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posted by Christy Denneyon Jan 24, 2019 (updated Aug 24, 2021) 7 comments »
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Maple Shortbread Cookies are melt in your mouth shortbread cookies with maple flavoring. If you’re looking for a unique flavored shortbread cookie for Christmas, these cookies are a great recipe to try.
MAPLE SHORTBREAD COOKIES
I know, I know…everyone is eating salads and I’m over here eating cookies.
Here’s how these Maple Shortbread Cookies came about. I was pet sitting for a friend while they went to Canada snowboarding and when they came back they brought me maple filled chocolates as a thank you.
Chocolates filled with maple syrup. Why not maple cookies with a maple syrup glaze? Is that a hard sell? I know it’s not the first dessert you think of when you’re craving something but believe me when I say these Maple Shortbread Cookies are melt in your mouth divine. Like melt in your mouth!
WHY ARE THERE NO EGGS IN SHORTBREAD COOKIES?
Shortbread cookies do not have eggs in them. They are traditionally made from butter, sugar, and flour…or in this case cornstarch.
WHY DOES THIS SHORTBREAD HAVE CORNSTARCH IN IT?
Cornstarch is the secret ingredient that makes these cookies melt in your mouth.
WHERE CAN I BUY MAPLE FLAVORING?
Most Walmarts have an abundance of flavorings in their baking aisle. If you’re lucky your grocery store will carry it. You can also buy it on amazon here.
If you want to skip the maple flavoring in the cookies and just use the pure maple syrup in the glaze that’s fine but they won’t be quite as good.
HOW CAN I TELL WHEN SHORTBREAD IS COOKED?
Because shortbread stays white in color when cooked, a good indicator that they are done is to look at the edges which should be golden brown.
OTHER COOKIE RECIPES:
- Almond Cookies
- Peppermint Chocolate Chip Shortbread Cookies
- Soft Molasses Cookies
- White Chocolate Cherry Almond Shortbread Cookies
- Soft Sugar Cookies
- Soft Chocolate Chip Cookies
Maple Shortbread Cookies
3.88 from 16 votes
Maple Shortbread Cookies - melt in your mouth shortbread cookies with maple flavoring.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: 18 cookies
Ingredients
- 1 cup butter, softened
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon maple extract
- 1-3/4 cups all-purpose flour
GLAZE:
- 3/4 cup plus 1 tablespoon powdered sugar
- 1/3 cup pure maple syrup
Instructions
In a large bowl, beat the butter, sugar, cornstarch, and maple extract. Slowly add the flour mixing until combined.
Shape dough in a disk and chill for about 45 minutes until it's firm enough to roll.
Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough on a lightly floured surface to 1/4 inch. Cut cookies using a 2 to 3 inch cookie cutter in any shape (leaf, circle, square, etc.).
Bake for 10-14 minutes or until edges begin to turn golden brown. Let cookies cool completely.
In a small bowl, mix powdered sugar and syrup. Spread over cookies. You can use an offset spatula or pipe a border with a ziplock bag filled with icing with the corner snipped off and then fill the center. Let glaze set.
Notes
Store cookies in an airtight container for up to 3 days.
Source: Taste of Home
Cuisine: American
Course: Dessert
Author: Christy Denney
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originally published on Jan 24, 2019 (last updated Aug 24, 2021)
7 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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7 comments on “Maple Shortbread Cookies”
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Judith Marston — Reply
Need nutritional info for diabetic grandson
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2pots2cook — Reply
Such a simple treats are always the best ! Keeper !
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Christy Denney — Reply
Thank you!
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Anita — Reply
I frequently use Maple extract and have it on hand, would it be okay to use the extract instead of the flavoring?
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Christy Denney — Reply
extract is flavoring – sorry if that was confusing.
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Janet Fazio — Reply
I love maple! Thanks for this recipe. They may make an appearance for the Super Bowl.
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Christy Denney — Reply
You’re welcome!
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