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You are here: Home / Desserts / Cookies / Thin & Crispy Cinnamon Maple Leaf Cookies

Thin & Crispy Cinnamon Maple Leaf Cookies

November 19, 2018 By Sam 2 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Buttery, thin, crispy, Cinnamon Maple Leaf Cookies! These Fall foliage-inspired cookies are made egg-free with just a handful of ingredients. I think you’ll find that they’re quite different than most of the soft and chewy cookies I usually share, but they’re every bit as addictive!

Recipe includes a video tutorial at the bottom of the post! 

Plate full of crispy maple leaf cookies

Here’s something different for you today, an ultra thin & crispy cookie!

I’ve had the idea in my head for these Cinnamon Maple Leaf Cookies for a while. Fall seems to have mostly evaded us (we had snow here last week already), but enough of my walks with the dogs have been accompanied by the soundtrack of dried maple leaves crunching underfoot that I got the idea for a crispy maple leaf-inspired cookie.

Because I think about everything in terms of cookies, evidently.

I thought these might be a good fun last-minute Thanksgiving dessert idea, and I have a few tips to share with you to make sure they come out just right. I also really recommend checking out the video at the bottom of the recipe if you do decide to make these. The dough is very different from most of my cookie dough, and if you’re a visual learner I definitely think it will be helpful for you.

Tower of very thin maple leaf cookies

Maple Syrup

One of the key ingredients in this recipe is that I use maple syrup (also a key ingredient in my Worst Chocolate Chip Cookies!). This gives the dough a nice flavor, but it is not going to give these cookies an overwhelming maple flavor.

If you’re looking for a stronger maple flavor, I recommend cutting the amount of vanilla extract used in half and adding maple extract. I included notes on how to do this in the recipe.

I prefer to use real maple syrup in this particular recipe, but I’ve found that imitation/pancake syrup works just fine, too.

Consistency cookie dough should be for maple leaf cookies

Tips for Making Thin & Crispy Maple Leaf Cookies

Sandy Dough is Easiest to Work With

A crumbly, sandy dough (as pictured above) is what you’re trying to achieve when mixing everything together. However, if you happen to overmix your dough and it’s clinging together more than it is sandy, your cookies will still turn out! The dough will be a bit more difficult to work with (which is why I recommend keeping things sandy) but you don’t have to pitch your dough if it’s sticking together.

Another thing that I’ve found to be helpful: I roll out my cookie dough about a quarter of the dough at a time. Any scraps that are leftover I keep separate, then once I’m done rolling out all of my cookie dough then I’ll re-group the scraps and roll them out. I’ve found that it’s easier to combine the scraps with each other rather than try to work the sandy dough and scraps together.

Maple leaf cookie dough on parchment paper waiting to bake

Keep Your Dough Thin and Even

The thinner you can roll these cookies the better! I recommend rolling them to 1/16″, which is quite thin! This will ensure nice, crisp cookies.

Make sure you roll your dough evenly, if you have some cookies that are thicker than others on the same tray, then the fatter ones will be underdone and will be chewy in the center and the thinner ones will burn!

Keep an Eye on Your Oven

These cookies bake on a low temperature for about 8-10 minutes, but keep a close eye on them, especially your first batch! They need to cook until they are a light golden brown. They may not feel crisp immediately after coming out of the oven, but they will be by the time they cool. Let them cool completely on the baking sheet.

Freshly baked thin and crispy maple leaf cookies

Just about any 2″ cookie cutter will work for this recipe, but here are the cookie cutters that I used to make mine (affiliate).

Enjoy!

Be sure to check out my tutorial VIDEO just below the recipe! If you enjoy these videos, please consider subscribing to my YouTube Channel so you can be the first to see all of my cooking videos <3

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Cinnamon Maple Leaf Cookies

These are the maple leaf cookie cutters that I used for this recipe (affiliate). You do not need to use this exact shape, though! Any 2” cookie cutter will work.I really recommend checking out my video at the bottom of the recipe for all the tips for making these cookies come out perfectly!
Print Pin Rate
Course: Dessert/Cookies
Cuisine: American
Keyword: fall cookies, maple leaf, thanksgiving cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 75 cookies
Calories: 150kcal
Author: Sam Merritt

Ingredients

  • 6 Tablespoons unsalted butter softened
  • 3/4 cup light brown sugar tightly packed, 150g
  • 1 1/2 teaspoons ground cinnamon
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract*
  • 1 teaspoon maple extract optional
  • 1 2/3 cups all-purpose flour 210g
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

TOPPING

  • ¼ cup sugar 50g
  • 1 ½ teaspoons ground cinnamon

Instructions

  • Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper. Set aside.
  • Combine butter, brown sugar, and cinnamon in a large bowl (or in the bowl of a stand mixer). Use an electric mixer and beat until creamy and well-combined.
  • Add maple syrup, vanilla extract, and maple extract (if using) and beat again until creamy.
  • In a separate bowl, whisk together flour, salt, and baking soda.
  • With mixer on low speed, gradually add flour mixture until the flour is absorbed (you shouldn’t see any white from the flour). The mixture will be sandy and crumbly but should hold together when pressed between your fingers (see photo in post or video below for visual).
  • Tear off a piece of parchment or wax paper and lay it on a clean surface. Pour about ¼ of your crumbly cookie dough onto the parchment paper and top with another piece of parchment/wax paper. Press dough down with your hands to lightly flatten and then use a rolling pin (over the second piece of parchment paper) to roll your cookie dough 1/16” thick. Gently peel away your top layer and use your cookie cutter to cut out shapes. Transfer to prepared cookie sheet, spacing cookies about ½” apart. Save and re-roll any scraps to get as many cookies as possible out of this dough.

TOPPING

  • Prepare topping by mixing together sugar and cinnamon. Sprinkle evenly over cookies.
  • Transfer cookies to 325°F (165°C) oven and bake for 8-10 minutes, turning halfway through baking. Bake until cookies are light golden brown (but not burnt!). Allow cookies to cool completely on baking sheet before enjoying.

Video

Notes

*If you're using the optional maple extract, cut the vanilla down to just 1/2 teaspoon.

Nutrition

Serving: 5cookies | Calories: 150kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 100mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Calcium: 10mg | Iron: 0.7mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

Maple leaf cookies

Filed Under: Cookies, Egg Free, Fall Recipes

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Comments

  1. Heather Fisher says

    November 19, 2018 at 1:38 pm

    I have found that wrapping a fat ponytail elastic around each end of my rolling pin makes it so the dough is rolled out thin and even.

    Reply
    • Sam says

      November 19, 2018 at 3:10 pm

      I have not tried that. I will have to do that next time. Thanks, Heather! ☺️

      Reply

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Sam Sugar Spun Run Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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