Maple Sugar Cookies is a crispy texture and a seductive butter-and-maple flavor that is exceptional. Garnish them with a sprinkling of maple sugar or crystal sugar or decorate with the optional maple icing.

Ingredients 

11/2 cups all-purpose white flour

1/4 teaspoon baking powder

1/2 cup granular maple sugar (see above)

1/2 cup (1 stick) unsalted butter, slightly softened

1/2 cup sugar

1 large egg

1/8 teaspoon salt

11/2 teaspoons vanilla extract

Powdered sugar, for rolling

M A P L E I C I N G ( O P T I O N A L )

1/4 cup granular maple sugar

1/2 teaspoon light corn syrup

1/8 teaspoon vanilla extract

About 1/4 cup powdered sugar

Method 

In a medium bowl, thoroughly stir together the 1⁄/™ cups flour and the baking powder; set aside. If the maple sugar is coarse, grind it in a food processor until it is the consistency of granulated sugar. In a large bowl, with an electric mixer on medium speed, beat together the butter, maple sugar, and sugar until very light and well blended. 

Add the egg, salt, and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture just until evenly incorporated; the dough will be fairly soft. If too soft to handle, let stand for 5 to 10 minutes, or until firmed up slightly.

Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion ⁄/• inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for about 1 hour, or until cold and firm, or freeze for about 30 minutes to speed chilling.

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.

Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Using a 2⁄/™-to-3-inch maple leaf–shaped cutter, cut out the cookies; if the cutter sticks, occasionally dip it into powdered sugar, tapping off the excess. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.) Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1⁄/™ inches apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used.

Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until just slightly colored on top and faintly tinged with brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Using a spatula, immediately transfer the cookies to wire racks. If topping the cookies with maple sugar or coarse crystal sugar, sprinkle it over while the cookies are still hot. Let stand until completely cooled. Cool the baking sheets between batches.

Tip 

To make maple leaf–shaped cookies without a cutter, make a pattern by tracing or scoring around a real (or silk) maple leaf on a sheet of medium-weight plastic

(the clear sheet on a greeting card box, for example) or thin cardboard. Cut out the pattern, place it on the rolled-out dough, and cut around it with a paring knife to form cookies. Plastic patterns can be washed, dried, and used again.