These Salted Maple Cutout Cookies are lightly kissed with maple syrup and coarse sugar while warm from the oven, resulting in a chewy but crisp cookie.
Do you like making cutout cookies? At least for the Holidays? Then I applaud you. And I bet your kids adore you! 🙂
I, on the hand, am a lazy baker. I have admitted that to you on numerous occasions. Please don’t think less of me… instead it should make you feel more accomplished that you take the time to do those special things for your family.
I would rather spread the dough into a baking pan and make some bar cookies. No rolling, no cutting, no chilling the dough before baking, no rotating pans halfway through, no cooling on the cookie sheet before transferring to a wire rack to finish cooling.
So if you are ambitious and make those gorgeous cookies for the holidays, my hat is off to you! And if you make the frosting, buy the colored sugars and the sprinkles so your kids can creatively decorate them, I nominate you for Mom of the Year!
This recipe is for all you Mom of the Year nominees. These Salted Maple Cutout Cookies can be dressed with a kiss of maple syrup and a sprinkle of sugar, or you can pull out all the stops and decorate them with you favorite icing, sugars, or sprinkles.
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
1 cup (2 sticks) (227g) unsalted butter, at room temperature
1 cup (198g) granulated sugar
1 egg yolk
1/2 cup (118ml) pure maple syrup (Grade B)
3 cups (360g) all-purpose flour
3/4 teaspoon freshly grated nutmeg (or 3/8 teaspoon ground nutmeg, which packs more tightly)
1/2 teaspoon ground cinnamon
1½ teaspoons sea salt
1/4 cup (59ml) additional maple syrup (for decorating)
large grain sugar sprinkles (for decorating)
two-foot (60cm) stretch of plastic wrap
1/4″ (6mm) thick
1/2″ (1.3cm) between cookies
Please check out the November 2015 issue of The Confident Baker magazine.
For more easy dessert recipes, download your Free subscription to The Confident Baker magazine.