# The Ingredients You'll Need:
→ 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)
→ Decorative Toppings
14 - Assorted sprinkles
15 - Edible glitter or sugar pearls
16 - Mini chocolate chips (optional)
# Step-by-Step Instructions:
01 - Whisk together flour, baking powder, and sea salt in a medium bowl.
02 - Beat unsalted butter with granulated and brown sugars until light and fluffy in a large bowl.
03 - Add egg, maple syrup, and vanilla extract to the butter mixture; beat until fully combined.
04 - Gradually mix dry ingredients into the wet mixture until a cohesive dough forms.
05 - Divide dough into two halves, shape into disks, wrap with plastic, 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 each dough disk to 1/4-inch thickness.
08 - Use a maple leaf cookie cutter to cut shapes, and arrange cookies 1 inch apart on baking sheets.
09 - Bake for 12 to 15 minutes until edges turn lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack until completely cool.
10 - Beat powdered sugar with egg whites (or meringue powder and water) until thick and glossy. Mix in vanilla or maple extract.
11 - Divide icing into separate bowls and tint with food coloring. Place in piping bags and decorate cooled cookies with icing and toppings. Allow icing to set fully before storing.
