These Thin & Crispy Cinnamon Maple Leaf Cookies are a delightful blend of warmth and crunch, perfect for any occasion. Infused with the cozy aroma of cinnamon and the subtle sweetness of maple, each bite offers a satisfying snap that melts into a buttery finish. Ready in just 40 minutes, they’re an effortless treat to whip up for gatherings or a quiet moment with tea.
With their delicate, golden edges and intricate leaf shapes, these cookies are as beautiful as they are delicious. Light yet indulgent, they strike the perfect balance between crispiness and flavor, making them irresistible for both kids and adults. Whether you’re baking for a crowd or savoring a few yourself, these cookies are sure to bring joy to every bite.
Ingredients for Thin & Crispy Cinnamon Maple Leaf Cookies
- 6 Tablespoons unsalted butter, softened (room temperature works best)
- ¾ cup (150 g) light brown sugar, tightly packed
- 1 ½ teaspoons ground cinnamon
- 2 Tablespoons maple syrup (use pure maple syrup for best flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract (optional, but adds extra maple flavor)
- 1 ⅔ cups (210 g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup (50 g) sugar (for topping)
- 1 ½ teaspoons ground cinnamon (for topping)
Step-by-Step Instructions
- Preheat oven to 325°F (165°C) and line a cookie sheet with parchment paper. Set aside.
- In a large bowl (or stand mixer), combine butter, brown sugar, and cinnamon. Use an electric mixer to beat until creamy and well-combined.
- Add maple syrup, vanilla extract, and maple extract (if using). Beat again until creamy.
- In a separate bowl, whisk together flour, salt, and baking soda.
- With the mixer on low speed, gradually add the flour mixture until fully absorbed. The dough will be crumbly but should hold together when pressed.
- Tear off a piece of parchment or wax paper and place it on a clean surface. Pour about ¼ of the dough onto the paper, top with another piece, and press down lightly with your hands. Use a rolling pin to roll the dough to 1/16” thickness.
- Gently peel away the top parchment layer and use a cookie cutter to cut out shapes. Transfer the cookies to the prepared baking sheet, spacing them about ½” apart. Re-roll any scraps to make more cookies.
- Prepare the topping by mixing sugar and cinnamon. Sprinkle evenly over the cookies.
- Bake for 8-10 minutes, turning the sheet halfway through. The cookies are done when they’re light golden brown (avoid overbaking).
- Allow the cookies to cool completely on the baking sheet before enjoying.
Perfect Pairings: Serving Suggestions
These Thin & Crispy Cinnamon Maple Leaf Cookies are delightful on their own, but they shine even brighter with a warm beverage. Pair them with a cup of spiced chai tea or a creamy maple latte for a cozy treat. For a festive touch, serve alongside a scoop of vanilla ice cream or a drizzle of caramel sauce.
Keep Them Fresh: Storage Tips
To maintain their crispiness, store the cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Let them thaw at room temperature before enjoying!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the maple extract for almond extract for a nutty twist, or add a pinch of nutmeg to the dough for extra warmth. For a fun twist, use different cookie cutter shapes like stars or hearts to match any occasion.
Quick & Easy: Time-Saving Tips
To streamline the process, prepare the dough ahead of time and refrigerate it for up to 2 days. When ready to bake, let it sit at room temperature for 10 minutes before rolling. Alternatively, roll the dough between parchment paper and freeze it flat—cut and bake straight from the freezer, adding an extra minute or two to the baking time.
Essential Tools: Equipment Guidance
For best results, use a stand mixer or hand mixer to cream the butter and sugar evenly. A rolling pin with thickness guides ensures your cookies are uniformly thin and crispy. Don’t forget a leaf-shaped cookie cutter to create the perfect autumn-inspired treat!
Thin & Crispy Cinnamon Maple Leaf Cookies
Ingredients
- 6 Tablespoons unsalted butter softened
- 3/4 cup light brown sugar tightly packed (150 g)
- 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 (210 g)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
TOPPING
- 1/4 cup sugar (50 g)
- 1 1/2 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.
- 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.