Maple Sugar Cookies with Over the Top Maple Cream!


Maple Sugar Cookies


2 C. Whole Wheat Pastry Flour

1/2 t. Baking Powder

1/4 t. Salt

1/2 C. unsalted local Butter

3/4 C. Maple Sugar

1 t. Pure Vanilla extract

1 farm fresh egg


Whisk together flour, baking powder and salt and set aside.

In stand mixer or with hand mixer, cream butter, Maple Sugar and vanilla at medium speed until light and fluffy. Beat in farm fresh egg until well blended. Add flour mixture and beat on low speed until combined, making sure not to over beat.

Divide dough in half, wrap in wax paper and refrigerate for at least one hour or overnight.

Preheat oven to 350°F.

Working with one ball of dough at a time, roll out dough on a lightly floured surface until (1/4-inch) thick and cut out cookies with floured cookie cutters. Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart.

Bake until just golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool.  When cool, frost with Justamere's Maple Cream.

Enjoy these cookies with a cup of your favorite herbal tea or a glass of fresh raw milk!