Maple Shortbread Cookies
Indulge in the sweet, buttery goodness of Maple Shortbread Cookies. This easy recipe results in melt-in-your-mouth, delicious shortbread cookies infused with a rich maple flavor. They’re a must-bake for holiday cookie swaps or just cause!
If you’re a fan of maple-flavored treats, you’ll love these shortbread cookies from Katie Webster’s stunning cookbook, Maple. Katie and her husband live in Vermont and tap their own maple trees, so it’s no surprise that so many of her recipes showcase that unbeatable local maple flavor.
I chose this maple shortbread cookie recipe because it makes an easy, elegant dessert, whether added to your holiday dessert table or a Christmas cookie platter. Thanks to shortbread’s rich, buttery flavor paired with the delicate sweetness of maple, you can expect these cookies to disappear almost as quickly as you set them out!
What I love most about these cookies is the ingredients are simple and pure, but the flavor is incredible. Be warned –these maple shortbread cookies are addictive. I couldn’t help but sneak a few before they finished cooling!
Why you’ll love this recipe
- Just plain delicious. With their soft, buttery texture and warm, cozy maple flavor, these cookies stand out among traditional holiday and Christmas treats.
- Easy to make. With just a few simple ingredients and easy-to-follow steps, it’s perfect for both beginner and experienced bakers alike.
- Versatile. These cookies are perfect for holiday gatherings, adding a touch of elegance to any dessert table.
Ingredients you’ll need
- Unsalted butter. Provides the richness and creaminess that make shortbread cookies so delicious. Use a plant-based butter substitute that has a similar texture and fat content for a dairy-free version,
- Maple sugar. Adds naturally sweet maple-forward flavor. If you don’t have maple sugar, you can substitute it with light brown sugar or coconut sugar, but you’ll lose the maple taste.
- Egg yolk. It helps bind the ingredients together and gives these cookies their classic shortbread golden color and tender texture.
- All-purpose flour. It provides the structure while keeping the cookies light and crumbly. Use a reliable gluten-free all-purpose flour blend for a gluten-free version.
- Baking soda. A small amount helps the shortbread spread and bake evenly. It also helps balance the acidity to improve the texture.
- Salt. Enhances sweetness.
- Turbinado sugar. Although optional, turbinado sugar is the perfect sweet and crunchy finishing touch. If you don’t have it, sprinkle regular sugar instead.
How to make maple shortbread cookies
Step 1: Beat wet ingredients. In a large bowl, use an electric mixer to beat the butter and maple sugar on medium speed until smooth and creamy. Add the egg yolk and beat until fully incorporated.
Step 2: Incorporate dry ingredients. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add this mixture to the butter mixture, beating until a smooth dough forms.
Step 3: Shape and chill dough. Transfer the dough to a clean surface and shape it into a 1x2x7-inch brick. Wrap it in plastic wrap and refrigerate for at least 4 hours or until fully chilled.
Step 4: Slice the dough. Once chilled, use a sharp knife to slice half of the dough into 1/4-inch thick pieces. Keep the remaining dough refrigerated.
Step 5: Arrange and bake. Arrange the slices on a baking sheet, sprinkle turbinado sugar on top of each, and bake in the 375°F preheated oven for 8-10 minutes or until the edges are lightly golden.
Step 6: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.
Recipe tips and FAQs
- Spoon the flour into your measuring cup and level it off with a knife. If you scoop it directly from the container with the measuring cup, you’ll end up with too much and a dry, dense dough.
- Don’t overmix the dough. After adding the flour mixture to the butter mixture, only beat until the dough comes together. Overmixing can cause the cookies to become tough and overly dense. Shortbread should be crumbly and tender.
- Don’t skip chilling your dough. Doing so helps it firm up, which makes it easier to slice and prevents the cookies from spreading too much. Aim for 4 hours minimum, or chill the dough overnight and bake the cookies the next day.
- Spacing is key. When arranging the dough slices on the baking sheet, leave about 2 inches of space between each. This allows the cookies to bake evenly and prevents them from merging into each other.
- Shortbread cookies are done when slightly soft in the middle and the edges are lightly golden. If overbaked, shortbread can quickly turn as hard as a rock. I suggest checking them around the 8-minute mark.
Variations
- Maple pecan shortbread – Add chopped toasted pecans (or almonds or walnuts) to the dough for an extra layer of delicious nutty crunch.
- Maple spiced shortbread – Add warming spices, such as cinnamon, nutmeg, allspice, ginger, and cardamom (about 1/4 teaspoon each) to enhance the cozy, festive vibes. Sprinkle in some fresh orange zest for a bright, citrusy twist.
- Chocolate-dipped – After cooling, dip one end of each cookie in melted dark or milk chocolate. Let the chocolate set before serving to give the shortbread maple cookies a luxurious, glossy finish.
The secret to perfect shortbread cookies is using high-quality COLD butter and not overworking the dough –cream the butter and sugar together just until light and fluffy. Also, chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much during baking.
Shortbread dough should be a crumbly dough that holds together when pressed.
If yours isn’t coming together, it could be because the butter was too warm or the flour isn’t fully incorporated. Be sure to use cold butter; if the dough feels too dry, add a tiny bit of water (about a teaspoon) until it comes together.
Classic shortbread cookies are often pricked with a fork before baking to help release steam and prevent them from puffing up. While it’s not absolutely necessary, you can certainly poke fork holes in these maple shortbread cookies if you prefer the classic look.
Absolutely! Since shortbread is a denser, firmer dough, it’s perfect for holding its shape when cut into fun shapes. Just be sure to chill the dough well before rolling it out on a lightly floured work surface to prevent it from sticking.
Make ahead and storing
Make ahead: You can freeze prepared shortbread cookie dough for up to 3 months. Just shape the dough into a brick, wrap it tightly in plastic wrap, and place it in an airtight freezer bag. When you’re ready to bake, thaw the dough in the refrigerator overnight before slicing and baking as usual.
Storing: Store the cooled cookies in an airtight container at room temperature for up to a week or freeze them for up to 3 months.
More holiday cookie recipes
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Maple Shortbread Cookies
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup maple sugar
- 1 egg yolk room temperature
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 2 1/4 tsp turbinado sugar optional for topping
Instructions
- In a large bowl, beat butter and maple sugar with an electric mixer on medium speed until creamy and smooth
- Beat in yolk until fully incorporated
- In a medium bowl, whisk flour, baking powder and salt
- Add flour mixture to butter mixture and beat for about 20 seconds, until a smooth dough comes together
- Pat dough on the counter to form a 1x2x7 inch brick
- Wrap in plastic and refrigerate dough for at least 4 hours, until completely chilled
- Preheat oven to 375 degrees F
- Use a sharp knife to cut half the dough into 1/4 inch slices
- Refrigerate remaining dough
- Arrange slices on the baking sheet, spacing them generously
- Sprinkle with turbinado sugar, if using, per cookie
- Bake for 8-10 minutes, until lightly browned
- Remove from the oven and cool on baking sheet for 5 minutes before transferring cookies to a cooling rack to cool completely
- Repeat with remaining dough
Notes
- Spoon the flour into your measuring cup and level it off with a knife. If you scoop it directly from the container with the measuring cup, you’ll end up with too much and a dry, dense dough.
- Don’t overmix the dough. After adding the flour mixture to the butter mixture, only beat until the dough comes together. Overmixing can cause the cookies to become tough and overly dense. Shortbread should be crumbly and tender.
- Don’t skip chilling your dough. Doing so helps it firm up, which makes it easier to slice and prevents the cookies from spreading too much. Aim for 4 hours minimum, or chill the dough overnight and bake the cookies the next day.
- Spacing is key. When arranging the dough slices on the baking sheet, leave about 2 inches of space between each. This allows the cookies to bake evenly and prevents them from merging into each other.
- Shortbread cookies are done when slightly soft in the middle and the edges are lightly golden. If overbaked, shortbread can quickly turn as hard as a rock. I suggest checking them around the 8-minute mark.
Nutrition
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These look so totally divine! Can’t wait to get my hands on that book!
You’ll love it Anne!!
Thank you so much for sharing Maple with your readers Amy. I love these cookies for their pure undeniable and unadorned maple flavor. I am making these for holiday cookies this year. And you better believe I’ll snatch a few before they cool myself!
You’re most welcome, Katie! I love your cookbook, it’s a new treasure in my kitchen. ๐
i love shortbread cookies! These look amazing!
I would love to try this. My mom loves to bake things. She was asking for a recipe to try.
They are definitely worth trying, so good!