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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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/shortbread-cookies-recipe/