Maple Cream Sandwich Cookies
Double the maple flavor with maple buttercream sandwiched in between two thin and crispy maple shortbread cookies.
Servings: 30 sandwiches
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.
Notes
I like to store these cookies in the refrigerator to keep the filling firm, but they can also be kept in an airtight contianer at room temperature up to 3 days. Fill just before serving to keep the cookies crisp.