Description
Glazed Maple Shortbread Cookies are more than just a seasonal treat—they are a celebration of buttery shortbread paired with the warm, comforting sweetness of maple. Perfect for autumn gatherings, Thanksgiving dessert tables, or holiday cookie exchanges, these cookies bring together classic baking techniques and festive flavors.
In this guide, you’ll learn everything you need to know about making, serving, and enjoying Glazed Maple Shortbread Cookies—from history and ingredients to expert baking tips, storage advice, and creative variations.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ tsp salt
- 1 cup unsalted butter, cold
- ½ cup granulated sugar
- 1 tsp maple extract
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tsp maple extract (for glaze)
- 1–2 tbsp milk (to thin glaze)
- Optional: chopped pecans or festive sprinkles
Instructions
- Prepare the Dough: Combine flour and salt. In another bowl, cream cold butter and sugar until smooth. Add maple extract and mix in flour until dough forms. Chill for 30 minutes.
- Roll and Cut: Roll dough to ¼-inch thickness. Cut with cookie cutters (maple leaf shapes are popular). Chill again for 15 minutes.
- Bake: Bake at 350°F (175°C) for 14–16 minutes until lightly golden. Cool completely.
- Make the Glaze: Whisk powdered sugar, maple syrup, maple extract, and milk until smooth.
- Glaze and Decorate: Spread glaze on cooled cookies. Top with pecans or sprinkles. Let set before serving.
Notes
Expert Baking Tips
- Chill the dough twice to maintain shape.
- Use cold butter for the ideal crumbly shortbread texture.
- Measure flour accurately—too much makes cookies dry.
- Don’t skip the glaze—it balances sweetness.
- Add pecans for crunch or sprinkles for festive flair.
Storage
Store in an airtight container at room temperature up to 5 days. Freeze unglazed cookies for up to 2 months, then thaw and glaze fresh.