Shortbread Cookies

Maple Shortbread Cookies

Each morsel of these delicate cookies offers the indescribable taste of caramelized maple. That flavor abounds through and through—it’s in the cookie and in the glaze. Take a nibble. You’ll know it’s shortbread by the way the cookie melts in your mouth.

Makes 12 servings


  • 2 ¾ cups all-purpose flour
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup pure maple syrup
  • 1 large egg yolk
  • ¼ tsp pure maple extract
  • 1 large egg, lightly beaten
  • 2 cups brown sugar
  • ½ cup butter
  • ½ cup milk
  • 3 cups confectioners’ sugar
  • ¼ tsp maple extract


In a medium bowl, combine flour and salt; set aside. In large bowl, beat butter and granulated sugar on medium-high speed until smooth. Add maple syrup, egg yolk and extract; beat until combined. Gradually add flour mixture, beating just until combined. Flatten dough and wrap in plastic. Chill until firm (1½ hours or overnight).

When dough has chilled, preheat oven to 350°F. On a lightly floured surface, roll out dough to ¼-inch thickness and cut dough using a maple leaf-shape cookie cutter. Brush tops with beaten egg and place cookies on a baking sheet lined with parchment paper. Bake until edges are golden brown, 10 to 12 minutes. Cool on wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium-high heat and boil for 3 minutes, stirring as needed. Add confectioners’ sugar and maple extract. Frost cookies after they cool.

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