Maple Cookies Recipe
provided by Gesine Bullock-Prado
- Difficulty: Easy
- Yield: 48 cookies
- Nutritional Information per Serving (1 of 48): Calories 108, Total Fat 6 g, Saturated Fat 4 g, Carbohydrates 13 g, Dietary Fiber 0 g, Sugar 6 g, Protein 1 g, Cholesterol 15 mg, Sodium 14 mg
- Total time: 1 hr 55 min (including chilling)
- Active time: 40 min
Ingredients
- 12 ounces (340 grams) unsalted butter, softened to room temperature
- 3/4 cup (180 milliliters) pure maple syrup, ideally grade B
- 3/4 cup (150 grams) sugar
- 3 1/4 cups (390 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350F and line two baking sheets with parchment paper. Get ready to create these irresistible, buttery treats that capture the essence of maple season!
- In a stand mixer fitted with the paddle attachment, cream the softened butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bowl for perfect blendingyour kitchen will fill with that heavenly maple aroma.
- Whisk together the flour, cornstarch, and salt in a large bowl. Add to the butter mixture all at once and mix on low just until combined. Shape the dough into a disk, wrap in plastic, and chill for 1 hour to make it easy to roll and infuse those flavors.
- On a lightly floured surface, roll the dough to 1/8-inch thickness. Use a 2-inch maple leaf cutter to stamp out cookies, placing them 1/2 inch apart on the sheets. Re-roll scraps once for maximum yieldthese leaf shapes are perfect for fall gatherings.
- Sprinkle lightly with the remaining 1/4 cup sugar and bake 12-15 minutes until edges are delicately golden. Cool and savor the crisp, maple-kissed delight that'll have everyone reaching for more!
This recipe has been revised and may vary slightly from its original publication.
Adapted from Let Them Eat Cake by Gesine Bullock-Prado, Stewart, Tabori & Chang, 2015. Used with permission of Gesine Bullock-Prado. All rights reserved.
