Maple Shortbread Cookies
There’s something timeless about a good shortbread cookie—but these Maple Shortbread Cookies take things to the next level. They’re buttery, tender, and just crisp on the edges, with the perfect balance of warm cinnamon and rich maple flavor.
Sweetened naturally with coconut sugar and maple syrup, they’re a more wholesome take on the traditional shortbread, while still giving you that melts-in-your-mouth texture we all love. They’re great for holiday cookie trays, cozy fall baking, or pairing with your favorite tea or coffee.
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Recipe Tips
Use Room Temperature Butter for Creaminess: Softened butter is key to creating that creamy, smooth dough that gives shortbread its signature texture. Let your butter sit out for at least 30 minutes before starting.
Don’t Overmix the Dough: Once you add the flour, mix just until it comes together. Overmixing can make the cookies tough instead of light and tender.
Flour Your Surface Generously: Shortbread dough is soft and buttery, so flour your surface well to keep the dough from sticking while shaping and scooping.
Let Them Cool Before Moving: These cookies are delicate when warm, so give them time to cool on the baking sheet before transferring to a rack or plate.
Ingredient Swaps: Coconut Sugar ? Swap for maple sugar or brown sugar if needed. Add-Ins ? Mix in finely chopped pecans or walnuts for a nutty twist. Spices ? Add a pinch of cardamom or nutmeg along with the cinnamon for more warmth. Dip in Chocolate ? Once baked and cooled, dip half of each cookie in melted dark chocolate and let set.
Room Temperature: Store in an airtight container for up to two weeks.
Freezer: Freeze fully baked cookies in a freezer-safe bag for up to 2 months. Let thaw at room temp before enjoying.
More No-Bake Desserts:
Maple Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup golden coconut sugar
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 2 1/2 cups gluten free all purpose flour
- 2 tbsp cinnamon
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- In a large bowl with a hand mixer, add your softened butter and beat until smooth
- Add in your coconut sugar and blend for a minute, until creamy
- Add your maple syrup and vanilla extract and mix again
- Add cinnamon and flour and mix until it’s mostly mixed in
- Flour a clean work surface and place your dough on top
- Scoop your dough out and place on parchment paper
- Bake for 14-16 minutes or until edges of cookies are golden brown
- allow the cookies to cool on the sheet before moving to cookie sheet
- Enjoy!!!
