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sugar cookies with icing

Snowflake Sugar Cookies with Maple Icing

These Snowflake Sugar Cookies with Maple Icing are a winter delight with crisp edges and soft centers. The rich maple glaze adds a woodsy sweetness that transforms ordinary sugar cookies into a festive treat. Perfect for make-ahead holiday baking, these cookies will impress guests with their delicate snowflake shapes and gourmet flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the cookies:
  • 2 ¾ cups all-purpose flour 330 g
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup unsalted butter 226 g, softened
  • 1 cup granulated sugar 200 g
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract or 1 teaspoon vanilla + ¼ teaspoon almond extract
For the maple icing:
  • 1 cup powdered sugar 120 g
  • 2-3 tablespoons pure maple syrup
  • 1-2 teaspoons milk as needed for consistency
  • Pinch fine salt

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Freezer
  • Oven

Method
 

  1. In a mixer bowl, cream 1 cup (226 g) of softened unsalted butter with 1 cup (200 g) of granulated sugar for 2-3 minutes until the mixture becomes pale and fluffy.
  2. Add 1 large egg and 2 teaspoons pure vanilla extract (or the vanilla-almond combo) and mix until smooth.
  3. In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt. Slowly incorporate the dry ingredients into the butter mixture on low speed until a soft dough forms. Avoid overmixing to ensure tender cookies.
  4. Divide the dough into two discs about 1 inch thick, wrap them, and chill for at least 1 hour (2 hours is even better) to relax the gluten and firm up the butter.
  5. Roll out one disc at a time on lightly floured parchment paper until the dough is about ¼-inch thick. Cut out your snowflake shapes and place them on a baking sheet.
  6. Chill the baking sheet with cut cookies in the freezer for 10 minutes before baking at 350°F for 8-10 minutes, or until the edges are set and the tops lose their raw shine while remaining pale.
  7. Allow the cookies to cool completely. Meanwhile, prepare the maple icing by mixing 1 cup (120 g) powdered sugar with 2-3 tablespoons pure maple syrup and 1-2 teaspoons milk to achieve a 15-second ribbon consistency.
  8. Decorate the cooled cookies by piping outlines, flooding the centers with the icing, and optionally adding sprinkles while the icing is still wet.
  9. Let the decorated cookies dry uncovered for 2-4 hours until the icing is fully set and matte.

Notes

For best results, be sure to cream the butter and sugar well to create tiny air pockets that yield a tender cookie texture. Chilling the dough and even briefly freezing the cut shapes help preserve those intricate snowflake designs. You can experiment with adding almond extract or a pinch of cinnamon to the dough for a unique twist, and if you run out of maple syrup, try honey or caramel in the icing. These cookies make a delightful addition to any holiday spread and can be made ahead or gifted in decorative tins.