Maple Shortbread

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Maple Shortbread

This is a simple combination of two of my favorite things. Shortbread and maple. Mmmmm….

The sweet, buttery, slightly salty, flaky cookie also has a wonderful essence of maple flavor and scent that takes this cookie to the next level.

Perfect for Christmas, as these have only a few ingredients and are quite low maintenance for such a special turn out. Enjoy!

Maple Shortbread, makes 16 cookies
1 cup butter, soft
1/2 tsp salt
1 cup powdered sugar
2 tsp maple extract
2 cups AP flour
2 tsp sugar

Preheat the oven to 300 degrees. Lightly spray a 9” spring form tart pan with baking spray.

Combine the butter, salt and sugar in the bowl of an electric mixer. Beat until fluffy.



Add the extract in and combine completely.


Add the flour a little at a time until just combined.

Press into a 9” spring form tart pan.


Refrigerate for at least an hour, or up to overnight.

Sprinkle the 2tsp of sugar evenly over the top of the shortbread.

With a very sharp knife, slice the dough into 16 wedges, and then pierce the top of the wedge with a forks tines.



Bake the shortbread for about an hour or until it is barely golden on the edges.


Remove the outer ring of the tart pan.


Re-slice the cookies along the same lines with a sharp knife. Remove from the pan. They will seem soft in the middle, but as they cool they will crisp up.


Delicious with a cup of coffee!


Leave a Reply


  1. Vicki in GA says:

    I can taste them dipped in delish Peet’s coffee.
    I love maple flavored treats.

    Tell Pia I missed seeing her preparing the shortbread cookies.

  2. Shirley Eggen says:

    Hi Heather, I’m Shirley Eggen from Oak Harbor on Whidbey Island. My daughter and son in law, Susie and Ryan Fritzky, came home at Christmas time excited to make your maple shortbread recipe. We simply ran short on time and weren’t able to make it. Now, I’m getting ready to make it but in reading over the recipe it does not mention how much salt to use. Did I miss it? Susie and I made your pumpkin scones for breakfast the day after Thanksgiving. They were amazing!!!! Hope to hear from you soon! -Shirley Eggen

    • so sorry Shirley!! it’s a 1/2 tsp. I just love Susie and Ryan!!

  3. Shirley Eggen says:

    Thanks for answering so quickly. I made the cookies this afternoon and they were absolutely delicious. Great recipe!! I will definitely make them again!!!

  4. Jenny says:

    Being from Michigan, I love maple, so these are very tempting for me! Is there a way to easily make them with maple syrup rather than maple extract? I always have maple syrup on hand (and love being able to use it in different things because it’s a local product), but not usually maple extract. I figured it couldn’t hurt to ask. :-)