Maple Cream Cookies

Maple Cream Cookies are this amazing treat that combines buttery cookies with rich maple buttercream filling. These cookies have i simple ingredients you probably already have in your kitchen. You could make them for any occasion since they’re one of the easiest sandwich cookies to prepare.

We love how its sweet maple flavor comes through in both the cookie and the creamy filling. It has this tender texture that makes each bite feel special, but also stays simple enough for beginner bakers.

Why You’ll Love This Maple Cream Cookies

I love how these cookies bring together the rich taste of maple with a tender, buttery cookie base. You get this amazing combination of textures – the cookies are soft and crumbly, while the frosting adds a smooth, creamy element that makes each bite feel special. The maple flavor isn’t overwhelming, but it’s definitely there in every bite. These treats work great for fall gatherings, but I find myself making them year-round because they’re just that good. Plus, you can make the cookies ahead of time and assemble them when you’re ready to serve.

Essential Ingredients for Maple Cream Cookies

For the cookies:

• 2 cups all-purpose flour
• 1 cup powdered sugar
• ½ teaspoon salt
• 1½ teaspoons maple extract or vanilla
• 1 cup unsalted butter, softened and cut into cubes

For the maple buttercream:

• 2 cups powdered sugar
• ½ cup unsalted butter, softened and cut into cubes
• ¼ cup maple syrup

You’ll want to use real maple syrup for the frosting – it makes a huge difference in flavor compared to artificial maple flavoring. I always make sure my butter is properly softened before starting, as this helps everything come together smoothly. The maple extract in the cookies gives them an extra boost of flavor that complements the syrup in the frosting.

How to Make Maple Cream Cookies (Instructions)

Make the cookies: I start by heating my oven to 325°F and lining two baking sheets with parchment paper. Then I add the flour, 1 cup of powdered sugar, and salt to my food processor. After pulsing a few times to combine everything, I add the maple extract and cubed butter. I pulse the mixture until the butter gets incorporated and it looks like wet sand that begins to climb up the sides of the bowl.

Next, I transfer the dough to my counter and gently press it into a mound. The mixture will be loose and crumbly at first, but I knead it a few times until it comes together into a cohesive shape. I form the dough into a square, then sprinkle some flour onto the counter and place the dough on top.

Using a well-floured rolling pin, I roll the dough out to ¼-inch thickness. With a floured 2-inch round cookie cutter, I cut the dough into shapes. You could also use different cookie cutter shapes or cut the dough into squares if you prefer. I re-roll the dough 1-2 times to cut out more shapes, which usually gives me about 36-40 cookies.

I transfer the cookies to one lined baking sheet, then place it in the freezer for about 15 minutes until the cookies are firm. After that, I move some cookies to the second baking sheet, spacing them ½-inch apart, and bake them for 15-18 minutes until they’re baked through and the edges are lightly golden. I let them cool for 1-2 minutes on the baking sheet before transferring to a cooling rack.

Make the maple buttercream: While the cookies cool, I make the frosting. In a large bowl, I beat the remaining ½ cup butter with an electric mixer until smooth. Then I gradually beat in the remaining 2 cups of powdered sugar until everything is smooth, followed by the maple syrup. I increase the speed to medium-high and beat for 1-2 minutes until the frosting becomes fluffy and light.

Assemble: I lay half of the cooled cookies bottom-side up on my work surface. Using a piping bag or just a spatula, I spread about 1 generous tablespoon of frosting on each cookie, then top with the remaining cookies to make sandwiches.

Baking Tips for the Best Maple Cream Cookies

The key to great cookies is keeping that dough cold. I always freeze the cut cookies for 15 minutes before baking – this helps them hold their shape and prevents spreading. Don’t skip this step, even though it might seem unnecessary.

When rolling out the dough, use plenty of flour on your surface and rolling pin. This dough can be a bit sticky, but the extra flour prevents it from sticking without making the cookies tough. If the dough gets too warm while you’re working with it, just pop it back in the fridge for a few minutes.

For the frosting, make sure your butter is at room temperature but not melted. I usually take it out about an hour before I plan to make the frosting. If your frosting seems too thick, add a tiny bit more maple syrup. If it’s too thin, add a little more powdered sugar.

Variations & Customization Ideas

You could add some chopped toasted pecans or walnuts to the cookie dough for extra crunch and flavor. I sometimes mix in about ½ cup of finely chopped nuts when I want something a little different.

For the frosting, try adding a pinch of cinnamon or a tiny bit of vanilla extract along with the maple syrup. You could also make a cream cheese version by replacing half the butter with softened cream cheese.

If you want to make these more festive, try cutting the cookies with seasonal shapes like maple leaves or stars. You can also dip the assembled cookies halfway in melted chocolate or drizzle chocolate over the top.

How to Store Maple Cream Cookies

I store these cookies in an airtight container at room temperature for up to 4 days. If you live somewhere really warm, you might want to keep them in the refrigerator, especially since the frosting contains butter and maple syrup.

You can make the cookies ahead of time and freeze them before adding the frosting. Just wrap them well and freeze for up to 3 months. Thaw them completely before adding the frosting and assembling.

The assembled cookies also freeze well for about a month. I like to freeze them on a baking sheet first, then transfer to a freezer bag once they’re solid. This prevents them from sticking together.

FAQs About Maple Leaf Creme Cookies

Can I make these without a food processor? Yes, you can mix the dough by hand. Just make sure to cream the butter and sugar well, then gradually mix in the flour and other ingredients until you get a cohesive dough.

What if I don’t have maple extract? Vanilla extract works fine as a substitute. The cookies will taste different but still delicious. You could also use almond extract for a different flavor profile.

Can I make these gluten-free? I haven’t tested this recipe with gluten-free flour, but you could try substituting with a 1:1 gluten-free baking flour. The texture might be slightly different.

How do I know when the cookies are done? Look for lightly golden edges. The centers might still look slightly soft, but they’ll continue cooking on the hot pan after you remove them from the oven.

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