Instructions

1. Make the cookie dough. Using a stand or hand mixer, beat the soft room temperature butter with the maple and cane sugars. Mix until creamy and lightened, about 3 minutes.
2. Add in the maple syrup and vanilla, followed by the egg, beating well and scraping the bowl between additions.
3. In a large bowl, whisk the flour with the salt, baking powder, baking soda, ginger, cinnamon, and cardamom. Add the flour into the butter mixture in 3 additions, mixing until just combined. Be careful not to overmix.
4. Divide the dough in half and wrap each half in plastic wrap, flattening into a disk. Refrigerate for at least 2 hours. *The dough can be made ahead and refrigerated overnight.
5. Bake the cookies. Preheat the oven to 350 degrees F.
6. On a lightly floured surface, roll the dough out to 1/4″ thick, working with one disk at a time. Cut out the leaf cookies and place on parchment-lined baking sheets. Bake until golden at the edges, about 9-12 minutes, depending on size and thickness.
7. Re-roll the dough scraps one time and repeat.
8. Glaze the cookies. Combine the maple syrup and confectioners sugar to make the glaze. Adding one teaspoon at a time, add cold water to thin the icing to glazing consistency.
9. Glaze cooled cookies and let dry to set. Enjoy!