Glazed Maple Leaf Cookies Recipe

Introduction

Glazed Maple Leaf Cookies are a delightful treat perfect for autumn or any occasion. With a tender walnut-infused dough and a rich maple-flavored glaze, these cookies offer a perfect balance of sweetness and spice. Their charming maple leaf shape adds a festive touch to your dessert table.

Ingredients

• 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
• 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)
• A maple leaf-shaped cookie cutter

Instructions

1. Step 1: In a food processor, pulse the flour and walnuts until the walnuts are finely ground. Add baking powder, cinnamon, and salt, then pulse until combined.
2. Step 2: In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter and granulated sugar until fluffy and pale, about 2 minutes. Add the egg, milk, and maple syrup, and beat until combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture, beating on medium-low until just combined and no dry streaks remain. Transfer the dough to a clean surface, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
4. Step 4: On a lightly floured surface, roll the dough to about 1/8 inch thick. Use the maple leaf-shaped cutter to cut out cookies. Re-roll scraps as needed to make about 48 cookies. Place cookies on 2 parchment-lined baking sheets and freeze for about 10 minutes until cold.
5. Step 5: Arrange oven racks in the upper and lower thirds; preheat oven to 350°F (175°C). Bake cookies, switching sheets top to bottom halfway through, for 10 to 12 minutes or until edges turn lightly golden. Let cookies cool completely.
6. Step 6: For the icing, in a small saucepan over low heat, cook brown sugar and butter, stirring constantly to prevent burning, until sugar dissolves, about 2 to 3 minutes. Transfer to a heatproof bowl and let cool slightly.
7. Step 7: Whisk in maple extract and maple syrup. Gradually add confectioners’ sugar, mixing until combined, then stir in salt and nutmeg. Whisk in the milk until the icing is smooth and light brown.
8. Step 8: Dip one side of each cooled cookie into the icing, letting excess drip off. Optionally, decorate with crushed walnuts or maple sugar before the icing sets.

Tips & Variations

• Use finely ground walnuts for a smoother dough texture and better incorporation.
• If you prefer, substitute pecans for walnuts for a different nutty flavor.
• Maple extract enhances the glaze’s flavor, but pure vanilla extract works well if you want a milder taste.
• For extra crunch, sprinkle crushed raw walnuts on the cookies immediately after dipping.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 5 days. If you prefer them softer, place a slice of bread in the container to maintain moisture. Reheat gently in a warm oven for a few minutes to refresh the texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and baking. Just keep it well wrapped to prevent drying out.

What can I use if I don’t have maple extract?

Pure vanilla extract is a great substitute. It gives the glaze a lovely aroma without overpowering the maple syrup flavor in the icing.

Glazed Maple Leaf Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

Delight in these Glazed Maple Leaf Cookies, a perfect blend of tender walnut-spiced dough and a luscious maple-infused glaze. Shaped into charming maple leaves, these cookies offer a subtle cinnamon warmth complemented by a glossy, sweet maple icing, ideal for festive occasions or everyday indulgence.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: About 48 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 3 cups (360 g) all-purpose flour, plus more for dusting
• 1 cup raw walnuts
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 tablespoon whole milk
• 1 teaspoon pure maple syrup

Icing & Assembly

• 3/4 cup (160 g) light brown sugar
• 6 tablespoons unsalted butter
• 1/2 teaspoon maple extract or pure vanilla extract
• 1/2 teaspoon pure maple syrup
• 1 1/2 cups (175 g) confectioners’ sugar
• Pinch of kosher salt
• Pinch of ground nutmeg
• 3 tablespoons whole milk
• Crushed raw walnuts and maple sugar, for serving (optional)
• A maple leaf-shaped cookie cutter

Instructions

1. Prepare Dry Ingredients: 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 everything is well combined.
2. Cream Butter and Sugar: In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter and granulated sugar until fluffy and pale, about 2 minutes.
3. Add Wet Ingredients: Beat in the egg, whole milk, and pure maple syrup until fully combined with the butter and sugar mixture.
4. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, beating on medium-low speed until just combined with no streaks of flour remaining.
5. Chill Dough: Transfer the dough onto a clean surface, shape into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or up to 2 days to firm up.
6. Roll and Cut Cookies: On a lightly floured surface, roll out the dough to 1/8 inch thickness. Using the maple leaf-shaped cookie cutter, cut out about 48 cookies, re-rolling scraps as necessary. Place cut cookies on two parchment-lined baking sheets.
7. Freeze Before Baking: Freeze the shaped cookies for about 10 minutes until cold to help maintain their shape during baking.
8. Bake Cookies: Preheat the oven to 350°F (175°C) with racks in the upper and lower thirds. Bake cookies, rotating baking sheets halfway through, for 10 to 12 minutes until edges are lightly golden. Let them cool completely on racks.
9. Make the Icing: In a small saucepan over low heat, cook the light brown sugar and butter, stirring constantly to prevent burning, until the sugar dissolves, about 2 to 3 minutes. Transfer to a heatproof bowl and allow to cool slightly.
10. Add Flavor and Sugar: Whisk in maple extract and maple syrup. Gradually add confectioners’ sugar until combined, then stir in salt and nutmeg. Whisk in whole milk to create a smooth, light brown icing.
11. Glaze Cookies: Dip one side of each cookie into the icing, letting excess drip off. Optionally, decorate with crushed walnuts or maple sugar before the icing sets.

Notes

• Ensure the dough is well chilled before rolling to prevent sticking and maintain cookie shapes during baking.
• Freezing the cut cookies before baking helps keep the edges crisp and defined.
• Maple extract can be substituted with pure vanilla extract if preferred, but maple adds a distinct flavor.
• For a stronger walnut flavor, toast walnuts lightly before processing.
• Store glazed cookies in an airtight container to maintain freshness, ideally separated with parchment paper to avoid sticking.

Keywords: Maple Leaf Cookies, Walnut Cookies, Maple Glaze Cookies, Fall Cookies, Holiday Cookies