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Recipe Summary
Yield: Makes about 20
maple cream sandwich cookies
Ingredients
Cookies
5 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 cup maple sugar
2 large eggs, room temperature
Filling
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
6 tablespoons pure maple syrup
Cook's Notes
When cutting out cookies, cut out half of the cookies, then flip cutter over and cut out remaining cookies to get identical leaves for making sandwiches.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 20
maple cream sandwich cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 20
Recipe Summary
Yield: Makes about 20
Yield: Makes about 20
Makes about 20
maple cream sandwich cookies
maple cream sandwich cookies
Ingredients
Ingredients
5 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 cup maple sugar
2 large eggs, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
6 tablespoons pure maple syrup
Directions
Cookies: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and beat until combined, about 30 seconds. Add flour mixture and beat on low speed until just combined, about 30 seconds, scraping down sides as necessary.
Divide dough into four disks; wrap each in plastic and refrigerate at least 1 hour.
Preheat oven to 375 degrees. On a lightly floured surface, roll out one disk of dough 1/8 inch thick, lightly dusting with flour to prevent sticking. Cut out cookies using a 4-inch maple-leaf-shaped cutter, dipping cutter in flour as needed. Transfer to parchment-lined baking sheets and freeze until firm, about 10 minutes. Repeat process with remaining dough.
Bake, rotating halfway through, until edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
Filling: In the bowl of a electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Add confectioners’ sugar and maple syrup; beat until smooth. Transfer to a piping bag fitted with a small round tip. Pipe 2 tablespoons filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.
Cook's Notes
When cutting out cookies, cut out half of the cookies, then flip cutter over and cut out remaining cookies to get identical leaves for making sandwiches.
Cook’s Notes
When cutting out cookies, cut out half of the cookies, then flip cutter over and cut out remaining cookies to get identical leaves for making sandwiches.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Maple Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Maple Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
