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Glazed Maple Shortbread Cookies

Maple shortbread cookies are buttery, tender rounds finished with a thin, smooth maple glaze. Chill the dough logs before slicing, then bake until the edges are lightly golden.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling and setting 1 hour 20 minutes
Total Time 1 hour 58 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter 2 sticks, softened
  • 0.5 cup powdered sugar
  • 0.5 tsp maple extract
  • 2 cups all-purpose flour
  • 0.5 tsp fine salt
For the glaze
  • 1 cup powdered sugar
  • 1 tbsp pure maple syrup
  • 1.5 tbsp milk
  • 0.125 tsp fine salt

Equipment

  • 2 18x13-inch baking sheet
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 325°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, beat the butter and powdered sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  4. Beat in the maple extract, then mix in the flour and salt on low speed just until a soft dough forms.
  5. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter; wrap and refrigerate until firm, 45 to 60 minutes.
  6. Slice the logs into 1/4-inch-thick rounds and arrange them about 1 inch apart on the prepared sheets.
  7. Bake on the upper and lower oven racks for 16 to 20 minutes, switching and rotating the sheets halfway through, until the edges are lightly golden.
  8. Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack and cool completely.
Glaze the cookies
  1. Whisk the powdered sugar, maple syrup, milk, and salt in a small bowl until smooth.
  2. Spread a thin layer of glaze over each cooled cookie and let it set for 20 to 30 minutes before serving.

Notes

For the neatest slices, chill the dough logs until firm. Store the cookies airtight in the refrigerator for up to 7 days; they can be frozen, preferably undecorated, for up to 2 months. For a dairy-free option, use dairy-free butter and unsweetened plant milk.