Best Maple Leaf Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE LEAF COOKIES



Maple Leaf Cookies image

With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 8 dozen

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (preferably grade A)
Vegetable oil cooking spray
1/3 cup sanding sugar

Steps:

  • Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
  • Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
  • Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
  • Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

MAPLE LEAF BUTTER COOKIES



Maple Leaf Butter Cookies image

Categories     Cookies     Mixer     Dairy     Dessert     Bake     Thanksgiving     Kid-Friendly     Fall     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
  • Preheat oven to 350°F.
  • Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
  • Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool. Cookies keep in airtight containers 1 week.

MAPLE LEAF COOKIES



Maple Leaf Cookies image

These tasty cookies are perfect for a Canada Day celebration-and the rest of the year as well, says Lynda Harnish of Pembroke, Ontario. "I make big batches at Christmas time for my family," she relates. "We can't get enough of them."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 18

1 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Dash salt
FROSTING:
4 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup maple syrup
Maple leaf cookie cutter (2-3/4 inches)
Red paste or liquid food coloring
Pastry or heavy-duty resealable plastic bag
#3 round pastry tip, optional

Steps:

  • In a bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine flour, cream of tartar, baking soda and salt; add to creamed mixture and mix well. Roll out on a floured surface to 1/8-in. thickness; cut with a cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned (do not overbake). Remove to wire racks to cool. For frosting, beat confectioners' sugar, butter, vanilla and salt. Add syrup; beat until smooth. If leaf veins are desired, set aside 1/2 cup; add food coloring to remaining frosting. Spread red frosting on cookies. Cut a small hole in the corner of a pastry or plastic bag; insert round tip into bag. Fill bag with reserved frosting; pipe veins on leaves.

Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

MAPLE LEAF SANDWICH COOKIES



Maple Leaf Sandwich Cookies image

Make and share this Maple Leaf Sandwich Cookies recipe from Food.com.

Provided by Burgundy Damsel

Categories     Dessert

Time 38m

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 12

1 cup shortening
1 cup butter, softened
2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
4 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/4 cup pure maple syrup
1 teaspoon maple extract
3 -3 1/2 cups powdered sugar, sifted

Steps:

  • Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
  • Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
  • Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
  • Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.

MAPLE MARBLED LEAF COOKIES



Maple Marbled Leaf Cookies image

Wherever you serve them, people are likely to fall for these cookies, and it's no wonder why: They're absolutely autumnal all the way through. The cookie dough gets a jump start from Betty's perfect sugar cookie mix before buttery maple extract and warm cinnamon are added. Cutting cookies into leaf shapes is fun and easy-use any shape you like, or make an assortment!-and the final step is to add a little fall color. Dipping cookies in a bowl of marbled red, orange and yellow frosting is not only easy-all you need is a container of Betty Crocker™ Rich & Creamy vanilla frosting and some food color-but it also leaves each cookie with a unique pattern and smooth bakery-style frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 22

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Orange, yellow and red Betty Crocker™ gel food colors

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
  • On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
  • Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 22 g, TransFat 0 g

MAPLE LEAF SUGAR COOKIES



Maple Leaf Sugar Cookies image

Perfect for Fall. Cookies to make between Halloween and Thanksgiving. I use my Maple Leaf cookie cutters, and even make a few with my Oak Leaf cutter. I believe the secret to this recipe is to use pure maple syrup. I count chilling time in with the prep time.

Provided by Sweetiebarbara

Categories     Dessert

Time 2h30m

Yield 96 cookies, 36 serving(s)

Number Of Ingredients 8

3 cups flour (All-purpose, sifted)
1/4 teaspoon salt
1 cup butter (2 sticks, softened)
1/2 cup sugar (granulated)
1/2 cup brown sugar (dark, well packed)
1 large egg yolk
1 cup maple syrup (pure grade A)
1/2 cup sugar (sanding, large crystals)

Steps:

  • Measure 3 cups of sifted flour and salt into sifter.
  • Set aside. (I put the sifter on the flour tin lid, so I won't loose the flour that comes through before I sift into the other ingredients.).
  • Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer).
  • Reduce speed and add egg yolk until well blended.
  • Add 1/2 cup maple syrup and mix until blended.
  • Remove beaters and now use a wooden spoon.
  • Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
  • Divide dough into thirds and make each 1/3 into a flat disc.
  • Place on sheets of floured wax paper, with well floured hands.
  • Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
  • Take discs from refrigerator and roll out to 1/8" to 1/4" thickness, and put in freezer to firm for about 15 minutes. (this makes it easier to handle the cut cookies).
  • Preheat oven to 325°.
  • Line cookie sheets with foil and spray lightly with vegetable cooking spray.
  • Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
  • Move cookies to wire rack and brush with maple syrup (this is the other 1/2 cup of syrup) and sprinkle with sanding sugar. (I use red, yellow, and green sanding sugars, although the white is lovely too.).
  • Place in tin or serving plate when cool.

Nutrition Facts : Calories 141, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 54.9, Carbohydrate 22.5, Fiber 0.3, Sugar 13.8, Protein 1.2

AUTUMN MAPLE LEAF COOKIES



Autumn Maple Leaf Cookies image

From Martha Stewart. These are YUMMY! And unlike some of her recipes, they are really easy. I make them in big batches as fall gifts (great for Thanksgiving teacher's gifts). Be sure to use real maple syrup- none of that fake junk

Provided by kda949

Categories     Dessert

Time 2h12m

Yield 10-15 serving(s)

Number Of Ingredients 7

1 cup unsalted butter, room temperature
1 cup sugar
1 cup maple syrup, divided (be sure to use real maple syrup)
1 egg yolk
3 cups flour
1/2 teaspoon salt
2 cups powdered sugar, sifted

Steps:

  • Cream butter and sugar together.
  • Add 1/2 cup of maple syrup and egg yolk, mix well.
  • Sift in flour and salt, combine well.
  • Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
  • Heat oven to 350 degrees.
  • Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
  • Place on baking sheet (ungreased is fine).
  • Bake apx 12 minutes.
  • Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
  • To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!

MAPLE LEAF COOKIES



Maple Leaf Cookies image

These are great to bake in the fall, but they are delicious anytime. I use a maple leaf cutter. Prep time includes 2 hours chill time.

Provided by grandma2969

Categories     Dessert

Time 2h18m

Yield 3 1/2 dozen

Number Of Ingredients 9

1 cup butter, softened
2/3 cup sugar
1/2 cup maple syrup
1/3 cup milk
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3 tablespoons pure maple syrup
1/2 cup powdered sugar, sifted

Steps:

  • In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature.
  • Add milk.
  • In a separate bowl, combine dry ingredients.
  • Add cooled syrup mix; mix well to combine.
  • Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
  • Roll on lightly floured surface to 1/4-inch thickness.
  • Cut with maple leaf cutters.
  • Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.).
  • Immediately remove cookies to wire rack.
  • Combine glaze ingredients well; brush cookies with glaze immediately.
  • Cool completely.

Nutrition Facts : Calories 1314.8, Fat 54.8, SaturatedFat 34.1, Cholesterol 142.7, Sodium 573.2, Carbohydrate 194.2, Fiber 3.4, Sugar 92.8, Protein 14.2

MAPLE LEAF COOKIES



Maple Leaf Cookies image

Enjoy a new take on a sandwich cookie with these Maple Leaf Cookies! Sprinkled with a bit of sugar, you'll enjoy delicious maple cream between two maple leaf-shaped cookies. These Maple Leaf Cookies are perfect for any time of year, but especially autumn.

Provided by My Food and Family

Categories     Home

Time 2h57m

Yield 34 servings

Number Of Ingredients 10

1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg yolk
1/2 cup plus 2 Tbsp. maple syrup, divided
3 cups flour
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. maple extract
1-3/4 cups powdered sugar
2 Tbsp. coarse sugar

Steps:

  • Beat butter, granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Blend in egg yolk. Add 1/2 cup syrup; mix well. Gradually add flour, mixing well after each addition.
  • Divide dough in half. Shape each half into ball; flatten into disk. Wrap individually in plastic wrap. Refrigerate 2 hours.
  • Roll out each dough disc on lightly floured parchment sheet to 1/8-inch thickness. Transfer parchment to baking sheet; freeze 15 min. or until dough is firm.
  • Heat oven to 350°F. Use 2-1/2-inch maple leaf-shaped cookie cutter to cut dough into 68 cutouts, rerolling scraps as necessary. Place cutouts, 1 inch apart, on parchment-covered baking sheets.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool 2 min. Remove to wire racks; cool completely.
  • Mix cream cheese, maple extract and 1 Tbsp. of the remaining maple syrup in medium bowl until blended. Gradually add powdered sugar, mixing well after each addition.
  • Brush remaining maple syrup evenly onto tops of 34 cookies; sprinkle with coarse sugar.
  • Spread cream cheese mixture onto bottom sides of remaining cookies, adding about 1 tsp. cream cheese mixture to each cookie. Cover with sugar-topped cookies, top sides up, to make sandwiches; press together gently to secure.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

MAPLE LEAF COOKIES



MAPLE LEAF COOKIES image

Categories     Cookies     Dessert     Nutmeg

Yield 8 dozen

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (preferably grade A)
Vegetable oil cooking spray
1/3 cup sanding sugar

Steps:

  • 1. Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days). 2. Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes. 3. Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. 4. Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

Related Topics