Description
These Maple Cream Sandwich Cookies are buttery, soft, and filled with a creamy maple filling that tastes like fall in every bite. Easy to make and perfect for holidays, gifts, or a cozy weekend treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup pure maple syrup
- 1 large egg yolk
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- Maple Cream Filling:
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cream the Butter and Sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Mix in maple syrup, egg yolk, and vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients to form a soft dough.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up.
- Roll and Cut: Preheat oven to 350°F (175°C). Roll dough on a floured surface to ¼ inch thick. Cut with a cookie cutter and place on parchment-lined baking sheets.
- Bake: Bake for 10–12 minutes until edges are lightly golden. Cool completely before filling.
- Make the Filling: Beat butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until fluffy and creamy.
- Assemble: Spread about 1 tablespoon of filling on one cookie and top with another to create a sandwich.
- Serve: Enjoy as a cozy fall dessert or gift treat.
Notes
Use pure maple syrup for the richest flavor. Chill the dough before baking to keep cookie shapes perfect. Store cookies in an airtight container for up to 3 days or refrigerate up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg