Glazed Maple Leaf Cookies

Glazed Maple Leaf Cookies are a delightful seasonal treat that capture the warm, cozy flavors of fall in every bite. These buttery cut-out cookies are lightly sweetened with real maple syrup and topped with a smooth maple glaze, making them as beautiful as they are delicious. I love making them when the leaves start to turn and the air gets crisp—they’re perfect for fall gatherings or just a quiet afternoon with a cup of coffee.

Why You’ll Love This Recipe

I love that these cookies are both flavorful and festive. The maple syrup gives them a rich, comforting taste that feels like autumn, and the leaf shape makes them perfect for seasonal celebrations. The dough rolls out easily and holds its shape well, so the cookies look just as lovely after baking. And that glaze? It adds the perfect finishing touch without overpowering the cookie’s natural flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Brown sugar
• Pure maple syrup
• Egg yolk
• Vanilla extract

For the maple glaze:

• Powdered sugar
• Pure maple syrup
• Milk or cream (to adjust consistency)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
2. In a bowl, I whisk together the flour, baking powder, and salt.
3. In a separate large bowl, I cream the softened butter and brown sugar until light and fluffy.
4. I mix in the maple syrup, egg yolk, and vanilla extract until everything is smooth and well combined.
5. Gradually, I stir the dry ingredients into the wet mixture to form a soft dough.
6. I divide the dough in half, shape it into disks, wrap them in plastic wrap, and chill for at least 30 minutes to make rolling easier.
7. Once chilled, I roll out the dough on a floured surface to about 1/4-inch thickness and cut it into maple leaf shapes using a cookie cutter.
8. I transfer the cookies to the prepared baking sheets and bake them for 10–12 minutes or until the edges are just starting to turn golden.
9. After baking, I let them cool completely before glazing.

To make the glaze:
10. I whisk together the powdered sugar and maple syrup, adding a little milk or cream until I reach a smooth, spreadable consistency.
11. I spread or drizzle the glaze over the cooled cookies and let them set before serving.

Servings and timing

This recipe yields about 24–30 cookies, depending on the size of the cutter. Prep time is around 20 minutes, with 30 minutes of chilling and 10–12 minutes of baking. From start to finish, I usually have these cookies ready in about 1.5 hours.

Variations

• I sometimes add a pinch of cinnamon or nutmeg to the dough for a warm spice kick.
• For extra maple flavor, I add a few drops of maple extract to the glaze.
• A sprinkle of chopped toasted pecans on top of the glaze gives great texture and flavor.
• If I want a softer look, I dip just half of each cookie in the glaze for a modern finish.

Storage/reheating

I store the glazed cookies in an airtight container at room temperature for up to 5 days. If I’m stacking them, I place wax or parchment paper between layers to prevent sticking. They can also be frozen—unglazed or glazed—for up to 2 months. I let them thaw at room temperature and re-glaze if needed.

FAQs

Can I use pancake syrup instead of real maple syrup?

I always recommend real maple syrup for the best flavor. Pancake syrup is mostly corn syrup and lacks the depth and richness of real maple.

Do I need to chill the dough?

Yes, chilling helps firm up the dough so the cookies hold their shape while baking. It also makes rolling easier and cleaner.

Can I make these ahead of time?

Absolutely. I often make the dough a day ahead and refrigerate it. I’ve also frozen the shaped, unbaked cookies to bake fresh later.

What’s the best way to glaze them?

I like to use a spoon or small offset spatula for an even spread, but dipping the tops of the cookies also works well.

Can I use different shapes?

Yes, but I love the traditional maple leaf shape, especially in the fall. Just keep in mind that baking time might vary with different sizes.

Conclusion

These Glazed Maple Leaf Cookies are one of my favorite fall traditions. They’re buttery, flavorful, and just sweet enough, with a glaze that ties everything together. Whether I’m baking for a party, a gift, or just to enjoy on a quiet afternoon, these cookies always bring a little seasonal joy to the table.

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