Maple Cream Sandwich Cookies
Indulge in the irresistible sweetness of Maple Cream Sandwich Cookies, the perfect treat for any cookie lover. These golden-brown delights combine soft, buttery cookie layers with a rich, fluffy maple cream filling, creating the ultimate sandwich cookie experience. Featuring pure maple syrup in both the cookies and the filling, this recipe brings a natural, caramelized sweetness that truly shines. With a hint of vanilla and a melt-in-your-mouth texture, these cookies are as elegant as they are flavorful. Whether you cut them into classic rounds or fun shapes like maple leaves, these cookies are sure to impress at gatherings or as a cozy autumn dessert. Ready in under an hour and storing beautifully, these homemade goodies make the perfect sweet gift or indulgence.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup pure maple syrup
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened (for filling)
- 1.5 cups powdered sugar
- 3 tablespoons pure maple syrup (for filling)
- 0.5 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar using a mixer on medium speed until light and fluffy.
Add in the maple syrup, egg yolk, and vanilla extract, and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Lightly flour a clean surface and roll out the dough to about 1/8-inch thickness.
Using a cookie cutter of your choice (such as a maple leaf), cut out shapes and place them on the prepared baking sheets about 1 inch apart.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the filling, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar and mix until smooth.
Mix in the maple syrup and vanilla extract until the filling is light and fluffy.
To assemble the sandwich cookies, spread a small amount of maple cream filling on the bottom side of one cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
5220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.6 g | 380% | |
| Saturated Fat | 185.2 g | 926% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 616.6 g | 224% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 374.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
