Maple Cream Cookies

Yesterday morning was my last long training run (12 miles) before my marathon next Saturday! Woo Hoo! It was definitely the coldest morning since I started training. I woke up and checked the weather and saw that it was 30 degrees. All I wanted to do was stay in my nice warm bed, and I probably would have if it wouldn’t have been for my running partner Erin texting me to make sure I was up. So I rolled out of bed ate my pre-run breakfast cookie and was on my way. Just like so many of my other long runs I get cravings and think about the food I can devour when I am finished. My mind thought of these wonderful maple cream cookies that I saw about a month ago that I have been planning on making. Today was the day and they were so worth it! :) My house smelled of maple syrup for hours! Maple cream filling sandwiched between two delicious maple flavored cookies are a perfect accompaniment to a cup of coffee or tea.

Maple Cream Cookies

Maple cream filling sandwiched between two delicious maple flavored cookies are a perfect accompaniment to a cup of coffee or tea.

Yield: 36 two-inch cookies

Ingredients:

2 1/2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
1/2 cup light brown sugar
1 large egg
2 teaspoon maple extract
4 tablespoon butter, room temperature
1 cup confectioners sugar
2 tablespoon maple syrup

Directions:

In a medium bowl, whisk together flour, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 3 minutes. Add the egg and maple extract; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface.
With a rolling pin, roll the dough out to 1/4-inch thickness. Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet.
Bake cookies in preheated oven 8-10 minutes, or until edges just start to brown.
Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.

This recipe is featured on Maple Syrup World!

45 Responses to “Maple Cream Cookies”

  1. #
    1
    Annie's Dish — October 31, 2010 @ 8:45 am

    I love maple syrup and those cookies are just beautiful. In fact, I think I have some maple leaf shapes cookie cutters. Thanks for the recipe!

  2. #
    2
    Lynn — October 31, 2010 @ 9:42 am

    These sound so good! I can’t wait to make them so that my house smells like maple too!

  3. #
    3
    gingerbreadcake — October 31, 2010 @ 11:19 am

    I LOVE these kind of cookies but have never had them homemade. OH MY WORD do yours look so delicious and I’m just always so impressed with how gorgeous your photos are.

  4. #
    4
    fooddreamer — October 31, 2010 @ 1:31 pm

    Oh my, I am so very flattered that you made my cookies! I am glad you liked them, too. Your pictures of them are gorgeous!
    Good luck in your marathon next weekend! Be sure to let us know how you did. I completed my second half-marathon two weeks ago. No plans for a full, yet, mostly because the amount of training time is too hard to manage at the moment with the kids. Someday…

  5. #
    5
    Kristen — October 31, 2010 @ 1:58 pm

    I just love maple cookies, but I’ve only ever had the store-bought ones. These look scrumptious!

  6. #
    6
    ezsrecipes — October 31, 2010 @ 5:06 pm

    Your cookies look wonderful! Good luck with your marathon! Is it a half, or a full? I admire anyone who runs them; I do 5K’s but I only walk them! I had surgery on my foot a couple of years ago so running is not an option.

    • Christina replied: — October 31st, 2010 @ 10:44 pm

      Thank you so much! :) I am running a full marathon on November 6th. I am starting to get nervous!!

  7. #
    7
    heather — October 31, 2010 @ 6:23 pm

    If I’m going to buy a package of cookies from the store, these would be it. A serious favorite. I’m happy to have a recipe so I can try baking my own!

    Cheers and thanks,

    *Heather*

  8. #
    8
    Hester — October 31, 2010 @ 7:53 pm

    Hubbaroo! These look delish, Christina :-) I’m wondering: where does one obtain maple extract? Is it with the other extracts or in a specialty food store? And what kind of grade maple syrup do you recommend using for this?

    • Christina replied: — October 31st, 2010 @ 10:42 pm

      Thank you! :) I bought my maple extract at my local grocery store, but if you can’t find it at yours you can buy it at Cook’s Flavoring Company. I also used the Grade A dark amber syrup which has a more robust maple flavor. Thanks for commenting! :)

  9. #
    9
    Amy — October 31, 2010 @ 10:21 pm

    These look amazing! I have always enjoyed the maple cookies from the store, but home made is so much better! Great recipe :)!

  10. #
    10
    joudie's Mood Food — November 1, 2010 @ 5:20 am

    Oh wow. I have never had maple cookies before but something inside me is screaming for this. They look as beautiful as the recipe sounds. Just lovely!

  11. #
    11
    Warm Vanilla Sugar — November 1, 2010 @ 8:06 am

    My Grandpa buys these cookies all the time, and loves them! It would be so nice to make these for him. Thanks for the recipe!

  12. #
    12
    Lauren — November 1, 2010 @ 9:33 am

    I LOVE maple creme cookies, and this homemade version looks outstanding :).

  13. #
    13
    Carolyn Jung — November 1, 2010 @ 12:18 pm

    I’m putting these on my must-bake list. I can never get enough of maple syrup in baked goods at this time of year.

    • Christina replied: — November 1st, 2010 @ 11:00 pm

      Let me know how they turn out! :)

  14. #
    14
    Medifast — November 1, 2010 @ 1:44 pm

    Homemade maple cream cookies, I have landed in heaven. My favorite cookie, no really, love them, but didn’t know that I could actually make them instead of buying. I can’t wait, thanks so much for your cookie recipe today, you have made my whole week!

  15. #
    15
    vanillasugar — November 1, 2010 @ 3:09 pm

    i remember eating these as a kid when we used to go skiing in montreal. they had such a sharp maple flavor compared to the ones in the US. i have never made my own, but saw yours on tastespotting and was hooked; they came out so nicely.

  16. #
    16
    jas — November 1, 2010 @ 8:33 pm

    oo – these look delicious and so cute too! I don’t have any maple cutters but hearts will do!

    • Christina replied: — November 1st, 2010 @ 11:00 pm

      Oh of course!! They will taste just as delicious! ;)

  17. #
    17
    Rachael — November 1, 2010 @ 10:13 pm

    Ah, they look delicious. I think I have another use for the maple butter that I just picked up on vacation in Maine. Although, I don’t know if it will last long enough to make it between the cookies!

  18. #
    18
    Pattie @ Olla-Podrida — November 2, 2010 @ 3:22 am

    I love maple leaf cookies. I even have the cutter to make them, but have never tried. These look so good that I think I’m going to give it a whirl this week. Thanks for the recipe.

  19. #
    19
    jennynoowyn — November 3, 2010 @ 4:38 am

    oooh…maple cream sounds delicious!.. wish it was a little easier to get maple syrup in Amsterdam!

  20. #
    20
    Whitney Christensen — November 3, 2010 @ 11:16 am

    Wow these look so festive and tasty. I think I am going to have try them out this weekend :)

  21. #
    21
    happywhennothungry — November 3, 2010 @ 11:21 am

    These look so delicious and perfect for the fall too! Awesome photo as well. Thanks for sharing :-)

  22. #
    22
    Lauren — November 3, 2010 @ 12:26 pm

    I have to make something for my niece’s bakesale next week. These will be perfect!

  23. #
    23
    Linn @ Swedish Home Cooking — November 3, 2010 @ 12:55 pm

    This makes me wanna go back to Canada! Yummy, wow. So so good. Mmm.

  24. #
    24
    Lucie — November 3, 2010 @ 3:50 pm

    Perfect recipe! I bring back a box of Maple cream cookies whenever I go back to the US and my boyfriend gobbles them down… now he can get his fix whenever! (Or, whenever I’m in a baking mood!)

  25. #
    25
    Joy — November 5, 2010 @ 4:45 pm

    Hmmm i love this idea of these.

  26. #
    26
    Tanya — December 2, 2010 @ 10:06 am

    Oh my! These look delicious! My mom always brings some maple cookies back when she takes trips to Canada, but that means we only eat them every couple of years. My mom and I LOVE maple syrup so I think my daughter and I will have to give these a try. :) Thanks so much for sharing! I can’t wait to try them!

  27. #
    27
    Lauren — December 20, 2010 @ 3:13 pm

    How long can these keep with the cream? (I want to make them a few days ahead of time.)

    • Christina replied: — December 21st, 2010 @ 8:54 pm

      They will keep for up to a week in an airtight container. I think that they get better as the days go by! :) Let me know how they turn out!

  28. #
    28
    Dorcas — March 10, 2011 @ 8:44 pm

    Hi

    This recipie looks fabulous. Have been searching for something like that. Do you know if I can replace maple extract with maple syrup as it’s pretty hard to get maple estract in Singapore. If I can’t are there other alternatives?

    thanks

    • Christina replied: — March 11th, 2011 @ 12:36 pm

      Unfortunately, you cannot substitute maple syrup for maple extract. Extracts are concentrated flavorings and it is used in these cookies to add flavor without adding other ingredients, or changing the consistency of the recipe. There are several websites that you can buy maple extract, however, I am not sure if they ship to Singapore or not. Hope this helps!

  29. #
    29
    Lisa — April 20, 2011 @ 12:45 pm

    I just had to write and tell you how awesome these are. My DH is French Canadian and loves maple cream cookies – he is always sneaking boxes of them into our house. And now he has our 2 young sons totally addicted to them. The problem is I hate commercially-made cookies (boxed anything for that matter). And our youngest has life-threatening allergies which makes it even more troublesome. In my determination to make everything they like from scratch, I came across your recipe and tried it the other day. These are awesome. Given that we just bought another case of locally made maple syrup (thick, dark and deee-lishus), and my oldest son specifically requested more of these, I’m making them again today. I’m going to use smaller cookie cutters this time to justify my own indulgence in more than one. And I now need to find maple leaf cookie cutters (being Canadian, you’d think that would be easy…). Excellent post!

    • Christina replied: — April 24th, 2011 @ 11:44 pm

      I am so glad that you enjoyed these cookies! :D I have to say that they are one of my top favorite cookies that I have made. Mmmm…now I am craving one now! ;)

  30. #
    30
    Elvira — October 21, 2011 @ 9:30 pm

    I’ve just returned from Banff, I live in Australia, and I seriously love these cookies…even the boxed variety. I had never tried them before and brought a box home with me for my family…they loved them too!!! As I enjoy baking, I’m going to try this recipe…I expect they’ll be infinitely superior to the boxed variety…thanks!

    • Christina replied: — October 26th, 2011 @ 9:58 pm

      I hope you enjoy them…Let me know how they turn out for you! :)

  31. Pingback: Candy Corn Cupcakes | Sweet Pea's Kitchen

  32. Pingback: Canadian Sweets - Simply Stacie

  33. #
    31
    Elizaebeth — December 17, 2011 @ 2:05 am

    I have one question… I was looking at this recipe and i have everything in my house except maple syrup…. is there any possible way i could use maple extract to make my frosting? thank you for you time

    • Christina replied: — December 22nd, 2011 @ 9:10 pm

      Elizaebeth,
      You can substitute maple extract for the maple syrup. To make the frosting beat together 1 teaspoon of maple extract, 4 tablespoon butter, 1 cup confectioners sugar, and 5 teaspoons of milk. If you give them a try I would love to know how they turn out for you! :)

  34. #
    32
    Joy — March 20, 2013 @ 12:33 am

    I’ve made these cookies twice now and both times they came out with a slightly chewy texture, is that right? I was expecting a more crisp/dry cookie given how crumbly the dough is when you’re trying to roll it out.

  35. #
    33
    Dana — May 25, 2013 @ 5:28 pm

    Made these cookies today! Maple cookies are my little brothers favourite!
    I decided that I should make the homemade version for him!
    Thanks for the recipe!
    ps. I discovered your blog! Its dangerous! Oh my so many delicious things to make! I will be back to make much more- maybe even another recipe tonight? :)
    my neighbours will be happy!!

  36. #
    34
    Kathy Hammonds — October 31, 2014 @ 12:57 am

    Last week I made your Maple Leaf Cookies and filled them. WOW! After trying just one I had to package the rest to send with my cousins to their school Fall Auction. I had baked a lot for those baskets. The nest morning at Church my friend started telling me about this basket they won at action and all the great food inside. You got it right!! It was my basket. I got RAVES about your cookie receipe and also Bobby Flay’s Whoopie Cookies, hahahah! This is a keeper ladies. You did yourself very proud.
    Love and Best to your family,
    Kathy Hammonds

Leave a Comment