Maple Shortbread Cookies
These melt-in-your-mouth cookies are rich, buttery, and sweetened with just a hint of maple flavoring. They are perfect for all your holiday baking!
Print Recipe
Equipment
- small mxing bowl
- lareg mixing bowl
- Stand mixer
- Rolling Pin
- Cookie Sheets
- Cookie Cutters
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- ½ tsp salt
- 1 cup butter softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 cup dark chocolate melting wafers or Baker's bar
- sprinkles optional
Instructions
- In a medium bowl, whisk together 2 cups all purpose flour, 2 tablespoons cornstarch, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat 1 cup butter until lightened, smooth and creamy.
- Gradually add ¾ cup of powdered sugar, mixing until light and creamy.
- Add 1 teaspoon vanilla extract and 1 teaspoon maple extract and mix well.
- Gradually add flour mixture to the wet ingredients and mix on medium speed until completely combined.
- Form dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 60 minutes.
- Once cookie dough is nearly done chilling, preheat oven to 350℉ and line baking sheets with parchment paper.
- Remove dough from the refrigerator and roll out on a lightly floured surface until the dough is between ⅛”-¼” thickness. Press a cookie cutter directly into dough, making cuts close together, and place cookies on baking sheet spacing at least 2” apart.
- Combine any remaining scraps of cough into a ball and re-roll to make more cookies.
- Transfer baking sheet to 350℉ oven and bake for 8-11 minutes or until edges are just beginning to turn a very light golden brown (bake time will vary depending on thickness of dough and size of cookie cutter).
- If desired, melt 1 cup dark chocolate wafers and dip completely cooled cookies into chocolate. Top with sprinkles. Place cookies on a wire rack and allow chocolate to set before serving.
Notes
The number of cookies will vary depending on the size of the cookie cutter used and how thick or thin you roll the dough. I use a 2” cookie cutter and get about 44 cookies.
Shortbread cookies are all about that rich, buttery flavor, so I use a high waulity butter like Kerrygold for these cookies.
Make a brown sugar shortbread by reducing the powdered sugar to ½ cup and adding ¼ cup of brown sugar. Increase cornstarch to 3 tablespoons.
I also like to use high quality melting chocolate like these chocolate wafers or Bakers bars. You can place chocolate in a microwave safe bowl and microwave at half power for 1 minute. Remove, stir and continue heating at half-power in 30 second increments, stopping each time to stir, until chocolate is melted. You can also melt the chocolate in the top of a double boiler. Fill bottom pan with about 1 inch of water and bring to a simmer. Place chocolate in the top and stir until melted. Be sure not to get any water in the chocolate or it will seize.
Shortbread cookies are all about that rich, buttery flavor, so I use a high waulity butter like Kerrygold for these cookies.
Make a brown sugar shortbread by reducing the powdered sugar to ½ cup and adding ¼ cup of brown sugar. Increase cornstarch to 3 tablespoons.
I also like to use high quality melting chocolate like these chocolate wafers or Bakers bars. You can place chocolate in a microwave safe bowl and microwave at half power for 1 minute. Remove, stir and continue heating at half-power in 30 second increments, stopping each time to stir, until chocolate is melted. You can also melt the chocolate in the top of a double boiler. Fill bottom pan with about 1 inch of water and bring to a simmer. Place chocolate in the top and stir until melted. Be sure not to get any water in the chocolate or it will seize.