Glazed Maple Shortbread Cookies


The flavor of sweet maple glazed doughnuts meets the buttery flavor of shortbread in these irresistible, perfectly crisp, melt-in-your mouth Glazed Maple Shortbread Cookies! We love the maple glaze flavor around here like that in these Maple Oat Pecan Scones, and can’t stop the craving for shortbread, I’m always making these Funfetti Shortbread Bites for school lunch (and to eat straight out of the freezer, so good!) and yearly a holiday must are these Raspberry Almond Shortbread Thumbprint Cookies – so I thought why not combine the crispity, buttery goodness of shortbread with that sweet autumn maple flavor? Well, let me just tell you this is a match meant to be! And of course cutting them out into maple leaf shapes is a must (I have a quite a few maple leaf shapes in various sizes but my favorite and the one I used here is the leaf from this set)! 

Glazed Maple Shortbread Cookies | Cooking Classy
Glazed Maple Shortbread Cookies | Cooking Classy

The thing I’ve learned with shortbread is that if you want it to keep it shape and make it easier to work with it needs to be well chilled which is why this recipe requires chilling the dough twice, once before rolling and once after cutting (I’ve found it also works best to begin with chilled butter, don’t soften it first). The chilling time for this recipe is still less than an hour which is nice and definitely don’t skip it! Also when measuring the flour just scoop it from the container or bag then level with a butter knife – no sifting or whisking it first and don’t spoon it into a measuring cup. One thing I really love about these cookies, other than their delicious flavor of course, is the fact that they do keep well for several days. Most cookies I don’t really care for after the second day but not these! Which would make them perfect for a party this season – and of course the fact that they are totally festive for the season at hand.

Glazed Maple Shortbread Cookies | Cooking Classy


Note that the cookies themselves won’t be very sweet, that’s intentional because the glaze totally makes up for that. So with that said don’t leave the glaze off! The glaze also adds the majority of the maple flavor, which you can even add more than listed if desired (each brand of maple extract is a little different, so just taste as you go). Another thing to mention is that the pecan version was my favorite but the sprinkles just add that perfect touch of color so I’d recommend making some of both, that way the adults can have the nut version and the kids will love the sprinkle ones. I hope you love these cookies as much as we do, they’ll be a new fall staple around here!

Glazed Maple Shortbread Cookies | Cooking Classy


Glazed Maple Shortbread Cookies

Yield: About 2 dozen



  • 2 cups (283g) all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter , cold and diced into 1 Tbsp pieces
  • 6 Tbsp (78g) granulated sugar
  • 1/2 tsp maple extract


  • 1 cup (132g) powdered sugar
  • 3 Tbsp real maple syrup
  • 1 1/2 tsp maple extract*
  • Milk to thin as needed
  • Fall colored sprinkles (optional)
  • Finely hopped pecans (optional)


  1. In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably one that constantly scrapes bowl, if not stop and scrape down bowl occasionally throughout entire mixing process), mix together butter and sugar until well combined (not light and fluffy though, you don't want air bubbles in this dough). Mix in maple extract. With mixer set on low speed slowly add in flour mixture and mix just until combined. Divide dough into two portions and shape each into a disk (about 5-inches) on a sheet of plastic wrap, wrap plastic wrap around disks and transfer to fridge and chill 30 minutes (don't stack them, place them separately).
  2. Remove one disk of dough from fridge, rough out to an even 1/4-inch thickness on a lightly floured surface (also dusting top lightly with flour). Cut in to maple leaf shapes using a cookie cutter then transfer leaves to an ungreased baking sheet. Transfer the baking sheet to refrigerator and chill 15 minutes. Meanwhile preheat oven to 350 degrees. Transfer from fridge to preheated oven and bake until edges are lightly golden, about 14 - 16 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Repeat with remaining disk of dough.
  3. For the glaze:
  4. In a medium mixing bowl whisk together powdered sugar, maple syrup and maple extract while adding in milk 1/2 tsp at a time to thin as needed (glaze should be somewhat thick, similar to an icing). Spread glaze over cooled cookies and immediately top with sprinkles or pecans if using after icing each cookie (because the glaze will begin to set quickly). Let rest at room temperature to allow glaze to set. Store in an airtight container.
  5. *Note that some maple extracts have more coloring in them than others so your glaze may not be quite as dark as that pictured. I tested with two different brands, Mapleine and Watkins. While both are good I like the Watkins better for flavor as it seems to have a bit more of a maple flavor, but the Mapleine does have more of that classic maple glazed doughnut color.
  6. Recipe source: Cooking Classy

This post contains an affiliate link.




  • K: this cookies looks lovely. September 25, 2016 at 1:25pm Reply

  • Jacqueline Kline: I can’t wait to make these this month. I hope I see more recipes for shortbread cookies or sugar cookies using cookie cutters and glaze or royal frosting. I am addicted to your site. It is seriously my favorite and I have seen a lot over the years. You have the most beautiful pictures and a similar taste to me because I want to make just about everything you post. The things I have made so far (a few desserts & pumpkin pancakes) came out great. This fall I want to make lots of your dinner recipes. I get excited when I see a new recipe in my inbox. Thank you for sharing your recipes with the world! September 26, 2016 at 6:44am Reply

    • Jaclyn: I’m so happy to hear you enjoy my site Jacqueline! Thanks for letting me know :)! September 26, 2016 at 11:27am Reply

  • Patricia: Oooh, I think I want to try it with the chopped nuts! What a delicious looking cookie! September 26, 2016 at 7:04am Reply

  • Paige Flamm: These cookies are beautiful! I need to try them immediately!

    Paige September 26, 2016 at 6:46pm Reply

    • Jaclyn: Thanks Paige! September 27, 2016 at 2:23pm Reply

  • Lindsay @ The Live-In Kitchen: These look amazing! I haven’t had shortbread in a long time but I think I’m going to have to do it soon. I agree with Patricia, the nuts definitely look like the way to go. September 28, 2016 at 2:36pm Reply

  • Paula: This is the first recipe we made from your website and they are divine. My oldest daughter has a soft spot for shortbread and she made them. Apparently my 8 year old does too because she ate half of them. We will be making these again! September 28, 2016 at 7:02pm Reply

    • Jaclyn: I’m so glad your family enjoyed these Paula! Thanks for your review :)! September 29, 2016 at 10:32am Reply

  • Kristin H: Oh, my goodness! I LOVE these! The smell in my house as I baked and glazed them has been heavenly! I think I want to use maple extract as a perfume! :D

    I had no problems with the recipe. I just used a round cookie cutter, since I didn’t have a leaf one. I totally agree that the cookies are even better with the finely chopped pecans. I actually had to make another batch of glaze after glazing the first half. Maybe my glaze was thicker? Mine didn’t have that beautiful shade of brown. I guess either the grade of my maple syrup or my pale maple extract had something to do with that. These are delicious and a definite keeper! Jaclyn, your cookies were decorated beautifully, BTW! October 4, 2016 at 1:35pm Reply

    • Jaclyn: Thanks so much Kristin! So glad you loved them! October 4, 2016 at 1:45pm Reply

  • Nicole: Gorgeous! I love anything maple! October 7, 2016 at 11:09am Reply

  • Jen: Hi! Just found your site and these look so good! Can you tell me if you can use a piping bag for this icing? looks like you may have? November 1, 2016 at 3:30pm Reply

    • Jaclyn: No I just spread it out with an offset spatula :). November 1, 2016 at 5:43pm Reply

  • Denise: These cookies are just beautiful. December 4, 2016 at 7:21pm Reply

    • Jaclyn: Thanks Denise! December 7, 2016 at 12:46pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d