Glazed Maple Shortbread Cookies Recipe

If you’re looking for the ultimate fall treat that’s buttery, sweet, and just a little bit fancy, you’ve got to try this Glazed Maple Shortbread Cookies Recipe. I absolutely love how these cookies come together—the maple flavor feels cozy and comforting, while the glaze adds that perfect sweet finish. When I first made these, my family went crazy over them, and I’m pretty sure they lasted no longer than a day. Stick around, because I’m going to walk you through everything you need to know to nail these delicious shortbread cookies right in your own kitchen.

this Recipe

Ingredients You’ll Need

The beauty of this Glazed Maple Shortbread Cookies Recipe is in its simplicity. Each ingredient plays its part in creating that classic, crumbly shortbread texture with a burst of maple flavor. When shopping, I recommend using good-quality unsalted butter and real maple syrup for the glaze to get that rich, authentic taste.

• All-purpose flour: This gives you the classic shortbread crumb; don’t substitute with gluten-free flour unless you’re ready to experiment.
• Salt: Just a pinch to balance the sweetness and enhance the butteriness.
• Unsalted butter: Cold and diced into small pieces to ensure flaky texture and easy mixing.
• Granulated sugar: For a subtle crunch in the cookie itself—don’t swap with brown sugar, or the texture will change.
• Maple extract: A small but mighty addition that brings out maple notes without adding liquid.
• Powdered sugar: For the glaze—it creates that smooth, creamy coating that sticks perfectly.
• Real maple syrup: This adds natural sweetness and maple depth to the glaze.
• Milk: Use just enough to thin the glaze to a spreadable consistency.
• Fall colored sprinkles (optional): For a festive pop of color.
• Finely chopped pecans (optional): Adds a lovely crunch and nutty flavor when sprinkled on top.

Variations

One of the things I love about this Glazed Maple Shortbread Cookies Recipe is how easy it is to tweak depending on your taste or occasion—without losing that perfect buttery crunch. Feel free to make it your own!

• Nutty twist: I’ve often swapped sprinkles for toasted pecans or walnuts on top, which adds a satisfying texture and toasty flavor.
• Spiced maple glaze: Adding a pinch of cinnamon or nutmeg to the glaze gives these cookies an even cozier vibe during the holidays.
• Vegan option: You can try plant-based butter and a flaxseed “egg” to replace the butter; results may vary slightly but still delicious.
• Chocolate dip: For a decadent touch, dip half the cookie in melted dark chocolate after glazing.

How to Make Glazed Maple Shortbread Cookies Recipe

Step 1: Mix the Dry Ingredients

First things first—grab a mixing bowl and whisk together the flour and salt. This ensures your salt is evenly spread throughout the dough, which is a little trick I learned after a few uneven batches.

Step 2: Cream Butter and Sugar

In your stand mixer fitted with the paddle attachment, mix the cold, diced butter with granulated sugar on medium speed. The goal here isn’t to get fluffy like a cake batter but to combine just enough so the sugar starts dissolving into the butter. This step locks in that tender, crumbly shortbread texture.

Step 3: Add Maple Extract and Flour

Pour in the maple extract and give it a quick mix. Then, set your mixer to low and slowly add your flour mixture just until the dough comes together. Be careful not to overmix—that’s my biggest tip for shortbread; overworking the dough makes it tough.

Step 4: Chill the Dough

Divide the dough into two disks, wrap each separately in plastic wrap (don’t stack them!), and chill them for at least 30 minutes. I like to do this step because cold dough is way easier to roll out and cut neatly, plus it helps those buttery cookies hold their shape while baking.

Step 5: Roll, Cut, and Chill Again

Take one disk out at a time and roll it on a lightly floured surface to about 1/4-inch thickness. You’ll get the best shapes if you lightly dust the top of the dough as well. Cut with your favorite maple leaf cookie cutter—this shape feels perfect for the maple vibe! Then, transfer the cut cookies to an ungreased baking sheet and pop them back into the fridge for 15 minutes. This second chill keeps them from spreading.

Step 6: Bake to Perfection

While the cookies chill, preheat your oven to 350°F (175°C). Bake the cookies for about 14 to 16 minutes until the edges just start to turn a light golden brown. Pull them out and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Trust me, patience here pays off—the glaze won’t set nicely on warm cookies.

Step 7: Whip Up the Maple Glaze

In a bowl, whisk together powdered sugar, real maple syrup, and maple extract. Add milk slowly, about 1/2 teaspoon at a time, until your glaze reaches a thick but spreadable icing consistency. It should hold its shape just enough but still be easy to spread.

Step 8: Glaze and Decorate

Use a small spatula or the back of a spoon to spread the glaze over each cooled cookie. Do this one at a time because the glaze starts to set immediately. Just after icing, top with your choice of sprinkles or chopped pecans if you like. Then let your cookies rest at room temperature until the glaze sets fully—about 30 minutes.

How to Serve Glazed Maple Shortbread Cookies Recipe

Garnishes

I like to keep garnishes simple but festive! The fall-colored sprinkles add a cheerful crunch that’s especially fun during parties. When I feel like something a bit more sophisticated, finely chopped toasted pecans bring a lovely nutty aroma that complements the maple glaze beautifully.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or coffee, especially on crisp mornings. For a cozy addition, try serving alongside a homemade pumpkin or spiced apple cider to really bring out those autumn vibes.

Creative Ways to Present

For a special occasion, I’ve arranged these cookies on a wooden serving board with small clusters of fresh cranberries and cinnamon sticks to create a seasonal centerpiece. They also look adorable stacked in a pretty tin wrapped with ribbon if you’re giving them as gifts.

Make Ahead and Storage

Storing Leftovers

Once glazed and fully set, these cookies keep best stored in an airtight container at room temperature. I usually layer them between sheets of parchment to keep the glaze from sticking. This way, they stay fresh and chewy-crisp for about 4-5 days.

Freezing

If you want to make a big batch ahead, freeze the unglazed cookie dough disks wrapped tightly in plastic wrap for up to 3 months. When you’re ready, thaw in the fridge overnight, then roll, cut, and bake as usual. I don’t recommend freezing the glazed cookies, as the texture of the icing can suffer.

Reheating

These cookies are best enjoyed at room temperature. If they get a bit firm, you can warm them gently for 10 seconds in the microwave (without glaze) to soften them up. Just be careful not to melt the glaze!

FAQs

Final Thoughts

This Glazed Maple Shortbread Cookies Recipe is truly one of my favorites to make, especially when the seasons change and I want to bring a little warmth to the table. I love sharing these with friends because they’re both simple and impressive—plus, the maple glaze makes everything feel just a bit more special. I hope you enjoy making (and eating) them as much as I do. Seriously, once you try these, they’ll become your go-to fall cookie, just like they did for me!

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