Ingredients
Equipment
Method
Dough Preparation
- In a large bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the maple extract and vanilla.
- In a separate bowl, whisk flour, cornstarch, cream of tartar, baking soda, and salt. Gradually add to the wet ingredients until just combined.
Shaping and Baking
- Combine 1/4 cup sugar and 1 tbsp cinnamon. Scoop dough into 3-tbsp balls, roll until smooth, and then coat heavily in the cinnamon sugar mixture.
- Place on lined baking sheets and bake at 350°F (175°C) for 10-12 minutes until edges are set but centers are soft. Cool completely.
Decorating
- Beat 1/2 cup butter and powdered sugar with a drop of yellow food coloring. Pipe a small square onto each cooled cookie.
- Drizzle pure maple syrup over the buttercream square, allowing it to run down the sides.
Nutrition
Notes
For the softest texture, do not overbake; the centers should look slightly underdone when removed from the oven.
Use pure Grade A Amber maple syrup for the most authentic glossy look.
Use pure Grade A Amber maple syrup for the most authentic glossy look.