maple leaf cookies


Sophisticated and elegant, these maple leaf cookies are essentially sugar cookies. Browning the butter adds dimension, and cinnamon and nutmeg balance nicely against the sweetness of the maple syrup. A nutty topping of chopped walnuts and turbinado sugar adds texture and a bit of shimmer – if you prefer, substitute pecans or omit the nuts and sprinkle solely with sugar. For Thanksgiving or fall entertaining, package the leaf cut-outs individually and use them as place cards or favors for your guests.


Maple Leaf Cookies

  • Yield: 48 cookies 1x



  • 1/4 cup unsalted butter
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup sugar
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 large egg whites, divided
  • 1/3 cup chopped walnuts
  • 2 Tbsp turbinado sugar


  1. Cook butter in a small saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until soft but not firm, about 20 minutes.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Beat browned butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add maple syrup, vanilla, and 1 egg white; beat on low speed until well blended. Reduce speed to low and gradually add flour mixture until blended. Divide dough in half; shape each portion into a ball. Wrap in plastic and refrigerate until very firm, about 1 hour.
  3. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Place walnuts and turbinado sugar in a food processor; pulse until mixture is coarsely ground. Whisk remaining egg white in a small bowl.
  4. Roll first portion of dough (keep remaining dough chilled until ready to use) out to 1/8″ thick on a floured board and use a 2 1/2″ decorative cutter to punch out 24 cookies. Place 1 inch apart on baking sheets; brush tops with egg white and sprinkle evenly with half of walnut mixture. Bake for 12 minutes or until pale brown. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough and topping. Store in an airtight container at room temperature up to 2 days.


Adapted from Cooking Light


  • Serving Size: 2 cookies
  • Calories: 104
  • Carbohydrates: 18


  1. I love how these cookies really capture the essence of fall! I’m going to make these for my colleges on my last day of work! Thanks for posting such a cute recipe!

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