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Maple Leaf Cookies
Recipe Summary
Yield: Makes about 8 dozen
Ingredients
Ingredient Checklist
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
Cook's Notes
Be sure to use pure maple syrup, not a lesser imitation.
Gallery
Maple Leaf Cookies
Recipe Summary
Yield: Makes about 8 dozen
Gallery
Maple Leaf Cookies
Maple Leaf Cookies
Maple Leaf Cookies
Recipe Summary
Yield: Makes about 8 dozen
Recipe Summary
Yield: Makes about 8 dozen
Yield: Makes about 8 dozen
Makes about 8 dozen
Ingredients
Ingredients
- 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
Directions
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.)
Cook's Notes
Be sure to use pure maple syrup, not a lesser imitation.
Cook’s Notes
Be sure to use pure maple syrup, not a lesser imitation.
Reviews (18)
Add Rating & Review
98 Ratings
5 star values:
22
4 star values:
30
3 star values:
29
2 star values:
13
1 star values:
4
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Reviews (18)
Add Rating & Review
98 Ratings
5 star values:
22
4 star values:
30
3 star values:
29
2 star values:
13
1 star values:
4
Add Rating & Review
98 Ratings
5 star values:
22
4 star values:
30
3 star values:
29
2 star values:
13
1 star values:
4
98 Ratings
5 star values:
22
4 star values:
30
3 star values:
29
2 star values:
13
1 star values:
4
98 Ratings
5 star values:
22
4 star values:
30
3 star values:
29
2 star values:
13
1 star values:
4
- 5 star values:
- 22
- 4 star values:
- 30
- 3 star values:
- 29
- 2 star values:
- 13
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
10/01/2017
I made according to the recipe. Only change was to use turbinado sugar (Sugar in the Raw) for the final sprinkle. I didn't have sanding sugar, but this was very nice, the brown color and brown sugar flavor very much in keeping with the look and taste of the cookie. This is a new favorite cookie!
Martha Stewart Member
Rating: Unrated
06/22/2015
Can you freeze these cookies after baking?
Martha Stewart Member
Rating: Unrated
11/15/2013
Seriously, do NOT use room temp butter??? ...nervous, so please advise if you know
Martha Stewart Member
Rating: 5 stars
10/15/2013
I used Grade B too mrmnms, but I wonder why the recipe specifies Grade A? I'm sure both are fine, but I agree with you that the Grade B is superior.
Martha Stewart Member
Rating: Unrated
12/23/2012
This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.
Martha Stewart Member
Rating: 5 stars
04/09/2012
With March and April being Maple season I decided to try a new maple cookie recipe. Though we live in Florida, I am a pure Vermont girl and these cookies are fantastic! Great maple taste and crunch!
Martha Stewart Member
Rating: 1 stars
11/23/2011
Not good at all!! WAY too much maple. Unless you love, love, love maple don't bother. My cookies looked just like the picture but taste like sickly sweet maple flour.
Martha Stewart Member
Rating: 5 stars
11/18/2011
This IS a fabulous cookie. Orgazmic. I made them in maple, oak, elm, Canadian Maple and acorn shapes. Also printed in Martha's Holiday mag from 2010, the instructions were a bit more...inclusive. I chilled (not froze) the dough, rolled out, and chilled before baking, so I skipped the first "freeze/chill" step. Fine. Also, made indentations to simulate leaf veins. Nice. Subtle but elegant. Covered empty meringue pwdr containers in Fall paper and ribbon for packaging.
Martha Stewart Member
Rating: Unrated
11/15/2011
This cookie has become a favorite of my family. I bake a batch every fall for my niece's birthday.
Martha Stewart Member
Rating: Unrated
11/13/2011
I love to make these cookies this time of the year. It seems to bring some of the fall indoors.
I work at a Medical Spa and make the goodies that we serve the clients, This is an all time favorite. Sometimes clients just drop by to have a cup of tea and a cookie!!
Martha Stewart Member
Rating: Unrated
12/02/2010
My sister-in-law made these last weekend. The are amazing! Everyone loved them. Now I have the recipe!!
Martha Stewart Member
Rating: Unrated
11/15/2010
These cookies take a great deal of time and effort, but they are so good!
Mine turned out so well that I took pictures of them!
Martha Stewart Member
Rating: Unrated
11/25/2009
(part two) I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.
Martha Stewart Member
Rating: Unrated
11/25/2009
ABSOLUTELY DELICIOUS. These were SO good when warm. I used regular maple syrup (store brand, no less) and they turned out great. I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.
Martha Stewart Member
Rating: Unrated
11/10/2009
Great cookies! I used Grade A syrup and it gave an excellent flavor! This cooky is a little labor intensive, but well worth it!!
Martha Stewart Member
Rating: Unrated
11/09/2009
Grade B syrup is stronger in maple flavor than grade A, much better for baking with and cheaper.
Martha Stewart Member
Rating: Unrated
11/09/2009
YUMMMMMMMMMMMMMMMMMMM!!!!
Can't wait to try this recipe out! :):)
Martha Stewart Member
Rating: 5 stars
10/01/2017
I made according to the recipe. Only change was to use turbinado sugar (Sugar in the Raw) for the final sprinkle. I didn't have sanding sugar, but this was very nice, the brown color and brown sugar flavor very much in keeping with the look and taste of the cookie. This is a new favorite cookie!
Rating: 5 stars
Rating: Unrated
06/22/2015
Can you freeze these cookies after baking?
Rating: Unrated
Rating: Unrated
11/15/2013
Seriously, do NOT use room temp butter??? ...nervous, so please advise if you know
Rating: 5 stars
10/15/2013
I used Grade B too mrmnms, but I wonder why the recipe specifies Grade A? I'm sure both are fine, but I agree with you that the Grade B is superior.
Rating: Unrated
12/23/2012
This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.
Rating: 5 stars
04/09/2012
With March and April being Maple season I decided to try a new maple cookie recipe. Though we live in Florida, I am a pure Vermont girl and these cookies are fantastic! Great maple taste and crunch!
Rating: 1 stars
11/23/2011
Not good at all!! WAY too much maple. Unless you love, love, love maple don't bother. My cookies looked just like the picture but taste like sickly sweet maple flour.
Rating: 1 stars
Rating: 5 stars
11/18/2011
This IS a fabulous cookie. Orgazmic. I made them in maple, oak, elm, Canadian Maple and acorn shapes. Also printed in Martha's Holiday mag from 2010, the instructions were a bit more...inclusive. I chilled (not froze) the dough, rolled out, and chilled before baking, so I skipped the first "freeze/chill" step. Fine. Also, made indentations to simulate leaf veins. Nice. Subtle but elegant. Covered empty meringue pwdr containers in Fall paper and ribbon for packaging.
Rating: Unrated
11/15/2011
This cookie has become a favorite of my family. I bake a batch every fall for my niece's birthday.
Rating: Unrated
11/13/2011
I love to make these cookies this time of the year. It seems to bring some of the fall indoors.
I work at a Medical Spa and make the goodies that we serve the clients, This is an all time favorite. Sometimes clients just drop by to have a cup of tea and a cookie!!
Rating: Unrated
12/02/2010
My sister-in-law made these last weekend. The are amazing! Everyone loved them. Now I have the recipe!!
Rating: Unrated
11/15/2010
These cookies take a great deal of time and effort, but they are so good!
Mine turned out so well that I took pictures of them!
Rating: Unrated
11/25/2009
(part two) I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.
ABSOLUTELY DELICIOUS. These were SO good when warm. I used regular maple syrup (store brand, no less) and they turned out great. I couldn't find a maple leaf cookie cutter, so I used a maple leaf pancake form. They were huge, but turned out great. Also, I ran out of parchment paper, so I just coated a cookie sheet with non-stick spray and they were fine. They were a lot of work (for me), but delicious and truly gorgeous.
Rating: Unrated
11/10/2009
Great cookies! I used Grade A syrup and it gave an excellent flavor! This cooky is a little labor intensive, but well worth it!!
Rating: Unrated
11/09/2009
Grade B syrup is stronger in maple flavor than grade A, much better for baking with and cheaper.
YUMMMMMMMMMMMMMMMMMMM!!!!
Can't wait to try this recipe out! :):)
All Reviews for Maple Leaf Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Maple Leaf Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
