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


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


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!