Maple Leaf Sandwich Cookies
Celebrate the flavors of autumn with these Maple Leaf Sandwich Cookies, a delightful treat that combines buttery maple-flavored cookies with a luscious maple buttercream filling. Perfectly shaped like fall foliage, these cookies capture the essence of cozy seasonal baking. The dough, infused with pure maple syrup and a hint of vanilla, is rolled out and cut into charming maple leaf shapes before being baked to golden perfection. Sandwiched together with a silky maple buttercream, these cookies offer a delectable balance of sweetness and texture in every bite. Easy to make and visually stunning, they’re an ideal dessert for holiday gatherings, gift-giving, or simply indulging your love of all things maple. With just 30 minutes of prep time, these homemade cookies are the perfect project for fall-inspired baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg yolk
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 batch Maple buttercream filling
- 1.5 cups Powdered sugar
- 0.5 cup Unsalted butter, softened
- 3 tablespoons Pure maple syrup
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg yolk, maple syrup, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until firm.
On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness. Use a maple leaf-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets about 1 inch apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the maple buttercream filling, beat together the powdered sugar, softened butter, and maple syrup in a mixing bowl until smooth and fluffy.
To assemble the cookies, spread or pipe a small amount of filling onto the flat side of one cookie. Place another cookie on top, flat side down, to sandwich the filling.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.7 g | 439% | |
| Saturated Fat | 212.7 g | 1064% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 832.7 g | 303% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 577.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 377 mg | 29% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 969 mg | 21% | |
*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.
