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
Scale
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
