I love the look of roll-out cookies, but I often find them lacking in the taste department. These frosted maple leaf cookies are no such cookie – nutty brown butter and maple syrup add incredible depth of flavor.

Frosted Maple Leaf Cookies | Tutti Dolci

To take the deliciousness one step further, I whipped up a batch of my current obsession, maple brown butter frosting. Frost cookies, top with sprinkles (an easy cover for any imperfections!), and enjoy.

Frosted Maple Leaf Cookies | Tutti Dolci

Frosted Maple Leaf Cookies | Tutti Dolci

Frosted Maple Leaf Cookies | Tutti Dolci

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Frosted Maple Leaf Cookies

  • Yield: 30 cookies

Ingredients

Cookies

  • 1/2 cup unsalted butter
  • 1 1/2 cups flour
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg yolk
  • 1/4 cup maple syrup

Maple Brown Butter Frosting

  • 1 Tbsp unsalted butter
  • 1/4 cup unsalted butter, at room temperature
  • 4 ounces reduced-fat cream cheese, softened
  • pinch of salt
  • 1 1/2 cups powdered sugar
  • 1 Tbsp maple syrup

Instructions

  1. Cook butter in a heavy 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 solid, about 45 minutes to an hour. Remove from freezer to soften slightly.
  2. Whisk together flour, cornstarch, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg yolk and maple syrup until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 2 hours (or up to 2 days).
  3. Preheat oven to 325Β°F and line two baking sheets with parchment paper. Roll dough out to 1/4-inch thickness on a lightly floured board and use a 3-inch maple leaf cutter to cut out cookies; place 1 inch apart on baking sheets. Chill in the freezer for 15 minutes. Bake for 13 minutes, until edges are firm and lightly golden. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Repeat with remaining dough, re-rolling scraps as needed.
  4. To make frosting, cook 1 tablespoon butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Remove from heat to cool to room temperature.
  5. Beat butter, cooled brown butter, cream cheese, and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add maple syrup; beat on medium-high speed until smooth. Use an offset spatula to frost cookies; serve immediately. Store leftover cookies in an airtight container in the refrigerator; serve at room temperature.

Nutrition

  • Calories: 125
  • Carbohydrates: 17

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28 comments

  1. The perfect Fall rolled cookie, Laura! Love that you frosted them and added sparkly sugar sprinkles to celebrate the season. Maple is one of my all-time favorite flavors. Your pretty cookies remind me of the Maple Sugar Candies shaped in maple leaves that we enjoyed along stops in Northern Michigan whenever we went camping (really, glamping, but the term wasn’t used back then.) Thanks for sharing, girl! Pinning (of course)!

  2. What a fabulous cookie! I’m thinking of setting out a plateful for the Thanksgiving snackers. They would be sparkling next to the leftover pie! And I can make them a day ahead which is just the type of recipe I need to fit into my busy schedule!

  3. Anything with maple has my attention! There are these maple cookies at Trader Joes that I like…..BUT these would be soooooo much better:-) They are beautiful, yum! Hugs, Terra

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