Maple Leaf Sandwich Cookies
These Maple Leaf Sandwich Cookies have crisp buttery cookies outside and are filled with sweet maple cream. Use a maple leaf cookie cutter and these sandwich cookies are an absolute winner to celebrate the autumn.
Servings: sandwich cookies
Ingredients
Maple Shortbread Cookies
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/4 cup (80 gr) maple syrup
- 1/2 tsp vanilla extract
- 1 2/3 cups (210 gr) cake flour
- 1/4 tsp salt
Maple Cream Filling
- 2 tbsp (30 gr) unsalted butter, room temperature
- 9 tbsp (75 gr) confectioners' sugar, or more
- 1 tbsp (15) maple syrup
- 1/4 tsp maple extract
Instructions
Maple Shortbread Cookies
- In a large bowl, add butter and mix with a spatula or mixer until smooth.
- Add maple syrup and vanilla extract. Mix to combine.
- Sift in flour and salt. Mix until well incorporated.
- Place the dough between two parchment papers or silicone mats. Roll the dough thinly into 1/8 to 1/4-inch or about 3-5mm thickness with a rolling pin.
- Transfer the rolled dough together with the parchment papers or silicone mats to a baking pan. Freeze for 10-15 minutes until the dough is slightly firm.
- Preheat oven to 300℉/150℃ and line two baking pans with parchment paper.
- Remove the dough from the freezer and remove the parchment paper or silicone mat on top. Cut the dough using a maple leaf cookie cutter.
- Place the cut-out dough onto the prepared baking pans, spacing 1 inch apart.
- Repeat until all the dough is used. You can gather and re-roll the dough scraps.
- Bake for 18-20 minutes or until the bottom edges of the cookies are golden brown in color. Rotate the baking sheets halfway through for even baking.
- Transfer to a cooling rack to cool completely.
Maple Cream Filling
- In a medium bowl, add butter and sift in the confectioners' sugar. Cream using a mixer until pale white and fluffy.
- Add maple syrup and maple extract. Beat until just combined.
- If the cream is too thin, you can add more confectioners' sugar.
Assemble
- Transfer the maple cream filling into a piping bag.
- Pipe the cream filling on half of the cookies. Top with the remaining cookies.
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 25mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 144IU | Calcium: 7mg | Iron: 0.1mg
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