Snowflake Sugar Cookies w/ Maple Glaze
Snowflake Sugar Cookies with Maple Glaze
Delicate, cut-out sugar cookies baked to a soft set and finished with a cozy maple glaze—perfect for winter cookie boxes and decorating days.
Directions
- Cream. In a large bowl, beat butter and sugar until pale and fluffy, 2–3 minutes.
- Add egg & vanilla. Mix in the whisked ½ egg (2 Tbsp) and vanilla until combined.
- Add flour. Add flour and mix on low just until a soft dough forms—do not overmix.
- Chill. Divide dough in half, flatten into discs, wrap, and chill 30 minutes for cleaner edges.
- Roll & cut. Heat oven to 350°F (175°C). Roll dough to ¼" on a lightly floured surface. Cut snowflake shapes; transfer to parchment-lined sheets.
- Bake. Bake 8–10 minutes until edges look set but not browned. Cool 5 minutes on the pan, then transfer to racks to cool completely.
- Glaze. Whisk powdered sugar, maple syrup, and milk until smooth and drizzly. Adjust with drops of milk for piping or flooding consistency.
- Decorate. Pipe outlines and flood, or spoon and spread. Let set until dry to the touch before stacking.
Clean edges: If the kitchen is warm, chill cut shapes on the sheet for 10 minutes before baking.
Make-Ahead, Storage & Decorating
- Dough: Chill up to 2 days or freeze up to 2 months (thaw in fridge overnight).
- Baked cookies (unglazed): Airtight at room temp up to 5 days; freeze up to 2 months.
- Glazed cookies: Once fully dry, store in a single layer or between parchment for 3–4 days.
- Decoration ideas: Sprinkle with white sanding sugar while glaze is wet, or add a few silver dragees for “snow.”