Autumn Maple Cutout Cookies Recipes

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MAPLE LEAF COOKIES



Maple Leaf Cookies image

With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 8 dozen

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
3/4 cup maple syrup (preferably grade A)
Vegetable oil cooking spray
1/3 cup sanding sugar

Steps:

  • Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
  • Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
  • Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
  • Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

MAPLE MARBLED LEAF COOKIES



Maple Marbled Leaf Cookies image

Wherever you serve them, people are likely to fall for these cookies, and it's no wonder why: They're absolutely autumnal all the way through. The cookie dough gets a jump start from Betty's perfect sugar cookie mix before buttery maple extract and warm cinnamon are added. Cutting cookies into leaf shapes is fun and easy-use any shape you like, or make an assortment!-and the final step is to add a little fall color. Dipping cookies in a bowl of marbled red, orange and yellow frosting is not only easy-all you need is a container of Betty Crocker™ Rich & Creamy vanilla frosting and some food color-but it also leaves each cookie with a unique pattern and smooth bakery-style frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 22

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 teaspoon ground cinnamon
1/2 teaspoon maple extract
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Orange, yellow and red Betty Crocker™ gel food colors

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, egg, cinnamon and maple extract until soft dough forms.
  • On floured surface, roll dough 1/4 inch thick. Cut with 3 1/2-inch leaf-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • In 2 small bowls, place 2/3 cup each of frosting; tint 1 bowl orange and 1 bowl yellow by stirring in food color to desired color. Tint remaining frosting with red food color to desired color. In large microwavable bowl, spoon colored frostings in bottom. (Do not mix colors together.) Microwave uncovered on High 20 to 30 seconds or until warmed and thinner consistency. Pull table knife through warmed frosting several times to make swirls.
  • Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Rewarm frosting mixture in microwave to maintain dipping consistency, and repeat swirling, if needed. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 22 g, TransFat 0 g

CHEWY MAPLE COOKIES



Chewy Maple Cookies image

This is a soft chewy cookie with a delicious maple flavor.

Provided by Debbie Rowe

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

½ cup shortening
1 cup packed brown sugar
1 egg
½ cup real maple syrup
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
  • Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
  • Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 28.1 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 138.8 mg, Sugar 18.6 g

AUTUMN MAPLE LEAF COOKIES



Autumn Maple Leaf Cookies image

From Martha Stewart. These are YUMMY! And unlike some of her recipes, they are really easy. I make them in big batches as fall gifts (great for Thanksgiving teacher's gifts). Be sure to use real maple syrup- none of that fake junk

Provided by kda949

Categories     Dessert

Time 2h12m

Yield 10-15 serving(s)

Number Of Ingredients 7

1 cup unsalted butter, room temperature
1 cup sugar
1 cup maple syrup, divided (be sure to use real maple syrup)
1 egg yolk
3 cups flour
1/2 teaspoon salt
2 cups powdered sugar, sifted

Steps:

  • Cream butter and sugar together.
  • Add 1/2 cup of maple syrup and egg yolk, mix well.
  • Sift in flour and salt, combine well.
  • Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
  • Heat oven to 350 degrees.
  • Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
  • Place on baking sheet (ungreased is fine).
  • Bake apx 12 minutes.
  • Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
  • To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!

AUTUMN MAPLE CUTOUT COOKIES



Autumn Maple Cutout Cookies image

A Cooking Light Recipe Contest Category Finalist in Desserts. By Tracy Schuhmacher (March 2007). Allow time for the dough to chill.

Provided by Vino Girl

Categories     Dessert

Time 59m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 14

1/4 cup butter
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons granulated sugar
1/2 cup maple syrup
1 teaspoon maple flavoring
2 large egg whites, divided
1/3 cup chopped walnuts
2 tablespoons turbinado sugar or 2 tablespoons granulated sugar
cooking spray

Steps:

  • Melt butter in a small saucepan over low heat.
  • Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
  • Transfer butter mixture to a small bowl, scraping pan to include milk solids.
  • Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
  • Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
  • Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
  • Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
  • Add flour mixture to butter mixture; beat on low speed until blended.
  • Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
  • Preheat oven to 350°.
  • Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
  • Place remaining 1 egg white in another small bowl; stir with a whisk.
  • Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
  • Place cookies, on a baking sheet coated with cooking spray.
  • Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
  • Bake for 12 minutes or until pale brown.
  • Remove cookies from pan; cool completely on wire racks.
  • Repeat procedure with remaining dough, egg white, and walnut mixture.

MAPLE LEAF BUTTER COOKIES



Maple Leaf Butter Cookies image

Categories     Cookies     Mixer     Dairy     Dessert     Bake     Thanksgiving     Kid-Friendly     Fall     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
  • Preheat oven to 350°F.
  • Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
  • Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool. Cookies keep in airtight containers 1 week.

BUSIA'S CUTOUT COOKIES



Busia's Cutout Cookies image

These cookies are great everyday cookies, not too sweet or buttery. They are usually in special shapes and decorated for different holidays.

Provided by Amy Melissa

Categories     Refrigerator Cookies

Yield 24

Number Of Ingredients 8

⅔ cup butter
1 cup white sugar
¼ cup milk
2 eggs
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

Steps:

  • Cream butter and sugar. Beat in eggs.
  • Dissolve the baking soda in the milk, then add to mixture. Add the vanilla and mix well
  • Place salt in with flour and slowly stir into mixture. The dough should not be too sticky and should pull away from the sides of the bowl easily. If the dough is sticky, add a little more flour.
  • Form the dough into a roll about a foot long and 2-3 inches in diameter. Roll up in wax paper and put in the refrigerator for 1 hour.
  • Remove from refrigerator and let dough come to room temperature. Roll out dough a chunk at a time (one dough log makes about 4 chunks).
  • Preheat oven to 350 degrees F (180 degrees C).
  • Cut your cookies and decorate or bake plain for 8-10 minutes. Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 24.4 g, Cholesterol 29.3 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 120.3 mg, Sugar 8.6 g

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