Ingredients
Scale
For the cookies (makes approx. 36–40 cookies / 20 sandwich cookies):
- 2 cups (250 g) all-purpose flour
- 1 cup (125 g) powdered sugar
- ½ tsp salt
- 1½ tsp maple extract (or vanilla extract)
- 1 cup (227 g) unsalted butter, softened and cubed
For the maple buttercream:
- 2 cups (250 g) powdered sugar
- ½ cup (113 g) unsalted butter, softened and cubed
- ¼ cup (60 mL) pure maple syrup
Tip: Use real maple syrup in the frosting—it adds much richer flavor. Ensure butter is properly softened for a smooth, creamy texture.
Instructions
1. Make the cookie dough
- Preheat oven to 325 °F (163 °C) and line two baking sheets with parchment paper.
- In a food processor, pulse together flour, 1 cup powdered sugar, and salt.
- Add maple extract and cubed butter; pulse until the mixture resembles wet sand and begins clinging to the bowl edges.
- Transfer dough to a floured surface, gently press into a mound, and knead briefly until a cohesive square forms.
2. Roll & cut the cookies
- Roll dough to ¼″ (6 mm) thickness on a floured surface.
- Using a 2″ (5 cm) round (or leaf) cutter, cut cookies. Re-roll scraps to cut more rounds—aim for about 36–40 total.
- Arrange cookies on one baking sheet; freeze for 15 minutes until firm.
3. Bake
- Transfer cookies to the second baking sheet (spacing ~½″ apart) and bake 15–18 minutes, until edges are lightly golden.
- Let cookies cool on the sheet for 1–2 minutes, then transfer to a wire rack to cool completely. Repeat baking with remaining cookies.
4. Prepare maple buttercream
- In a mixing bowl, beat ½ cup butter until smooth.
- Gradually add remaining 2 cups powdered sugar and beat until smooth.
- Mix in maple syrup, then beat on medium-high for 1–2 minutes until light and fluffy.
5. Assemble the cookies
- Place half of the cooled cookies bottom-side up.
- Using a piping bag or spatula, spread about 1 generous tablespoon of buttercream on each.
- Top with a second cookie to form sandwiches.
Storage: Store in an airtight container, at room temperature or in the fridge, up to 4 days.
Notes
- Chill & Freeze for Perfect Shape: Always freeze cut cookies for at least 15 minutes before baking—this keeps them from spreading and helps retain crisp edges.
- If the dough feels too soft or warm, refrigerate it briefly before continuing—cold dough = better texture .
- Flour Thoughtfully When Rolling: Use plenty of flour on your rolling surface and pin to prevent sticking, but don’t overdo it—just enough to keep the dough from tearing, without toughening the cookies .
- Ideal Frosting Consistency: Your butter should be room temperature, not melted—take it out about 1 hour before making the frosting.
- Too thick? Add a splash more maple syrup or cream.
- Too thin? Add more powdered sugar or chill the frosting for 1–2 hours to firm it up.
- Prep Time: 20 minutes
- Assembly Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 248 kcal
- Sugar: 20 g
- Sodium: 61 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 37 mg