Seen in Season 1 Episode 8: Love and War and Snow
When I was doing the food planning for this blog, I really wanted to do all the recipes in chronological order. That would put the “I wanna take a bath in that sauce” peach sauce as my first recipe. Buuuuut it’s November, and peaches aren’t exactly in season. But what IS in season is maple sugar snowflake cookies! I feel like these are the perfect November treat. Part fall, part winter, full sugar and delicious.
Something I discovered while making these, is to make sure that you don’t use too much flour when rolling the dough out. It will end up making the cookie taste a little chalky, and nobody needs that. If you’re finding that even with a little bit of flour that the dough is still too sticky, try using powdered sugar.
To frost, I outlined the snowflake shape on the edges first, then filled it in. The edge frosting creates a sort of barrier and keeps all the other frosting in place.
These cookies should be worthy for any pillow you place them on (if they last past the kitchen)!
Maple Sugar Snowflake Cookies
- 1 cup Unsalted Butter Room Temp
- 1 cup Brown Sugar
- 1/2 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 Large Egg Room Temp
- 3 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Powdered Sugar
- 1/4 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Maple Extract
For the Cookies:
- In a large bowl, combine room temperature butter and brown sugar until fluffy (I used a hand mixer for this part)
- Add maple syrup, vanilla extract and the egg to the butter mixture, stir to combine
- In a separate bowl, mix the flour, baking powder and salt together
- At about 1 cup at a time, add the flour mixture to the wet mixture and stir
- Cover and chill in the fridge for 45 minutes (minimum 30 minutes)
- Preheat oven to 375F (190C)
- Sprinkle work space with flour, do not use too much flour! The dough is on the wet side, but using too much flour will make the cookies taste chalky. If dough is sticking too much, use powdered sugar on your work space/roller to help,
- Roll dough to 1/4 inch thickness.
- Cut dough with your cookie cutter of choice and place on a cookie sheet
- Bake for 10 minutes or until cookies are very lightly golden. We don't want them too be too dark!
- Let cookies cook on the cookie sheet
For the Icing:
- In a large bowl combine the powdered sugar, cream, vanilla and maple extracts. Mix until smooth.
- To frost the cookies, I put the icing in a ziplock bag and cut a little bit off one of the corners.
- I then traced the edge of the cookie with one single line of frosting.
- After tracing I squeezed some frosting in the middle and then spread it out to the traced edges with a chopstick (you do not have to use a chopstick, it's just the best tool I had on hand).
- You can always add more frosting to the center and then spread it out if you need it! It will take about 12+ hours for the frosting to full dry.