12 ounces (340 grams) unsalted butter, at room temperature
3/4 cup (180 milliliters) real maple syrup, preferably grade B
3/4 cup (150 grams) sugar
3 1/4 cups (390 grams) all-purpose flour
1/4 cup (30 grams) cornstarch
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
This recipe has been updated and may differ from what was originally published or broadcast.