Maple Cream Sandwich Cookies are a delightful combination of buttery, crisp maple-flavored cookies filled with a rich and creamy maple frosting. These cookies perfectly capture the essence of fall and are ideal for cozy gatherings, holiday platters, or simply enjoying with a warm cup of coffee or tea. Their golden-brown texture and sweet maple aroma make them an irresistible treat for anyone who loves the comforting taste of maple syrup.
Maple Cream Sandwich Cookies:
The cookies are inspired by classic sandwich biscuits but with a seasonal twist that highlights the natural sweetness of pure maple syrup. They are soft yet crisp on the edges, and the creamy filling melts in your mouth, creating a balanced sweetness that’s not overpowering.
History:
Maple-flavored desserts have long been cherished in North America, especially in Canada and the northeastern United States, where maple syrup is a staple ingredient. These sandwich cookies evolved from traditional shortbread-style cookies, gaining popularity as bakers began incorporating maple syrup into both dough and filling for a unique flavor that symbolizes autumn.
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Maple Cream Sandwich Cookies
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Cream Filling:
- ¼ cup unsalted butter, softened
- 2 tablespoons maple syrup
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and brown sugar until fluffy. Add maple syrup, egg, and vanilla; beat until combined.
- Gradually add dry ingredients and mix until a dough forms.
- Roll dough into ¼-inch thickness; cut with cookie cutters.
- Chill for 30 minutes to prevent spreading.
- Bake for 10–12 minutes or until lightly golden. Cool completely.
- For the filling, beat butter, maple syrup, powdered sugar, and vanilla until smooth and creamy.
- Spread filling on one cookie and sandwich with another.
Notes
- Use pure maple syrup, not artificial flavoring, for authentic taste.
- Chill dough before baking for sharper cookie edges.
- Let cookies cool fully before adding the filling.
- Adjust filling sweetness by adding more or less powdered sugar.
- Store in an airtight container to maintain crispness.
Tips for Maple Cream Sandwich Cookies:
- Add a pinch of cinnamon for a warm, spiced flavor.
- Use maple leaf-shaped cutters for a festive touch.
- Drizzle extra maple glaze for presentation.
- Refrigerate filled cookies for a firmer texture.
- Substitute maple butter for a richer filling option.
FAQ’s for Maple Cream Sandwich Cookies:
Q: Can I use maple extract instead of syrup?
Yes, but use only ½ teaspoon of extract for a strong flavor.
Q: How long do these cookies stay fresh?
They last up to 5 days in an airtight container at room temperature.
Q: Can I freeze the dough?
Yes, freeze for up to 2 months; thaw before baking.
Q: What if I don’t have maple syrup?
Use honey or golden syrup, though the flavor will differ.
Q: Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Conclusion:
Maple Cream Sandwich Cookies are a warm, comforting dessert that encapsulates the sweet, nutty aroma of maple syrup. They’re perfect for fall baking, holiday gift boxes, or an everyday indulgence. With their melt-in-your-mouth filling and golden, crisp texture, these cookies are a true delight that bring cozy, homemade charm to your dessert table.