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! Check out the video in the body of the post for step by step instructions.
Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicone mats or parchment paper and set aside.
In a large bowl, sift together flour, baking powder and salt. Set aside.
3 cups all-purpose flour | 2 teaspoons baking powder | ½ teaspoon salt
In a separate large bowl using a stand of hand mixer, cream together butter and brown sugar until light and creamy.
1 cup unsalted butter | 1 cup light brown sugar
Add egg, maple extract, vanilla extract and almond extract and beat to combine.
1 egg | 1 teaspoon maple extract | ½ teaspoon pure vanilla extract | ½ teaspoon almond extract
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 ¼" thick (I like to use 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 5-10 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.Tip: If you want a stronger maple flavor in the icing, add a couple drops of maple extract!
1 cup powdered sugar | ¼ cup pure maple syrup
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!
Storage: 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!
To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
To freeze the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.
Maple syrup: Always use Grade A (lighter) or Grade B (darker) pure maple syrup – never the “breakfast syrup” kind.
Maple extract: Unfortunately you can’t swap maple extract for more maple syrup because that would add too much liquid. Maple extract also has a more concentrated flavor that is necessary for the level of maple-ness we’re looking for. If you don’t have any or can’t find it, you can omit it – but just note that the end result will have a much less distinct maple flavor.