Description
Discover glazed maple shortbread cookies, a buttery, melt-in-your-mouth delight. My favorite recipe with a hint of autumn warmth!
Ingredients
Scale
- Shortbread Essentials:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Maple Glaze Goodness:
- 1 1/2 cups powdered sugar
- 4 tablespoons pure maple syrup (dark, robust preferred)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Creaming the Butter & Sugar: First things first, get your unsalted butter to room temperature. This is crucial! I always forget and then have to impatiently wait. Pop it in your stand mixer or a large bowl with the powdered sugar. Beat them together on medium speed until they’re light and fluffy, about 2-3 minutes. You want it pale and airy; this incorporates air, which helps with that signature shortbread texture. Honestly, this step makes or breaks your glazed maple shortbread cookies.
- Mixing the Dough: Reduce the mixer speed to low, then slowly add your all-purpose flour and fine sea salt to the creamed butter mixture. Mix just until combined, being careful not to overmix. Overmixing develops the gluten in the flour, and we want tender shortbread, not tough cookies! The dough will look crumbly at first, then come together into a soft, cohesive ball. I usually stop as soon as it looks like it’s holding together; a few dry bits are fine, they’ll come together when you press it.
- Chilling is Key: Gather the dough and form it into a disc. Wrap it tightly in plastic wrap and pop it in the fridge for at least 30 minutes, or even an hour. This step is non-negotiable for perfectly shaped glazed maple shortbread cookies! I once skipped this, thinking “it’ll be fine,” and my cookies spread out like pancakes. The chilling helps the butter firm up, preventing excessive spreading during baking. It’s worth the wait, I promise!
- Roll & Cut: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out your chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters – circles, squares, or even cute autumn shapes work wonders. Carefully transfer the cutouts to your prepared baking sheet. If the dough gets too warm and sticky, pop it back in the fridge for a few minutes. I like to re-roll the scraps, but don’t overwork them!
- Bake to Golden Perfection: Bake the shortbread cookies for 15-18 minutes, or until the edges are just lightly golden. They shouldn’t be deeply browned; shortbread is meant to be pale. The centers might still look a tiny bit soft, but they’ll firm up as they cool. Remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking, which I’ve definitely done before!
- Whip Up the Maple Glaze: While the cookies are cooling, let’s make that dreamy maple glaze for your glazed maple shortbread cookies! In a small bowl, whisk together the powdered sugar, pure maple syrup, vanilla extract, and heavy cream until completely smooth. You want it thick enough to coat a spoon, but thin enough to drizzle. If it’s too thick, add a tiny bit more cream; too thin, add a bit more powdered sugar. Once the cookies are completely cool, drizzle or spread the glaze over each one. Let the glaze set before stacking or serving. So pretty, and smells incredible!