Description
These Maple Cream Cookies are delightful sandwich cookies featuring a tender, buttery base infused with maple extract and topped with a fluffy maple buttercream frosting. Perfect for maple lovers, they combine a soft crumbly texture with a sweet, creamy filling that melts in your mouth. Ideal for gatherings or cozy snacks, these cookies bring a charming fall-inspired flavor to your treat table.
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ teaspoons maple extract (or vanilla)
- 1 cup unsalted butter, softened and cut into cubes
Maple Buttercream Frosting:
- 2 cups powdered sugar
- ½ cup unsalted butter, softened and cut into cubes
- ¼ cup maple syrup
Instructions
- Preheat and Prepare Baking Sheets: Heat oven to 325°F. Line 2 baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: Add flour, 1 cup powdered sugar, and salt to a food processor. Pulse a few times to combine ingredients evenly. Add maple extract and 1 cup cubed butter, then pulse until the mixture resembles wet sand and starts to climb up the sides of the bowl, indicating the butter has incorporated properly.
- Form the Dough: Transfer the crumbly mixture to a clean counter. Knead gently until it comes together into a cohesive mound. Shape the dough into a square and sprinkle flour onto the work surface. Place the dough on the floured area to prepare for rolling.
- Roll and Cut Cookies: Using a well-floured rolling pin, roll the dough out to ¼-inch thickness. Cut out cookies using a floured 2-inch round cookie cutter or preferred shape. You can re-roll scraps 1-2 times to maximize cookie yield, expecting around 36-40 cookies.
- Freeze Cookies: Place the cut cookies on one lined baking sheet and freeze for about 15 minutes until they are firm, which helps maintain shape when baking.
- Bake Cookies: Transfer as many cookies as fit (spaced ½ inch apart) onto a second lined baking sheet and bake for 15 to 18 minutes until cooked through and edges are lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a cooling rack to cool completely. Repeat baking with remaining frozen cookies until all are baked.
- Prepare Maple Buttercream Frosting: Beat ½ cup softened butter with an electric mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, blending until smooth. Add maple syrup and increase the mixer speed to medium-high, beating 1-2 minutes until the frosting is fluffy and light.
- Assemble Sandwich Cookies: Lay half of the cooled cookies bottom side-up on a work surface. Pipe or spread about 1 generous tablespoon of maple buttercream on each cookie using a piping bag, a storage bag with the tip snipped off, or a spatula. Top each with a remaining cookie to form sandwiches.
- Store Cookies: Keep the sandwich cookies in an airtight container at room temperature or refrigerated for up to 4 days to maintain freshness and texture.
Notes
- Chilling the dough before baking helps retain the cookie shape and prevents spreading.
- Use good quality pure maple syrup and maple extract for the best flavor.
- Ensure butter is softened but not melted to get the right dough texture.
- Rolling dough between sheets of parchment paper can minimize sticking and facilitate rolling.
- Cookies can be frozen after baking; thaw at room temperature before sandwiching with frosting.