Welcome back to Fall Cookie Week (FCW) ! I hope you are enjoying yourself and gathering plenty of delicious inspiration.
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 for Fall Cookie Week 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.
The cookies end up being slightly crispy. Paired with the smooth buttercream, it’s a match made in heaven. Plus, who doesn’t love a sandwich cookie.
I think these make the perfect addition to Fall Cookie Week. Maple goes beautifully with apples and pumpkins and so many other foods of the season.
Before I get to the recipe, I need to remind you of three things.
First, don’t forget to enter the FCW Giveaway! Click here to enter to win a KitchenAid Artisan Mixer.
Secondly, if you make any of these cookie recipes (or a favorite fall cookie recipe of your own), be sure to post them to Instagram and use the hashtag: #IBCFallCookieWeek. I’ll be sharing my favorite pictures on the blog! And just in case you’re not already following IBC on Instagram, you can follow along here.
And finally, if you missed any cookies this week, they are all linked up at the end of this post.
That’s it, friends. Now for the recipe. Enjoy!
Here's what you will need:
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
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon salt
1 teaspoon maple extract
1/4 cup pure maple syrup
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.
3rd Annual Fall Cookie Week Recap
Spiced Apple Cake Cookies
Peanut Butter Sprinkle Cookies
Soft Pumpkin Sugar Cookie
Maple Cream Sandwich Cookies
Pumpkin Pecan Tassies
Buckeye Brownie Cookies
Salted Caramel Coconut Thumbprints
White Chocolate-Dipped Soft-Batch Butterscotch Cookies