Cutout Maple Sugar Cookies with Maple Buttercream
My father in law makes his own maple syrup in Vermont, so we always have a supply on hand, which I use to create delicious new recipes. These lightly spiced buttery maple sugar cookies are perfect for cut out shapes during the holidays (or year round!) Decorate the cookies with my rich maple buttercream or my favorite royal icing!
Equipment
- Stand mixer fitted with the paddle attachment or hand mixer
- Cookie cutters of choice
- 2 cookie sheets, lined with parchment
- Piping bag and tips for decorating (optional)
Ingredients
- 3½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- ½ cup pure maple syrup (not imitation)
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
Maple Buttercream (if using)
- 1 cup unsalted butter, room temperature
- 4 cups confectioner's sugar
- ¼ cup pure maple syrup
- 1 teaspoon maple extract
- ½ teaspoon salt
- 2-3 tablespoon heavy cream
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Instructions
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, beat 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 of the bowl as necessary.
- With the mixer on low speed, gradually add the flour mixture to the bowl, mixing until combined.
- Turn dough out onto a very lightly floured work surface 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.
- 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.
- 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 sheets, spacing 1 inch apart. Reroll scraps as necessary and repeat the process with the remaining disks of dough.
- Bake cookies for 12 to 15 minutes, switching positions of the baking sheets halfway through, until cookies are set and lightly browned. Let cookies cool on cookie sheets for 10 minutes and then carefully transfer them to wire racks to cool completely.
Maple Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, 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 in the above post!
Notes
- Do not use imitation maple syrup for this recipe, as it contains mostly corn syrup and no true maple flavor.
- Cookie dough can be frozen for up to 2 months in the freezer, tightly wrapped. Thaw overnight in the refrigerator before rolling and shaping.
- The number of cookies that this dough will make depends on the size of your cutter. A large 4-5 inch cutter will probably
Nutrition
Calories: 165kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 75mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 158IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg
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