# Components:
→ Maple Leaf Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 large egg
08 - 1/3 cup pure maple syrup
09 - 1 teaspoon vanilla extract
→ Royal Icing
10 - 3 cups powdered sugar, sifted
11 - 2 large egg whites or 4 tablespoons meringue powder with 1/4 cup water
12 - 1/2 teaspoon vanilla or maple extract
13 - Food coloring in autumn shades (red, orange, yellow, brown, green)
→ Decorating Toppings
14 - Assorted sprinkles
15 - Edible glitter or sugar pearls
16 - Mini chocolate chips (optional)
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl until evenly mixed.
02 - Beat unsalted butter with granulated and brown sugars in a large bowl until light and fluffy.
03 - Add egg, pure maple syrup, and vanilla extract to the creamed mixture and beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing until a consistent dough forms.
05 - Divide dough into two halves, flatten each into a disk, wrap with plastic wrap, and refrigerate for 30 minutes.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4 inch thickness and cut maple leaf shapes with a cookie cutter.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake cookies for 12 to 15 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - Beat powdered sugar and egg whites (or meringue powder with water) until thick and glossy. Add vanilla or maple extract and mix well. Divide into bowls and tint with food coloring.
11 - Fill piping bags with colored icing and decorate cooled cookies. Add toppings as desired, then allow icing to set before serving or packaging.
