Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 cup unsalted butter, chilled
  • 1/2 cup pure maple syrup
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups powdered sugar
  • 3 tbsp whole milk
  • 1/2 tsp vanilla extract
  • natural food coloring

Instructions:

  1. Cream the chilled butter and maple syrup. Note: Don't over beat; you just want them combined, not fluffy.
  2. Beat in the egg and vanilla extract.
  3. Whisk the flour, cornstarch, baking powder, and salt in a separate bowl.
  4. Gradually mix dry ingredients into the wet. Stop as soon as a stiff, non sticky dough forms.
  5. Wrap the dough tightly in plastic wrap.
  6. Refrigerate for at least 2 hours. Note: This is the most important step for shape retention.
  7. Roll dough between two parchment sheets to 1/4 inch thickness.
  8. Stamp out your shapes.
  9. Bake at 350°F (175°C) for 12 minutes until edges are barely pale gold.
  10. Whisk powdered sugar, milk, and vanilla until glossy.
  11. Outline cooled cookies and fill them in.
  12. Let them set for 4 hours before you dare move them.