Hey friends, Let’s talk about one of my favorite autumn treats – Glazed Maple Shortbread Cookies. These cookies are like little bites of fall heaven, combining the buttery magic of shortbread with the sweet, cozy hug of maple glaze. I stumbled upon this recipe one crisp autumn afternoon when the leaves were falling, and it seemed perfect to capture the essence of the season. If you’re one to enjoy the seasonal delights like I do, you might also love our Pumpkin Spice Latte recipe. Let’s dive into how you can make these delightful cookies and bring a bit of autumn to your kitchen!
Why you’ll love this recipe
These cookies are effortless yet incredibly satisfying. They’re a guaranteed hit at fall gatherings and a sweet little indulgence with an afternoon cup of tea. The real star here is the Glazed Maple Shortbread Cookies with their tender crumb and that fantastic maple glaze. And did I mention they also make your house smell amazing? It’s a win-win!
Ingredients
- 2 cups (283g) all-purpose flour
- 1/4 tsp salt
- 1 cup unsalted butter, cold and diced into 1 Tbsp pieces
- 6 Tbsp (78g) granulated sugar
- 1/2 tsp maple extract
For the Glaze:
- 1 cup (132g) powdered sugar
- 3 Tbsp real maple syrup
- 1 1/2 tsp maple extract
- Milk to thin as needed
- Fall colored sprinkles (optional)
- Finely chopped pecans (optional)
Step-by-step instructions
Preparing the Dough
- Whisk Dry Ingredients: In a mixing bowl, whisk together the flour and salt.
- Combine Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter and sugar until well combined.
- Add Flavor: Mix in the maple extract.
Shaping and Baking
- Integrate Flour Mixture: With mixer set on low speed, slowly add in flour mixture and mix just until combined.
- Chill Dough: Divide dough into two disks, wrap in plastic, and refrigerate for 30 minutes.
- Roll and Cut: Roll dough to 1/4-inch thick, cut with maple leaf cutter.
- Bake to Perfection: Bake at 350°F for 14-16 minutes.
Adding the Glaze
- Prepare Glaze: Whisk together powdered sugar, maple syrup, and extract; add milk to achieve a thick, icing-like consistency.
- Decorate: Spread glaze over cooled cookies and sprinkle with decorations of your choice.
Recipe tips & variations
- Chilling is Key: Make sure your dough is well chilled, as it aids in rolling and prevents spreading.
- Maple Heaven: For an extra depth of flavor, try using dark maple syrup for the glaze.
- Tailor to Taste: Feel free to adjust the maple extract if you want a more or less pronounced maple flavor.
Storage & reheating
Store these cookies in an airtight container at room temperature for up to a week. If they last that long in your house, that is! To freshen them up, just pop one in the microwave for a few seconds or enjoy them as is.
FAQs
If maple extract isn’t available, vanilla extract can be a lovely substitute, but you’ll lose some of that iconic maple flavor.
Definitely! Freeze the unglazed cookies in a single layer, then transfer to a zip-top bag. Just glaze after thawing.
Simply add a touch more powdered sugar until you reach your desired consistency.
Yes! Finely chopped pecans add a delightful texture and nutty flavor mixed into the dough.
Related recipes
If you’re one to enjoy the seasonal delights like I do, you might also love our Irresistibly Delicious Apple Pie Cookies You’ll Adore
and these Classic Apple Crumble, Pumpkin Spice Muffins, Cranberry-Orange Scones—both taste like fall in cookie form.
Glazed Maple Shortbread Cookies
- Total Time: 46 minutes
- Yield: 24 cookies 1x
Description
Delightful Glazed Maple Shortbread Cookies that capture the essence of autumn.
Ingredients
- 2 cups (283g) all-purpose flour
- 1/4 tsp salt
- 1 cup unsalted butter, cold and diced into 1 Tbsp pieces
- 6 Tbsp (78g) granulated sugar
- 1/2 tsp maple extract
- 1 cup (132g) powdered sugar
- 3 Tbsp real maple syrup
- 1 1/2 tsp maple extract
- Milk to thin as needed
- Fall colored sprinkles (optional)
- Finely chopped pecans (optional)
Instructions
- In a mixing bowl, whisk together the flour and salt.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter and sugar until well combined.
- Mix in the maple extract.
- With mixer set on low speed, slowly add in flour mixture and mix just until combined.
- Divide dough into two disks, wrap in plastic, and refrigerate for 30 minutes.
- Roll dough to 1/4-inch thick, cut with maple leaf cutter.
- Bake at 350°F for 14-16 minutes.
- Whisk together powdered sugar, maple syrup, and extract; add milk to achieve a thick, icing-like consistency.
- Spread glaze over cooled cookies and sprinkle with decorations of your choice.
Notes
- Chilling is Key: Make sure your dough is well chilled, as it aids in rolling and prevents spreading.
- Maple Heaven: For an extra depth of flavor, try using dark maple syrup for the glaze.
- Tailor to Taste: Feel free to adjust the maple extract if you want a more or less pronounced maple flavor.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
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