These Maple Sugar Cookies are simple, stunning, and delicious. Loaded with pure maple syrup, they are a perfect treat any time of year, especially during the holiday season!
Beat butter and sugars with an electric mixer on med-high until pale and fluffy (approx 3mins.)
Reduce speed to low and add egg yolk, mix until fully combined.
Add maple syrup, mix until fully combined.
Add flour and salt and mix until just incorporated.
Method #1:
Scoop dough using a medium cookie scoop,(approx 1.5 - 2 Tbsp) roll into a ball and place on lined baking sheet. Dip cookie stamp into some flour and brush off excess. Press into cookie dough to flatten.
Chill cookies until firm (approx.1 hour).
Method #2:
Divide dough in half, shape into discs, chill for 2 hours.
Roll dough out between 2 pieces of parchment to 1/4" thickness. Dip cookie stamps in flour, brush off excess. Press cookie stamps into dough, then use a round cookie cutter to cut cookies out. Reroll scraps as needed. Transfer cookies to lined baking sheet and chill until form (approx 30mins).
Baking:
Preheat oven to 325F. Bake cookies for 15-20mins or until lightly browned on edges. Cool on baking sheet for 5mins, transfer to wire rack to cool completely.
Serve as is, or glaze with a simple powdered sugar and maple syrup glaze. Store in an airtight container.
Notes
Adapted from Martha Stewart's Holiday Cookies Magazine (2010).