Maple Cream Sandwich Cookies
Two lightly crisp maple-flavored cookies sandwich a smooth, sweet maple cream filling in these Maple Cream Sandwich Cookies. Real maple syrup drives the flavor throughout both the cookies and the filling. Plan on about an hour from start to finish, including chilling the dough.
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Cooling Rack
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Maple Cream Filling:
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted
- 2 tbsp pure maple syrup preferably grade A
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 2 minutes.
- Beat in 1 teaspoon of vanilla extract and 1 large egg until well combined.
- In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gradually add the flour mixture to the butter mixture, mixing just until combined.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet 2 inches apart.
- Using the bottom of a glass, gently flatten each ball of dough to about 1/4 inch thick.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden. Let them cool on a cooling rack.
- For the Maple Cream Filling: In a medium bowl, beat 1/2 cup of softened unsalted butter until creamy.
- Gradually add 2 cups of sifted powdered sugar, beating until the mixture is smooth and fluffy.
- Beat in 2 tablespoons of pure maple syrup until incorporated.
- Once the cookies are completely cooled, spread about a tablespoon of maple cream on the bottom of a cookie and sandwich with another cookie.
Notes
- For a deeper maple flavor, consider adding a few drops of maple extract to the cream filling.
- If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Nutrition
Calories: 421kcalCarbohydrates: 51gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 76mgPotassium: 44mgFiber: 1gSugar: 34gVitamin A: 732IUCalcium: 26mgIron: 1mg
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