These melt in your mouth Maple Shortbread Cookies are buttery, with just a touch of maple syrup to add a little more sweetness.
There is something special about real maple syrup. The sweet flavor complements many other things, from bacon and pancakes to biscuits and gravy, and even cake! Sure, you could use maple extract, maple flavoring, or pancake syrup, but even a touch of maple syrup makes a big difference.
SAVE THIS EASY MAPLE SHORTBREAD COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Things you should know about Maple Syrup
- If you are a maple lover, you probably already know that the sap from maple trees is collected in early spring and boiled down to make syrup. Fun fact: over 70% of maple syrup comes from Canada! The rest is made primarily in New England, USA.
- Maple Syrup has an indefinite shelf life if you store it properly at room temperature in a dark place like a cupboard or pantry. Once you open it, you need to refrigerate it. It will keep for about a year after opening.
- If your maple syrup has crystals on it or has darkened in color, that’s normal and you can still use it.
Isn’t Maple Syrup bad for you?
Maple syrup, like all sweet things, sometimes gets a bad rap, but it is actually good for you! It is not only high in antioxidants, but also has important nutrients like zinc, magnesium, and calcium in every spoonful. Not that you should guzzle it from the jug, but in moderation, maple syrup is great!
What kind of Maple Syrup should I use?
While we each have our own favorite brand of syrup, the most important thing is that your syrup is certified as “Pure”, not just with “maple flavor” or “high-fructose corn syrup”. Maple Syrups are also graded according to color and intensity of flavor. One is not necessarily better than another- they are just different!
Maple Shortbread Recipe
You’ll need these ingredients to make your maple cookies:
- Pure Maple syrup
- All-purpose flour
- Powdered sugar
Let’s bake cookies!
First, preheat your oven to 375 degrees. Then, in a large bowl of a stand mixer, cream together a cup of butter with your maple syrup with the paddle attachment until light and fluffy. If you don’t have a stand mixer, a regular mixing bowl and a hand mixer, or even just a large mixing spoon will do just fine.
Next, add your dry ingredients and mix for one minute on low speed. Increase the speed to medium-high and continue to mix for two minutes.
Roll out your dough onto a lightly floured surface until it is ¼ inch thick. Use a sharp knife or a cookie cutter to cut dough into small squares.
Bake on a baking sheet lined with parchment paper for 12-14 minutes or until the edges are a light golden brown. Then transfer the finished cookies to a cooling rack to cool completely.
Want to make your cookies extra special? Try adding a small amount of chopped pecans for maple pecan shortbread cookies. You can top your cookies with maple sugar. Or, consider using a cookie stamp for personalization.
How to store your cookies
You can store your cookies wrapped in plastic wrap or in an airtight container for up to one week. You can also freeze these in a sealed freezer bag or another container for 2-3 months. Let the cookies cool completely before storing them.
Other Maple Recipes you’ll love
Maple lovers will salivate over these Maple Glazed Donut Holes. For a mix of sweet and savory, try this Maple Bacon Gravy. And for a classic Southern meal, make some Sweet Tea Fried Chicken with Bourbon Maple Syrup.
Favorite Cookie Recipes
- Butterscotch Oatmeal Cookies
- Peanut and Cookie Butter Chocolate Chip Cookies
- Milk Chocolate Macadamia Cookies
- Bourbon Chocolate Caramel Cookies
- Brown Butter Pistachio and Chocolate Chip Cookies
- Salted Butterscotch Pretzel Chocolate Chip Cookies
- 1 cup butter softened
- 3 tablespoons maple syrup
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- Preheat oven to 375 degrees.
- Cream together the butter and maple syrup until pale and fluffy.
- Then add flour, sugar, cornstarch and sugar. Whip for 1 minute on low in a mixer. Increase the speed to medium-high for 2 minutes.
- Roll out dough on a lightly floured surface until it’s ¼ inch thick.
- Cut cookies into small squares.
- Bake on a parchment lined baking sheet for 12-14 minutes or until edges are a golden brown and transfer to a cooling rack to cool completely.
did you make this recipe?
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This post was originally published on 2/24/17. It has been updated with photos and in format on 2/24/23.
Comments & Reviews
What can I say? Guilty as charged… Your dad also helped eat the cookies! They were awesome! Thanks again. Now that I have a Kitchenaid, I can make a few batches….
Jessica @ Sprinkle Some Sugar says
Mmmm, I love shortbread! I can only imagine how much more delicious this maple version is!
What a wonderful present — they look delicious! 🙂
Dorothy at Shockingly Delicious says
Nothing brings back memories of my childhood like a good shortbread cookie Can’t wait to try this version!
Cori @ Sweet Coralice says
I love the delicacy of shortbread! Maple flavored sounds amazing and will knock a few socks off around here!
Lauren Hall says
I do too Cori. Thank you!
Renee - Kudos Kitchen says
Shortbread cookies are my favorite! The idea of adding maple to the mix is brilliant!
Marie McGregor says
I’m in agreement with Renee. Can’t wait to make a batch of these. I live in maple country (northern VT) so these will be a hit for sure. Going to try it with maple butter! I’ll let you know how they come out!
Amanda | The Chunky Chef says
I love shortbread cookies and I bet that maple flavor is amazing!
cathy @ noble pig says
Anything maple is right up my alley.
Bring on the cookies! Sounds amazing!
Ann Marie says
I’ll be making these but I think I’ll add maple extract in addition to the syrup.