Maple Shortbread Cookies

Maple Shortbread Cookies are a buttery, delicate, and melt-in-your-mouth cookie with a luscious glaze and maple flakes. And they are not overly sweet, too!

Holiday Season Starts…NOW!

Hello everyone – I hope you’re doing well, and you’re ready for the weekend. But first let me ask you how was your Halloween? Did you have many trick-or-treaters? Surprisingly, we did not have as many as we did the previous years. Just about twenty. Ironically, just few hours earlier on the way home I decided to stop by a store to grab more candy just for any case – because we were a little bit concerned. (Yeah, we had the reason to be concerned as we had munched on many chocolates.)

The result? Right – we ended up having A LOT OF candy leftovers. But we handled that problem quite quickly! lol

Also, I need to confess. I cannot wait to start sharing with you Christmas recipes. Indeed, I was considering posting my first such recipe today. Usually, I wait until the mid of November, but I think I’d start next week. You don’t mind, do you?

It’s not that I am ready for holidays – the reason being I’ve got so many festive recipes. I started the holiday cooking season over three weeks ago this year, and I’ve already made and photographed ten recipes or so. And if you think I’m stopping any time sooner, please think twice! I’m just getting the right mood :)

Maple Shortbread Cookies

In a meantime, I wanted to share these Maple Shortbread Cookies which are perfect for this time of the year. Aren’t they pretty? Of course, you don’t need to have a maple leaf cookie cutter to enjoy these cookies, but this shape would elevate the idea to a whole new level. I also used maple flakes for the added flavour and texture, but you can skip it.

Also, we prefer not overly sweet cookies. And while these are a bit sweeter than some of my other creations (Thanks to the use of powdered sugar and maple syrup), they are still moderately sweet compared to an average American-style cookie! If you prefer even further reduced sweetness, please check these Cranberry Rosemary Shortbread Cookies.

I hope you like these Maple Shortbread Cookies, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Maple Shortbread Cookies

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Cookies

Maple Shortbread Cookies are a buttery, delicate, and melt-in-your-mouth cookie with a luscious glaze and maple flakes. And they are not overly sweet, too!

Servings

18-20

servings

Prep time

20

minutes

Cooking time

15

minutes

Cooling and glaze setting

1

hour

Cook Mode

Keep the screen of your device on

Ingredients

• Shortbread Cookies

• 200 gr. butter (3/4 cup + 2 tbsp.), softened

• 2 tbsp. icing sugar

• 1 tsp. maple flavour

• 3 tbsp. corn starch

• 1 and 1/3 cup (about 230 gr.) of all-purpose flour plus 1-3 tbsp. if needed

• 1/4 tsp. salt

• Maple Glaze

• 1 cup icing sugar plus 1-3 tbsp if needed

• 1/2 tsp. or more of maple flavour

• 5 tsp. maple syrup

• 3-4 tsp. cream 18%

Directions

• In a bowl, using a mixer, cream the butter, icing sugar, maple flavour, and salt on medium speed, about 2 minutes.
• Stir in the flour and corn starch and mix with a spoon or spatula until the mixture starts to remain dough. If the dough is too soft (like softened butter), you might need to add a little of extra flour. Chill the dough for 10 minutes while preheating the oven.
• Alternatively, you can simply combine the very soft butter (not melted) with the remaining ingredients in a bawl using a spatula and then your hands – the result will be as good as if using a mixer.
• Preheat oven to 350 degrees F (~175 degrees C).
• Roll the dough out with a rolling-pin about 6-8 mm thick (about ¼–⅓ inch). You may go with up to 1 cm thick (slightly less than 1/2 inch), but the baking time will increase. If the dough feels too moist, dust with a little of flour. Cut cookies using cookie cutters. Place the cookies on a parchment-lined baking sheet(s).
• Bake for about 8-12 minutes (depending on size) or until edges are lightly golden. Remove from oven and completely cool.
• For the glaze in a bowl whisk together the icing sugar with the maple syrup, maple flavour, and cream until smooth and no lumps remain. You can easily adjust the consistency by adding a little bit of cream (syrup) or icing sugar. The mixture should be quite thick but spreadable.
• Quickly dip the cookies into the glaze and shake off the excess of it. If desired, sprinkle with the maple flakes. Let the glaze set for 30-40 minutes and enjoy!