Twist on Tradition: Kids Will Love Making These Cute Tree-Shaped Cookies

Bring on the family fun by making these tree-themed holiday cookies that feature the addition of wholesome maple syrup.

Maple Cutout Cookies

Maple Cutout Cookies

Sugar cookies to celebrate a change of season.

Photo by: Mick Telkamp

Mick Telkamp

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Cutout sugar cookies are a holiday tradition we look forward to every year. Decorating the thin, crisp cookies with icing and sprinkles is fun together-time for kids and adults. Shaped like trees both evergreen and deciduous instead of the usual stars and candy canes, these cutout cookies celebrate our natural world.

The recipe for these decorative cookies also puts a spin on the old classic. With the addition of rich maple syrup, these cutout cookies are as fun to eat as they are to make. Adjust the color and consistency of the icing to suit your whim, but keep moving. The addition of a little corn syrup to the recipe means the icing will harden before too long to make these fall cookies easy to store and stack. If they last that long.

Maple Tree Cutout Cookies

Yield: About 4 dozen cookies

  • 4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 cup maple syrup
  • Icing
  • 5 cups confectioners sugar
  • 1/4+ cup milk
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • Colored sanding sugar or sprinkles

In a bowl, combine flour, baking powder, baking soda and salt and set aside.

In a mixer, cream together butter, sugar and brown sugar.

Add eggs one at a time.

Add flour blend and mix until fully combined.

Stir in maple syrup.

Divide dough in half and wrap each in plastic wrap.

Press into flat disks and refrigerate at least three hours.

Remove one disk from refrigerator and roll on a lightly floured surface to a thickness of 1/4”

Use cookie cutters to cut into tree (or other) shapes and arrange on a greased cookie sheet.

Bake in a 400 degree oven for 8-10 minutes until edges are lightly browned.

Cook on a wire rack and repeat the process with second disk of dough.

As cookies cool, whisk together confectioner’s sugar, milk, corn syrup and vanilla to make icing.

Add additional milk a little at a time, as needed, to reach a spreadable consistency.

Divide icing and blend in food coloring to make desired colors.

Decorate cookies using icing and sanding sugar or sprinkles.

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