Description
These Glazed Maple Leaf Cookies are buttery, spiced, and topped with a luscious maple glaze that captures the essence of autumn flavors. Made with finely ground walnuts and seasoned with cinnamon and nutmeg, these delicate cookies are cut into festive maple leaf shapes and perfect for holiday gatherings or cozy afternoons with tea.
Ingredients
Scale
Cookie Dough
- 3 c. (360 g) all-purpose flour, plus more for dusting
- 1 c. raw walnuts
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 c. (2 sticks) unsalted butter, softened
- 1 c. (200 g) granulated sugar
- 1 large egg
- 1 tbsp whole milk
- 1 tsp pure maple syrup
Maple Glaze
- 3/4 c. (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 c. (175 g) confectioners’ sugar
- Pinch of kosher salt
- Pinch of ground nutmeg
- 3 tbsp whole milk
For Garnish (Optional)
- Crushed raw walnuts and maple sugar
Tools
- A maple leaf-shaped cookie cutter
Instructions
- Prepare the Dry Ingredients: In a food processor, pulse the flour and walnuts until the walnuts are finely ground. Add baking powder, cinnamon, and salt, then pulse again until everything is well combined. This ensures a consistent texture in the cookie dough.
- Make the Cookie Dough: Using a handheld mixer on medium-high speed in a large bowl, beat the softened butter and granulated sugar until fluffy and pale, about 2 minutes. Add the egg, whole milk, and maple syrup, and continue to beat until combined. Gradually add the dry ingredients, mixing on medium-low speed until no dry streaks remain.
- Chill the Dough: 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. Chilling firms the dough, making it easier to roll out and cut.
- Roll and Cut Cookies: On a lightly floured surface, roll the dough to 1/8 inch thickness. Use the maple leaf-shaped cookie cutter to cut out shapes. Reroll scraps as needed to cut approximately 48 cookies. Place cookies on two parchment-lined baking sheets and freeze until cold, about 10 minutes, to help them hold shape during baking.
- Bake the Cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake the cookies for 10 to 12 minutes, rotating the sheets from top to bottom halfway through baking, until the edges are lightly golden. Remove and let cool completely on baking sheets.
- Prepare the Maple Glaze: In a small saucepan over low heat, cook the light brown sugar and unsalted butter, stirring constantly for 2 to 3 minutes until the sugar dissolves completely. Transfer the mixture to a heatproof bowl and allow to cool slightly.
- Finish the Icing: Whisk the maple extract and pure maple syrup into the brown sugar mixture. Gradually add the confectioners’ sugar, stirring to combine. Add a pinch of kosher salt and ground nutmeg, then whisk in the whole milk. The glaze will be smooth and light brown in color.
- Glaze the Cookies: Dip one side of each cooled cookie into the maple glaze and allow excess to drip off. Optionally, decorate with crushed walnuts or maple sugar while the glaze is still wet. Let the iced cookies set before serving.
Notes
- For a nut-free version, substitute walnuts with finely ground oats or omit entirely, adjusting flour as needed.
- Ensure cookies are fully cooled before glazing to prevent the icing from melting.
- Maple leaf cookie cutters can be found seasonally in craft or kitchen stores or online.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- For a stronger maple flavor, use pure maple syrup in both the dough and glaze.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Maple leaf cookies, maple glaze cookies, walnut cookies, autumn cookies, holiday cookies, spiced cookies, homemade cookies
