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Amazing Maple Glazed Shortbread Cookies: 1 Simple Trick

Maple Glazed Shortbread Cookies

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These maple glazed shortbread cookies are simple, buttery, and have a distinct fall flavor. They are an easy shortbread recipe elevated with a sweet maple glaze. These melt-in-your-mouth cookies are perfect with a cup of coffee or tea on a cool day.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
  5. Press the dough evenly into the prepared baking sheet, forming a rectangle about ½ inch thick. You can also roll out the dough on a lightly floured surface and cut into desired shapes.
  6. Prick the surface of the dough all over with a fork.
  7. Bake for 20-25 minutes, or until the edges are lightly golden.
  8. While the cookies are baking, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and vanilla extract until smooth. Add more maple syrup if needed to reach a pourable consistency.
  9. Once the cookies are out of the oven, let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Once the cookies are completely cool, drizzle or spread the maple glaze over them. Let the glaze set before serving.

Notes

  • For best results, use pure maple syrup, not pancake syrup.
  • You can cut the shortbread into squares, fingers, or use cookie cutters for fun shapes.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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