Ingredients
2cupsall-purpose flour
¼tspsalt
1cupunsalted buttercold, diced into 1 tbsp pieces
6tbspgranulated sugar
½tspmaple extract
1cuppowdered sugar
3tbspreal maple syrup
1 ½tspmaple extract
Milkto thin as needed
Sprinklesfall-colored (optional)
Pecansfinely chopped (optional)
Preparation
In a mixing bowl, whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter and sugar until well combined.
Mix in maple extract. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
Divide dough into two portions and shape each into a 5-inch disk on a sheet of plastic wrap. Wrap plastic wrap around disks and transfer to fridge, placed separately (not stacked), and chill for 30 minutes.
Remove one disk of dough from fridge, rough out to an even ¼-inch thickness on a lightly floured surface. Dust top lightly with flour.
Cut into maple leaf shapes using a cookie cutter, then transfer leaves to an ungreased baking sheet.
Transfer the baking sheet to refrigerator and chill for 15 minutes. Meanwhile, preheat oven to 350 degrees F.
Transfer from fridge to preheated oven and bake until edges are lightly golden, for about 14 to 16 minutes.
Let cool on baking sheet for several minutes, then transfer to a wire rack to cool completely. Repeat with remaining disk of dough.
In a medium mixing bowl, whisk together powdered sugar, maple syrup and maple extract while adding in milk ½ teaspoon at a time to thin as needed.
Spread glaze over cooled cookies and immediately top with sprinkles or pecans if using after icing each cookie.
Let rest at room temperature to allow glaze to set.
Serve and enjoy!
