# Components:
→ 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 salt in a medium bowl.
02 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Add egg, maple syrup, and vanilla extract to the butter mixture and beat until combined.
04 - Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
05 - Divide dough in half, shape into disks, wrap tightly in plastic, 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 dough to 1/4-inch thickness. Cut out maple leaf shapes using a cookie cutter.
08 - Place cookies on prepared sheets, spaced 1 inch apart.
09 - Bake for 12–15 minutes until edges are lightly golden. Cool on baking sheet 5 minutes, then move to wire rack to cool completely.
10 - Beat powdered sugar with egg whites or meringue powder mixture until thick and glossy. Add vanilla or maple extract and mix.
11 - Divide icing into bowls and tint with autumn food coloring.
12 - Fill piping bags with colored icing and pipe designs onto cooled cookies. Add sprinkles, edible glitter, or other toppings as desired.
13 - Allow icing to dry completely before stacking or serving.
