These glazed maple leaf cookies are everything I love about fall wrapped up in a sweet treat. The cookie dough is warmly spiced with cinnamon, enriched with maple syrup, and finished with a nutty crunch from walnuts. Once baked and glazed, they look just like golden autumn leaves, making them a perfect seasonal dessert.
Why You’ll Love This Recipe
I love this recipe because it takes a classic cut-out cookie and gives it an autumn twist. The maple syrup adds warmth and richness, the walnuts provide subtle nuttiness, and the cinnamon ties everything together with cozy fall flavor. I also enjoy cutting them into leaf shapes—it makes them festive and beautiful to serve at gatherings or package as edible gifts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
ground cinnamon
unsalted butter, softened
granulated sugar
maple syrup
egg
vanilla extract
chopped walnuts
powdered sugar (for glaze)
milk or cream (for glaze)
maple extract (optional, for glaze)
Directions
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in maple syrup, egg, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Roll out the chilled dough on a floured surface to about ¼-inch thickness. Cut into leaf shapes with cookie cutters.
- Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until edges are lightly golden.
- Let cookies cool completely before glazing.
- For the glaze, whisk together powdered sugar, a splash of milk or cream, and maple extract if using. Drizzle or spread over cooled cookies. Let set before serving.
Servings and timing
This recipe makes about 24–30 cookies, depending on the size of the cutters. Prep and chill time takes around 1 hour and 20 minutes, while baking time is 8–10 minutes per batch.
Variations
I sometimes swap the walnuts for pecans to deepen the nutty flavor. For extra fall flair, I add a pinch of nutmeg or cloves to the dough. If I want a more decorative look, I tint the glaze with food coloring and paint on leaf-like details.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the unglazed cookies for up to 2 months, then glaze them once thawed.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance, keep it refrigerated, and roll it out when I’m ready to bake.
Can I skip the nuts?
Yes, I can leave out the walnuts if I prefer nut-free cookies. The dough will still bake up beautifully.
Can I use real maple syrup in the glaze?
Yes, I can replace some of the milk with maple syrup for an even richer maple flavor.
Do I need a leaf-shaped cookie cutter?
No, but I like using one for the festive look. Any shape cutter works, or I can cut squares and drizzle glaze for a rustic version.
Can I make these cookies chewier instead of crisp?
Yes, I reduce the baking time slightly and underbake them by a minute or two for a softer, chewier texture.
Conclusion
These glazed maple leaf cookies are one of my favorite fall bakes. The combination of maple, cinnamon, and walnuts makes them flavorful and aromatic, while the glaze adds just the right touch of sweetness. They’re festive, cozy, and perfect for celebrating the beauty of the season.
