Fall Maple Cookies
This simple homemade Maple Fall Cookies Recipe makes the best, easy decorated fall cookies to take to a party. A soft and chewy, light sugar cookie iced with a light maple glaze then topped with fall sprinkles.
Equipment
- 1 hand mixer or stand mixer
- 2 mixing bowls
Ingredients
Cookies:
- ¾ cup unsalted butter slightly softened
- 1 ½ cups granulated sugar
- 3 eggs large
- 2 teaspoons vanilla
- 4 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
Icing:
- 4 cups powdered sugar
- 4-6 Tablespoons milk or more, until desired consistency is reached
- 1-2 teaspoon maple extract depending on flavor intensity preference- I like 1 ½ teaspoons.
Instructions
Cookies:
- Using an electric mixer, cream together the butter and sugar on high until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until well combined, about 30 seconds.
- Add flour, baking powder and salt and mix on low just until combined.
- Refrigerate minimum of 90 minutes.
- Preheat oven to 400*F. Roll out cookie dough about ⅜" thick for thick, soft and chewy cookies. (see Notes below for thin and crisp). Cut out with leaf cookie cutters (located at any craft store and sometimes the dollar store).
- Place on a parchment lined baking sheet at 400*F for 7-10 minutes. Until the tops are matte and the edges are set. Allow to cool on baking sheet at least 5 minutes before removing.
Icing:
- In a small bowl, whisk together the powdered sugar, milk, and maple extract, adding more milk until desired texture is achieved. See instruction pictures above for reference.
- Frost cooled cookies using a knife or finger, being careful to fill in the edges. Only frost 2-4 at a time, as the glaze dries quickly. Sprinkle fall sprinkles (I got mine at wal mart but they are also at most craft stores) on top then repeat icing and sprinkling until done!
- Enjoy!
Notes
- Dough can be stored in the refrigerator for up to 48 hours before use.
- Store cookies in an airtight container for up to 4 days. Warm up in the microwave for 5-10 seconds for added softness after day 1.
- For crisp cookies, roll out thinner and bake until the edges are golden brown, about 5-9 minutes.
- Work quickly while frosting the cookies. The glaze will dry rapidly, so frost just a few at a time, then add sprinkles. If you try to frost all of them at once, many of them will have hardened glaze that the sprinkles won't stick to.
- Be careful not to overwork your dough while rolling out the cookies. This can make the dough warm and sticky and difficult to work with and might even make your cookies tough instead of soft.
Nutrition
Calories: 255kcalCarbohydrates: 49gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 175mgPotassium: 30mgFiber: 1gSugar: 32gVitamin A: 184IUCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
