Glazed Maple Shortbread Cookies Recipe

Glazed Maple Shortbread Cookies Recipe

How To Make Glazed Maple Shortbread Cookies

You’ll love Autumn season more with these delectable Glazed Maple Shortbread Cookies. Taste the sweet, maple flavor in these buttery shortbread cookies!

Preparation: 35 minutes
Cooking: 30 minutes
Chill Time: 45 minutes
Total: 1 hour 50 minutes



For Cookies:

  • 2cupsall-purpose flour
  • ¼tspsalt
  • 1cupunsalted buttercold, diced into 1 tbsp pieces
  • 6tbspgranulated sugar
  • ½tspmaple extract

For Glaze:

  • 1cuppowdered sugar
  • 3tbspreal maple syrup
  • 1 ½tspmaple extract
  • Milkto thin as needed
  • Sprinklesfall-colored (optional)
  • Pecansfinely chopped (optional)



  1. In a mixing bowl, whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter and sugar until well combined.

  2. Mix in maple extract. With mixer set on low speed, slowly add in flour mixture and mix just until combined.

  3. Divide dough into two portions and shape each into a 5-inch disk on a sheet of plastic wrap. Wrap plastic wrap around disks and transfer to fridge, placed separately (not stacked), and chill for 30 minutes.

  4. Remove one disk of dough from fridge, rough out to an even ¼-inch thickness on a lightly floured surface. Dust top lightly with flour.

  5. Cut into maple leaf shapes using a cookie cutter, then transfer leaves to an ungreased baking sheet.

  6. Transfer the baking sheet to refrigerator and chill for 15 minutes. Meanwhile, preheat oven to 350 degrees F.

  7. Transfer from fridge to preheated oven and bake until edges are lightly golden, for about 14 to 16 minutes.

  8. Let cool on baking sheet for several minutes, then transfer to a wire rack to cool completely. Repeat with remaining disk of dough.


  1. In a medium mixing bowl, whisk together powdered sugar, maple syrup and maple extract while adding in milk ½ teaspoon at a time to thin as needed.

  2. Spread glaze over cooled cookies and immediately top with sprinkles or pecans if using after icing each cookie.

  3. Let rest at room temperature to allow glaze to set.

  4. Serve and enjoy!

Recipe Notes


The glaze should be somewhat thick, similar to an icing. Immediately top with sprinkles or pecans as glaze will begin to set quickly. To store, place in an airtight container.



  • Calories: 145.20kcal
  • Fat: 7.78g
  • Saturated Fat: 4.87g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.00g
  • Polyunsaturated Fat: 0.33g
  • Carbohydrates: 18.11g
  • Fiber: 0.28g
  • Sugar: 9.92g
  • Protein: 1.16g
  • Cholesterol: 20.34mg
  • Sodium: 25.91mg
  • Calcium: 6.48mg
  • Potassium: 18.89mg
  • Iron: 0.49mg
  • Vitamin A: 64.70µg
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