Description
These Glazed Maple Leaf Cookies are a delightful seasonal treat featuring a tender walnut-infused cookie base flavored with cinnamon and maple, topped with a luscious maple-infused icing. Perfectly crisp on the edges with a soft center, these cookies carry a warm, autumnal flavor profile that’s enhanced by a sweet maple glaze and optional crunchy walnut or maple sugar decoration.
Ingredients
Units
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 nut-flour mixture: In a food processor, pulse the all-purpose flour and raw walnuts until the walnuts are finely ground. Add baking powder, ground cinnamon, and kosher salt, then pulse again until all ingredients are well combined.
- Make the cookie dough: In a large bowl, use a handheld mixer on medium-high speed to beat the softened unsalted butter and granulated sugar together until fluffy and pale in color, about 2 minutes. Add the large egg, whole milk, and pure maple syrup, beating until incorporated. Gradually add the dry ingredients mixture and beat on medium-low speed until there are no dry streaks and the dough is combined. Transfer the dough onto a clean surface, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days to firm up.
- Roll and cut the cookies: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a maple leaf-shaped cookie cutter, cut out shapes, re-rolling scraps as needed, to yield approximately 48 cookies. Transfer cookies to two parchment-lined baking sheets. Freeze the cookies until cold, about 10 minutes, to help maintain their shape during baking.
- Bake the cookies: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F (175°C). Bake the cookies, swapping baking sheets halfway through, until the edges just start to turn lightly golden, about 10 to 12 minutes. Remove from oven and let cool completely on the sheets.
- Prepare the icing: In a small saucepan over low heat, cook the light brown sugar and 6 tablespoons of unsalted butter, stirring constantly to prevent burning, until the sugar is fully dissolved, about 2 to 3 minutes. Transfer to a heatproof medium bowl and allow to cool slightly. Whisk in maple extract and pure maple syrup. Gradually add confectioners’ sugar until fully combined, then stir in the pinch of kosher salt and ground nutmeg. Whisk in whole milk until the icing is smooth and light brown in color.
- Glaze and decorate: Dip one side of each cooled cookie into the maple icing and allow excess to drip off. If desired, sprinkle crushed raw walnuts or maple sugar on top for extra texture and sweetness. Let icing set before serving.
Notes
- Chilling the dough and freezing cut cookies before baking helps maintain sharp cookie shapes without spreading.
- Use fresh walnuts for the best flavor and texture in the cookie dough and as decoration.
- Maple extract enhances the maple flavor if you want a stronger maple taste, but pure maple syrup can replace it if preferred.
- Store glazed cookies in an airtight container at room temperature for up to 3 days to maintain freshness and icing texture.
- For a dairy-free variation, substitute butter with vegan butter and milk with plant-based milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
