Canadian Maple Shortbread
Indulge in the rich, buttery decadence of Canadian Maple Shortbread, a timeless treat that combines the classic crumbly texture of shortbread with the warm, irresistible sweetness of pure maple syrup. This easy-to-make recipe celebrates the flavors of Canada with a simple but luxurious blend of pantry staples like softened butter, all-purpose flour, and a touch of cornstarch for that signature melt-in-your-mouth quality. A hint of vanilla extract enhances the natural maple syrup, making each bite a blissful balance of sweetness and richness. Perfectly crisp around the edges and tender inside, these cookies are ideal for holidays, tea parties, or anytime you crave a comforting homemade dessert. With just 15 minutes of prep time, these crowd-pleasing cookies are as quick to make as they are to devour!
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Recipe Information
Ingredients
- 227 grams unsalted butter, softened
- 60 milliliters pure maple syrup
- 50 grams granulated sugar
- 5 milliliters vanilla extract
- 265 grams all-purpose flour
- 30 grams cornstarch
- 2 grams fine sea salt
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter, granulated sugar, and maple syrup together with a hand or stand mixer until light and fluffy. This should take about 2-3 minutes on medium speed.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball.
Roll the dough out to a thickness of about 1/4 inch (6 millimeters). Use cookie cutters to cut the dough into desired shapes and transfer them to the prepared baking sheets, spacing them about 1 inch (2.5 centimeters) apart.
Chill the cookies on the baking sheets in the refrigerator for 10 minutes to help them hold their shape during baking.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are just lightly golden. Rotate the baking sheets halfway through baking for even cooking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 87.9 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
