Hey Besties! I’m pumped to be sharing a new recipe with you today that I think you’re going to love! You know when you go out for breakfast, and you’re hit the heavenly maple smell?! Yes, I wanted to replicate that in my house, so here we are! This maple cutout cookie recipe is SO yummy! And while you could certainly enjoy these plain (we do) or decorate them a million different ways, I adore these heart waffle cookies. The recipe is easy to make, and this design is easy to decorate! I even included a video for you to show the decorating process! Let’s jump in!
RECIPE
I love a good maple sugar flavor any day of the week and these are no exception! The secret ingredient for these is THIS emulsion which gets swapped in place of some of our vanilla extract. Not overpowering but enough to give the distinct flavor. If you’ve been here before, you know I’m a big fan of baking emulsions to give full, rich flavor that doesn’t bake out like extracts do. If you want to know more about the differences between extracts, emulsions and super strength flavors, THIS will explain it all.
And of course, this recipe is no-chill and no-spread, just like we love! This baker does not have any extra time for chilling if it’s not necessary, so we develop our recipes that way.
For the royal icing, I used my go-to vanilla icing recipe which pairs deliciously with this maple cutout cookie recipe! You can find our icing recipe HERE.
Decorating Details & Video
Before we jump to the recipe, let’s review decorating details and you can watch the video as well! I used ChefMaster colors for these cookies. The base flood is about a 12 second consistency, and the piping details are about a 25second consistency. If you’re still learning about royal icing consistencies, THIS post will explain it all!
You can find the decorating video HERE! In less than 50 seconds, you’ll see the simple steps to make these cookies. I hope it inspires you to make some waffle cookies too!
Maple Cutout Cookie Recipe
Sweet Maple Cutout Cookie Recipe
Ingredients
- 1 cup (226g) Unsalted Butter Room Temperature
- 1 cup (224g) Granulated Sugar
- 1 tsp Maple Baking Emulsion (I use LorAnn's brand)
- 1/2 tsp Vanilla Extract
- 1 Large Egg Room Temperature
- 2 tsp (9.58g) Baking Powder
- 1/2 tsp (3g) Salt
- 3 cups (420g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 2 minutes
- Beat in maple emulsion, vanilla extract and egg.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
I hope you love this maple cutout cookie recipe as much as we do! It’s easy and delicious which is always the goal. It’s not enough to have pretty cookies, they need to be crazy good too!
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Love this recipe but I am wondering what are the names of the chef master colors you used to achieve in the RI? Thank you!