Maple Leaf Cookies – a delicious recipe with All-purpose, Salt, Butter, Sugar, Light Brown Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium mixing bowl, whisk together the flour and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment or BeaterBlade attachment, beat butter and both sugars together on medium speed for 3 minutes. Reduce speed a little and add egg yolk and pure maple syrup; mix until combined. Add flour mixture and mix just until combined. Wrap cookie dough well in plastic and chill for a minimum of 2 hours (or up to several days).
2
Preheat oven to 325u00b0F and line 2 half sheet pans with Silpat liners. Roll chilled cookie dough to 1/4-inch thickness between layers of wax paper. Freeze rolled cookie dough for 15 minutes before cutting shapes with lightly floured cookie cutters (imprint design if using plunge cutters). Transfer cutouts to prepared pans and return to freezer for 15 minutes.
3
Bake one pan at a time in the center of the oven for about 15 minutes or until the cookies just begin to turn golden around the edges. Cool completely. Store in airtight container.
4
Recipe adapted from Martha Stewart.
1044
kcal
Calories
49
g
Fat
141
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups All-purpose Flour, 1/2 teaspoons Fine Salt, 16 Tablespoons Unsalted Butter, Room Temperature, 1/2 cups Granulated Sugar, and more.
Yes, Maple Leaf Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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