Maple Walnut Shortbread Cookies

Maple Walnut Shortbread Cookies are your buttery, nutty, melt-in-your-mouth answer to cozy baking. They’re crisp at the edges, tender in the center, and laced with warm maple flavor that feels like fall in a bite. Because the dough is simple and egg-free, it’s easy to mix, shape, and bake—perfect for holiday cookie boxes, thoughtful gifts, or a sweet afternoon pick-me-up. If you love classic shortbread but want a deeper, toastier twist, these Maple Walnut Shortbread Cookies deliver.
At a Glance

• Servings: 24–28 cookies (2-inch/5 cm)
• Prep Time: 20 minutes (plus 30 minutes chill)
• Cook Time: 18–22 minutes
• Total Time: 1 hour 15 minutes
• Difficulty: Easy
• Estimated Cost: $6–$8 (USA)

Ingredients

• 1 cup (2 sticks/226 g) unsalted butter, softened to cool room temp
• 1/2 cup (60 g) confectioners’ sugar (powdered sugar)
• 1/4 cup (60 ml) pure maple syrup (Grade A amber preferred)
• 1 tsp vanilla extract
• 1/2 tsp maple extract (optional but boosts maple flavor)
• 2 1/2 cups (300 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/2 tsp fine sea salt
• 1 cup (110 g) walnuts, finely chopped and lightly toasted
• Optional maple glaze: 3/4 cup (90 g) confectioners’ sugar + 2–3 Tbsp pure maple syrup + pinch salt
  Ingredient Notes & Swaps (Maple shortbread tips)
• Butter: Use real butter for best flavor. Salted butter works—reduce added salt to a small pinch.
• Maple: Maple syrup gives deep flavor but adds moisture. Maple extract intensifies it without more liquid. For extra crisp cookies, swap the 1/4 cup syrup for 1/2 cup (100 g) maple sugar and add 1–2 tsp milk only if the dough seems too dry.
• Flour + Cornstarch: Cornstarch keeps the crumb tender and sandy. If you don’t have it, replace with equal all-purpose flour.
• Walnuts: Toast first for a fuller, nutty taste. No walnuts? Try pecans for a pecan-maple shortbread vibe or go nut-free.
• Sweetness: Prefer less sweet? Use 1/3 cup (40 g) confectioners’ sugar.
• Dietary: This recipe is eggless. For dairy-free cookies, use a quality plant-based butter and chill dough well.
  

Ingredient Weights & Quick Reference

Step-by-Step Instructions

• Prep & Toast: Heat oven to 325°F (163°C). Line 2 baking sheets with parchment. Spread walnuts on a sheet and toast for 6–8 minutes until fragrant, then cool. Keep oven at 325°F.

• Make the Dough: In a large bowl, beat butter with confectioners’ sugar until smooth and creamy, 1–2 minutes (don’t whip too much). Mix in maple syrup, vanilla, and maple extract. In another bowl, whisk flour, cornstarch, and salt. Add dry ingredients to the butter mix and blend on low just until a soft dough forms. Fold in cooled walnuts.

• Shape & Chill: For slice-and-bake cookies, divide dough in half and shape into two 2-inch (5 cm) logs. Wrap and chill 30 minutes (firm but sliceable). For cut-outs, pat dough into a 1-inch (2.5 cm) slab, wrap, and chill 30 minutes.

• Slice or Cut & Bake: Slice logs into 1/3-inch (8–9 mm) rounds, or roll the slab to 1/3-inch thick and cut shapes. Arrange on lined sheets with 1 inch spacing. Bake 18–22 minutes, rotating pans halfway, until edges are lightly golden and tops look set and dry.

• Cool & Finish: Cool on sheets 5 minutes, then transfer to a rack. For a maple glaze, whisk confectioners’ sugar, maple syrup, and a pinched salt until smooth; drizzle over cooled Maple Walnut Shortbread Cookies. Let set 20–30 minutes.

Pro Tips & Variations for Maple Walnut Shortbread Cookies

• Keep it tender: Mix on low and stop once the flour disappears. Overmixing builds gluten and toughens shortbread.
• Chill for clean edges: Even a quick 20–30 minute chill reduces spread and gives sharp cuts.
• Control thickness: Aim for 1/3-inch thick. Thinner bakes crisper; thicker bakes softer.
• Boost maple: Add 1–2 tsp maple sugar to the dough or dust warm cookies with a tiny pinch of maple sugar.
• Salt smart: A light sprinkle of flaky salt on warm cookies makes the maple pop.
• Nut swaps: Pecans, hazelnuts, or almonds work well. For nut-free, add mini chocolate chips or maple-spiced oats.
• Flavor twists (LSI keyword ideas): Try maple syrup cookies with orange zest, buttery shortbread with cinnamon, holiday cookies with a maple glaze, or dairy-free cookies using plant-based butter.
• Shapes that sell: Slice-and-bake rounds are fastest. For gifting, use leaf or snowflake cutters.
• Glaze options: Make it thicker for a defined drizzle or thinner for a light sheen.

Serving Suggestions

• Pair warm tea, coffee, or hot cocoa with Maple Walnut Shortbread Cookies for a cozy afternoon treat.
• Add them to a Christmas cookie box alongside gingerbread, snickerdoodles, and chocolate crinkles.
• Dip half the cookie in melted dark chocolate and let set for a fancy finish.
• Crumble over vanilla ice cream with an extra drizzle of maple syrup.
• For brunch boards, stack cookies with fresh berries and a small bowl of toasted walnuts.

Storage & Reheating

• Room Temp: Store Maple Walnut Shortbread Cookies in an airtight tin for 5–7 days. Place parchment between layers to protect the glaze.
• Freeze Dough: Freeze shaped logs or cutouts tightly wrapped for up to 2 months. Slice from frozen (add 1–2 minutes bake time) or thaw just until sliceable.
• Freeze Baked Cookies: Freeze cooled cookies (unglazed is best) up to 2 months. Thaw at room temp; refresh in a 300°F (150°C) oven for 4–6 minutes if you want extra crisp edges.
• Glaze Later: If freezing, glaze after thawing so it looks fresh.

Troubleshooting Maple Walnut Shortbread Cookies

• Cookies spread too much: Dough was too warm or butter too soft. Chill longer, or add 1–2 Tbsp flour to slightly firm the dough. Bake on parchment, not silicone, for better grip.
• Crumbly dough: It’s normal for shortbread to look sandy before it comes together. Keep mixing just until it clumps. If still dry, drizzle in 1–2 tsp milk or maple syrup.
• Too soft after baking: They set as they cool. If still soft, bake 2–3 minutes more.
• Weak maple flavor: Use Grade A amber syrup and add maple extract or maple sugar. A light maple glaze also amplifies flavor.
• Bitter nuts: Walnuts can taste bitter if not fresh or over-toasted. Use fresh nuts and toast lightly—just until fragrant.