Maple Shortbread Cookies

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Yield: 2 to 2 1/2 dozen 2" to 3" cookies.

Recipe photo

These crisp, mildly maple cookies are unbelievably tender and flaky.

Maple Shortbread Cookies

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 to 2 1/2 dozen 2" to 3" cookies.
Published: 01/01/2010

Ingredients

Dough

Topping

  • 2 tablespoons pure maple sugar

Tips from our bakers

  • If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.

Directions

1) Beat the butter with the sugars, salt, vanilla, and maple flavor until well blended.

2) Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed.

3) Divide the dough in half, pat each half into a disk, wrap well, and chill for about an hour.

4) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

5) Sprinkle the dough and your work surface lightly with flour.

6) Roll the dough till it's a scant 1/4" thick.

7) Cut cookies with a cookie cutter.

8) Place the cookies on the prepared baking sheets, and sprinkle with maple sugar.

9) Bake for 10 to 12 minutes, until they're very lightly browned. Remove from the oven.

10) Let sit on the baking sheet for several minutes before moving to a rack to cool completely.

Reviews

1
  • star rating 04/04/2015
  • vabelle35 from KAF Community
  • Unexpectedly awesome! I was searching for a recipe that used granulated maple sugar as I have a large bag that I wanted to use up as it was getting old. This recipe did the trick. I made the recipe exactly as written and used all vanilla extract (I didn't have any maple extract so I used vanilla for that portion as well). I made a double batch. I rolled mine thinner than the 1/4" specified so my cookies only needed 5 min. Thanks for a great recipe.
  • star rating 11/16/2014
  • Sonya from San Diego, CA
  • I did a fun taste test today between the three recipes on this website for maple shortbread: this one, the "maple shortbread", and the "maple shortbread sandwich cookies." This one was my husband's favorite, and the other two were my favorites. Just goes to show how awesome the recipes are from King Arthur Flour, yes? Anyway, these are awesome and I highly recommend them!
  • star rating 11/26/2012
  • Marliss from Lubbock
  • I omitted the vanilla and did not use maple flavoring. That allowed the maple flavor from the sugar to stand out. Instead of forming the dough into discs and refrigerating before rolling, I divided the dough in half, then rolled out each part 1/4-inch thick on parchment paper. I refrigerated for 15 minutes, then I used the Ateco press cookie cutter/stamp (2-inches) I bought from King Arthur to cut and stamp the cookies. I baked for 12 minutes. With the small cutter, it made about 4 dozen. Taste and texture are very good, the design is clear, and the cookies did not spread. I might try baking these like my shortbread (at 250 for about 50 min.) next time I make them, and reduce the flour a bit for a lighter texture.
  • star rating 06/09/2012
  • jenmarieellis from KAF Community
  • these were pretty good! the thing i love the most about them is that they held their shape exactly. a cookie that does that always impresses me! however, they aren't the most flavorful cookie. but they're somehow quite addictive! paired with coffee or tea, you can't go wrong with these tiny maple leaves! i would recommend doubling the maple flavor. also, i rarely do this but i had to add a decent amount of flour to the dough as i rolled it as it was sticky and soft (and i weigh my ingredients). anyhow, just the fact that they held their shape so perfectly wins me over. :)
    Kudos to you for listening to the cookie dough and adding the flour necessary to make it easier to roll/shape. This may change as the seasons change - maple shortbread is good any time of the year - Happy Baking! Irene @ KAF
  • star rating 12/23/2009
  • Beth from Newton, MA
  • Well, these cookies definitely deliver on the crispiness factor (which is a must for me and butter cookies) and I am enjoying them a lot but they lost their shape a little bit and I feel like they could use slightly more maple flavor. I will still eat at least 900 of them and they are definitely yummy.
  • star rating 03/11/2009
  • Kathryn Newell from NJ
  • I already owned a maple cookie cutter (purchased from a craft store) and had some of KAFlour's Maple Sugar on hand. I made these as part of the many many Christmas cookies I make every year. A winner! (especialy with my husband, who adores maple flavored anything)
  • star rating 03/10/2009
  • susie from Colorado
  • I followed this recipe to the tee today . They were just alright. It may be the altitude or something. So the rest I added a light layer of thin choc. to the bottoms and wow, did it pick up the flavor .....but...still , I didn't have the maple cutters and somehow I think the eye would have told the whole story first. The house did smell good tho and it was damp and snowing so the weather may have changed how they turned out. I think the Maple Cookie Cutters shoulod be sold also !
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