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+ servings
maple cookies
5 from 3 votes

Maple Sugar Cookies

These maple sugar cookies are made without white sugar and use maple sugar instead! Make a batch for any holiday or gathering.
Prep 1 hour
Cook 11 minutes
Total 1 hour 11 minutes
Fat 8
Carbs 19
Protein 2
Yield 24

Ingredients

Dry Ingredients 

Wet Ingredients 

  • 1 cup unsalted butter room temperature
  • ½ cup full-fat ricotta cheese room temperature
  • 1 tablespoon vanilla extract
  • 1 large egg

Maple Frosting 

Instructions

  • Place the flour, baking powder, and salt to a medium bowl and mix until combined. Set aside.
  • Place butter and maple sugar into a bowl and cream on high until there are no lumps from the maple sugar. 
  • Slowly add the ricotta cheese to the bowl. Mix on low until there are no lumps and until the ingredients are creamed. 
  • Add the egg and vanilla and mix on low until completely incorporated. Scrape down the sides and bottom of the bowl.
  • Add the dry ingredients and mix on low, slowly until the flour is completely incorporated. Then stop mixing.
  • Remove half of the dough and press it into a flat disk, it will be pretty soft. Wrap the disk in cling wrap, and use a rolling pin to evenly flatten the dough. Do the same thing with the other half of the dough. Then place them in the fridge for 30 minutes or until the dough is firm.
  • To roll out the dough, remove one disk from the fridge and remove the cling wrap. Lightly flour your countertop as well as one side of the dough. Place the dough flour side down and lightly flour the top of the disk.
  • Roll the dough to about 1/2-inch thickness. Cut with leaf shaped cookie cutters and place on a parchment-lined baking sheet. Freeze for 15 minutes.
  • Preheat the oven to 350ºF. When the cookies are frozen, place the cookie sheet in the oven and bake for 11-13 minutes, or just until the corners and edges start to brown.
  • Allow cookies to cool completely on a wire rack before frosting the cookies. 

Frosting 

  • Add the maple sugar and ⅓ cup of water to a saucepan and whisk the two ingredients together. 
  • Heat the saucepan over medium heat until the mixture begins to bubble.
  • Remove from heat and add the butter to the saucepan. Whisk the butter into the mixture until the butter has melted completely. 
  • Pour the mixture into a cool bowl and set aside the sugar mixture to cool for 10-15 minutes. 
  • Next, add the sugar mixture to a standing mixer bowl and add ½ cup of powdered sugar to the bowl, mix on low speed combined. Repeat until all of the powdered sugar has been added to the bowl. 
  • Add the 3 tablespoons of maple syrup to the bowl, mix until incorporated and scrape the sides. 
  • Scoop the maple frosting into a plastic bag or piping bag and seal. Place the frosting into the refrigerator for 30 minutes. 
  • Remove the frosting from the fridge and snip the corner of the bag and carefully frost your cookies.

Tips & Notes

  • Nutrition information does NOT include the frosting.
  • The most important ingredient in this recipe is the maple sugar, do not substitute. You also need to make sure that in step 2, you make sure that the butter and sugar are creamed together completely and that the maple sugar is dissolved and is not chunky.
  • Be sure you use full-fat ricotta that is room temperature. 
  • I found that everything creamed/combined best for the cookie dough if everything was room temperature. 
  • While your cookies are cooling, prepare the maple buttercream frosting immediately as it needs to sit in the refrigerator for 30 minutes to set.

Watch it

Nutrition Facts

Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Fiber: 1g | Sugar: 5g