maple leaf

Add all ingredients to a cocktail shaker with ice. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted. Strain into a chilled cocktail glass, garnish with a cinnamon stick and serve.

Maple Leaf

Lemon

½ oz Maple Syrup

½ oz Bourbon

Add all ingredients to a cocktail shaker with ice.

Shake

Shake well for 10-15 seconds or until the outside of the shaker becomes frosted.

Strain

Strain into a chilled cocktail glass, garnish with a cinnamon stick and serve.

These are the maple leaf cookie cutters that I used for this recipe (affiliate). You do not need to use this exact shape, though! Any 2” cookie cutter will work.I really recommend checking out my video at the bottom of the recipe for all the tips for making these cookies come out perfectly!

Cinnamon Maple Leaf Cookies

Tablespoons unsalted butter (softened)

light brown sugar (tightly packed, (150 grams))

cinnamon

maple syrup

vanilla extract*

maple extract (optional)

all-purpose flour ((210 grams))

salt

baking soda

sugar ((50 grams))

Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a large bowl (or in the bowl of a stand mixer). Use an electric mixer and beat until creamy and well-combined.

Add maple syrup, vanilla extract, and maple extract (if using) and beat again until creamy.

In a separate bowl, whisk together flour, salt, and baking soda.

With mixer on low speed, gradually add flour mixture until the flour is absorbed (you shouldn’t see any white from the flour). The mixture will be sandy and crumbly but should hold together when pressed between your fingers (see photo in post or video below for visual).

Tear off a piece of parchment or wax paper and lay it on a clean surface. Pour about ¼ of your crumbly cookie dough onto the parchment paper and top with another piece of parchment/wax paper. Press dough down with your hands to lightly flatten and then use a rolling pin (over the second piece of parchment paper) to roll your cookie dough 1/16” thick. Gently peel away your top layer and use your cookie cutter to cut out shapes. Transfer to prepared cookie sheet, spacing cookies about ½” apart. Save and re-roll any scraps to get as many cookies as possible out of this dough.

Prepare topping by mixing together sugar and cinnamon. Sprinkle evenly over cookies.

Transfer cookies to 325°F (165°C) oven and bake for 8-10 minutes, turning halfway through baking. Bake until cookies are light golden brown (but not burnt!). Allow cookies to cool completely on baking sheet before enjoying.

TOPPING

https://www.youtube.com/watch?v=Q-mdJjZa3hk

Buttery, thin, crispy Cinnamon Maple Leaf Cookies! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓  


These Fall foliage-inspired cookies are made egg-free with just a handful of ingredients. I think you’ll find that they’re quite different than most of the soft and chewy cookies I usually share, but they’re every bit as addictive

Full printable recipe: https://sugarspunrun.com/cinnamon-maple-leaf-cookies/

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below
Cookie Cutters (Affiliate link): https://amzn.to/2DKFOOV

Ingredients
6 Tablespoons unsalted butter softened
3/4 cup light brown sugar tightly packed, 150g
1 1/2 teaspoons ground cinnamon
2 Tablespoons maple syrup
1 teaspoon vanilla extract*
1 teaspoon maple extract optional
1 2/3 cups all-purpose flour 210g
1/2 teaspoon salt
1/4 teaspoon baking soda
TOPPING
¼ cup sugar 50g
1 ½ teaspoons ground cinnamon

Instructions
1.  00:29  Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper. Set aside.
Combine butter, brown sugar, and cinnamon in a large bowl (or in the bowl of a stand mixer). Use an electric mixer and beat until creamy and well-combined.

2.  01:23  Add maple syrup, vanilla extract, and maple extract (if using) and beat again until creamy.

3.  02:18  In a separate bowl, whisk together flour, salt, and baking soda.

4.  02:33  With mixer on low speed, gradually add flour mixture until the flour is absorbed (you shouldn’t see any white from the flour). The mixture will be sandy and crumbly but should hold together when pressed between your fingers (see photo in post or video below for visual).

5.  04:00  Tear off a piece of parchment or wax paper and lay it on a clean surface. Pour about ¼ of your crumbly cookie dough onto the parchment paper and top with another piece of parchment/wax paper. Press dough down with your hands to lightly flatten and then use a rolling pin (over the second piece of parchment paper) to roll your cookie dough 1/16” thick. 

6.  05:08  Gently peel away your top layer and use your cookie cutter to cut out shapes. Transfer to prepared cookie sheet, spacing cookies about ½” apart. Save and re-roll any scraps to get as many cookies as possible out of this dough.

7.  06:53  Prepare topping by mixing together sugar and cinnamon. Sprinkle evenly over cookies.

8.  07:17  Transfer cookies to 325°F (165°C) oven and bake for 8-10 minutes, turning halfway through baking. Bake until cookies are light golden brown (but not burnt!). Allow cookies to cool completely on baking sheet before enjoying.

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How to Make Cinnamon Maple Leaf Cookies

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Cinnamon Maple Leaf Cookies

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The most viewed maple leaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Maple Leaf

Cinnamon Maple Leaf Cookies

The most viewed maple leaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine