Maple is a regular theme here on Bready or Not, and these Glazed Maple Shortbread Cookies are as delicious as they look.
They are simple to make, too. Easy dough. Chill it for a bit. Shape and bake. Make the glaze. If you use a complicated cookie cutter, that might make the glazing more tedious, but that’s a choice to make. This scalloped version was easy to do with the back of a spoon.
These cookies are great year-round! Good flavors should be confined to no particular season.
Bready or Not Original: Glazed Maple Shortbread Cookies
These classic cookies are imbued with maple from top to bottom! The dough can be made a few days in advance. I used a scallop-edge cutter, but use whatever shape you want, including a maple leaf. A 2-inch cutter makes about 50 cookies.
Servings: 50 cookies
Equipment
- plastic wrap
- baking sheet
- cookie cutter
- Rolling Pin
Ingredients
Dough
- 1 cup unsalted butter (2 sticks) softened
- 1/2 cup white sugar
- 3 Tablespoons cornstarch
- 2 teaspoons maple flavor
- 1 3/4 cups all-purpose flour
Glaze
- 1 cup confectioners’ sugar
- 1/3 cup maple syrup
Instructions
- In a large bowl, beat together the butter, sugar, cornstarch, and maple flavor. Gradually add the flour. Shape the dough into a disc and encase in plastic wrap. Chill it for at least 45 minutes in the fridge until it’s firm enough to roll out, but it can be kept there for up to 2 days–but note that it will get quite hard with longer storage. If it’s there over a day, let it sit at room temp for 30 minutes to an hour to soften enough to roll out (but don’t let it get too soft, either).
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- Lightly flour a surface and roll out dough to 1/4 inch thickness. Cut out cookies. Place spaced out on parchment.
- Bake for 18 to 20 minutes. Remove from pan to cooling rack. Once they are cool, mix the glaze. Use the back of a spoon to spread glaze onto cookies, Set them back on cookie sheet or rack to set for an hour or two. Pack in sealed containers for up to a few days.
