Maple Shortbread Cookies

Buttery maple shortbread cookies are cut into maple leaf shapes and topped with a warm brown sugar–maple frosting. These soft, fragrant cookies deliver classic autumn sweetness in every bite.

Recipe Information

Total Time:

Yield:

12 large cookies (using large cookie cutter)

Ingredients

2¾ cups all-purpose flour

1⁄2 teaspoon salt

1 cup unsalted butter, room temperature

3⁄4 cup granulated sugar

1⁄4 cup pure maple syrup

1 large egg yolk

1⁄4 teaspoon pure maple extract

1 large egg, lightly beaten

2 cups brown sugar

1⁄2 cup butter

1⁄2 cup milk

3 cup confectioner's sugar

7 teaspoon maple extract

Directions

In a medium bowl, combine flour and salt; set aside. In a large bowl, beat butter and granulated sugar on medium-high speed until smooth. Add maple syrup, egg yolk and extract; beat until combined. Gradually add flour mixture, beating just until combined. Flatten dough and wrap in plastic. Chill until firm (1½ hours or overnight).
When dough has chilled, preheat oven to 350°F. On a lightly floured surface, roll out dough to 1⁄4-inch thickness and cut dough using a maple leaf-shape cookie cutter. Brush tops with beaten egg and place cookies on a baking sheet lined with parchment paper. Bake until edges are golden brown, 10-12 minutes. Cool on wire rack.
For frosting, combine brown sugar, butter and milk. Boil 3 minutes. Add confectioner's sugar and maple extract. Frost cookies after they cool.