Cutout maple sugar cookies are a unique alternative to traditional decorated sugar cookies during the holiday season or when you are starting to feel inspired by fall cookie recipes (which, for me, starts sometime in June.) These maple buttercream topped treats feature crisp edges and a rich maple flavor, and the original recipe appeared in my second cookbook, 100 Best Decorated Cookies.

Cutout Maple Sugar Cookies with Maple Buttercream.

Maple Syrup: a Family Affair

Eric and I are very fortunate to have an unlimited supply of pure Vermont maple syrup at our disposal. I'm referring to the really rich, deeply flavored, amber syrup, which is perfect for baking, and which they sell at Whole Foods for the price of a small diamond.

Eric's parents live in Vermont, the maple syrup capital of the world, and his dad makes his own syrup. I mean, how cool is that??? Hession Sugar House Maple Syrup is a great addition to my pantry ingredients, and with it I create recipes like my favorite Maple Mustard Dressing (and of course these maple sugar cookies.)

Cutout maple sugar cookies shaped like a snowflake.

Top Tips For Making Marvelous Maple Sugar Cookies

Don't skip ingredients: This maple cooke recipe uses simple ingredients, but they all have their purpose! In order for the maple flavor to really come through, you would need to add a large amount of maple syrup, which would alter the dough's consistency. Maple extract provides a rich maple taste in a teaspoon portion. I like to use a combination of maple syrup and maple extract to get enough maple flavor
Roll out evenly: To get the best cookies after baking, make sure they are evenly rolled out. You don't want one side of the cookie to bake before the other side, leaving the thinner side to burn. .
Keep the dough cold: If cookie dough is too warm entering the oven, it is likely to spread. Help your cutouts retain their beautiful shapes by keeping the dough cold. If it has become too warm during the cutting process, place the cookie sheet in the refrigerator for 15 minutes before baking to firm up the dough.

Ingredients and Special Equipment

Please check the recipe card at the bottom of this post for specific quantities!

Ingredient Notes for Maple Sugar Cookies / Maple Buttercream

All purpose flour: Substitute you favorite gluten-free flour blend for gluten free cookies.
Ground cinnamon
Salt
Unsalted butter: Room temperature butter is best for incorporating evenly into dough.
Granulated sugar / light brown sugar: Substitute dark brown sugar or all brown sugar for maple brown sugar cookies.
Egg
Pure maple syrup: Choose real maple syrup vs. pancake or breakfast syrup. I use a darker Grade B varietal for baking whoever possible. See the "FAQ" section, below, for more.
Vanilla extract
Maple extract: Look for this near the vanilla extract in your baking aisle.
Additional ingredients for Maple Buttercream: confectioners' sugar / powdered sugar, softened butter, maple syrup, maple extract, salt, and heavy cream
Sparkling sanding sugar: optional for topping the cookies

Recommended Special Equipment

Stand mixer with the paddle attachment: Or a standard handheld electric mixer.
Rolling pin
Cookie cutters
Lined baking sheet / cookie sheet: I recommend lining your sheets with parchment or a silpat for even baking.
Piping bags with round tips: If you choose to decorate your cookies by piping. See a few of my piping ideas, below.
Offset spatula: Helpful for spreading buttercream onto your cookies.

Step By Step Photos and Instructions

Prepare and Bake Maple Sugar Cookies

In a medium bowl, whisk together flour, cinnamon and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
Beat in the egg, maple syrup, vanilla extract and maple extract, stopping to scrape the sides and bottom of the bowl as necessary.

4. With the mixer on low speed, gradually add the dry ingredients to the bowl, mixing until combined.

5. Turn dough out onto a work surface dusted with a small amount of flour and divide it into three equal parts. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour and up to 3 days.

Cut out cookie shapes on a baking sheet.

6. Preheat your oven to 350℉ and place the oven racks in the upped and lower thirds positions. Line two or more cookie sheets with parchment paper.

7. On a lightly floured work surface, roll out one disk of to a thickness of about ¼ inch. Using a cookie cutter, cut out shapes and carefully transfer them to the prepared baking sheet, spacing 1 inch apart. Reroll scraps as necessary and repeat the process with the remaining disks of dough.

8. Bake cookies for 12 to 15 minutes, switching positions of the baking sheets halfway through, until cookies are set and lightly browned. Let baked cookies cool on cookie sheets for 10 minutes and then carefully transfer them to a wire rack to cool completely.

Dragging a small spoon through the piped dots.

Prepare Maple Buttercream and Decorate Cookies (optional)

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer and a large bowl, beat butter with confectioners sugar on medium-low speed until combined.
Add the maple syrup, extract, and salt and beat at medium speed until light and fluffy. Add cream, 1 tablespoon at a time, until you get a consistency that is light and spreadable or easy to pipe with a piping bag and tip.
Spread the cookies with a layer of buttercream or pipe the buttercream decoratively as shown above (see next steps)
Using a piping bag fitted with a small round tip (I used a #4 or #5), pipe dots of buttercream in a row on your cookie.
Drag the tip of a small spoon through the dots to make an indentation in each. Repeat with layers to form deceptive rows.

Continuing the piping on the rest of the sugar cookie.

Creating a woven shape with buttercream piping.

5. Repeat the rows of dots on other areas of the cookie, as desired. Play around with the pattern and have fun! Tip: Buttercream is VERY easy to wipe off and start again, so don't worry if you mess up.

6. You can also pipe contrasting patterns on your cookies, such as the basketweave pattern I chose above or the one I did below using a Wilton basketweave tip #47.

Maple Sugar Cookie winter hat with maple buttercream piping.

Variations on Maple Sugar Cookies

Suggestions to change things up the next time you make these delicious cookies!

Topping variations: Instead of piping maple buttercream, sprinkle on cinnamon sugar or sparkling sanding sugar before baking. Decorate the cookies with chocolate chips, colored candies or mini M&Ms pressed into a layer of buttercream. Make a maple icing version of my royal icing recipe and pipe decorations.
Shape variations: Use your favorite cookie cutter to make seasonal cookies all year-round. Last year, I made these acorn, pumpkin, and maple leaf cookies using my fall themed cutters, but you can turn them into anything you please!
Baking variations: If you prefer a soft sugar cookie, bake these on the lower side of the time frame, until they are just set on top. If you like a crisp, only slightly chewy cookie in the center, perfect for shipping, bake them on the higher end, until the edges and bottoms are a nice golden brown.

Make Ahead and Storage Tips

Make Ahead: The mixed cookie dough can be stored in the refrigerator, tightly wrapped, for up to three days before rolling out. It can be frozen for up to one month. Thaw the dough overnight in the refrigerator. Bake cookies will keep at room temperature for up to one week, depending on the humidity of your area. Freeze baked maple sugar cookies for up to 3 months.
Storage: Store cookie batches in an airtight container at room temperature. If freezing the cookies, place them in an airtight container or tin and then wrap it tightly with plastic wrap.

Maple sugar cookie snowflake with maple buttercream.

Maple Sugar Cookie troubleshooting and FAQ

What are the types of maple syrup varietals? The four grades of maple syrup are Golden, Amber, Dark and Very Dark. In the store you will likely see them advertised as "Fancy", "Grade A", and "Grade B". While all types will yield a delicious maple flavor, I like to used Grade B for baking as it offers the most robust, concentrated flavor and darkest color. But Grade B can be hard to find, so use Grade A instead.
Why did my cookies burn? You are looking for cookies that are golden brown with crisp edges and a slightly chewy center. Your cookies may burn if you have an incorrect oven temperature (check it with a separate thermometer!), or if you don't use a "buffer" like parchment or silpat and you baking pan is too dark.
I'm not great at decorating cookies: Delicious cookies don't need to be decorated cookies! If you are apprehensive about decorating, simply spread them with a swirl of buttercream and sprinkle them with some pretty colored sugar. That said, if you'd like some decorating tips for beginners, check out my Royal Icing Recipe post for help!

More Sweet Treats Featuring Classic Holiday Flavors

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