Iced Maple Cutout Sugar Cookies

cropped overhead image of maple leaf shaped cookies on marble surface with cinnamon sugar around, cinnamon sticks, and cooking twine on marble surface.

Iced Maple Cutout Sugar Cookies

If Fall were a cookie, it would be these Iced Maple Cutout Sugar Cookies! Tender, sweet, and extra maple-y cookies that are finished with the simplest cinnamon and maple icing that will always leave you wanting more.

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings:

Calories: 220kcal

Ingredients

Cookies

¾ cup unsalted butter room temperature
9 Tablespoon maple syrup
1 large egg room temperature
1¼ teaspoon vanilla extract
2½ cups all purpose flour*
¼ teaspoon salt
⅛ teaspoon baking powder

Maple Cinnamon Icing

1 cup powdered sugar sifted
½ teaspoon ground cinnamon
2 tablespoons maple syrup
1 tablespoon whole milk

Instructions

Cookies

Heat oven to 375℉.
Line sheet pans with parchment paper. Set aside.
With an electric mixer, beat butter and maple syrup until blended.
Beat in egg and vanilla.
Add flour, salt, and baking powder.
Stir until combined.
Place dough on lightly floured surface.
Dust top of dough lightly with flour.
Roll to 3/16 inch thick.
Cut with a 4½ inch cutter, re-rolling scraps as necessary.
Place cookies on prepared pans.
Bake for 12 minutes, or until just starting to color around the edges.

Maple Cinnamon Icing

Whisk all ingredients together in a small bowl.
Dip tops of cookies into icing, letting excess drip off.
Place right side up to dry.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Expert Tips:

Make sure to use dark robust maple syrup for this recipe!
Be careful to not to over mix the cookie dough!
If the cookie dough seems too soft/sticky to work with, wrap the dough with plastic wrap and refrigerate for 30-45 minutes.
When cutting the cookies, try to get each cut as close as you can to each other! The less excess dough you have means you leave less dough to re-roll.
Bake times may vary depending on the thickness you rolled your dough/the size of your cutter. The cookies should be done after about 10-12 minutes of bake time, but be sure to check on them! You can tell the cookies are done once the edges just start to brown.
Let the cookies cool completely before icing them!
If you would like the icing to be made without a refined sugar, you can make your own powdered sugar! To do so, blend together 1 cup of organic cane sugar and 1 Tablespoon of tapioca flour or arrowroot starch until fine and powdery.

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