The truth about these sugar cookies with maple icing is that the cookies are just an excuse to eat the icing. You may find yourself sampling the icing with a spoon before icing the cookies just to be sure that it passes the test. In my experience, this tasting may lead to you having to make a second batch of the icing!
Sugar Cookies with Maple Icing Recipe:
2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 tsp. vanilla
Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.
Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.
For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.
Note that it is important to use real maple syrup for this recipe. I’m not just saying that because I’m Canadian either!
The simple two-ingredient maple icing can also be used on muffins (especially these pumpkin muffins), loaves or to top off ice cream. The icing is really the star of this show.
In the fall, I sometimes use leaf shaped cookie cutters and make rolled sugar cookies with maple icing. They look beautiful and taste like fall in the country.