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There’s something magical about the combination of buttery shortbread and the rich, earthy sweetness of maple. If you’ve been searching for a gluten-free treat that doesn’t skimp on flavor or texture, this Gluten Free Maple Shortbread is your answer. Crisp, tender, and infused with the warm aroma of maple, these cookies are perfect for holiday gatherings, afternoon tea, or simply satisfying a sweet craving.
Key Ingredients
The beauty of this recipe lies in its simplicity. Here’s what makes these cookies so special:
– Gluten Free Flour Blend: The foundation of the recipe. A high-quality blend ensures the right texture without the gritty aftertaste some gluten-free baked goods can have.
– Maple Extract: This is the star! It delivers an intense maple flavor without overpowering the delicate shortbread base.
– Cane Sugar: Adds a subtle caramel note that pairs beautifully with the maple.
– Unsalted Butter: The key to that melt-in-your-mouth shortbread texture.
Ingredients List
Here’s everything you’ll need to make these irresistible cookies:
| Ingredient | Amount |
|---|---|
| Gluten free flour blend * see notes | 2 cups |
| Cane sugar | ½ cup |
| Unsalted butter | 1 cup |
| Maple extract * see note | 1 teaspoon |
| Pure vanilla extract | ½ teaspoon |
| Powdered sugar (for icing) | ¾ cup |
| Maple syrup (for icing) | 3 tablespoons (more if needed) |
Helpful Tools
Having the right tools makes baking a breeze. Here are my top three recommendations:
1. Stand Mixer or Hand Mixer: For effortlessly creaming the butter and sugar.
2. Rolling Pin: To achieve an even dough thickness.
3. Maple Leaf Cookie Cutters: For that festive touch (though any shape will do!).
Pro-Tips for Perfect Shortbread
1. Chill the Dough: This step is crucial! Refrigerating the dough for 45-60 minutes prevents spreading and ensures a crisp texture.
2. Use the Right Flour Blend: I tested this recipe with King Arthur Measure for Measure, which works beautifully. Other blends may require adjustments—add a teaspoon of xanthan gum if your blend doesn’t include it.
3. Check Your Maple Extract: Many brands contain caramel color and aren’t gluten-free. Stick with McCormick brand for a safe, gluten-free option.
4. Don’t Overmix: Shortbread should be tender, not tough. Mix just until the dough comes together.
5. Get Inspired: For more gluten-free baking ideas, follow 101GlutenFree on Pinterest!
How to Make Gluten Free Maple Shortbread
Ready to bake? Follow these simple steps:
- 1. Mix Dry Ingredients: In a large bowl, whisk together the 2 cups gluten-free flour blend and ½ cup cane sugar.
- 2. Prepare Wet Ingredients: Soften 1 cup unsalted butter in the microwave for 30 seconds. Add ½ teaspoon vanilla extract and 1 teaspoon maple extract, then whisk until smooth.
- 3. Combine: Pour the wet ingredients into the dry mixture and stir until a dough forms.
- 4. Chill: Wrap the dough in plastic wrap and refrigerate for 45-60 minutes.
- 5. Preheat & Roll: Preheat the oven to 350°F. Roll the chilled dough to ½-inch thickness on a clean surface.
- 6. Cut Shapes: Use cookie cutters (maple leaves are perfect!) to cut out shapes and place them on a parchment-lined baking sheet.
- 7. Bake: Bake for 20 minutes or until the edges are lightly golden. Cool on a wire rack.
- 8. Ice the Cookies: Mix ¾ cup powdered sugar with 3 tablespoons maple syrup until smooth. Drizzle over cooled cookies.
Delicious Variations
Want to switch things up? Try these fun twists:
1. Maple Pecan Shortbread: Add ½ cup finely chopped pecans to the dough for extra crunch.
2. Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate for a decadent treat.
3. Spiced Maple: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dough for a cozy fall flavor.
Gluten Free Maple Shortbread
- Total Time: 80
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
This Gluten-Free Maple Shortbread is the ultimate buttery crisp delight. With a melt-in-your-mouth texture enhanced by a hint of cornstarch and a rich maple glaze, these cookies are perfect for holiday trays or a cozy afternoon tea. Simple, elegant, and completely wheat-free.
Ingredients
— Shortbread Dough —
1 cup unsalted butter, softened
¼ cup packed light brown sugar
3 tablespoons cornstarch (ensures the ‘crisp’ texture)
1 teaspoon pure maple extract (for deep flavor)
1 ¾ cups gluten-free all-purpose flour blend (1:1 baking flour)
¼ teaspoon salt
— Maple Glaze —
¾ cup powdered sugar (confectioners’ sugar)
3 tablespoons pure maple syrup
1 tablespoon melted butter (optional, for shine)
Instructions
1. In a large mixing bowl or stand mixer, cream the softened butter, brown sugar, and cornstarch together on medium speed until smooth and creamy. Ensure there are no lumps of sugar.
2. Mix in the maple extract and salt.
3. Gradually add the gluten-free flour, mixing on low speed. Stop as soon as the dough comes together; do not overmix or the shortbread may become tough.
4. Gather the dough into a ball and flatten it into a disc. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes. (Chilling is crucial for shortbread to hold its shape).
5. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
6. Remove the dough from the fridge. On a lightly floured surface (use GF flour), roll the dough out to about ¼-inch thickness.
7. Cut into shapes using a cookie cutter (maple leaf shapes are festive!) or slice into simple rectangles.
8. Transfer the cookies to the prepared baking sheets, spacing them about an inch apart.
9. Bake for 18–20 minutes, or until the edges just start to turn a light golden color. Do not let them brown too much.
10. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. While cookies cool, whisk together the powdered sugar and maple syrup in a small bowl until smooth. If the glaze is too thick, add a teaspoon of water or milk.
12. Dip the top of each cooled cookie into the glaze or drizzle it over the top. Let the glaze set before serving.
Notes
Flour Choice: Use a high-quality ‘Measure for Measure’ blend like King Arthur or Bob’s Red Mill. The xanthan gum usually included helps bind the crumb.
Texture Tip: The addition of cornstarch reduces the protein content slightly, giving the shortbread that classic ‘snap’ and tender bite.
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They freeze beautifully without the glaze for up to 3 months.
Dairy-Free: You can substitute the butter with a high-quality dairy-free butter stick, but ensure it is cold/firm enough to handle.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6
- Sodium: 65
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 20
FAQ
Can I use regular flour instead of gluten-free?
Yes, but the texture may vary slightly. If using all-purpose flour, reduce the amount by ¼ cup since gluten-free blends absorb moisture differently.
How do I store these cookies?
Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.
Can I substitute the maple extract?
If you don’t have maple extract, use 2 teaspoons maple syrup in the dough (reduce butter by 1 teaspoon to balance moisture).
Final Thoughts
This Gluten Free Maple Shortbread is proof that gluten-free baking can be just as delicious—and just as easy—as traditional recipes. With their buttery crunch and irresistible maple flavor, these cookies are sure to become a favorite in your household.
For more delicious ideas, follow me on My Pinterest.