# Ingredient List:
→ 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 sea salt in a medium bowl.
02 - Beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.
03 - Incorporate the egg, maple syrup, and vanilla extract into the creamed mixture, beating until smooth.
04 - Gradually mix the dry ingredients into the wet mixture until a cohesive dough forms.
05 - Divide dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll each disk to 1/4-inch thickness.
08 - Use a maple leaf cookie cutter to cut cookies and place them on prepared sheets, spacing 1 inch apart.
09 - Bake for 12 to 15 minutes until edges turn lightly golden. Cool on sheets for 5 minutes before transferring to wire racks.
10 - Beat powdered sugar with egg whites or meringue powder and water until thick and glossy; mix in vanilla or maple extract.
11 - Divide icing into bowls and tint using autumn colored food dyes.
12 - Pipe colored icing onto cooled cookies, adorn with sprinkles, edible glitter, or optional toppings. Allow icing to fully set before serving or packaging.
