Maple Cream Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese 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.
Let’s make these amazing maple cream cookies!
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 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.
How to Make
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.
That’s it, friends. Enjoy the recipe for these Maple Cream Cookies!
More Fall Cookie Recipes You May Enjoy
- Soft Pumpkin Sugar Cookie
- Pumpkin Pecan Tassies
- Buckeye Brownie Cookies
- Salted Caramel Coconut Thumbprints
- White Chocolate-Dipped Soft-Batch Butterscotch Cookies
I hope you’ll try baking these maple cream cookies. If you do, please leave a comment and a 5-star rating below.
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Maple Cream Cookies
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.
The maple flavor in these is so good! I need to make these every fall.
Hello,What is the replacement of the self raising flours? Thank you.😊 It’s not easy to buy self-raising here😢
You can make your own. Just google alternatives for self-raising flours. Hopefully that will help.
xo Michael
Love this! I’m going to a Purple Rain Potluck tomorrow and will make these tonight.
I’m using a starfish and a coffee bean cookie cutter – then making the buttercream with a bit of jam.
It’s my “Starfish & Coffee, Maple Syrup & Jam” contribution! Thanks so much for the recipe!
-Cordelia
Omg. Get out!? Those sounds awesome! Great idea. Hope you had fun at the party. 🙂
xo Michael
Hello! Will these cookies freeze well?
I haven’t tried, but I don’t see why not.
xo Michael
Recipes never tell how many it serves therefore cannot find out nutrition value which is very important. This is very helpful when people have certain health problems or just want to eat healthy!
Thanks Jim. I’ll try to include serving size in future recipes.
xo Michael
Any idea on how to use real maple syrup instead of extract? Would it need way too much syrup to get the same amount of flavor?
These look yummy! Maple cream sandwich cookies? Count me in! P.S. I love your cookie week theme! 🙂
How many cookies does the recipe make?
About 3 dozen.
xo Michael
These look delish! I’m going to a fall party in a couple weeks and will definitely be making a cookie from Fall Cookie Week. Just not sure which yet…although this could be it 🙂
Yay! Let me know how they turn out.
xo Michael
These look so good. I have to make them. Hopefully I will be able to eat at least one. My daughter absolutely loves anything with maple in it.
These look great! I’m originally from NH/VT so I’m all about maple syrup. I put it on everything. Loving these cookies and can’t wait to see what else is coming up for fall cookie week!
Another charming and inspiring post! I am loving FCW on IBC,
These look lovely! I’m practically drooling at my screen.
Thanks so much Matthew! 🙂
xo Michael