Description
Delight in the cozy flavors of autumn with these Glazed Maple Leaf Cookies, featuring a tender walnut-spiced base topped with a luscious maple-infused icing. Perfectly shaped with a maple leaf cutter and subtly sweetened with pure maple syrup, these cookies combine a crisp edge with a soft center and a glossy, flavorful glaze, making them an irresistible treat for any gathering or festive occasion.
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
- Crushed raw walnuts and maple sugar, for serving (optional)
Instructions
- Prepare the dough: In a food processor, pulse the flour and walnuts until the walnuts are finely ground. Add the baking powder, cinnamon, and salt, then pulse again until combined.
- Mix wet and dry ingredients: In a large bowl, use a handheld mixer on medium-high speed to beat the butter and granulated sugar until fluffy and pale, about 2 minutes. Add the egg, milk, and maple syrup and beat until incorporated. Gradually add the dry ingredients and mix on medium-low speed until no dry streaks remain. Transfer the dough onto a clean surface, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Roll and cut cookies: Lightly flour a surface and roll the dough to about 1/8 inch thickness. Use a maple leaf-shaped cookie cutter to cut out approximately 48 cookies. Re-roll scraps as needed. Place the cut cookies on two parchment-lined baking sheets and freeze them for about 10 minutes until cold.
- Bake the cookies: Arrange oven racks in the upper and lower thirds and 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 begin to turn lightly golden. Remove and let cool completely.
- Prepare the icing: In a small saucepan over low heat, combine the brown sugar and butter. Stir constantly to dissolve the sugar and prevent burning, about 2 to 3 minutes. Transfer the mixture to a heatproof bowl and let it cool slightly. Whisk in the maple extract and maple syrup.
- Finish icing: Gradually add the confectioners’ sugar while mixing, then stir in the kosher salt and ground nutmeg. Whisk in the milk until the icing is smooth and light brown in color.
- Glaze the cookies: Dip one side of each cooled cookie into the icing, letting any excess drip off. Optionally, decorate with crushed walnuts or sprinkle with maple sugar. Allow the icing to set before serving.
Notes
- Refrigerate the dough for at least one hour for easier handling and better texture.
- Freezing the cookies prior to baking helps maintain their shape during baking.
- If you don’t have a maple leaf-shaped cutter, use any fall-themed or small cookie cutter.
- For a more intense maple flavor, use pure maple syrup over maple extract.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
