chocolate-dipped maple shortbread cookies;
Snappy, crumbly shortbread cookies flavored with sweet maple syrup. Drizzle with chocolate and maple icing and add some festive sprinkles for a delicious fall treat!
Oven Temp: 375°F
Servings: 50 (small cookies)
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Ingredients
maple shortbread cookies;
- 14 Tbsp unsalted butter at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 2 Tbsp maple syrup
- ½ tsp maple extract
- 1 Tbsp vanilla bean extract (or sub vanilla extract)
- 1 egg
- ½ tsp salt
- 3 cups flour
chocolate drizzle;
- ⅓ cup chocolate
- 2 tsp vegetable shortening (or sub coconut oil)
maple icing;
- 1 Tbsp unsalted butter melted
- 1 Tbsp maple syrup
- 1 tsp vanilla bean extract (or sub vanilla extract)
- ⅛-¼ cup confectioner's sugar
- few drops maple extract (I used about 3-4)
Instructions
maple shortbread cookies;
- Add 14 Tbsp room temperature unsalted butter, ½ cup white sugar, ½ cup brown sugar, ½ tsp maple extract, and 1 Tbsp vanilla bean extract. Beat with a hand mixer or stand mixer until creamy and evenly combined.
- Add in the egg and beat until smooth.
- Add in 3 cups flour and ½ tsp salt and beat until a crumbly dough forms. It should be crumbly, but hold together when pressed and not stick excessively to your hands.
- There's a lot of dough, so you can optionally separate the dough into two halves to make it easier to work with. If separating, store the second half wrapped in plastic wrap in the fridge. (Note: you can also freeze the dough for future use.)
- Sprinkle your counter and rolling pin lightly with flour. Roll the dough to approximately ⅛" - ¼" thick. Use a maple cookie cutter, or any kind of cookie cutter you'd like, cut the cookies. You can also freehand them with a knife, if desired!
- Lay each cookie on a parchment paper lined baking sheet. They should not spread, so you can keep them closer than other types of cookies. I try to leave roughly 1" of space between each cookie. Re-roll dough and continue cutting until baking sheet is full.
- Pop baking sheet into the freezer for 1-3 minutes. (I like to make a baking sheet, then pop it in the freezer while I cut out the cookies for the next sheet.)
- Remove baking sheet from the freezer and bake 8-10 minutes or until the edges just barely begin to turn brown. Allow the cookies to cool to room temperature before proceeding with the chocolate drizzle and glaze.
chocolate drizzle;
- In a small, microwave-safe bowl, add ⅓ cup chocolate and 2 tsp vegetable shortening. (Note that if you're using chocolate chips and not a chocolate bar or melting wafers, you may need a bit extra vegetable shortening since chocolate chips are designed to keep their shape in heat.)
- Heat in 15 second increments, pausing to stir between each. Remove when mostly smooth and only a few lumps are left, then stir until the residual heat melts the mixture smooth. You can add more chocolate to make it thicker or more vegetable shortening to thin it out.
- Add to a piping bag, or a small ziplock bag (it's such a small amount I use a snack size bag). If using a ziplock bag, hold the bag so the chocolate pools in a corner. Cut a tiny hole in the opposite corner of the bag (so it doesn't start gushing on you). Then drizzle desired designs on your cookies.
maple glaze;
- To make the maple glaze, add 1 Tbsp butter to a small microwave-safe bowl and melt in the microwave.
- Add 1 Tbsp maple syrup, 1 tsp vanilla bean extract, and a few drops of maple extract. For the extract, I recommend pouring a small amount into the cap of the extract bottle, then using the cap to add 3-4 drops of maple extract to your mixture. It's much easier to control. You can taste test as you go, and always add more, but those bottles are easy to heavy hand, and the extract is strong!
- Add ⅛ cup confectioner's sugar and mix until smooth. To make it thicker add up to an additional ⅛ cup confectioner's sugar until reaches desired thickness.
- Add to a piping bag, or a small ziplock bag (it's such a small amount I use a snack size bag). If using a ziplock bag, hold the bag so the chocolate pools in a corner. Cut a tiny hole in the opposite corner of the bag (so it doesn't start gushing on you). Then drizzle desired designs on your cookies.
- Add any sprinkles or embellishments while the drizzle and glaze are still warm.
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