Ingredients
Cookies
3 c. (360 g.) all-purpose flour, plus more for dusting
1 c. raw walnuts
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
1 c. (200 g.) granulated sugar
1 large egg
1 Tbsp. whole milk
1 tsp. pure maple syrup
Icing
3/4 c. (160 g.) light brown sugar
6 Tbsp. unsalted butter
1/2 tsp. maple extract or pure vanilla extract
1/2 tsp. pure maple syrup
1 1/2 c. (175 g.) confectioners’ sugar
Pinch of kosher salt
Pinch of ground nutmeg
3 Tbsp. whole milk
Crushed raw walnuts and maple sugar, for serving (optional)
Equipment Needed
A maple leaf-shaped cookie cutter
How to:
In a food processor, pulse flour and walnuts until walnuts are finely ground. Add baking powder, cinnamon, and salt and pulse until combined.
In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until fluffy and pale in color, about 2 minutes. Add egg, milk, and syrup and beat until combined. Gradually add dry ingredients and beat on medium-low speed until combined and no dry streaks remain. Transfer dough to a clean surface and wrap with plastic wrap. Refrigerate at least 1 hour or up to 2 days.
On a lightly floured surface, roll dough to 1/8″ thick. Cut cookies into maple shapes, re-rolling scraps if necessary, for a total of about 48. Transfer to 2 parchment-lined baking sheets. Freeze until cold, about 10 minutes.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating sheets top to bottom halfway through, until edges start to turn lightly golden, 10 to 12 minutes. Let cool.
Icing & Assembly
In a small saucepan over low heat, cook brown sugar and butter, stirring constantly to avoid burning, until sugar is dissolved, 2 to 3 minutes. Transfer to a heatproof medium bowl and let cool slightly. Whisk in maple extract and maple syrup. Slowly add confectioners’ sugar until combined, then stir in salt and nutmeg. Whisk in milk; the icing will be light brown.
Dip one side of each cookie into icing and let excess drip off. Decorate with crushed walnuts or maple sugar (if using).