Enjoy the rich flavor of maple cream sandwich cookies with buttery layers and a sweet, creamy maple filling perfect for any occasion.
Maple Cream Sandwich Cookies are soft, buttery treats filled with a sweet maple-flavored cream. Each bite brings the cozy taste of maple syrup and vanilla. These cookies are perfect for fall or any time you crave a comforting dessert that’s rich, creamy, and full of homemade goodness.
Maple Cream Sandwich Cookies
Prep Time: 35 mins
Cook Time: 10 mins
Chill Time: 2 hrs 30 mins
Cool Time: 5 mins
Servings: 19
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
- 1/4 cup firmly packed brown sugar
- 1 teaspoon maple extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1 large egg yolk
- 3/4 teaspoon baking powder
Filling
- 1/4 cup unsalted butter, softened
- 1 tablespoon pure maple syrup
- 1/2 teaspoon maple extract
- 1 pinch salt
- 1 tablespoon heavy cream, chilled
- 1 cup confectioners’ sugar, or more as needed
Directions
- Put butter, brown sugar, maple syrup, salt, and nutmeg in a bowl. Beat with an electric mixer until smooth, about 3 minutes. Add the egg yolk, maple extract, and vanilla extract, and mix for another minute. Add flour, cornstarch, and baking powder, and mix until the dough just comes together.
- Place the dough on plastic wrap and flatten it into a rectangle about 1/2 inch thick. Wrap it well and refrigerate for at least 2 hours or up to 2 days.
- Take the dough out of the fridge. Lightly flour your work surface and roll the dough to about 1/8 inch thick. Cut out shapes using a 2 1/2-inch maple leaf cutter or any shape you like. Press and re-roll leftover dough to make more cookies. Chill the cut-out cookies in the fridge for about 30 minutes.
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Place cookies 1 inch apart on the baking sheet. Keep any extra cookies in the fridge until baking. If you want, use a small knife to draw leaf veins on top before baking.
- Bake one tray at a time for 10 to 12 minutes, until the edges start to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- To make the filling, beat butter, powdered sugar, maple syrup, maple extract, and a pinch of salt together until smooth, about 2 to 3 minutes. Add heavy cream and beat for another 2 to 3 minutes until light and fluffy. If it’s too thin, add a little more powdered sugar until it’s thick enough to spread.
- Spread or pipe some frosting on the bottom of one cookie, then top it with another cookie. Gently press them together. Repeat with the rest. Store the cookies in an airtight container.
