Maple Cream Cookies

Looking for a delicious homemade treat that’s full of flavor? These Maple Cream Sandwich Cookies are just what you need. With a sweet and rich maple buttercream filling sandwiched between crisp cookies, they’re a tasty way to enjoy the comforting flavors of maple anytime of the year. Perfect for gifting or indulging yourself!

If you’re on the hunt for a cookie that captures the cozy flavors of fall but can be enjoyed year-round, these Maple Cream Sandwich Cookies are just what you need. These delightful treats combine a crisp, slightly sweet cookie with a rich maple buttercream filling, making them the perfect bite-sized indulgence. 

Earlier this year, my friends and I took a trip to Vermont for another friend’s wedding. While we were there, I picked up a couple bottles of Vermont maple syrup. It’s the state’s specialty, so I figured it was a fitting thing to bring home.

One of those bottles has been staring at me every time I open my cupboard. I decided to finally crack it open and whip up a batch of these Maple Cream Sandwich Cookies.

If you like things that are maple flavored, then you are going to love these cookies! Not only do the cookies exude maple goodness, but the flavor party continues in the maple buttercream icing that nicely holds the two cookies together. These have quickly become one of my favorite fall cookie recipes.

Why You’ll Love This Recipe

• If you’re a fan of maple, these cookies will be your new favorite treat. The rich, maple extract in both the cookie and the buttercream filling ensures that each bite is full of that warm, comforting flavor. It’s a delightful way to bring the cozy taste of maple to your kitchen, no matter the season.
• These cookies strike the ideal balance between crisp and creamy. The cookies themselves have a light, satisfying crunch, which pairs perfectly with the smooth, luscious maple buttercream. Together, they create a texture contrast that’s simply irresistible.
• While these cookies are perfect for fall, they can easily be adapted to any occasion or celebration. Use a leaf-shaped cutter for autumn, hearts for Valentine’s Day, or stars for a festive holiday treat. It’s a recipe that’s as versatile as it is delicious, making it a fun project to share with family and friends.
• With just a few pantry staples and some maple extract, you can create something truly special. The ingredients are straightforward, but the end result is anything but ordinary. These cookies offer a gourmet feel without the fuss, making them a go-to recipe when you want to impress with minimal effort.

Ingredients

Before we dive right into making these Maple Cream Sandwich Cookies, let’s gather up some ingredients. Here’s what you’ll need to start making and baking:

• All-Purpose Flour: This forms the base of the cookie dough, giving the cookies structure and the perfect balance of chewiness and crispness.
• Baking Powder: Helps the cookies rise just a bit, creating a light and slightly crisp texture that pairs perfectly with the creamy filling.
• Salt: Enhances the flavors of the other ingredients, balancing the sweetness and bringing out the rich maple flavor.
• Unsalted Butter: Provides richness and flavor to both the cookies and the buttercream, ensuring a smooth, creamy texture.
• Sugar: Adds sweetness and helps the cookies achieve that lightly crisp texture, perfect for sandwiching the buttercream.
• Dark Brown Sugar: Adds a deeper, caramel-like flavor and a bit of moisture to the cookies, making them extra delicious.
• Large Egg: Binds the ingredients together, giving the cookies structure and helping them hold their shape.
• Maple Extract: The star of the show, this brings that warm, comforting maple flavor to both the cookies and the buttercream.
• Powdered Sugar: Creates a smooth, silky buttercream filling that’s sweet and perfectly complements the crisp cookies.
• Pure Maple Syrup: Adds an extra layer of authentic maple flavor to the buttercream, making the filling rich and decadent.

How to Make

It’s time to get baking. I’ll walk you through the steps below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

1. In a medium bowl, begin by whisking together your flour, baking powder and salt. Set aside. In a large bowl with an electric mixer (or stand mixer), beat the butter for about 30 seconds. Then add in the sugars and beat until fluffy, about 3-4 minutes. Add the egg and maple extract and continue to beat until combined.
2. Next, beat in the dry ingredients on low speed until just combined. Divide the dough into two balls, then flatten into a disk. Wrap each in plastic and refrigerate for at least 1 hour.
3. Once the dough is thoroughly chilled, preheat your oven to 350 degrees F. Line each baking sheet with parchment paper or a silicone baking mat.
4. On a lightly floured surface, roll out the dough to about a 1/4-inch thickness. Use a cookie cutter to cut out cookies; then place on prepared baking sheets.

5. Bake cookies for about 8-10 minutes or until the edges just start to lightly brown. Transfer the cookies to a cutting board to cool.
6. In the meantime, mix up your maple buttercream. In a large bowl, beat butter with an electric mixer until smooth. Then, slowly begin to add powdered sugar, one cup at a time. Then add the salt, maple extract, and maple syrup. Beat until smooth.

8. Add buttercream to a piping bag (or plastic baggie with the tip of a corner cut off). Pipe the filling onto the backside of one cookie, then top with another. Repeat with the remaining cookies.

And that’s it! These delicious cookies are ready to be enjoyed!

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! These cookies can be made in advance and stored in an airtight container. The unfilled cookies can be kept at room temperature for up to a week. If you’ve already filled them with the buttercream, store them in the refrigerator for up to 5 days.

What type of maple syrup should I use?

For the best flavor, I recommend using pure maple syrup rather than a pancake syrup or imitation variety. Pure maple syrup provides that deep, authentic maple flavor that really shines in these cookies. Grade A Dark Amber syrup is particularly good if you want a more robust maple taste.

Can I freeze these cookies?

Yes, you can freeze both the cookie dough and the finished cookies. For the dough, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight. For the finished cookies, you can freeze them already filled or just the cookies themselves. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. They’ll keep well for up to 2 months.

Can I use a different shape cookie cutter?

Absolutely! While I used a leaf-shaped cutter for a seasonal touch, you can use any shape that fits your occasion or preference. Hearts, stars, or even simple rounds work beautifully. Just be sure to adjust the baking time slightly if your cookies are smaller or larger than the original size.

More Fall Cookie Recipes You’ll Love

• Soft Pumpkin Sugar Cookie
• Pumpkin Pecan Tassies
• Buckeye Brownie Cookies
• Salted Caramel Coconut Thumbprints
• White Chocolate-Dipped Soft-Batch Butterscotch Cookies

I hope you’re as excited to try these Maple Cream Sandwich Cookies as I am to share them with you. They’re a wonderful way to bring a little homemade goodness into your day, whether you’re baking them for a special occasion or just because.  If you do try this recipe, please leave a comment and a 5-star rating below. 

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Maple Cream Cookies

These Maple Cream Cookies are the perfect combination of crisp cookie paired with a sweet maple buttercream filling. It’s a match made in cookie heaven.

5 from 1 vote

Print Pin Rate

Course: cookies

Cuisine: American

Keyword: cookie, fall baking, maple cookies, maple cream

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 30

Calories: 240kcal

Ingredients

• 2 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter softened
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 2 teaspoons maple extract

Maple Buttercream:

• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon maple extract
• 1/4 cup pure maple syrup

Instructions

• In a medium bowl, begin by whisking together your flour, baking powder and salt. Set aside. In a large bowl with an electric mixer (or stand mixer), beat the butter for about 30 seconds. Then add in the sugars and beat until fluffy, about 3-4 minutes. Add the egg and maple extract and continue to beat until combined.
• Next, beat in the dry ingredients on low speed until just combined. Divide the dough into two balls, then flatten into a disk. Wrap each in plastic and refrigerate for at least 1 hour.
• Once the dough is thoroughly chilled, preheat your oven to 350 degrees F. Line each baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out the dough to about a 1/4-inch thickness. Use a cookie cutter to cut out cookies; then place on prepared baking sheets.
• Bake cookies for about 8-10 minutes or until the edges just start to lightly brown. Transfer the cookies to a cutting board to cool.
• In the meantime, mix up your maple buttercream. In a large bowl, beat butter with an electric mixer until smooth. Then, slowly begin to add powdered sugar, one cup at a time. Then add the salt, maple extract, and maple syrup. Beat until smooth.
• Add buttercream to a piping bag (or plastic baggie with the tip of a corner cut off). Pipe the filling onto the backside of one cookie, then top with another. Repeat with the remaining cookies.

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 92mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 386IU | Calcium: 28mg | Iron: 1mg