Bake buttery maple leaf shortbread cookies with a simple maple-cinnamon dough, tidy rolling tips, storage guidance, and helpful tools from Kiss the Cook.

When the air turns crisp, a small tray of buttery cookies can make an ordinary afternoon feel like a proper fall pause. These maple leaf shortbread cookies keep the process pleasantly simple: one bowl, a short chill, and a quick bake until the edges are just pale gold. The dough is flavored with maple syrup, brown sugar, and a little cinnamon, so it tastes warmly autumnal without becoming overly sweet.

The key is a light hand. Cream the butter and sugar only until smooth, mix the flour just until no dry patches remain, then chill the dough before rolling. That rest makes it easier to cut tidy leaves and helps the cookies hold their shape. If the dough starts to soften while you work, slide the cut cookies back into the refrigerator for 10 minutes before baking.

Maple Leaf Shortbread Cookies

Prep time: 25 minutes, plus 30 minutes chilling
Cook time: 10–12 minutes
Total time: about 1 hour 10 minutes
Yield: about 20 three-inch cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons coarse sparkling sugar or granulated sugar, optional

Directions

1. In a large bowl, beat the softened butter and brown sugar with a wooden spoon or hand mixer until smooth and creamy, about 1 minute. Beat in the maple syrup and vanilla. Scrape down the bowl.
2. In a separate bowl, whisk together the flour, salt, and cinnamon. Add the dry ingredients to the butter mixture in two additions. Stir on low speed or by hand just until a soft dough forms; do not keep mixing once the flour disappears.
3. Divide the dough in half and shape each half into a flat disc. Wrap tightly and refrigerate for at least 30 minutes and up to 24 hours. This step is important for clean edges.
4. Heat the oven to 325°F. Line two baking sheets with parchment or a silicone baking mat. On a lightly floured surface, roll one chilled disc to about 1/4 inch thick. Keep the second disc chilled.
5. Cut the dough with a 3-inch maple leaf cutter, placing shapes about 1 inch apart on the prepared sheets. Gather and reroll scraps once. Sprinkle lightly with sparkling sugar, if using.
6. Refrigerate the sheet for 10 minutes if the cutouts feel soft. Bake one sheet at a time for 10–12 minutes, until the cookies are set and the very edges are pale golden. Centers should remain light in color; overbaking makes shortbread dry.
7. Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough. Serve as they are, or pair with coffee, tea, or warm apple cider.

Notes for easy, tidy cookies

Use real maple syrup, not pancake syrup, for the cleanest flavor. Measure flour by spooning it into a dry measuring cup and leveling it off; packing the cup can make this dough crumbly. If a cutter sticks, dip its edge in flour and tap off the excess. For a simple finishing touch, drizzle fully cooled cookies with a thin maple glaze made from powdered sugar, maple syrup, and a few drops of milk.

Storage and food-safety guidance

Cool the cookies completely before storing so condensation does not soften them. Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a freezer-safe container with parchment between layers for up to 2 months; thaw at room temperature. Because this recipe uses raw flour and uncooked dough, do not taste the dough. Wash hands, bowls, and utensils after handling it.

Why this is a dependable fall bake

Shortbread is wonderfully forgiving when you pay attention to temperature. Softened butter should give slightly when pressed, not look glossy or melted. A cool dough and a moderate oven help the maple leaves keep their definition, while a brief rest on the hot pan lets them finish setting without breaking. The result is a crisp-tender cookie with a gentle maple aroma—easy enough for a weekday bake and charming on a holiday dessert tray.

Shop This Recipe

• Fox Run Maple Leaf Cookie Cutter 3" ($2.99) is a sturdy stainless-steel cutter for festive cookies, fondant, and crafts. Hand wash and dry completely to preserve its finish.
• Norpro Silicone Baking Mat, 12" x 16" ($19.99) offers a reusable nonstick surface for rolling and baking the cookies.

Both are useful little helpers for making this recipe feel easy from the first roll to the last golden leaf. Shop online for shipping or choose convenient local pickup in Nashville, Indiana.

Tags

Cookie Recipes Fall Baking Maple Recipes Shortbread Cookies

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