Categorized:

  • Cookies
  • Desserts
  • Fall Faves
  • Thanksgiving

Tagged:

  • butter
  • flour
  • maple extract
  • maple syrup
  • milk
  • powdered sugar
  • sugar
Glazed Maple Shortbread Cookies - 1

Glazed Maple Shortbread Cookies

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

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 hopped pecans (optional)

Instructions

  • For the cookies: In a mixing bowl whisk together 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 maple extract. With mixer set on low speed slowly add in flour mixture and mix just until combined.
  • Divide dough into two portions and shape each into a disk (about 5-inches) on a sheet of plastic wrap, wrap plastic wrap around disks and transfer to fridge and chill 30 minutes (don’t stack them, place them separately).
  • Remove one disk of dough from fridge, rough out to an even 1/4-inch thickness on a lightly floured surface (also dusting top lightly with flour).
  • Cut in to maple leaf shapes using a cookie cutter then transfer leaves to an ungreased baking sheet.
  • Transfer the baking sheet to refrigerator and chill 15 minutes. Meanwhile preheat oven to 350 degrees.
  • Transfer from fridge to preheated oven and bake until edges are lightly golden, about 14 - 16 minutes.
  • Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Repeat with remaining disk of dough.
  • For the glaze: In a medium mixing bowl whisk together powdered sugar, maple syrup and maple extract while adding in milk 1/2 tsp at a time to thin as needed (glaze should be somewhat thick, similar to an icing).
  • Spread glaze over cooled cookies and immediately top with sprinkles or pecans if using after icing each cookie (glaze will begin to set quickly).
  • Let rest at room temperature to allow glaze to set. Store in an airtight container.

Notes

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