Should I try more baking dupes? The full recipe is below ⬇️ Ingredients: For the Maple Cutout Cookies: 1 Cup Salted Butter, softened to room temperature ½ Cup Granulated Sugar ½ Cup Dark Brown Sugar, packed 1 Teaspoon Pure Vanilla Extract 2 Tablespoons Pure Maple Syrup 1 Large Egg + 1 Large Egg Yolk 2 Teaspoons Baking Powder 2 ½ Cups All Purpose Flour For the Maple Buttercream: 1 Cup Salted Butter, softened to room temperature 3 Cups Powdered Sugar 1 Teaspoon Pure Vanilla Extract 2 Tablespoons Pure Maple Syrup Instructions: Preheat oven to 350°. Begin by creaming the butter and both sugars until light and fluffy, about 30 seconds. Add the egg and egg yolk, vanilla, and maple syrup. Mix until incorporated. Now add your dry ingredients, the flour and baking powder. Mix until a dough forms and no powder remains. Dough should be soft and moldable but not sticky. There is no need to chill this dough. Roll the dough out in one big or several smaller batches, to about ¼-3/4 inch thick. Cutout cookies into leaf shapes, or any other shape that you desire. Bake on a nonstick baking sheet for 6-8 minutes (mine were perfect at 8 minutes but watch them). Cool on baking sheet for 15-20 minutes. Remove to wire rack and cool completely. In a medium bowl, combine ingredients for buttercream. Beat with a hand mixer or with a standing mixer on low for about 15 seconds, and then on medium for ad additional 30 seconds or until smooth. Frost or pipe buttercream evenly onto half of the cookies, and top each frosted cookie with the remaining cookies. Store any leftovers in an airtight container at room temperature for 3 days or your fridge for longer. Recipe derived from Heather’s Home Bakery. 🩷 #fallbaking #cookierecipe #traderjoes #EasyRecipe #kitchenorganization - @makeitwithmicah