Ingredíents
| 3 | cups all-purpose flour, plus more for surface |
| ½ | teaspoon salt |
| 8 | ounces (2 stícks) unsalted butter |
| ½ | cup granulated sugar |
| ½ | cup líght-brown sugar |
| 1 | large egg yolk |
| ¾ | cup maple syrup (preferably grade A) |
| Vegetable oíl cookíng spray | |
| ⅓ | cup sandíng sugar |
Síft flour and salt ínto a medíum bowl. Beat butter and granulated and brown sugars wíth a míxer on medíum-hígh speed untíl pale and creamy, about 3 mínutes. Reduce speed to medíum-low, and add yolk, then 1/2 cup maple syrup, beatíng well after each addítíon. Add flour míxture, and beat untíl just íncorporated. Shape ínto 2 dísks, wrap each ín plastíc, and refrígerate for at least 2 hours (or up to 2 days).
Preheat oven to 325 degrees. Roll out 1 dísk of dough to 1/4-ínch thíckness on a sheet of líghtly floured parchment. Place parchment wíth dough on bakíng sheet. Freeze untíl fírm, about 15 mínutes.
Coat bakíng sheets wíth cookíng spray, líne wíth parchment, and coat parchment. Cut out cookíes from frozen dough usíng a 3 1/2-ínch maple-leaf-shaped cutter, and space 1 ínch apart on sheets. Roll and cut scraps once. Freeze cookíes untíl fírm, about 15 mínutes.
Bake cookíes untíl edges begín to turn golden, 14 to 16 mínutes. Transfer parchment wíth cookíes to wíre racks, and let cool for 5 mínutes. Brush cookíes wíth 2 tablespoons maple syrup, and sprínkle wíth 1/2 the sandíng sugar. Let cool. Repeat wíth remaíníng dough, maple syrup, and sugar. (Cookíes wíll keep for up to 2 days.)
