Soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor. Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon maple extract
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup powdered sugar, sifted
- 1/4 cup pure maple syrup
- Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
- In a large bowl, sift together flour, baking powder and salt. Set aside.
- In a separate large bowl, cream together butter and brown sugar until light and creamy.
- Add egg, maple extract, vanilla extract and almond extract and beat to combine.
- Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
- On a lightly floured surface, roll out dough to about 1/4″ thick (I like to use these rolling pin rings to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won’t spread, you can add more to a sheet than usual, but I still like to leave 1″ between each cookie for even baking.
- Bake for about 8 minutes until cookies are set, but edges are not yet browned.
- Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake – this will ensure even and consistent baking times.
- Let cool 10 minutes on baking sheet, then transfer to wire racks to cool completely.
- While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine – the icing will thicken and become a tan color.
- Use a small icing spatula to coat each cookie. I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you’d prefer.
- Let set completely, then serve and enjoy!
Note: Once the icing has set completely, store cookies in an airtight container between layers of parchment paper.
Tip: Add a piece of bread to the container to keep cookies soft longer!