These maple glazed shortbread cookies combine rich, buttery, and crispy shortbread with the sweet caramel and vanilla flavor of maple!
Keyword: cookies, glazed, maple, shortbread
Maple Shortbread Cookie
1/2cupPowdered sugarConfectioners' sugar
3tbspPure Maple syrup
In a medium-size bowl whisk together the all-purpose flour and kosher salt.
In a large bowl, using an electric mixer cream the softened butter, powdered sugar, and maple extract together until light and fluffy.
Add the flour to the butter mixture and mix at low speed until combined and it starts to come together to form a dough.
Place the dough on a sheet of plastic wrap. Shape dough into a disk, wrap tightly, and refrigerate for at least 45 minutes. Chilling the dough is important. It will help keep the cookies from spreading too much.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Lightly dust a work surface with powdered sugar. Roll the dough out to 1/4-inch thickness. Cut into your desired shapes and place them on the lined baking sheets.
Bake for 10 to 12 minutes, or until lightly golden brown on the edges. Let cool on the sheet pans for 2 minutes then transfer to a wire rack to cool completely before glazing.
In a small bowl mix the powdered sugar, maple syrup, and 1/2 tsp maple extract. If needed add in the milk 1/2 teaspoon at a time to thin the icing. It should be thick but thin enough to spread.
Spread the glaze over the cookies with a knife. Or you can place it in an icing bag or ziplock bag and snip a tiny hole in the corner of the bag. Pipe an outline around the edges, then roughly fill it in with the glaze. Use a toothpick or butter knife to smooth the glaze and fill in the gaps.
Let the maple glaze set up completely before serving or storing.
We used a maple leaf-shaped cutter but you can use just a circle if you like. This recipe yields about 24 cookies. But this will depend on the size of your cookie cutter. My leaf cutter is about 3-inches and I usually get about 20 cookies.