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maple sugar cookie

Maple Sugar Cookies

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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter, softened (228 gram)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup maple syrup (2 oz)
  • 3 1/4 cup all purpose flour (420 grams)
  • 1/2 tsp salt
Maple Buttercream:
  • 1 cup unsalted butter, softened (228 gram)
  • 4 cup powdered sugar (750 gram)
  • 1 tsp vanilla
  • 2 tsp maple syrup
  • 2 Tbsp milk, heavy cream, or water

Method
 

  1. In a separate bowl, combine all-purpose flour, salt .. set aside
  2. In a large mixing bowl, or stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar and brown sugar until light and fluffy.
  3. Add the egg, vanilla extract, and maple syrup to the butter mixture. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, refrigerate it for 30 minutes.
  5. On a lightly floured surface, roll out the dough to about ¼ inch thickness.
  6. Use the maple leaf cookie cutter to cut out cookies from the dough. Place the cookies onto the prepared baking sheet.
  7. Bake the cookies for 10-12 minutes or until the edges are lightly golden.
  8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. While cookies cool, make the maple buttercream frosting ...
Maple Buttercream:
  1. Using an electric mixer fitted with beaters or a stand mixer fitted with the paddle attachment, cream the butter and shortening on a medium speed until light and fluffy.
  2. Beat in the vanilla extract and maple syrup, scrape down the bowl occasionally.
  3. Gradually add the powdered sugar, one cup at a time. Scrape down the sides and bottom of the bowl after each cup of sugar is added.
  4. Gradually add small amounts of cream or milk or water at a time until the desired consistency is reached.
  5. Continue to beat at a medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated.
Filling the cookies:
  1. On a work surface, lay half of cooled cookies bottom side-up. Use a piping bag, storage bag with one tip snipped off or a spatula to pipe or spread approximately 1 generous tablespoon frosting on cookies. Top with remaining cookies to form a sandwich.