Easy Gluten Free Maple Shortbread Cookies Recipe

Introduction

These Easy Gluten Free Maple Shortbread Cookies are buttery, tender, and perfectly sweetened with real maple flavor. They make a delightful treat for anyone craving a classic shortbread cookie without gluten. Simple to prepare and great for sharing at any occasion.

Ingredients

• 2 cups gluten free flour blend (* see notes)
• ½ cup cane sugar
• 1 cup unsalted butter
• 1 teaspoon maple extract (* see note)
• ½ teaspoon pure vanilla extract
• ¾ cup powdered sugar
• 3 tablespoons maple syrup (more if needed)

Instructions

1. Step 1: In a large mixing bowl, add the gluten free flour blend and cane sugar. Whisk to blend evenly.
2. Step 2: Soften the unsalted butter by microwaving it for 30 seconds. Stir in the vanilla extract and maple extract until combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Step 4: Wrap the dough tightly in plastic wrap and refrigerate for 45 to 60 minutes to firm up.
5. Step 5: Preheat your oven to 350º F (175º C).
6. Step 6: On a clean surface, roll out the dough to about ½ inch thickness.
7. Step 7: Use cookie cutters to cut shapes from the dough. Maple leaf shapes add a festive touch, but any cutter works well.
8. Step 8: Arrange the cut cookies on a parchment paper-lined baking sheet, spacing them slightly apart.
9. Step 9: Bake the cookies for 20 minutes or until they turn slightly golden around the edges. Remove from oven and let cool on a wire rack.
10. Step 10: Mix the powdered sugar and maple syrup together to create a glaze. When cookies are completely cool, drizzle the glaze over the top and allow it to set.

Tips & Variations

• Use a high-quality gluten free flour blend with xanthan gum included for best texture.
• Adjust the maple syrup glaze consistency by adding more syrup or powdered sugar to get a thicker or thinner glaze.
• Substitute maple extract with almond or lemon extract for a different flavor twist.
• For extra crunch, lightly sprinkle coarse sugar on the cookies before baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you want them longer-lasting, freeze the unglazed dough or fully baked cookies for up to three months. Reheat glazed cookies gently at room temperature; avoid microwaving as it may soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with all-purpose flour if you don’t need the recipe to be gluten free. The texture may be slightly different but still delicious.

What if I don’t have maple extract?

You can omit the maple extract and increase the vanilla extract slightly, or add a touch more maple syrup to enhance the flavor naturally.

Easy Gluten Free Maple Shortbread Cookies Recipe

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★★★★★

4.7 from 139 reviews

These Easy Gluten Free Maple Shortbread Cookies offer a delightful buttery texture paired with the rich sweetness of maple syrup. Perfect for those avoiding gluten, these cookies are simple to make and feature a lovely drizzle of maple-infused icing, making them an ideal treat for any occasion.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups gluten free flour blend
• ½ cup cane sugar

Wet Ingredients

• 1 cup unsalted butter
• 1 teaspoon maple extract
• ½ teaspoon pure vanilla extract

Icing

• ¾ cup powdered sugar
• 3 tablespoons maple syrup (more if needed)

Instructions

1. Combine dry ingredients: In a large mixing bowl, whisk together 2 cups gluten free flour blend and ½ cup cane sugar until well blended.
2. Prepare wet ingredients: Soften 1 cup unsalted butter by microwaving it for 30 seconds. Then whisk in ½ teaspoon pure vanilla extract and 1 teaspoon maple extract until fully combined.
3. Form dough: Pour the wet mixture into the dry ingredients and mix thoroughly to form a dough.
4. Chill dough: Wrap the dough tightly in plastic wrap and refrigerate for 45-60 minutes to firm it up.
5. Preheat oven: Set your oven to 350º F (175º C) to prepare for baking.
6. Roll out dough: Place the chilled dough on a clean surface and roll it out to a thickness of ½ inch.
7. Cut shapes: Use your favorite cookie cutters—maple leaf shapes are recommended—to cut the dough into cookies.
8. Prepare baking sheet: Line a cookie sheet with parchment paper and place the cut-out cookies evenly spaced on it.
9. Bake cookies: Bake in the preheated oven for 20 minutes or until the edges turn slightly golden brown.
10. Cool and icing: Remove cookies from the oven and transfer them to a cooling rack. Mix ¾ cup powdered sugar with 3 tablespoons maple syrup to make the icing. Once the cookies are completely cool, drizzle the maple icing over them for a sweet finish.

Notes

• Use a gluten free flour blend that is suitable for baking to ensure the best texture.
• The maple extract adds a concentrated maple flavor; adjust the amount if you prefer a stronger or milder taste.
• If the dough is too dry, add a teaspoon of maple syrup or a small amount of milk to help bind it.
• For a thicker icing, use less maple syrup; for a thinner drizzle, add more syrup cautiously.

Keywords: gluten free cookies, maple shortbread, easy shortbread cookies, gluten free dessert, maple syrup cookies