Maple Sugar Cookies
10 to 12 minutes
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 1/4 tsp (2 g) baking powder
- 2/3 cup (151 g) butter
- 1/2 cup (100 g) Redpath® Granulated Sugar
- 1 egg
- 2 tsp (10 ml) pure maple syrup
For the maple glaze
- 1 cup (120 g) Redpath® Icing Sugar
- 3 packets (42 g) Redpath® Brown and Maple Sugars
- 1/8 tsp (1 g) salt
- 1 tbsp (15 ml) hot water
- 1 tsp (5 ml) corn syrup
Preheat oven to 350°F (177°C). Move oven rack to the middle position. Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, salt, and baking powder until well combined.
In the bowl of a stand mixer, cream the butter and the Redpath® Granulated Sugar until creamy and pale in colour; about 2 minutes.
Add in the egg, and maple syrup. Blend until the egg and syrup are fully incorporated into the batter.
On low speed, add about half of the dry mixture to the bowl, until barely combined. Add the remaining flour. Mix until it forms a dough; do not overmix.
Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
When ready to use, allow dough to come to room temperature; about 5 minutes.
Place dough between 2 sheets of parchment. Roll dough to a ¼ inch (6 millimetre) thickness.
Using desired cookie cutters to cut out cookies (we used a 3 inch maple leaf cookie cutter). Scraps can be gathered and rerolled between parchment and cut.
Transfer cookies onto a prepared baking sheet. Place cookies into the fridge or freezer to chill before baking; about 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes.
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
For the maple glaze:
In a medium bowl, whisk together the Redpath® Icing Sugar, Redpath® Brown and Maple Sugars, and salt. Add the hot water, and corn syrup. Whisk into the icing sugar mixture until well blended. If icing is too thick, add a half teaspoon of water at a time and stir until desired consistency is achieved. If icing is too thin, add a teaspoon of icing sugar at a time and stir until desired consistency is reached. With a small clean pastry brush or a spoon, brush or spread a small amount of icing onto each cookie.
- To speed up the chilling time, roll the dough out before chilling between two pieces of parchment paper and chill on the baking sheet for about 15 minutes. Cut out cookies and repeat process with the leftover scrap dough.
- Pure vanilla extract or maple syrup extract can be used in place of the pure maple syrup.