain. Transfer the dough onto a clean surface, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or up to 2 days to firm up.
- Shape the cookies: On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Use a maple leaf-shaped cookie cutter to cut the dough into approximately 48 cookies, re-rolling scraps as needed. Place cookies on two parchment-lined baking sheets and freeze until cold, about 10 minutes.
- Bake the cookies: Preheat the oven to 350°F (175°C) and arrange racks in the upper and lower thirds. Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom halfway through, until the edges are lightly golden. Allow the cookies to cool completely on wire racks.
- Make the icing: In a small saucepan over low heat, combine light brown sugar and unsalted butter, stirring constantly for 2 to 3 minutes until the sugar dissolves without burning. Transfer this mixture to a heatproof bowl and allow it to cool slightly. Whisk in the maple extract (or vanilla extract) and pure maple syrup. Gradually add the confectioners’ sugar, mixing to combine, then stir in the pinch of kosher salt and ground nutmeg. Whisk in whole milk until the icing is smooth and a light brown color.
- Glaze and decorate: Dip one side of each cooled cookie into the maple icing, letting the excess drip off. Optionally, sprinkle crushed raw walnuts or maple sugar on top for added texture and flavor. Allow icing to set before serving.
Notes
- For best texture, chill the dough thoroughly before cutting to prevent spreading during baking.
- Use a sharp maple leaf cookie cutter for clear shapes; other rustic leaf cutters work as well.
- Crushed walnuts and maple sugar topping add visual appeal and complement the maple flavor, but are optional.
- The icing’s consistency should be pourable but thick enough to coat – adjust milk and confectioners’ sugar as needed.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
