Maple Cream Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><b>For the cookies:</b></li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml pure maple syrup (Grade A Dark or Grade B for stronger flavor)</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">½ tsp baking powder</li><li class="ingredients-single-item"><b>For the maple cream filling:</b></li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">60ml pure maple syrup</li><li class="ingredients-single-item">1 tsp maple extract (optional, for enhanced flavor)</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2-3 tbsp heavy cream</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the cookie dough. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming creates air pockets that will give your cookies their tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Reduce to low speed and add the maple syrup, egg yolk, and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed. The mixture may look slightly curdled at this point, but don't worry – it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix, as this will develop gluten and make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough in half and form each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling step is crucial as it firms up the butter, preventing the cookies from spreading too much during baking and ensuring they hold their shape.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When ready to bake, preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the dough to about 3mm (⅛-inch) thickness. Using your round cookie cutter, cut out as many cookies as possible and transfer them to the prepared baking sheets, spacing them about 2.5cm (1-inch) apart. Gather the scraps, re-roll, and cut out more cookies. Repeat with the second disk of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden brown. Watch carefully as maple syrup can cause the cookies to brown quickly. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cookies cool, prepare the maple cream filling. In a clean mixing bowl, beat the softened butter, maple syrup, and maple extract (if using) until smooth and well combined. Gradually add the sifted powdered sugar and salt, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat until light and fluffy, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add heavy cream one tablespoon at a time until you reach your desired consistency – the filling should be thick enough to hold its shape when piped or spread, but soft enough to yield when the cookies are bitten into. This balance is key to the perfect sandwich cookie experience.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble the sandwich cookies, turn half of the cookies upside down. Using a piping bag fitted with a round tip (or simply a butter knife), pipe or spread about 1-2 teaspoons of maple cream filling onto each cookie. Top with the remaining cookies, pressing down gently to spread the filling to the edges without squeezing it out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the assembled cookies rest at room temperature for about 30 minutes to allow the filling to set slightly. This resting period helps the flavors meld and the cookies soften slightly from the moisture in the filling, creating that perfect sandwich cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store the maple cream sandwich cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For the best flavor and texture, allow refrigerated cookies to come to room temperature before serving. The cookies can also be frozen for up to 3 months – simply layer them between sheets of parchment paper in an airtight container.</li></ol>