Can I make the dough in advance.

Yes. Chill the wrapped dough for up to 2 days. If it feels rock hard, let it sit at room temperature until just pliable enough to roll without cracking.

Can I use only maple syrup and skip maple flavoring.

The syrup shines in the glaze. The flavoring in the dough gives a clear maple note. You can omit the flavoring for a lighter taste, but the maple will be gentler.

How do I keep the cookies from spreading?

Start with cool dough, avoid overmixing after flour is added, and bake on cool sheets lined with parchment. If your kitchen is warm, chill cut shapes for 10 minutes before baking.

My cutters stick in the dough.

Lightly flour the cutter, press straight down without twisting, and dip again every few cuts. If the dough softens, chill briefly and continue.

How thick should I roll the dough?

One quarter inch gives the best tender snap with clean edges. Thinner bakes faster and can dry out.

How long does the glaze take to set?

At normal room temperature, about 20 to 30 minutes to lose tackiness and about 1 hour to set for stacking. Humidity can extend this time.

Glazed Maple Shortbread Cookies

Recipe by Liliya

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Total Time45 minutes
Yield24 cookies 1x
DietVegetarian

Buttery maple shortbread topped with a silky real maple glaze. Easy one bowl dough that rolls cleanly, bakes tender, and sets glossy for gifting.

Ingredients

Scale

1 cup unsalted butter, softened
1/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon maple flavoring
1 3/4 cups all-purpose flour
Pinch fine salt, optional
3/4 cup plus 1 tablespoon confectioners’ sugar
1/3 cup pure maple syrup
Optional: a few drops maple flavoring for stronger glaze

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Instructions

Preheat oven to 325°F. Line two baking sheets with parchment paper.
In a large bowl, beat softened butter, sugar, and cornstarch on medium until creamy. Scrape the bowl.
Beat in maple flavoring for 1 minute so the aroma is even.
In a separate bowl, whisk flour with a pinch of salt if using.
With the mixer on low, add the dry mixture to the butter mixture just until combined. Stop as soon as the dough looks uniform.
Shape the dough into a flat disk, wrap, and chill for 45 minutes until firm but rollable.
On a lightly floured surface, roll to 1/4 inch thickness. Flour the leaf cutter lightly between cuts.
Cut 2 3/4-inch leaf shapes and place 1 inch apart on the prepared baking sheets.
Bake 20 to 25 minutes until edges are light golden and centers look set. Rotate pans halfway. Cool on a rack completely.
In a small bowl, whisk confectioners’ sugar with maple syrup until smooth and pourable. Spread or drizzle over cooled cookies and let set.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170 kcal
Sugar: 13 g
Sodium: 30 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Protein: 1 g
Cholesterol: 35 mg

Find it online: https://wearerecipes.com/glazed-maple-shortbread-cookies/