New Year Maple Sugar Cookies

I was standing in my kitchen last December, staring at a bottle of maple syrup I'd brought back from Vermont, when it hit me: why not slip a little into my sugar cookie dough? The result was a batch of cookies that tasted like a quiet winter morning, buttery and gently sweet with a whisper of maple that made everyone at the New Year's party ask for the recipe. I've been making them every December since.

The first time I brought these to a New Year's Eve gathering, I watched my neighbor's daughter bite into one shaped like a star and her eyes went wide. She said it tasted like pancakes and cookies had a baby, which made everyone laugh, but she wasn't wrong. That night, the platter emptied faster than any dessert I'd ever made, and I knew I'd stumbled onto something special.

Ingredients

• All-purpose flour: The foundation of the dough, providing structure without making the cookies heavy or tough.
• Baking powder: Just a touch gives the cookies a slight lift and a tender crumb.
• Fine sea salt: Balances the sweetness and brings out the maple flavor in a way table salt never quite does.
• Unsalted butter: Use good quality butter here, softened to room temperature so it creams smoothly and makes the cookies melt in your mouth.
• Granulated sugar: Creams with the butter to create that light, fluffy base that makes sugar cookies so irresistible.
• Pure maple syrup: This is the secret ingredient, so don't skimp with imitation syrup or the cookies will taste flat and artificial.
• Egg: Brings everything together and adds richness, so let it come to room temperature for easier mixing.
• Vanilla extract: A quiet background note that makes the maple syrup sing a little louder.
• Sanding sugar or sprinkles: Optional, but they catch the light and make these cookies feel like a celebration.
• Confectioners sugar: A light dusting at the end gives them a snowy, elegant finish if you're skipping the sprinkles.

Instructions

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a medium bowl, stirring with a whisk to make sure there are no lumps. This step keeps the cookies tender and evenly textured.

Cream the butter and sugar:

Beat the softened butter and granulated sugar together in a large bowl until the mixture looks pale and fluffy, about 2 to 3 minutes. This is where the magic starts, so don't rush it.

Add the wet ingredients:

Pour in the maple syrup, crack in the egg, and add the vanilla extract, then beat until everything is smooth and well blended. The dough will smell like a cozy breakfast.

Mix in the flour:

Add the dry ingredients gradually, stirring just until the dough comes together and no streaks of flour remain. Overmixing will make the cookies tough, so stop as soon as it's combined.

Chill the dough:

Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic, and refrigerate for at least 1 hour. Chilled dough is easier to roll and holds its shape beautifully in the oven.

Preheat and prep:

Heat your oven to 350°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.

Roll and cut:

On a lightly floured surface, roll the dough to about 1/4 inch thick, then cut into shapes using your favorite cookie cutters. I like stars and moons for New Year's, but any shape works.

Decorate and arrange:

Place the cutouts on the prepared sheets, leaving about 2 inches between each cookie, and sprinkle with sanding sugar or sprinkles if you're using them. This is the fun part, especially if you have kids helping.

Bake until set:

Slide the sheets into the oven and bake for 8 to 10 minutes, until the cookies are just set and the edges are barely golden. They'll firm up as they cool, so don't overbake or they'll turn hard.

Cool and finish:

Let the cookies rest on the baking sheets for 5 minutes, then move them to a wire rack to cool completely. Dust with confectioners sugar if you want that snowy finish.

Pin It

I'll never forget the quiet moment on New Year's Day when my mom bit into one of these cookies with her coffee and said they reminded her of the sugar cookies her grandmother used to make, only better. That's when I realized these weren't just cookies anymore, they were little edible memories, sweet and simple and worth making again and again.

How to Store and Freeze

These cookies keep beautifully in an airtight container at room temperature for up to 5 days, staying soft and fragrant the whole time. If you want to make them ahead, freeze the unbaked dough discs for up to a month, then thaw in the fridge overnight before rolling and cutting. You can also freeze baked cookies for up to 3 months, layered between parchment paper in a freezer-safe container, and they'll taste just as good when thawed.

Decorating Ideas for New Year

I love using gold and silver sanding sugar to make these cookies sparkle like confetti, or you can pipe royal icing in midnight blue and white for a starry night theme. If you're short on time, a simple dusting of confectioners sugar looks elegant and takes about 10 seconds. Sometimes I'll press a single gold dragee into the center of each cookie before baking, and it turns them into little edible jewels.

Flavor Variations to Try

If you want to lean into the maple flavor even more, stir in half a teaspoon of maple extract along with the vanilla, and the cookies will taste like pure Vermont morning. For a citrus twist, add a teaspoon of finely grated orange zest to the dough, which plays beautifully with the maple's caramel notes. You can also swap the maple syrup for honey if that's what you have on hand, though the flavor will be a little lighter and more floral.

• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for a subtle winter spice note.
• Sandwich two cookies together with a thin layer of maple buttercream for an extra special treat.
• Brush the baked cookies with a light maple glaze made from confectioners sugar and a tablespoon of maple syrup for a glossy finish.

Pin It

Every time I make these cookies, I'm reminded that the best recipes are the ones that feel like home, no matter where you are or who you're sharing them with. I hope they bring a little sweetness to your New Year celebration, and maybe become a tradition worth keeping.

Recipe Questions & Answers

→ How can I enhance the maple flavor in these cookies?

Adding 1/2 teaspoon of maple extract to the dough boosts the maple aroma without altering texture.

→ What is the best way to achieve lightly crisp edges?

Baking the cookies until just golden around the edges, typically 8-10 minutes at 350°F (175°C), ensures a perfect crispness.

→ Can these cookies be decorated?

Yes, sprinkling sanding sugar or colored sprinkles before baking or dusting with confectioners sugar after cooling adds festive appeal.

→ Is it possible to prepare the dough in advance?

The dough can be shaped into discs and refrigerated for at least an hour or frozen up to one month for convenience.

→ Are there any common allergens to be aware of?

These cookies contain wheat (gluten), egg, and dairy (butter), so check ingredient labels if you have sensitivities.

→ What tools are recommended for making these cookies?

Using mixing bowls, an electric mixer, rolling pin, cookie cutters, baking sheets, parchment paper, and a wire rack ensures smooth preparation.