Maple Leaf Sandwich Cookies Recipe
Introduction
These Maple Leaf Sandwich Cookies combine buttery shortbread with a sweet, creamy maple filling for a delightful treat. Perfect for sharing during gatherings or enjoying with a cup of tea, they bring the cozy flavor of maple syrup to a classic cookie sandwich.
Ingredients
- 1/2 cup unsalted butter (for dough)
- 1/4 cup maple syrup (for dough)
- 1/2 tsp vanilla extract
- 1 2/3 cups cake flour
- 1/4 tsp salt
- 2 tbsp unsalted butter (for filling)
- 9 tbsp confectioners’ sugar
- 1 tbsp maple syrup (for filling)
- 1/4 tsp maple extract
Instructions
- Step 1: In a large bowl, beat 1/2 cup unsalted butter with a spatula or mixer until smooth.
- Step 2: Add 1/4 cup maple syrup and 1/2 tsp vanilla extract. Mix to combine evenly.
- Step 3: Sift in 1 2/3 cups cake flour and 1/4 tsp salt. Mix until the dough is fully incorporated.
- Step 4: Place dough between two sheets of parchment paper or silicone mats. Roll out to about 1/8 to 1/4 inch (3-5mm) thickness.
- Step 5: Transfer the rolled dough with the parchment or mats onto a baking pan. Freeze for 10-15 minutes until firm.
- Step 6: Preheat oven to 300℉ (150℃). Line two baking sheets with parchment paper.
- Step 7: Remove the top parchment or mat from the dough. Cut out shapes using a maple leaf cookie cutter.
- Step 8: Place cookies on the prepared baking sheets, spacing them about 1 inch apart. Gather and re-roll scraps as needed.
- Step 9: Bake for 18-20 minutes until bottoms are golden brown. Rotate sheets halfway through baking for even color.
- Step 10: Transfer cookies to a wire rack and let cool completely.
- Step 11: For the filling, beat 2 tbsp unsalted butter with 9 tbsp confectioners’ sugar in a medium bowl until pale and fluffy.
- Step 12: Mix in 1 tbsp maple syrup and 1/4 tsp maple extract until just combined. Add more confectioners’ sugar if too thin.
- Step 13: Transfer filling to a piping bag. Pipe onto half of the cookies, then sandwich with remaining cookies.
Tips & Variations
- Use cold butter and chill the dough well to maintain the cookie shape during baking.
- If you don’t have maple extract, add a bit more pure maple syrup to the filling for flavor.
- For a festive touch, sprinkle a little coarse sugar on top of cookies before baking.
- Try using different cookie cutters if maple leaf shapes are unavailable.
Storage
Store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Before serving, allow chilled cookies to come to room temperature for the best texture. These cookies also freeze well for up to 1 month; thaw in the fridge overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the cookies may be slightly less tender. To mimic cake flour, you can remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch.
What if I don’t have a maple leaf cookie cutter?
Any small cookie cutter shape will work fine. Alternatively, you can cut the dough into simple circles or squares for a different look while maintaining the delicious flavor.
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Maple Leaf Sandwich Cookies Recipe
- Total Time: 1 hour 20 minutes
- Yield: 25 servings 1x
Description
These delightful Maple Leaf Sandwich Cookies combine a tender maple-flavored shortbread with a sweet and creamy maple filling. Perfect for fall or any maple lover, these cookies are delicately shaped into iconic maple leaf silhouettes and baked to a golden finish before being sandwiched with a luscious maple cream. A charming treat to enjoy with tea or coffee or to share at gatherings.
Ingredients
Maple Shortbread Cookies
- 1/2 cup unsalted butter
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1 2/3 cups cake flour
- 1/4 tsp salt
Maple Cream Filling
- 2 tbsp unsalted butter
- 9 tbsp confectioners’ sugar
- 1 tbsp maple syrup
- 1/4 tsp maple extract
Instructions
- Prepare the Dough: In a large bowl, add 1/2 cup of unsalted butter and mix with a spatula or mixer until smooth and creamy.
- Add Flavorings: Stir in 1/4 cup maple syrup and 1/2 teaspoon vanilla extract until fully combined with the butter.
- Combine Dry Ingredients: Sift together 1 2/3 cups cake flour and 1/4 teaspoon salt, then mix them into the butter mixture until the dough forms evenly.
- Roll the Dough: Place the dough between two sheets of parchment paper or silicone mats and roll it out to about 1/8 to 1/4 inch (3-5 mm) thickness using a rolling pin.
- Chill the Dough: Transfer the rolled dough still sandwiched in the parchment or silicone sheets to a baking pan and freeze for 10-15 minutes to firm up slightly for easier cutting.
- Prepare Oven and Pans: Preheat your oven to 300°F (150°C). Line two baking pans with parchment paper to prevent sticking.
- Cut the Cookies: Remove the dough from the freezer and peel off the top parchment or mat. Using a maple leaf cookie cutter, cut out shapes from the dough.
- Arrange for Baking: Place each cut-out cookie on the prepared baking sheets, leaving about 1 inch space between them to allow even baking.
- Use Remaining Dough: Gather scraps, re-roll, and cut out more cookies until all dough is used.
- Bake: Bake the cookies for 18-20 minutes or until the edges on the bottoms turn a golden brown color. Rotate the baking sheets halfway through baking for uniform cooking.
- Cool: Transfer the baked cookies to a cooling rack and let them cool completely before filling.
- Prepare Maple Cream Filling: In a medium bowl, add 2 tablespoons unsalted butter and sift in 9 tablespoons confectioners’ sugar. Beat using a mixer until the mixture is pale white and fluffy.
- Add Syrups and Extract: Mix in 1 tablespoon maple syrup and 1/4 teaspoon maple extract, and beat just until combined.
- Adjust Filling Consistency: If the filling is too thin, gradually add more confectioners’ sugar until the desired thickness is achieved for piping.
- Assemble Cookies: Transfer the maple cream filling into a piping bag. Pipe a dollop of filling onto the flat side of half the cookies.
- Complete the Sandwich: Top the cream-filled cookies with the remaining plain cookies, gently pressing to sandwich and spread the filling evenly.
Notes
- Freezing the dough before cutting helps maintain the delicate shape of the cookies and prevents sticking.
- Use cake flour for a softer, tender texture in the cookies.
- Maple extract enhances maple flavor without overpowering; use sparingly.
- For sturdier sandwiches, ensure the cookies are fully cooled before assembling.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Rolling dough between silicone mats or parchment paper also reduces the need for flour to prevent sticking, keeping cookies tender.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: maple leaf cookies,maple syrup cookies,maple sandwich cookies,maple shortbread cookies,maple cream filling cookies,fall cookies,maple desserts
