# Required Ingredients:
→ 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 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)
# How-To Steps:
01 - Whisk together flour, baking powder, and salt in a medium bowl.
02 - Beat unsalted butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
03 - Add egg, pure maple syrup, and vanilla extract to the butter mixture and beat until well combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms.
05 - Divide dough into two halves, shape each into a disk, wrap with plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to approximately 1/4 inch thickness.
08 - Use a maple leaf cookie cutter to cut shapes and transfer cookies to baking sheets, spacing 1 inch apart.
09 - Bake for 12 to 15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.
10 - Beat powdered sugar and egg whites (or meringue powder with water) until thick and glossy. Stir in vanilla or maple extract. Divide into bowls and tint with food coloring.
11 - Fill piping bags with colored icing and decorate cooled cookies. Add desired toppings and allow icing to set before storing or serving.
