New Year Maple Sugar Cookies (Print Version)

Soft, buttery sugar cookies with a hint of maple syrup, ideal for festive New Year occasions.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup pure maple syrup
07 - 1 large egg, at room temperature
08 - 1 teaspoon vanilla extract

→ Decoration

09 - 1/4 cup sanding sugar or colored sprinkles (optional)
10 - 1/4 cup confectioners sugar (optional, for dusting)

# Step-by-step Instructions:

01 - Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
02 - Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the maple syrup, egg, and vanilla extract to the creamed mixture and beat until smooth and fully combined.
04 - Gradually fold the dry ingredients into the wet mixture, mixing just until the dough comes together.
05 - Divide the dough into two discs, wrap each with plastic wrap, and refrigerate for a minimum of one hour or up to overnight.
06 - Heat the oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
07 - On a lightly floured surface, roll the dough to a thickness of 1/4 inch (6 mm) and cut into shapes using cookie cutters.
08 - Position cookies 2 inches apart on the prepared sheets and optionally sprinkle with sanding sugar or sprinkles.
09 - Bake for 8 to 10 minutes, or until the cookies are set and edges begin to attain a light golden hue.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely; dust with confectioners sugar if desired.

# Expert Advice:

01 -
  • The maple syrup adds a delicate warmth without overpowering the classic sugar cookie flavor.
  • They hold their shape beautifully when cut, making them perfect for festive decorating.
  • The dough is forgiving and easy to work with, even if you're not an experienced baker.
  • They stay soft in the center with just enough crispness at the edges to feel celebratory.
02 -
  • Don't skip the chilling step or the dough will be too soft to roll and the cookies will spread too much in the oven.
  • Room temperature butter and egg make all the difference in how smoothly the dough comes together.
  • Watch the cookies closely in the last 2 minutes of baking, because they can go from perfect to overdone in a blink.
03 -
  • Roll the dough between two sheets of parchment paper to avoid adding extra flour, which can make the cookies dry.
  • If the dough gets too warm while you're working with it, pop it back in the fridge for 10 minutes to firm up again.
  • Use pure maple syrup, not pancake syrup, because the real thing has a depth and complexity that makes these cookies unforgettable.

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