Recipe by Sassy in da South
Beautiful and tasty maple cookies with maple icing. Of course, any cookie cutter design can be used.
Top Review by CandyTX
For taste these are probably a 5, they are very soft and the icing on top is to die for. However, the dough was too sticky to roll out and was just not gonna work so we did drop cookies with it instead... and THEY were amazing. Made just as written for ZWT.
- 1⁄2 cup butter (no substitutes)
- 2⁄3 cup packed brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄4 cup maple syrup or 1⁄4 cup maple-flavored syrup
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups sifted powdered sugar
- 2 tablespoons softened butter or 2 tablespoons margarine
- 1 teaspoon tablespoons maple syrup or 1 teaspoon maple-flavored syrup
Directions See How It's Made
- In a mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds.
- Add brown sugar, soda, and salt.
- Beat until combined.
- Beat in egg, maple syrup, and vanilla.
- Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in remaining flour.
- Divide dough in half.
- Cover; chill 3 hours or until easy to handle.
- On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Using 2 1/2- to 3-inch leaf cookie cutters dipped into flour, cut into leaf shapes. Place 1 inch apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven 7 to 8 minutes or until edges are firm.
- Remove from cookie sheet and cool on a wire rack.
- For the Maple Frosting, beat together sifted powdered sugar and softened butter or margarine. Beat in enough maple syrup or maple-flavored syrup to make easy to spread.
- Frost with Maple Frosting.
- Let frosting set.
- Place in an airtight container; store at room temperature up to 3 days.