Description
These Glazed Maple Shortbread Cookies are tender, buttery treats infused with pure maple flavor and topped with a sweet maple glaze. Perfect for fall gatherings or anytime you crave a delicate, maple-scented cookie topped with festive sprinkles or finely chopped pecans. The cookies have a crisp edge with a soft center and are beautifully decorated with a thick, flavorful glaze.
Ingredients
Scale
For the Cookies
- 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)
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
- Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment, mix the cold diced butter and granulated sugar on medium speed until the mixture is smooth and well combined.
- Add Maple Extract: Mix in the maple extract until evenly incorporated into the butter-sugar mixture.
- Combine with Flour Mixture: Set the mixer to low speed and gradually add the flour and salt mixture. Mix just until the dough comes together, being careful not to overmix.
- Shape and Chill Dough: Divide the dough into two equal portions. Shape each portion into a 5-inch disk and wrap individually with plastic wrap. Place the disks in the refrigerator to chill for 30 minutes, ensuring they are separated and not stacked.
- Roll and Cut Cookies: Remove one dough disk from the fridge. On a lightly floured surface, roll out the dough evenly to a 1/4-inch thickness, lightly dusting the top with flour to prevent sticking. Using a maple leaf cookie cutter, cut out shapes and transfer them onto an ungreased baking sheet.
- Chill Cut-Outs: Place the baking sheet with cookie shapes into the refrigerator and chill for an additional 15 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake Cookies: Transfer the chilled baking sheet to the preheated oven and bake until the edges of the cookies are lightly golden, about 14 to 16 minutes.
- Cool Completely: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, chilling, and baking process with the second disk of dough.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, and maple extract. Add milk gradually in 1/2 teaspoon increments to achieve a thick but spreadable icing consistency.
- Glaze the Cookies: Spread the prepared glaze over the cooled cookies immediately. While the glaze is still wet, sprinkle with fall-colored sprinkles or finely chopped pecans if desired.
- Set the Glaze: Let the glazed cookies rest at room temperature until the icing sets completely.
- Store: Store the cookies in an airtight container to maintain freshness.
Notes
- The darkness and flavor of the glaze can vary depending on the brand of maple extract used. Watkins maple extract offers a stronger maple flavor, while Mapleine provides a more classic maple donut color but less pronounced flavor.
- Ensure the butter is cold and cut into small pieces to achieve the best shortbread texture.
- Do not stack dough disks while chilling to prevent them from sticking together.
- The glaze consistency should be thick enough to coat the cookies but thin enough to spread easily; add milk slowly to adjust.
- Optional toppings like sprinkles and pecans add visual appeal and texture but can be omitted for a simpler presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
