Maple Leaf Sandwich Cookies
Bursting with buttery flavor and pure maple syrup in both the cookies and the frosting, these maple leaf sandwich cookies will take your cookie making skills to the next level with total ease.
Servings: 26 Cookies
Ingredients
For the Maple Cutout Cookies:
- 1 Cup Salted Butter, softened to room temperature
- ½ Cup Granulated Sugar
- ½ Cup Dark Brown Sugar, packed
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Pure Maple Syrup
- 1 Large Egg + 1 Large Egg Yolk
- 2 Teaspoons Baking Powder
- 2 ½ Cups All Purpose Flour
For the Maple Buttercream:
- 1 Cup Salted Butter, softened to room temperature
- 3 Cups Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Pure Maple Syrup
Instructions
- Preheat oven to 350°. Begin by creaming the butter and both sugars until light and fluffy, about 30 seconds. Add the egg and egg yolk, vanilla, and maple syrup. Mix until incorporated. Now add your dry ingredients, the flour and baking powder. Mix until a dough forms and no powder remains. Dough should be soft and moldable but not sticky.
- There is no need to chill this dough. Roll the dough out in one big or several smaller batches, to about ¼-3/4 inch thick. Cutout cookies into leaf shapes, or any other shape that you desire. Bake on a nonstick baking sheet for 6-8 minutes {I do 6 minutes in my oven and they come out perfect every time!}.
- Cool on baking sheet for 5 minutes. Remove to wire rack and cool completely. In a medium bowl, combine ingredients for buttercream. Beat with a hand mixer or with a standing mixer on low for about 15 seconds, and then on medium for ad additional 30 seconds or until smooth.
- Frost or pipe buttercream evenly onto half of the cookies, and top each frosted cookie with the remaining cookies. Store any leftovers in an airtight container at room temperature for up to four days. Enjoy!
Notes
See blog post for dairy free, gluten free, and vegan options for both the cookies and buttercream.