Maple Cream Cookies
User Reviews
5
Maple Cream Cookies
Description
Maple Cream Cookies feature a soft cookie base made from butter, sugar, egg, flour, and maple syrup and extract, gently mixed and chilled before being rolled out and cut into shapes, traditionally maple leaves. The dough produces cookies with a tender crumb that bake to a gentle spread, maintaining their form. The filling blends butter, powdered sugar, maple syrup, cream, and extract to create a smooth, pipeable cream that complements the subtle sweetness and maple notes of the cookies.
The overall texture presents a balance between delicate, thin cookies and a rich but light filling, resulting in a treat that works well for teatime or as a sweet snack. The maple character runs through both cookie and cream, reinforcing the flavor profile without overpowering it.
These cookies can be stored at room temperature to keep their softness or frozen after baking for longer storage. Cooling cookies fully before adding filling is essential to maintain texture and prevent melting. The dough and filling can both be prepared ahead, with chilling steps helping to develop flavor and ease handling.
Ingredients
- 1 cup butter at room temperature, 225g
- 1 cup granulated sugar white, 200g
- 1 egg
- 2 tablespoons maple syrup
- 1 teaspoon maple extract or substitute vanilla extract
- 2 ¾ cups all-purpose flour 325g, aka plain flour
- ¼ teaspoon salt
For the maple cream filling
- ¼ cup butter 50g
- ¾ cup powdered sugar icing sugar, (100g
- 1 tablespoon maple syrup
- 1 tablespoon heavy cream double cream, or whipping cream
- ½ teaspoon maple extract or vanilla extract
- ⅛ teaspoon salt
Instructions
For the maple leaf cookies:
- In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, maple syrup and extract until fluffy.
- Add the flour and salt and mix on low until combined. Wrap the dough and chill in the fridge for 30 minutes.
- Meanwhile, make the creme filling by beating all ingredients together until smooth and creamy. It should be a pipable thickness, so if necessary, add a little more powdered sugar to thicken or cream to thin. Set aside (or put in the fridge if making it far in advance - you may need to add more cream to thin it if it has been refrigerated).
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silpats.
- Lightly flour the counter, then roll out the chilled dough to ⅛-inch thick. Cut out shapes with a cookie cutter (I use a maple leaf shape), re-rolling and cutting until the dough is used up.
- Then place the cookies onto the prepared cookie sheets. Chill the cookies on the tray in the freezer or fridge for 15 minutes.
- Bake the cookies for 6-8 minutes or until just beginning to turn golden. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
- When the cookies are completely cooled, turn half of them upside down, pipe or spoon a little of the cream filling onto them, then top with the other half of the cookies to create maple sandwich cookies.
Notes
- If maple extract is unavailable, vanilla extract can be substituted without greatly affecting texture.
- Use room temperature butter, eggs, and cream to achieve smoother dough and filling.
- Chill the cookie dough before rolling out to make cutting shapes easier and prevent excessive spreading.
- Allow cookies to cool completely before adding cream filling to prevent melting.
- Cookies spread slightly when baking; space them at least an inch apart on the baking sheet.
- Store finished cookies in an airtight container for up to one week at room temperature.
- Baked cookies and dough can be frozen for 3 to 4 months; thaw dough in the fridge before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 71mg | 3% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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