# What You'll Need:
→ 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 mixed 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.
02 - Beat unsalted butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Incorporate egg, maple syrup, and vanilla extract into the creamed mixture, mixing until combined.
04 - Gradually add dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
05 - Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough on a lightly floured surface to 1/4-inch thickness and cut maple leaf shapes using a cookie cutter.
08 - Place cutouts on prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 12–15 minutes until edges turn light golden. Cool on the sheet for 5 minutes before transferring to a wire rack.
10 - Beat powdered sugar and egg whites (or meringue powder mixture) until thick and glossy. Stir in vanilla or maple extract, divide, and tint with food coloring.
11 - Pipe colored icing onto cooled cookies and embellish with desired toppings. Allow icing to dry completely before serving or storing.
