Maple Shortbread Cookies are rich, buttery treats with a delicate, crumbly texture that melts in your mouth.

Their flavor is a harmonious balance of sweet, earthy maple syrup and the comforting warmth of pure butter.

Maple Shortbread Cookies freeze well and this gluten free recipe yields 48 cookies.

They can be adorned with a light dusting of sugar, a drizzle of maple glaze, or even a small maple leaf imprint, making them as visually appealing as they are delicious.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Maple Shortbread Cookies I dumped some butter, brown sugar and corn starch into a large mixing bowl.  I used an electric hand mixer to cream them together.

When the butter, brown sugar and corn starch were creamed together I beat in some maple flavouring. 

Then I added in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour a bit at a time.  I blended well after each addition.

To finish blending the ingredients I used my hands and a spatula to scrape the sides of the bowl.

Next I formed the dough into a disc.

Then I placed the dough disc in the fridge for 45 minutes or until firm.

I lightly floured the surface before placing the dough disc on top.  I also sprinkled the dough disc with some flour and plastic wrap.

Then I used a rolling pin to roll out the dough until about 1/4″ thick.  I used a cookie cutter to cut up the dough.

Next I covered cookie sheets with parchment paper.

I placed the cookie cut outs on the cookie sheets covered with parchment paper.

Next I placed the cookies in a preheated 325F oven for 18 – 20 minutes or until the cookies were just starting to brown around the edges.

After removing them from the oven I allowed them to cool on the cookie sheet for about 10 minutes. 

Then I  tranferred them to a cooling rack to finish cooling.

Once the cookies were completely cooled I prepared the maple glaze by mixing together some icing sugar and pure maple syrup.

I spread the glaze on top of the cookies and allowed it to set.

These Maple Shortbread Cookies are a great addition to any holiday dessert tray but can be enjoyed any time of the year.

The maple glaze adds a nice touch but you could decorate these cookies to suit your occasion.

Enjoy every bite of these maple flavoured shortbreads!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Maple Shortbread Cookies:

• 1 cup butter softened
• 1/4 cup packed brown sugar
• 3 tbsp corn starch
• 1 tsp maple flavouring
• 1 3/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• Glaze:
• 3/4 cup plus 1 tbsp icing sugar
• 1/3 cup pure maple syrup

How to Make Maple Shortbread Cookies:

1. In a large mixing bowl, using an electric hand mixer, beat butter, sugar and corn starch well, crush any lumps of sugar remaining.
2. Beat in the maple flavouring.
3. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour a bit at a time combining well after each addition.
4. Pack mixture firmly together with hands to form a disc.
5. Wrap disc and refrigerate until firm. At least 45 minutes.
6. Preheat oven to 325F.
7. When firm, on a lightly floured surface, roll out dough to 1/4″ thickness.  Cut with a floured cookie cutter of your choosing.
8. Transfer to parchment paper lined cookie sheets.
9. Bake at 325F for 18 – 20 minutes until just turning darker around the bottom edge.
10. Allow to cool on pan for about 10 minutes before transferring to a cooling rack.
11. Once cooled make glaze by stirring together the icing sugar and the maple syrup.
12. Spread glaze on cookies.  You could also decorate cookies to suit your own dietary preferences.
13. Allow glaze to harden before storing.
14. These cookies freeze well.

FAQS:

How do I store maple shortbread cookies?

To store maple shortbread cookies and keep them fresh, follow these tips:

Short-Term Storage (up to 1 week):

1. Cool Completely: Let the cookies cool completely to room temperature to prevent condensation from softening them.
2. Use an Airtight Container: Place the cookies in an airtight container, layering them with parchment or wax paper to prevent sticking.
3. Room Temperature: Store the container in a cool, dry place at room temperature.

Long-Term Storage (1–2 months):

1. Freeze the Cookies: Wrap cookies individually or in small stacks with plastic wrap or parchment paper. Place them in a freezer-safe airtight container or zip-top bag.
2. Thaw Properly: When ready to eat, thaw the cookies at room temperature in their packaging to prevent condensation.

Extra Tip:

• If you want to maintain the crisp texture, avoid storing them with moist baked goods like brownies.