These Maple Cream Cookies are classic sandwich cookies made with tender, buttery maple-flavored shortbread and a smooth maple buttercream filling. I love making them for holiday cookie trays, afternoon tea, or whenever I want a rich, comforting dessert that celebrates the warm flavor of maple syrup in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons maple extract
4 tablespoons butter, room temperature
1 cup confectioners’ sugar
2 tablespoons maple syrup
Directions
I whisk together the flour, baking powder, and salt in a medium bowl and set the mixture aside.
In a stand mixer fitted with the paddle attachment, I beat the butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 3 minutes.
I add the egg and maple extract, then beat until everything is fully combined.
I gradually mix in the dry ingredients just until a soft dough forms.
Next I divide the dough into two portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
On a lightly floured surface, I roll the dough to about 1/4-inch thickness.
I cut out maple leaf shapes with a cookie cutter and place them on the prepared baking sheets.
Then I bake the cookies for 8 to 10 minutes, until the edges begin to turn lightly golden.
I let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
To make the filling, I beat the butter until creamy, then add the confectioners’ sugar and maple syrup, beating until light and fluffy.
I spread the filling onto the flat side of one cookie and sandwich it with another cookie.
I repeat the process with the remaining cookies and serve.
Servings and Timing
Servings: 18 cookies
Prep Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: Approximately 230 kcal per serving
Variations
I sometimes add a pinch of cinnamon to the dough for a warm, spiced flavor.
I like using dark maple syrup in the filling for a deeper maple taste.
Occasionally I drizzle the finished cookies with a simple maple glaze for extra sweetness.
I swap the maple leaf cutter for circles, hearts, or stars to match different occasions.
I sprinkle finely chopped toasted pecans around the edges of the filling for added crunch.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, I keep them in the refrigerator for up to 1 week and allow them to come to room temperature before serving. I also freeze the assembled cookies for up to 2 months in a freezer-safe container with parchment paper between the layers. Since these are sandwich cookies with buttercream filling, I do not reheat them and simply let frozen cookies thaw naturally before enjoying.
FAQs
Can I make the cookie dough ahead of time?
Yes. I often refrigerate the dough for up to 2 days before rolling and baking, or freeze it for up to 2 months.
Can I use vanilla extract instead of maple extract?
I can, but the cookies will have a much milder maple flavor. Maple extract gives these cookies their signature taste.
Why should I chill the dough?
I chill the dough because it makes rolling and cutting much easier while helping the cookies keep their shape during baking.
Can I freeze the baked cookies?
Yes. I freeze either the plain cookies or the assembled sandwich cookies in an airtight container for up to 2 months.
What can I serve with Maple Cream Cookies?
I enjoy serving them with hot coffee, black tea, chai, or a glass of cold milk for a comforting treat.
Conclusion
I love making these Maple Cream Cookies because they combine buttery, tender cookies with a rich maple buttercream filling that feels both nostalgic and elegant. They are perfect for holiday celebrations, cookie exchanges, afternoon tea, or simply sharing with family and friends. Every bite delivers a wonderful balance of sweetness and maple flavor, making this recipe one I happily return to throughout the year.
📖 Recipe:
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Maple Cream Cookies
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Maple Cream Cookies feature tender, buttery maple-flavored shortbread sandwiching a smooth maple buttercream filling. Perfect for holiday cookie trays, afternoon tea, or anytime you crave a comforting maple dessert.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature (for cookies)
1 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons maple extract
4 tablespoons butter, room temperature (for filling)
1 cup confectioners’ sugar
2 tablespoons maple syrup
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg and maple extract and beat until fully combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Divide the dough into two portions, flatten into disks, wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll the chilled dough to 1/4-inch thickness on a lightly floured surface.
- Cut out maple leaf shapes and place them on the prepared baking sheets.
- Bake for 8 to 10 minutes, until the edges are lightly golden.
- Cool the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the butter until creamy, then add the confectioners’ sugar and maple syrup. Beat until light and fluffy.
- Spread the filling on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies.
Notes
Add a pinch of cinnamon to the dough for a warm, spiced flavor.
Use dark maple syrup for a richer maple taste.
Drizzle finished cookies with a simple maple glaze for extra sweetness.
Use different cookie cutter shapes for seasonal occasions.
Roll the edges in finely chopped toasted pecans for added crunch.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze assembled cookies for up to 2 months and thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 230 kcal
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
