Maple Shortbread Cookies

Maple Shortbread Cookies


"When moving and trying to use up leftover items in the refrigerator, I came up with this recipe. Tasty!"


20 m servings 123 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Beat the butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated. Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet.
  3. Bake in the preheated oven until lightly browned, 10 to 12 minutes.
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  1. 37 Ratings


I didn't have real maple syrup but used pancake syrup. Cookies weren't very sweet so I put a brown sugar icing on them. They were better with the icing. I may try making these with karo syrup...

I just baked these and they are delicious! I love maple syrup and it gave the shortbread that extra flavour. I also thought the dough was a bit more like a batter so I just added more flour so...

These cookies are great. I added about 1/2 cup of brown sugar because the previous reviews said they added sugar, I suggest to add sugar it makes it sweet but not too overbearing. I also used fr...

These are easy and fast to make. I sprinkled some turbinado sugar on the tops before baking. They taste very good!

i love them! rolled them in balls and place a walnut on the top of each only flattened them a little so they stayed puffy :o)

Really light, sweet and mapley! After reading the reviews, I added the following to the recipe as well as rolling the balls in organic cane sugar before baking: -add'l 1/4c maple syrup -1/4c org...

So good and so simple! I wanted cookies but my ingredients were limited because we're moving. I happened to have real maple syrup and oat and rice flours. I even had to cream the syrup and butte...

Tasty, light and definitely shortbread. The only problem was that they didn't taste as maple syrupy as I had hoped, even with an extra 1/4 cup of maple syrup.

Amazing! So simple and sweet, they turned out great! I also added half a cup of brown sugar.