These easy maple glazed, maple shortbread cookies are made with maple syrup and brown sugar and are the perfect holiday cookie. Chilled in the fridge and then sliced and baked, this maple shortbread cookie is a maple lover’s dream.
Everyone should have an easy shortbread recipe in their back pocket.
I’ve made many shortbread cookies over the years, but this one is my favorite…at least today!
Maple is one of my favorite flavors and these maple shortbread cookies are…well, let’s just say it is hard to stop at one!
I dare say these are the perfect gift, when you need a hostess gift. Stacked in clear cellophane bags with pretty velvet ribbon, these shortbreads win everyone over.
These maple cookies are just perfect for gifting if you have any left after your family eats them all.
How To Make Maple Shortbread Cookies
Making the dough is a total cinch. With just 5 ingredients, this maple shortbread recipe, can’t be beat.
Another reason I love this cookie is they are just like slice and bake cookies. You know. The ones from the refrigerator case.
Of course, they taste like gobs better than those, but once the dough is prepared, it is formed into a log and then wrapped in wax paper or plastic wrap, until you are ready to slice and bake!
Get it?
Slice and bake cookies are just the best. The dough is ready in 15 minutes and then it’s a matter of chilling until you are ready to slice and bake.
Shortbread is a favorite of mine, as is anything maple. These cookies are a great combination of both.
Cookies fill the little bite syndrome just perfectly and they do so without making us look virtuous. After all everyone is entitled to a cookie.
Besides; cookies are small and petite and cute and sweet. Oh, I do love to use my words!
And I love this cookie. This shortbread recipe makes about 60 cookies depending on how thick you slice them.
Baked cookies can be kept in the freezer and glazed when thawed.
Though they don’t need to be glazed, I heartily recommend this simple maple glaze.
Splurge and buy real maple syrup. Real maple extract is also a necessity, but if you don’t have it use real vanilla.
With cookies this good they are quickly eaten and receive lots of compliments It’s hard for me to avoid chocolate but I have always loved shortbread.
Perhaps it’s the butter flavor and the crumbly texture of shortbread that I love so much.
Though these are a bit untraditional because of the added egg yolk, they benefit from the richness of the egg.
And perhaps they aren’t as crumbly as a traditional shortbread recipe, but they sure are good.
An icebox cookie? A slice and bake cookie? Or perhaps just a good maple shortbread cookie? Whatever you want to call them, is fine with me.
Because frankly, I just call these delicious!
MORE COOKIES:
Chocolate Salted Sable Cookies
Almond Butter Tahini Cookies (Gluten Free)
Earl Grey, Apricot and Chocolate Mandel Bread or Jewish Biscotti
Icebox Chocolate Toffee Cookies
this …
And there are heaps more cookies under the recipe tab up above!
I’d love it if you follow me on Pinterest and Share the Cookies!
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Slice and Bake Maple Glazed Maple Shortbread
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Abbe Odenwalder
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: Approximately 60 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This easy shortbread made with maple syrup and brown sugar, is the perfect holiday cookie. Chilled in the fridge and then sliced and baked, this maple glazed cookie is a maple lover’s dream.
Ingredients
Scale
- 2 c soft butter
- 1 1/2 c brown sugar, firmly packed
- 1 large egg yolk
- 1/4 c real maple syrup
- 4 1/2 c unbleached flour
- Turbinado or Maple Sugar for sprinkling
Maple Glaze
- 2 1/4 c powdered sugar
- 1 t pure and real maple extract
- 3 T milk or more if needed
Instructions
- In a mixing bowl fitted with the paddle attachment beat butter and brown sugar on medium high speed until smooth and light in color.
- Beat in egg yolk and maple syrup until combined.
- Add flour and stir in gently. Cover mixer with a towel and continue mixing until flour is beat in. (The towel prevents the flour from flying everywhere.)
- Turn out dough onto lightly floured surface and roll into one log about 2 inches in diameter. Wrap in plastic and refrigerate until firm or overnight.
- Preheat oven to 350. Line baking sheets with parchment. Slice rounds about 1/2′ thick. Place 1 inch apart on cookie sheet.
- Brush tops with beaten egg and sprinkle with turbinado sugar.
- Bake for 10-12 minutes. Take cookies off of sheet and let cool on wire rack.
- When cool these may be stored in a sealed container or a zip lock bag for up to 4 days. They may also be placed in the freezer.
- If you choose to glaze the cookies, combine the powdered sugar, maple extract and milk in a small bowl. Whisk until smooth. Dip each cookie into glaze and place on a wire rack until glaze hardens. Sprinkle with additional maple or turbinado sugar.
