Glazed Maple Shortbread Cookies

These glazed maple shortbread cookies offer a tender, buttery delight with a pure maple flavor that shines through both the cookie and the sweet glaze. They are perfect for fall celebrations or anytime you want a lightly crisp cookie with a soft center and a luscious maple glaze on top. The touch of festive sprinkles or chopped pecans adds both charm and crunch to every bite.

I made these for the first time during a cozy autumn weekend, and they quickly became a favorite in my household. Now every fall I look forward to baking these and sharing the maple-scented warmth with guests.

Ingredients

• Two cups all-purpose flour: the foundation for tender, crumbly shortbread choose unbleached if possible for best texture
• A quarter teaspoon of salt: balances sweetness and enhances flavor
• One cup unsalted butter, cold and diced into tablespoon pieces: cold butter helps create that perfect shortbread crumb
• Six tablespoons granulated sugar: provides just enough sweetness without overpowering the maple
• Half a teaspoon maple extract: the key to infusing authentic maple flavor throughout the cookies
• One cup powdered sugar: forms the base of the sweet, smooth glaze
• Three tablespoons real maple syrup: adds genuine maple richness and depth
• One and a half teaspoons maple extract: intensifies the maple aroma in the glaze
• Milk to thin as needed: allows you to achieve the perfect glaze consistency
• Optional fall colored sprinkles or finely chopped pecans: adds a festive look and texture contrast

Instructions

Prepare Dry Ingredients:

In a mixing bowl, whisk together the all-purpose flour and salt until evenly combined. This ensures that the salt is dispersed throughout for consistent flavor.

Cream Butter and Sugar:

Using an electric stand mixer fitted with the paddle attachment, mix the cold diced butter and granulated sugar on medium speed. Continue until the mixture is smooth and well combined. The cold butter helps maintain a firm dough texture.

Add Maple Extract:

Mix in the maple extract until it is fully incorporated into the butter and sugar mixture. This step infuses the dough with that signature maple scent and taste.

Combine with Flour Mixture:

Set the mixer to low speed and gradually add the flour and salt mixture. Mix just until the dough comes together. Be careful not to overmix to keep the cookies tender and crumbly.

Shape and Chill Dough:

Divide the dough into two equal portions. Shape each portion into a five-inch disk, wrap them separately in plastic wrap, and refrigerate for thirty minutes. Keeping the dough discs apart is important to chill them evenly.

Roll and Cut Cookies:

Remove one dough disk from the fridge. On a lightly floured surface, roll out the dough evenly to a quarter-inch thickness, lightly dusting the top with flour to prevent sticking. Use a maple leaf cookie cutter to cut out shapes, then transfer them carefully onto an ungreased baking sheet.

Chill Cut-Outs:

Place the baking sheet with the cut-outs back into the refrigerator and chill for fifteen minutes. Meanwhile preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Bake Cookies:

Put the chilled baking sheet into the oven and bake the cookies until their edges are just beginning to turn golden, about fourteen to sixteen minutes. Watch carefully to avoid overbaking.

Cool Completely:

Allow the cookies to cool on the baking sheet for several minutes before moving them to a wire rack to cool fully. This prevents breakage due to handling while warm.

Repeat:

Repeat the rolling, cutting, chilling, and baking process with the second dough disk.

Prepare the Glaze:

In a medium bowl, whisk together the powdered sugar, maple syrup, and maple extract. Add milk by half teaspoon increments until the glaze is thick but spreadable.

Glaze the Cookies:

While the cookies are completely cool, spread the glaze over each one. While the glaze is still wet, sprinkle with fall-colored sprinkles or finely chopped pecans if you want a festive finish.

Set the Glaze:

Let the glazed cookies rest at room temperature until the icing sets completely and is no longer sticky to the touch.

Store:

Store your cookies in an airtight container to keep them fresh longer.

Store in an airtight container at room temperature for up to one week. You can freeze baked cookies in a sealed container for up to three months. Leftover dough can be wrapped tightly and frozen for up to one month thaw in the fridge before rolling out.

Ingredient Substitutions

Butter can be replaced with a high-quality vegan margarine for a dairy-free version. Maple extract can be swapped with vanilla extract, but the cookies will lose some maple aroma. Use light corn syrup in place of maple syrup in the glaze only if you cannot find maple syrup the flavor will be less rich.

Serving Suggestions

Serve with a hot cup of tea or coffee for an autumn afternoon treat. These cookies pair beautifully with cream cheese frosting or a drizzle of dark chocolate for added decadence. They make an elegant addition to a holiday cookie platter or gift box.

Seasonal Adaptations

Swap fall-colored sprinkles for crushed peppermint candies for a winter twist. Add finely chopped toasted pecans or walnuts to the dough for extra texture and a nutty note. Use pumpkin pie spice mixed into the flour for a festive spice variation.

This recipe captures the essence of autumn with every bite. Enjoy baking and sharing these delightful treats all season long.

FAQs about Recipes

→ What gives these shortbread cookies their maple flavor?

The maple flavor comes from pure maple extract added to the dough and real maple syrup mixed into the glaze, creating a rich, natural maple taste.

→ How do you achieve the perfect texture with crisp edges and soft centers?

Chilling the dough before rolling and baking helps control spreading, resulting in crisp edges and tender, soft centers.

→ Can I add toppings to these cookies?

Yes, fall-colored sprinkles or finely chopped pecans are great options to add texture and visual appeal on top of the glaze.

→ What is the best way to store these cookies?

Store them in an airtight container at room temperature to maintain freshness and keep the glaze intact.

→ How is the glaze consistency managed?

The glaze is made by mixing powdered sugar, maple syrup, and maple extract with small amounts of milk added gradually until spreadable but thick.