These maple sugar cookies are soft cut-out sugar cookies with crisp, defined edges that are rich with maple syrup taste and ready in 30 minutes! Make interesting shapes with your favorite cookie cutter and top with a delicious maple frosting and sprinkles. Try my soft maple sugar cookies if you don’t want to use a cookie cutter.
There’s something so soothing about the fragrance of heated maple syrup. You understand what I mean? For me, it denotes a weekend getaway to the kitchen in warm jammies, sipping a hot cup of coffee.
We usually warm up our maple syrup in a small pitcher when making pancakes, waffles, or french toast, and the wonderful amber scent permeates the room.
There’s something about it that’s soothing and reassuring, and it makes things seem snug. And I’m all for staying warm in the colder months.
With these maple bacon doughnuts, maple bacon snickerdoodles, maple bacon cupcakes, and quick apple galette topped with a maple drizzle, I’ve already introduced maple syrup into my morning. And now I’m going to use it to make these maple sugar cookies!
They’re not chilled, so they’ll be ready to eat in approximately 30 minutes (if youre as eager as I am once I smell these babies cooking).
Contents
- Ingredients for maple sugar cookies
- Tips for making the best maple sugar cookies
- Yes, real maple syrup matters!
- Do I have to add the icing?
- But if you DO want to add maple icing, it’s simple!
- They make great Christmas cookies
- What to serve with maple sugar cookies
- How many cookies does this recipe make?
- Can I freeze maple sugar cookies?
- Maple Sugar Cookies (No Chill, Cutout Cookies)
- FAQs
- Can you make sugar cookies without cookie cutters?
- Do you have to chill cookie dough before using cookie cutter?
- What happens if you don’t let sugar cookie dough chill?
- How do you cut cookies without cookie cutters?
- Can you hand cut sugar cookies?
- Can you scoop cookie dough before chilling?
- Why is chilling cookie dough necessary?
- Can you use store bought cookie dough with cookie cutters?
- What can I use if I don’t have time to chill cookie dough?
You’ll need the following ingredients to make the cookies:
- Flour for all purposes
- Baking soda
- Salt
- Unsalted butter, at ambient temperature
- packed with light brown sugar
- Egg
- Extract of maple trees
- Authentic vanilla extract
- The extract of almonds
And the maple icing couldn’t be simpler:
- granulated sugar
- 100% pure maple syrup
- Check that your butter is at room temperature. Check read this article to find out what it entails and why it’s so crucial!
- Make sure your flour is correctly measured. If you over-measure, you’ll wind up with a dry, crumbly dough. The dough should come together like soft playdough. Measuring accurately is essential for all of your components, but especially for flour in this recipe!
- 4 thicknesses to ensure that they all bake evenly. Roll the dough out from the center in all directions, using a soft touch. You want to roll an even number.
- You may use whichever cookie cutters you choose! I prefer to use maple leaf cookie cutters because, well, maple cookies. Nonetheless, you are free to use anything you choose.
- Since the cookies will not spread, you do not need to place them too far apart on the baking pans.
Yes, real maple syrup matters!
Let’s get one thing clear: If you don’t use pure, genuine, direct from the tree maple syrup for the frosting on these cookies, you’ll be sorry, and the New England gods will curse you. I can assure you that it makes a difference.
Check out our full guide on maple syrup grades if you’re new to the game.
Here’s why it matters: You need the rich, clean, powerful amber taste that only true amber can provide. Anything butter-flavored that comes out of a bottle shaped like a lady is simply wrong.
Please put your faith in me, and believe me when I say it’s worth the additional money.
get it? So we’re discussing cookie dough and money. GET IT?! You understand.
Do I have to add the icing?
Nope! With these maple cookies, you have many options. They’re absolutely soft when you bite into them, with a somewhat sweet maple taste, and you can eat them straight without any frosting.
This is completely appropriate.
But if you DO want to add maple icing, it’s simple!
You may also cover them with the two-ingredient, incredibly easy and quick-to-make maple glaze. It sweetens the completed product and gives a creamy touch to each mouthful.
The proportions create plenty for a batch, but depending on the size, shape, and personal choice for icing thickness, you may want to make a little more.
This is my particular favorite frosting, and I never get tired of it. And since it hardens, stacking and packaging them isn’t a problem.
Do you like a stronger maple flavor? Add a few drops of maple extract!
Lastly, cover them with icing and decorate with sprinkles! This method adds a little crunch and enhances the Christmas cookie experience.
Including them in your cookie exchange package would make almost any New Englander pleased. Or, for that matter, any non-New Englander.
Additionally, sprinkling them with gold sprinkles gives a lovely sheen. And if there’s one thing I want in my dessert, it’s a little shine. I want my cookies to have a little zing to them, since what is life without a little whimsy?
I know most people drink milk with their cookies, but I think a cup of coffee works best with these tiny fellows. That makes me think of breakfast, and I enjoy breakfast.
And no, the coffee in the photo below is not thick and syrupy. It is just syrup. Please, no syrup with your cookies. This isn’t a scene from Super Troopers.
You may also try a white chocolate mocha or an eggnog cup.
Depending on the size of your cookie cutter, you may make 24 to 36 of these tasty treats. Regardless of how many people you want to serve, you will most likely want to double the recipe.
Just to make sure no one is forgotten.
Definitely!
- To freeze baked cookies, place them between layers of parchment paper in an airtight container for up to 3 months.
- To freeze the dough, prepare it to step 6, then flatten it into a disc (or split it in half and create two discs), cover it in plastic wrap, and store it in a freezer bag for up to 3 months. When you’re ready to bake cookies, defrost the dough at room temperature (approximately 1 hour) and roll it out.
Maple Sugar Cookies (No Chill, Cutout Cookies)
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Description
Equipment
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- blending bowls
- Whisk
- Mixing Stand
- Hand held mixer
- The Rolling Pin
- Rings for rolling pins
- a large silicone pastry mat
- Icing spatula offset
- Cookie cutter for maple leaves
- Cooling racks made of wire
Ingredients
Cookies
- 3 cups plain flour
- 2 tbsp baking powder
- teaspoonsalt
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 room temperature egg
- 1 tablespoon maple extract
- 1 tsp pure vanilla extract
- a teaspoon of almond extract
Maple Icing
- 1 cup sifted powdered sugar
- maple syrup in a cup
Instructions
Cookies
- Preheat the oven to 350 degrees Fahrenheit. Set aside 2 baking sheets lined with nonstick silicone mats or parchment paper.
- a teaspoon of salt
Sift together the flour, baking powder, and salt in a large mixing basin. Set aside.
3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt - In a separate large mixing bowl, beat together butter and brown sugar with a stand or hand mixer until light and fluffy.
1 cup light brown sugar, 1 cup unsalted butter - 2 tsp. almond extract
1 tsp pure vanilla extract 1
Mix in the egg, maple extract, vanilla extract, and almond extract.
1 egg, 1 teaspoon maple extract, 1 teaspoon - Mix in the dry ingredients. 1 cup at a time, mixing on medium speed between each addition.
- 4 thick (I like to use rolling pin ringsto ensure the dough is even). Cut out each cookie using your preferred cookie cutter and set on prepared baking pans. Since they do not spread, you may put more on a sheet than normal, but I still allow 1 between each biscuit to ensure uniform baking.
Roll out the dough to approximately 1 inch thick on a lightly floured board.
- Bake for 8 minutes, or until cookies are firm but not browned on the edges.
- Let the baking sheet to cool fully before putting the next batch of cookies to bake; this will guarantee uniform and consistent baking times.
- Let to cool for 5-10 minutes on the baking sheet before transferring to wire racks to cool fully.
Maple Icing
- 4 cups maple syrup
As the cookies are cooling, whisk together the sifted powdered sugar and maple syrup in a small mixing bowl. The frosting will thicken and become a tan color.
Add a few teaspoons of maple extract to the frosting for a richer maple taste!
1 cup powdered sugar, 1 cup granulated sugar - Coat each cookie with a little frosting spatula. I like to spread the frosting all the way to the edges, but you can also pour it into a piping bag and sprinkle it on top if you want.
- Let to to set before serving and enjoying!
Notes
- When the frosting has fully set, keep the cookies in an airtight container between layers of parchment paper. To keep cookies soft for longer, place a slice of bread in the container.
- To freeze baked cookies, place them between layers of parchment paper in an airtight container for up to 3 months.
- To freeze the dough, prepare it to step 6, then flatten it into a disc (or split it in half and create two discs), cover it in plastic wrap, and store it in a freezer bag for up to 3 months. When you’re ready to bake cookies, defrost the dough at room temperature (approximately 1 hour) and roll it out.
- Never use breakfast syrup instead of Grade A (lighter) or Grade B (darker) pure maple syrup.
- Sadly, you cannot substitute maple extract for additional maple syrup since it would add too much liquid. Maple extract also provides a more concentrated taste, which is required for the desired amount of maple-ness. If you don’t have any or can’t locate it, skip it; nevertheless, the finished product will have a much less noticeable maple taste.