These Maple Cream Cookies are maplelicious and a real Canadian delicacy! My recipe uses maple syrup in both the outside biscuits and the maple cream layer. Try them once and you will never get storebought ones again!
Happy Canada Day everyone! It’s actually my first Canada Day ever and in my excitement and enthusiasm I decided to make my favourite cookie ever, which also happens to be the most Canadian treat off all times.
For those of you who are not familiar with Maple Cream Cookies! They are a sandwich style maple shortbread cookie filled with the most addictive Maple Buttercream Filling! There’s no way to get more Maple Flavour without actually eating the stuff by the spoonful
Maple Cream Cookies were the first thing I’ve ever eaten in this country. A red eye flight to Toronto, the longest line ever in front of Timmy’s and the souvenir store as the only available snack source! I went for the first thing I saw, which was probably the best choice anyways. Maple Cream Cookies! OMG did those taste amazing! You know those people on the plane that always manage to have a bag full of cookies while you sit in your seat, STARVING and hoping to get your free “chips or cookies” and SOON. For the first time in my life I was one of those people! And man, did I enjoy my cookies!
They are a celebration of maple syrup and butter …well, and Canada with its Maple Leaf of course 🙂 They melt in your mouth, buttery, creamy and simply to die for. Maple Lovers really need to try this cookie!
It is important to use good amber or dark maple syrup for these cookies to get a strong maple syrup! I also used maple extract in my cookie dough to get a stronger maple flavour but you can skip the extract and will still get a noticeable maple flavour in your Maple Cream Cookies.
If you want to try more delicious Maple recipes from my page, check out this Banana Upside Down Cake with Maple Toffee Sauce AND BACON or this Rhubarb Maple Buttermilk Pie. Want cupcakes as well? There you go!
Maple Cream Cookies
- 150 g sugar 3/4 cups, plus more for dusting
- 230 g butter 2 sticks, at room temperature
- 1/2 cup pure maple syrup 120 ml
- 1 tsp maple extract
- 1/2 tsp. vanilla extract
- 1 egg yolk
- 3 cups all-purpose flour
- 1/4 tsp. salt
- Maple Cream
- 120 g Butter 8 tbsp
- 2 cups powdered sugar
- 4 Tbsp Maple Syrup
In a bowl, using an electric mixer, beat together the sugar and the butter on high speed until light and fluffy, about 3 minutes. In a slow steady stream add the maple syrup, vanilla and egg yolk and beat for about 1 minute.
Sift together flour and salt directly onto the butter mixture and beat on medium speed until combined, about 2 minutes. Shape the dough into a ball or disc and wrap with plastic wrap. Now refrigerate the dough overnight or for at least 6 hours.
The next day preheat an oven to 350°F and line 2 baking sheets.
Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and roll out 1/8 inch thick. Using a maple leaf–shaped cookie cutter cut out as many cookies as possible. As the cookies are cut, place them about 1 inch apart on your prepared baking sheet. If your want, your can mark each cutout in a pattern resembling the veins of a maple leaf using a paring knife. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet. Dust each cookie with about 1/2 tsp. sugar.
Place the baking sheets on separate racks in the oven. Bake the cookies until the edges are light golden, 10 to 12 minutes, switching the pans and rotating them 180 degrees halfway through baking. Transfer the cookies to a wire rack and let cool.
While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.