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

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

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.

Posted By at 2:29 AM
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