Maple cut out cookies are soft, easy to make cookies that are perfect for fall. Maple flavored sugar cookies are frosted with a maple glaze and sprinkled with walnuts.
In a large bowl with a hand mixer (or stand mixer), cream together butter and sugar. Add eggs and maple extract and beat until fluffy, about a minute.
In a separate bowl, sift (or whisk) together the flour, baking powder, and salt.
Add dry ingredients to butter mixture and mix until just combined (do not overmix). Shape dough into two round discs and wrap in wax paper. Refrigerate for 1 hour, or up to 24 hours.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Remove one disc of dough at a time from the refrigerator.
Dust counter top, rolling pin, and top of dough with flour. Roll dough out to ¼" thickness, dusting with additional flour as needed to prevent sticking. Using cookie cutters, cut into various shapes and place onto prepared baking sheet about 1 inch apart.
Bake cookies for about 8-9 minutes, or until cookies just begin to lightly brown around edges. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to a cooling rack to cool completely.
Maple glaze
In a bowl, combine confectioner's sugar and maple syrup, using a whisk if needed to remove clumps. Glaze should be smooth and shiny.
Using a small spatula, the back of a spoon, or a butter knife, gently coat each cookie with a thin layer of glaze.
Allow cookies to dry for several hours before stacking and/or storing.
Notes
Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Do not grease your baking sheet - grease causes cookies to spread more in the oven. Parchment paper or a silicone baking mat provide the best results.
Leftover dough and leftover baked cookies (that have been cooled completely) can be frozen in a tightly sealed freezer-safe container for up to 3 months.