Glazed maple shortbread cookies are the perfect cool and buttery cookies with a rich maple flavor and sweet maple icing.
Shortbread Cookies is a classic Christmas Cookie recipe. They are made with a buttery, crumbly dough for the perfect melt-in-your-mouth cakes that everyone loves. To this version we have added a little maple flavor to the traditional recipe for a deep, sweet taste that is absolutely delicious!
GLASED MAPLE SHORTBREAD COOKIES
Maple Cookies are the perfect recipe to enjoy during the holidays. The rich taste of maple makes them a little more unique than typical shortbread cookies, but they still have the traditional buttery texture that everyone loves. Maple syrup icing is also easy to make with just 2 ingredients and it adds an extra hit with rich flavor from real maple syrup that maple lovers will definitely love!
If you like decadent maple donuts from the bakery, then this shortbread cookie recipe is for you. It takes the same maple flavor with hints of caramel and vanilla and bakes it for an easy, divisible cookie recipe.
Using a cookie cutter to shape cookies into maple leaves also makes them an adorable addition to your holiday cookie tray. Lay out the beautiful leaf-shaped cookies for your next party with other holiday classics like Gingerbread cookies, Sugar cakes, and Cookies.
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TIPS FOR GLASED MAPLE SHORTBREAD COOKIES
- Cookie dough: Add the softened butter, granules and cornstarch to your mixer. Whisk the ingredients with the paddle accessory until well blended. Then mix in a teaspoon of maple extract. Slowly mix in the flour so the dough is done. Once the dry ingredients are mixed into the mixture, form the dough into a flat slice, cover with plastic wrap and store in the refrigerator for 45 minutes. It is important not to skip this part. The refrigerator cools the butter so that the cookies do not spread in the oven.
- Form: Sprinkle flour over your countertop or a baking tray for your work surface. Take the dough out of the fridge and roll it out to about ¼ inches thick. Then use a leaf-shaped cookie cutter to cut out cookies. Lay the leaves on a baking sheet lined baking sheet with an inch between each.
- Baking time: Bake the cakes for 20-25 minutes until light golden brown. Then transfer the cakes to a rack to cool completely while making the maple icing.
- Maple glaze: Add powdered sugar and maple syrup to a mixing bowl. Whisk sugar in the syrup until it is a smooth icing. Pour it over the top of smooth cookies and let the icing harden before serving.
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VARIATIONS ON GLAZED MAPLE SHORTBREAD COOKIES
- Chocolate topping: For a little sweet chocolate-filled goodness in the recipe, try dripping some melted chocolate chips over the maple glaze and letting them set together.
- Brown Sugar Maple Cookies: To make maple cakes with a deeper flavor and cooler texture, you can use brown sugar for the sweetener and enjoy Brown Sugar Maple Cookies.
- Bacon maple cookies: Adding bacon to a dessert recipe may sound pretty crazy, but bacon and maple syrup are a match made in heaven. So if you want to go a little outside the box with this recipe, try sprinkling bacon pieces over the maple glaze. Either use plain bacon for a salty contrast, or try candied bacon to give them a sweetness.
- Decorations: You can add a variety of sprinkles and other toppings to make the glazed maple shortbread cookies look more festive. Try adding toffee bits, grinding sugar with large grains, a dusting of cinnamon, holiday sprinkles or nonpareils.
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HOW TO STORE GLASED MAPLE SHORTBREAD COOKIES
- Serve: Allow the icing to set before serving the cookies.
- Store: To save the recipe, transfer cookies to an airtight container or cover them in plastic wrap. They should stay well at room temperature for up to 1 week and in the refrigerator for 2-3 weeks.
- Freeze: You can also seal and freeze glazed maple shortbread icing cookies for up to 3 months.
To your stand mixer add butter, sugar, maple extract and cornstarch, starting at low speed and moving to medium speed until creamy.
At the lowest speed setting, the flour is added in small amounts until it is just combined.
Cut a large piece of plastic wrap, add the dough and shape into a slice, wrap it tightly.
Refrigerate 1 hour.
Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Flour the table top or cutting board and roll out the dough to ¼ inches thick.
Cut into desired shapes, a maple leaf or rectangular batons (approx. 3 inches long).
Place 1 inch apart on baking sheets (these do not spread very far).
The back to the edges are light brown, 18-20 minutes.
Allow to cool 5 minutes before taking it out of the baking tray to cool completely.
Whisk sugar and maple syrup together.
Dip the cookies upside down in the icing or spread them over the cookies, let them stand for 30 minutes so that the icing hardens.
Calories: 222kcal | Carbohydrates: 21g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Trans fat: 1g | Cholesterol: 41mg | Sodium: 136mg | Potassium: 28mg | Fiber: 1g | Sugar: 17g | Vitamin A: 473IU | Calcium: 15mg | Iron: 1mg