A tender, lightly sweetened cookie, beloved by people of all ages. Cookie dough can be mixed up in advance, and then rolled and cut out with children’s help
Prep Time 45minutes
Cook Time 8minutes
Total Time 53minutes
Servings 243-inch cookies
1/2cupwhipped cream cheeseroom temperature
1/2cupunsalted butterroom temperature
1cuppure maple sugar
1teaspoonpure vanilla extract
1/4teaspoonartificial maple extract
2 1/4cupsall-purpose flourplus more for rolling the dough
3Tablespoonspure maple syrup
In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, butter and maple sugar on high speed. Beat for at least two minutes, until fluffy like frosting. Occasionally stop the mixer and scrape down the sides of the bowl with a spatula. Add the egg and pour in the vanilla and maple extract. Beat again until smooth.
In a small bowl, stir together flour, baking soda and salt. With the mixer turned off, tip the flour all at once into the wet ingredients. Mix on low until just combined.
Scrape off the paddle attachment, scrape down the bowl and bring the dough together in a ball.
Turn the cookie dough onto a length of plastic wrap. Press to flatten slightly, then wrap tightly and refrigerate until firm, at least 4 hours and up to overnight.
Preheat oven to 350F. Line two rimmed baking sheets with parchment paper.
On a well-floured surface, roll cookie dough to ¼ inch thick. Cut out desired cookie shapes using your favourite cookie cutters (I use 3-inch snowflake cookie cutters). Dip the cookie cutter in flour each time so the soft dough doesn’t stick to the cutter.
Transfer cookie cut outs to a rimmed baking sheet, spacing them at least one inch apart. Place on the middle rack of the oven and bake for 7-8 minutes or until very lightly golden around the edges. Do not overbake. Remove from oven and cool for 10 minutes on the pan. Transfer to a wire baking rack and cool completely.
To make the glaze, stir together powdered sugar and maple syrup in a small bowl. Place the wire rack with the cookie still on it back onto the baking sheet. Drizzle the glaze over top of the cookies, letting the excess drip down onto the pan. Alternatively, transfer the glaze to a small plastic squeeze bottle. Make snowflake designs on the cookies. Dust with sparkling sugar, if desired.
Let the cookies sit at room temperature for a minimum of 1 hour for the glaze to set. Transfer to an airtight container, adding a piece of parchment paper between each layer.
Store at room temperature for up to 3 days or in the freezer for up to 3 months.
You may substitute raw cane sugar in place of the maple sugar.