# What you'll need:
→ Maple Leaf Cookies
01 - 2 1/2 cups all-purpose flour (315 g)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 1/2 cup granulated sugar (100 g)
06 - 1/4 cup packed light brown sugar (55 g)
07 - 1 large egg
08 - 1/3 cup pure maple syrup (80 ml)
09 - 1 teaspoon vanilla extract
→ Royal Icing
10 - 3 cups powdered sugar, sifted (360 g)
11 - 2 large egg whites or 4 tablespoons meringue powder plus 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)
# Method:
01 - Whisk together flour, baking powder, and salt in a medium bowl.
02 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Add egg, maple syrup, and vanilla extract to the creamed mixture; beat until fully combined.
04 - Gradually blend dry ingredients into the wet mixture until a consistent 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 (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness and cut into maple leaf shapes using a cookie cutter.
08 - Place cut cookies on prepared baking sheets spaced 1 inch apart.
09 - Bake for 12 to 15 minutes until edges are lightly golden. Cool on baking sheet 5 minutes before transferring to wire rack.
10 - Beat powdered sugar and egg whites or meringue powder with water until thick and glossy. Add extract and mix well.
11 - Divide icing into bowls, tint with food coloring, then pipe onto cooled cookies and add desired toppings. Allow icing to set completely.
