Shortbread Cookies Recipe

Introduction

These shortbread cookies offer a rich, buttery flavor enhanced by the sweetness of maple syrup. Perfectly crisp with a delicate glaze, they make a delightful treat for any occasion.

Ingredients

• 1 cup butter, softened (Make sure the butter is softened but not melted.)
• 1/2 cup packed brown sugar (Brown sugar adds richness.)
• 1/4 cup pure maple syrup (Select high-quality maple syrup for best flavor.)
• 2 cups all-purpose flour (Can swap half for whole wheat for a rustic texture.)
• 1/4 teaspoon salt (Balances the sweetness.)
• 1 cup confectioners’ sugar (For creating the glaze.)
• 3 tablespoons pure maple syrup (Enhances the flavor of the glaze.)
• 1-2 tablespoons milk (Adjust for desired glaze consistency.)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until fluffy.
3. Step 3: Add the 1/4 cup maple syrup and blend until smooth.
4. Step 4: Gradually incorporate the flour and salt, mixing just until combined. The dough should come together smoothly.
5. Step 5: Roll out the dough to a 1/4 inch thickness on a lightly floured surface.
6. Step 6: Use cookie cutters to shape the dough into your favorite designs.
7. Step 7: Place the cut cookies on ungreased baking sheets.
8. Step 8: Bake for 12-15 minutes, watching for the edges to begin browning.
9. Step 9: Cool the cookies on wire racks completely.
10. Step 10: Meanwhile, mix the confectioners’ sugar, 3 tablespoons maple syrup, and 1-2 tablespoons milk until smooth to create the glaze.
11. Step 11: Drizzle the glaze over the cooled cookies and allow it to set before serving.

Tips & Variations

• For a rustic twist, replace half of the all-purpose flour with whole wheat flour.
• Ensure the butter is softened but not melted to achieve the best cookie texture.
• Adjust the milk in the glaze gradually to get your preferred consistency; thicker glaze will hold shape better.
• Try adding a pinch of cinnamon or vanilla extract to the dough for extra warmth and flavor.

Storage

Store the glazed shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator up to two weeks. If glazed, allow the glaze to fully set before storing to avoid sticking. Reheat briefly in a low oven if you prefer them slightly warm, but they are delicious enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt to prevent the cookies from becoming too salty.

How do I prevent the cookies from spreading too much during baking?

Make sure the dough is well chilled before rolling and cutting, and avoid using melted butter, which can cause excessive spreading.

Shortbread Cookies Recipe

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★★★★★

4.8 from 107 reviews

These classic Shortbread Cookies are buttery, tender, and lightly sweetened with brown sugar and pure maple syrup. Rolled out to a delicate thickness and baked to a golden edge, they are finished with a smooth maple glaze that adds a delightful touch of sweetness and moisture. Perfect for gifting or enjoying with tea or coffee, these cookies balance rich flavors with a melt-in-your-mouth texture.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter, softened (Make sure the butter is softened but not melted.)
• 1/2 cup packed brown sugar (Brown sugar adds richness.)
• 1/4 cup pure maple syrup (Select high-quality maple syrup for best flavor.)
• 2 cups all-purpose flour (Can swap half for whole wheat for a rustic texture.)
• 1/4 teaspoon salt (Balances the sweetness.)

Glaze

• 1 cup confectioners’ sugar (For creating the glaze.)
• 3 tablespoons pure maple syrup (Enhances the flavor of the glaze.)
• 1–2 tablespoons milk (Adjust for desired glaze consistency.)

Instructions

1. Preparation: Preheat your oven to 325°F (163°C). This temperature ensures the cookies bake evenly and remain tender.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until the mixture is fluffy and light in color.
3. Add Maple Syrup: Blend in the pure maple syrup until the mixture becomes smooth, integrating moisture and flavor thoroughly.
4. Mix Dry Ingredients: Gradually add in the all-purpose flour and salt, mixing just until combined. Be careful not to overmix to keep the dough tender.
5. Roll Dough: On a lightly floured surface, roll the dough out to a 1/4 inch thickness. This thickness ensures a delicate, melt-in-the-mouth texture.
6. Cut Shapes: Use your favorite cookie cutters to cut the dough into preferred shapes for a festive or personalized touch.
7. Arrange on Baking Sheet: Place the cut cookies onto ungreased baking sheets, spacing them slightly apart to avoid sticking.
8. Bake Cookies: Bake in the preheated oven for 12-15 minutes, watching closely so the edges just start to brown, signaling perfect doneness.
9. Cool Cookies: Transfer the baked cookies to wire racks to cool completely, ensuring they firm up properly.
10. Prepare Glaze: While the cookies cool, mix confectioners’ sugar, maple syrup, and 1 to 2 tablespoons milk in a bowl until you achieve a smooth glaze consistency.
11. Glaze Cookies: Drizzle the glaze over the cooled cookies evenly and allow it to set before serving or storing.

Notes

• Ensure butter is softened but not melted to achieve the best cookie texture.
• Adjust the amount of milk in the glaze to get your desired thickness—less milk for thicker glaze, more for thinner.
• For a rustic variation, substitute half the all-purpose flour with whole wheat flour.
• Unbaked cookies can be refrigerated for up to 24 hours before baking if you want to prep ahead.
• Store glazed cookies in an airtight container at room temperature for up to a week.

Keywords: Shortbread cookies, maple syrup cookies, butter cookies, classic shortbread, glazed cookies, holiday cookies