Maple Cream Cookies
These are buttery shortbread sandwich cookies with a smooth maple buttercream filling. The cookie dough comes together quickly in a food processor and bakes into a crisp, tender cookie that holds its shape.
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.
Notes
Makes approximately 10 sandwich cookies. Dough scraps can be re-rolled once.
Did you make this recipe?Let me know how you liked it below!