Ingredients (~10 Sandwich Cookies)
For the Shortbread Cookies:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp kosher salt
- 3/4 tsp maple extract
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
For the Maple Buttercream:
- 1/4 cup (4 tbsp) unsalted butter, softened
- 1 cup powdered sugar
- 2 tbsp real maple syrup
Make the Cookie Dough
In the bowl of a food processor, add the flour, 1/2 cup of powdered sugar, and salt. Pulse a few times to combine.
Add the maple extract and the cold, cubed butter.
Pulse the mixture until the butter is fully incorporated and the texture resembles coarse, wet sand. The dough will start to climb up the sides of the bowl.
Turn the crumbly mixture out onto a clean counter. It will look loose, but it will come together.
Gently knead it just a few times until it forms a cohesive dough. Do not overwork it.
Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll and Cut the Cookies
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
On a well-floured surface, roll the chilled dough out to a 1/4-inch thickness. Flour your rolling pin as needed to prevent sticking.
Use a floured 2-inch round cookie cutter to cut out the cookies. You should get about 20 individual cookies. You can re-roll the scraps once to cut out more shapes.
Place the cut-out cookies on the prepared baking sheet.
Chill and Bake the Cookies
Place the baking sheet with the cookies in the freezer for ~15 minutes, or until the dough is firm to the touch.
This step is important; it helps the cookies hold their shape and prevents them from spreading while baking.
Bake for 15-18 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the Maple Buttercream
While the cookies cool, make the filling. In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat the softened butter on medium speed until creamy.
Gradually add the 1 cup of powdered sugar, mixing on low speed until combined. Scrape down the sides of the bowl.
Beat in the maple syrup.
Increase the speed to medium-high and beat for another 1-2 minutes until the buttercream is light and fluffy.
Assemble the Cookies
Once the cookies are completely cool, pair them up by size.
Turn half of the cookies over so the bottom side is facing up. Pipe or spread about 1 teaspoon of the maple buttercream onto each one.
Gently press a second cookie on top to create a sandwich.

Maple Cream Cookies
Ingredients
For the Shortbread Cookies:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp kosher salt
- 3/4 tsp maple extract
- 1/2 cup unsalted butter 1 stick, cold and cut into cubes
For the Maple Buttercream:
- 1/4 cup unsalted butter 4 tbsp, softened
- 1 cup powdered sugar
- 2 tbsp real maple syrup
Instructions
- Combine flour, powdered sugar, and salt in food processor.
- Add maple extract and cold butter cubes, pulse until mixture resembles wet sand.
- Knead mixture briefly into cohesive dough, form into disk, wrap in plastic.
- Refrigerate dough 30 minutes.
- Preheat oven to 325°F and line baking sheet with parchment.
- Roll chilled dough to 1/4-inch thickness on floured surface.
- Cut with 2-inch round cutter, place on baking sheet.
- Freeze cookies 15 minutes until firm.
- Bake 15-18 minutes until edges are light golden.
- Cool on sheet 5 minutes, then transfer to wire rack.
- Beat softened butter until creamy for filling.
- Mix in powdered sugar and maple syrup until light and fluffy.
- Pair cooled cookies by size.
- Spread 1 teaspoon filling on bottom of half the cookies.
- Top with remaining cookies to make sandwiches.