Description
Delight in these charming Glazed Maple Leaf Cookies, featuring a tender walnut and cinnamon-spiced dough kissed with a luscious maple-infused glaze. Perfectly shaped with a maple leaf cutter, these cookies offer a lovely balance of crunch and sweet maple flavor, ideal for festive occasions or everyday treats.
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
For Serving (Optional)
- Crushed raw walnuts
- Maple sugar
Instructions
- Prepare the Cookie Dough: In a food processor, pulse the flour and walnuts until the walnuts are finely ground. Add the baking powder, ground cinnamon, and kosher salt, then pulse again until combined uniformly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with a handheld mixer on medium-high speed until the mixture is fluffy and pale, about 2 minutes. Incorporate the egg, whole milk, and pure maple syrup, beating until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, beating at medium-low speed until no dry streaks remain and dough forms.
- Chill the Dough: Transfer the dough onto a clean surface, shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days, to firm up.
- Roll and Cut Cookies: On a lightly floured surface, roll the chilled dough out to 1/8 inch thickness. Use a maple leaf-shaped cookie cutter to cut out about 48 cookies, re-rolling any scraps as necessary.
- Freeze Before Baking: Place the cut cookies on two parchment-lined baking sheets and freeze them until cold, about 10 minutes. This step helps maintain their shape during baking.
- Bake the Cookies: Position oven racks in the upper and lower thirds, then preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through, until the edges turn lightly golden. Remove from oven and let cool completely.
- Make the Maple Glaze: In a small saucepan over low heat, cook the light brown sugar and unsalted butter, stirring constantly for 2 to 3 minutes until the sugar dissolves without burning. Transfer the mixture to a heatproof medium bowl and allow it to cool slightly.
- Prepare the Icing: Whisk in the maple extract (or vanilla) and pure maple syrup into the cooled butter mixture. Gradually add confectioners’ sugar and blend until smooth. Stir in the pinch of kosher salt and ground nutmeg. Finally, whisk in the whole milk to achieve a light brown, pourable glaze.
- Glaze and Decorate Cookies: Dip one side of each cooled cookie into the maple glaze and allow excess to drip off. Optionally, sprinkle the glazed side with crushed raw walnuts or maple sugar for an extra touch of flavor and texture. Let the glaze set before serving.
Notes
- Chilling the dough is essential to prevent spreading and to maintain the sharp details of the maple leaf shapes.
- Freezing the cut cookies before baking helps preserve their form and ensures even baking.
- Maple extract can be substituted with pure vanilla extract if desired, though maple extract enhances the authenticity of flavor.
- Store glazed cookies in an airtight container at room temperature for up to 5 days; the glaze may soften slightly over time.
- For a nuttier crunch, use toasted walnuts in the dough and as garnish.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
