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Maple Leaf Cookies

With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

  • Yield: Makes about 8 dozen
Maple Leaf Cookies

Source: Martha Stewart Living, November 2008

Ingredients

  • 3 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1 large egg yolk
  • 3/4 cup maple syrup (preferably grade A)
  • Vegetable oil cooking spray
  • 1/3 cup sanding sugar

Directions

  1. Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).

  2. Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.

  3. Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.

  4. Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

Cook's Note

Be sure to use pure maple syrup, not a lesser imitation.

Reviews (16)

  • marcitarts 15 Nov, 2013

    Seriously, do NOT use room temp butter??? ...nervous, so please advise if you know

  • UUjerri1 15 Oct, 2013

    I used Grade B too mrmnms, but I wonder why the recipe specifies Grade A? I'm sure both are fine, but I agree with you that the Grade B is superior.

  • jh8025 23 Dec, 2012

    This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.

  • jh8025 23 Dec, 2012

    This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.

  • singforadonai 9 Apr, 2012

    With March and April being Maple season I decided to try a new maple cookie recipe. Though we live in Florida, I am a pure Vermont girl and these cookies are fantastic! Great maple taste and crunch!

  • tiffm422 23 Nov, 2011

    Not good at all!! WAY too much maple. Unless you love, love, love maple don't bother. My cookies looked just like the picture but taste like sickly sweet maple flour.

  • UUjerri1 18 Nov, 2011

    This IS a fabulous cookie. Orgazmic. I made them in maple, oak, elm, Canadian Maple and acorn shapes. Also printed in Martha's Holiday mag from 2010, the instructions were a bit more...inclusive. I chilled (not froze) the dough, rolled out, and chilled before baking, so I skipped the first "freeze/chill" step. Fine. Also, made indentations to simulate leaf veins. Nice. Subtle but elegant. Covered empty meringue pwdr containers in Fall paper and ribbon for packaging.

  • perskine56 15 Nov, 2011

    This cookie has become a favorite of my family. I bake a batch every fall for my niece's birthday.

  • granny-panny 13 Nov, 2011

    I love to make these cookies this time of the year. It seems to bring some of the fall indoors.
    I work at a Medical Spa and make the goodies that we serve the clients, This is an all time favorite. Sometimes clients just drop by to have a cup of tea and a cookie!!

  • PauleyAnn 2 Dec, 2010

    My sister-in-law made these last weekend. The are amazing! Everyone loved them. Now I have the recipe!!

  • photogalenterprises 15 Nov, 2010

    These cookies take a great deal of time and effort, but they are so good!
    Mine turned out so well that I took pictures of them!

  • LovelyZ 25 Nov, 2009

    (part two) I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.

  • LovelyZ 25 Nov, 2009

    ABSOLUTELY DELICIOUS. These were SO good when warm. I used regular maple syrup (store brand, no less) and they turned out great. I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.

  • johnsont 10 Nov, 2009

    Great cookies! I used Grade A syrup and it gave an excellent flavor! This cooky is a little labor intensive, but well worth it!!

  • mrmnms 9 Nov, 2009

    Grade B syrup is stronger in maple flavor than grade A, much better for baking with and cheaper.

  • NoFixedAddress 9 Nov, 2009

    YUMMMMMMMMMMMMMMMMMMM!!!!
    Can't wait to try this recipe out! :):)

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