Sweet Maple Cutout Cookie Recipe
The perfect flavored maple sugar cookies to make you go "Yummmmm". They are easy, no-chill, no-spread and delicious! Enjoy plain or decorated, they are yummy either way!
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
Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, mix for another minute.
If dough seems too sticky after blending, add small amounts of flour while turning out the dough on a prepared surface.