Maple Shortbread Cookies

Not super sweet and the maple is a hint not over powering. Nice and flaky when warm.

VERY buttery! Simple, delicious, melt in your mouth cookies. These were fast & easy, and an immediate favorite. Only thing is if you grind your own flour you might want to add a wee bit extra so they don’t spread as much. Also pretty versatile, you can add a little cinnamon, cocoa powder, or just about any extract you want to put your own twist on it.

I took everyones advice and added more maple syrup and brown sugar. I topped them with pecans and sprinkled the tops with sugar prior to baking. My first batch (12 min bake time) Didn’t brown and the flavor was horribly non-existent. So I baked the rest at around 16 min, until there were brown, toasted rings around the edges, and suddenly, they had flavor! Don’t underbake!

I added just a few drops of maple flavoring as well. I found the second batch easier to form into balls as I refrigerated the dough while the first batch baked. We liked these because they are not overly sweet. If making for others I may frost with some type of maple cream. Will definitely make again.

I made 1/2 of the recipe to test the recipe and added about 1/8 teaspoon maple extract to half of the dough which was 6 cookies. (6 cookies didn’t have extract) We really liked the maple extract addition rather than the plain half which didn’t have the extract. I also sprinkled on a light coating of maple sugar mixed with raw sugar before they were cooked to give it a little extra sweetness.

Added about an extra cup of flour so that it was more dough-like. It turned out really good and I will definitely be making this again!

I made as is and then with 3 tablespoons added brown sugar and 1/2 teaspoon powdered fenugreek spice. I preferred the slightly sweeter version but still enjoyed the first as a more classic shortbread for tea. Fenugreek has a distinct maple flavor but shouldn’t be used by pregnant or nursing women. It has been used for thousands of years and has pride of place among several cuisines.

The baking time indicated on the recipe is too short, I made my cookies smaller and increased the baking time to 16 mins at 180C for them to be fully cooked through as my first batch was uncooked in the middle and I had to put them back to bake for longer. It is also a bit lacking in flavour. Probably will not make it again.

This just became my go-to for shortbread! We are diabetic so I used Cary’s brand sugar-free syrup and 1/4 tsp maple flavour. I pressed it into a 8×8 pan and baked at 325 for 50 mins, though it could have gone a bit longer. My daughter couldn’t tell it was sugar-free! USE ROOM TEMPERATURE SYRUP and make sure to cream your butter and syrup thoroughly! If you have difficulty creaming your butter and syrup together, leave it to warm up.

These were just the right amount of sweet for a shortbread style cookie. I took them to a Christmas party, and they were well enjoyed. Someone suggested dipping half of it in chocolate and I may try that ??

Simple easy to follow recipe. The cookies were delicious!

It was pretty good my mom liked it so did my little brothers I wish they were a little more shortbready … but besides that it was good.

These were absolutely delicious. As others said, it did not taste like maple syrup, but for me it was just the right amount of sweet (and my 7 year old agreed). I’m glad I didn’t add more than the recipe called for – I used 100% maple syrup and maybe that makes the difference? I did add 1 tsp of almond extract and substituted whole wheat pastry flour for white flour (these tweaks taken from a similar recipe in 100 days of real food), but all the proportions were kept the same, and it was seriously amazing. I did have to cook them longer – more like 20 mins. I love these and will make them again and again!

Loved the results! I needed a recipe with no egg or vanilla extract, and they came out great. I just added about a tablespoon of white sugar to the dough, and some chopped walnuts. Next time I will probably chill the batter for a few minutes to make it easier to work with. After I took them out of the oven I let them cool for about 2-5 minutes, then rolled them in some confectioners sugar.

Delicious and easy to make! Needed about 1/2 cup more flour and I had to cook them fit afoot 25 minutes. I also turned them into thumbprint cookies with jam in the center.

I love this recipe! I’ve made it both regular and gluten free – both times I found mixture was closer to cake batter than cookie batter so I added a touch more flour and added powdered sugar. The powdered sugar helped thicken the batter as well as added more sweetness since this recipe is not very sweet. I use real maple syrup only, and add a dash of maple flavour extract. These cookies are always a hit!

Great recipe. I added a 1/4 tsp imitation maple flavor.

The cookies where soaking in melted butter when they where in the oven. They tasted like butter and salt with a hint of maple syrup.

Fantastic recipe, the family gobbled them up and they’re so easy to make, definitely going to make these again. 🙂

Simple and delicious! I used grade B maple syrup which is more nutritious and I put a pecan on top. Everyone liked them. Thank you!

These cookies are delicious. They are great “adult cookies” because they aren’t too sweet, with just a light maple flavouring. They go very well with tea. My kids aren’t too fond of them, because they aren’t sweet enough for them, but us “grown-ups” love them. I do suggest that you at least double the amount of syrup it asks for, because I did that, and the maple was still quite faint.