Maple Shortbread Cookies

Maple Shortbread Cookies
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    24 People
  • VIEWS
    172

Indulge in the simple elegance of these Maple Shortbread Cookies. The rich, buttery base is elevated by the subtle sweetness of pure maple syrup, creating a melt-in-your-mouth treat that's perfect with a cup of tea or as a delightful dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    20 mg
  • Fiber
    0 g
  • Protein
    1 g
  • Saturated Fat
    5 g
  • Sodium
    84 mg
  • Sugar
    4 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large bowl, using an electric mixer, beat the softened butter and maple syrup together until smooth and well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate bowl, whisk together the flour and salt. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough should come together easily. (5 minutes)

Image Step 05
05 Step

Recipe View 7 mins Lightly flour your hands. Roll the dough into walnut-sized balls. Place them onto the prepared baking sheet, leaving a little space between each cookie. (7 minutes)

Image Step 06
06 Step

Recipe View 3 mins Gently flatten each ball with the palm of your hand or the bottom of a glass. (3 minutes)

Image Step 07
07 Step

Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers should still be pale. (10-12 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, use browned butter instead of softened butter. Allow the browned butter to cool and solidify slightly before creaming it with the maple syrup.
A touch of maple extract (1/2 teaspoon) can enhance the maple flavor.
These cookies can be stored in an airtight container at room temperature for up to 5 days.
For a festive touch, sprinkle the flattened cookies with coarse sugar or chopped nuts before baking.

Mohamed Hodkiewiczbraun

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 57 Ratings)
Total Reviews: (4)
  • Dalton Bogisich

    I found the dough a little crumbly, but they turned out great in the end. Just be patient and don't overmix.

  • Shirley Cruickshank

    My kids devoured these! They're now a family favorite.

  • Maurine Bartell

    I browned the butter as suggested, and it added such a lovely depth of flavor. Highly recommend!

  • Curtis Hermann

    These cookies are so easy to make and absolutely delicious! The maple flavor is subtle but perfect.

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