As the snow is falling, celebrate maple syrup season with this creamy colored cut out cookie. Perfect with hot cocoa or coffee.
Makes 2-1/2 dozen cookies
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup Harwood Gold Madagascar Vanilla Maple Syrup
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon almond extract
Line baking sheet with parchment paper.
Preheat oven to 350 degrees.
In a large bowl, cream the butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs, maple syrup, vanilla and almond extract. Stir until well combined. Add 3 ½ cups flour, baking powder and salt. Mix to combine.
The dough should be firm, but not dry. And up to a ½ cup more of the flour if dough is too thin. Cover the dough in plastic wrap and refrigerate for 15 minutes.
Remove the dough from the refrigerator and divide dough in 4 pieces. Roll out one piece and cut with cookie cutters. Place on prepared baking sheet. Bake for 8 to 10 minutes, until edges are slightly golden brown. Let cookies cool on pan for 5 to 10 minutes before icing. Continue the same until the dough is gone.
Maple Syrup Icing Recipe
- ¼ to ½ cup Harwood Gold Madagascar Vanilla Maple Syrup
- 1 cup powdered sugar, sifted
Mix powdered sugar and ¼ cup maple syrup.
Add more maple syrup, if needed, to give smooth consistency to the icing.
Spread on each cookie with a small spatula or brush. Let set completely.