These delightful cookies showcase the subtle flavour of real maple syrup. I liked them just as is but my daughter thought they should be stronger in maple flavour. If you like your maple to really stand out, feel free to add a bit of maple extract. If you like things more subtle as I do, leave it out.

Dough:
  • c
    ½
    cup butter – softened
  • c
    ½
    cup granulated sugar
  • c
    ¼
    cup real maple syrup
  • c
    ¼
    tsp salt
  • c
    1
    small egg yolk (if you only have large eggs, use half)
  • c
    ½
    tsp maple extract (optional)
  • c
    1 ½
    cups flour
  • Glaze:
  • c
    1
    cup confectioners sugar
  • c
    2
    tbsp real maple syrup
  • c
    1
    tbsp milk (add another ½ tbsp if too thick)
  • Directions
    • 1
      In a large bowl use a hand mixer on med-high to whip butter and sugar together until light in colour. Add egg yolk, syrup, and extract (optional) and continue to mix until well incorporated. Add flour and salt and using a wooden spoon, carefully combine until all flour has been mixed in. Form the dough into a disk and wrap in plastic. Refrigerate for 1 hour.
    • 2
      On a floured work surface, roll the dough into a circular shape that is ¼ inch thick. Use a cutter of your choice and rework remaining dough as needed to roll and cut out about 2 dozen cookies. Place cut out cookies on a parchment lined baking sheet. Cookies will puff slightly as they bake so leave about an inch of space between them and bake at 325F for 12-15 min until slightly browning at the edges. Let cool in the pans for 10 min before removing to a wire rack to cool completely.
    • 3
      To glaze; mix confectioners sugar, syrup and milk with a whisk until smooth. Apply to cooled cookies with the back of a spoon or with a piping bag.
    Tips
    • 1
      You can make this dough ahead of time and roll it into a log about 2.5” to 3” in diameter. When ready, remove from the fridge to slice and bake.

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