Bring on more fall flavors! I’m all about it. And I’m all about these Maple Sandwich Cookies. I still have some maple flavoring leftover from these Stuffed French Toast Cookies, and can someone please remind me why I’m not putting it in everything?!
We bought some Maple Leaf Sandwich Cookies from Trader Joe’s and they’re delicious. I highly recommend them, but if you’re like me and prefer something homemade, then these are obviously better. Nothing wrong with TJ’s, but homemade is always better! I don’t have a leaf cookie cutter, so I went with round (I know, so basic), but you could easily cut the cookies into any shape you want!
In other news, I should have doubled the filling recipe. I filled some sandwiches for the pictures below, but we mostly ended up eating them like Dunkaroos. Dip straight in the frosting, and get in my mouth already!
Maple Cream Sandwich Cookies
Equipment
- Oven
- Baking sheet
- Stand or hand mixer
- Parchment paper
- 2½ inch round cookie cutter
Ingredients
For the cookies:
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 egg
- 2 teaspoons maple flavor
- 2¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
For the maple filling
- ½ cup unsalted butter softened
- 2 cups confectioners’ sugar
- ½ teaspoon maple flavor
- 3 tablespoon maple syrup
Instructions
- For the cookies, whisk together flour, salt, baking powder, and cinnamon.
- Using an electric mixer, beat butter and brown sugar in large bowl on medium speed until light and fluffy. Add egg and maple flavor and mix well.
- Gradually beat in flour on low speed until well combined. Cover and chill in the refrigerator for at least 2 hours.
- Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
- Roll out dough on generously floured surface to 1/8-inch thickness. Cut out with 2½ inch round cookie cutter.
- Bake 7-9 minutes or until edges are lightly browned. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
- For the maple cream filling, cream butter until light and fluffy. Add confectioners’ sugar, maple flavor and maple syrup, and beat until smooth.
- Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.
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