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1
Whisk flour, baking powder, and salt in medium bowl to blend.
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2
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy.
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3
Beat in egg and maple extract.
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4
Beat in flour mixture until just blended.
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5
Divide dough in half.
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6
Flatten each half into disk; wrap disks separately in plastic and chill until firm enough to roll, about 1 hour.
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7
Preheat oven to 375F.
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8
Line baking sheets with parchment paper.
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9
Roll out 1 dough disk on lightly floured work surface to 11-inch round, about 1/3 inch thick.
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10
Using 2-inch star-shaped cookie cutter dipped into flour, cut out cookies from dough.
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11
Place cookies on prepared baking sheets, spacing 1 inch apart.
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12
Reroll dough scraps on lightly floured surface and cut out additional cookies.
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13
Repeat with remaining dough disk.
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14
Bake cookies until lightly browned, about 12 minutes.
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15
Cool cookies on baking sheets 5 minutes, then transfer to racks and cool completely.
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16
Stir powdered sugar and milk in medium bowl until smooth (icing will be thick).
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17
Using small offset spatula or butter knife, spread icing over top of 1 cookie, then sprinkle top with sugar crystals.
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18
Repeat with remaining cookies, icing, and sugar crystals.
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19
Let cookies stand at room temperature until icing is dry and firm, at least 1 hour.
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20
(Can be made ahead.
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21
Store in single layer in airtight container at room temperature up to 5 days or freeze up to 2 weeks.)
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22
*Bright white sparkling sugar crystals are available at some supermarkets, cake and candy supply stores, and online at lacuisineus.com.
