Glazed Maple Shortbread Cookies are the perfect chewy and buttery cookies with a rich maple flavor and sweet maple glaze topping.
Shortbread Cookies are a classic Christmas Cookie Recipe. They are made with a buttery, crumbly dough for the perfect melt-in-your-mouth cookies that everyone is sure to love. For this version, we’ve added some maple flavoring to the traditional recipe for a deep, sweet flavor that’s absolutely delicious!
GLAZED MAPLE SHORTBREAD COOKIES
Maple Cookies are the perfect recipe to enjoy during the holidays. The rich taste of maple makes them slightly more unique than typical shortbread cookies, but they still have the traditional buttery texture that everyone loves. The maple syrup glaze is also easy to make with just 2 ingredients, and it adds an extra hit of rich taste from real maple syrup that maple lovers are sure to go crazy for!
If you like decadent maple donuts from the bakery, then this is the shortbread cookie recipe for you. It takes that same maple taste with hints of caramel and vanilla and bakes it into an easy, shareable cookie recipe.
Using a cookie cutter to shape the cookies into maple leaves also makes them an adorable addition to your holiday cookie tray. Lay the beautiful leaf-shaped cookies out at your next party with other holiday classics like Gingerbread Cookies, Sugar Cookies, and Butter Cookies.
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TIPS FOR GLAZED MAPLE SHORTBREAD COOKIES
- Cookie dough: Add the softened butter, granulated sugar and cornstarch to your stand mixer. Beat the ingredients with the paddle attachment until well blended. Then mix in the teaspoon of maple extract. Slowly mix in the flour to finish the dough. Once the dry ingredients are combined into the mixture, shape the dough into a flat disk, cover it with plastic wrap, and store in the fridge for 45 minutes. It’s important not to skip this part. The fridge chills the butter so that the cookies don’t spread in the oven.
- Shape: Sprinkle flour over your countertop or a baking tray for your work surface. Take the dough from the fridge and roll it out to about ¼ inch thickness. Then use a leaf-shaped cookie cutter to cut out the cookies. Place the leaves on a parchment paper-lined baking sheet with an inch between each one.
- Baking time: Bake the cookies for 20-25 minutes until they are a light golden brown. Then transfer the cookies to a wire rack to cool completely while you make the maple glaze.
- Maple glaze: Add the powdered sugar and maple syrup to a mixing bowl. Whisk the powdered sugar into the syrup until it’s one smooth glaze. Pour it over the top of smooth cookies and let the glaze harden before serving.
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VARIATIONS ON GLAZED MAPLE SHORTBREAD COOKIES
- Chocolate topping: For some sweet chocolatey goodness in the recipe, try drizzling some melted chocolate chips over the maple glaze and let them set together.
- Brown Sugar Maple Cookies: To make maple cookies with a deeper flavor and chewier texture, you can use brown sugar for the sweetener and enjoy Brown Sugar Maple Cookies.
- Bacon Maple Cookies: Adding bacon to a dessert recipe might sound pretty crazy, but bacon and maple syrup are a match made in heaven. So, if you want to go a little outside the box with this recipe, try sprinkling bacon bits over the maple glaze. Either use regular bacon for some salty contrast or try candied bacon to give them a kick of sweetness.
- Decorations: You can add a different variety of sprinkles and other toppings to make the Glazed Maple Shortbread Cookies look more festive. Try adding toffee bits, large-grain sanding sugar, a dusting of cinnamon, holiday sprinkles, or nonpareils.
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HOW TO STORE GLAZED MAPLE SHORTBREAD COOKIES
- Serve: Give the glaze time to set before you serve the cookies.
- Store: To store the recipe, transfer cookies to an airtight container or cover them in plastic wrap. They should stay good at room temperature for up to 1 week and in the fridge for 2-3 weeks.
- Freeze: You can also seal and freeze Glazed Maple Shortbread Glaze Cookies for up to 3 months.
- 1 cup unsalted butter , softened
- 1/4 cup sugar
- 1 teaspoon maple extract
- 1/4 cup cornstarch
- 1 3/4 cups flour
- 3/4 cup powdered sugar
- 1/4 cup maple syrup
- To your stand mixer, add the butter, sugar, maple extract and cornstarch starting on low speed and moving to medium speed until creamy.
- On the lowest speed setting add in the flour in small amounts until just combined.
- Cut a large piece of plastic wrap, add dough and shape into a disk, wrapping it well.
- Refrigerate 1 hour.
- Preheat oven to 325 degrees and line two baking sheets with parchment paper.
- Flour the countertop or cutting board and roll out dough to ¼ inch thick.
- Cut into desired shapes, a maple leaf or rectangular batons (about 3 inch length).
- Place 1 inch apart on baking sheets (these will not spread very far).
- Bake until edges are light brown, 18-20 minutes.
- Let cool for 5 minutes before removing from baking rack to cool completely.
- Whisk together powdered sugar and maple syrup.
- Dip cookies upside down in glaze or spread over cookies, leave for 30 minutes for glaze to harden.