Maple Pecan Sandwich Cookies
Indulge in the irresistible flavors of fall with these Maple Pecan Sandwich Cookies, a decadent treat that combines the nutty richness of pecans with the natural sweetness of maple syrup. These tender, buttery cookies are filled with a luscious cream cheese and maple pecan filling, creating a melt-in-your-mouth dessert that's perfect for any occasion. The dough, speckled with finely chopped pecans, is rolled out and chilled to ensure perfect cookie shapes, while the filling’s blend of powdered sugar, ground pecans, and maple syrup adds an extra layer of indulgence. Ideal for holiday parties, cozy gatherings, or as a special anytime treat, these sandwich cookies boast a balance of textures and flavors that will have everyone reaching for seconds. Store them in the fridge for up to five days, but let them come to room temperature before serving for the ultimate maple-pecan experience!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 80 milliliters Maple syrup
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 30 grams Cornstarch
- 0.5 teaspoons Salt
- 60 grams Pecans, finely chopped
- 113 grams Cream cheese, softened
- 120 grams Powdered sugar
- 30 milliliters Maple syrup (for filling)
- 30 grams Pecans, finely ground (for filling)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the maple syrup, egg yolk, and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Gently fold in the finely chopped pecans until evenly distributed throughout the dough.
Divide the dough into two parts. Roll each portion out between two sheets of parchment paper to about ¼-inch (6 mm) thickness. Chill the rolled dough in the refrigerator for 20 minutes.
Use a round cookie cutter (about 2 inches in diameter) to cut out shapes from the chilled dough. Place the cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the pecan filling. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until fluffy.
Mix in the maple syrup and finely ground pecans until the filling is creamy and well combined.
To assemble the sandwich cookies, spread about 1 tablespoon of the pecan filling onto the underside of one cookie. Gently press another cookie on top to create a sandwich.
Repeat with the remaining cookies and filling. Store the assembled cookies in an airtight container in the refrigerator for up to 5 days. Allow the cookies to come to room temperature before serving for optimal flavor and texture.
Nutrition Facts
Calories |
4929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.7 g | 378% | |
| Saturated Fat | 147.4 g | 737% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 549.1 g | 200% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 315.7 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 302 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 892 mg | 19% | |
*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.
