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


  • 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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