Did you ever go on a trip and eat something so amazing that you became obsessed?
That’s me with those utterly delicious maple leaf-shaped cookies stuffed with maple cream and sold in Canada.
Known for their delicate shape and sweet maple flavor, these whimsical cookies can be found just about everywhere once you cross the Peace Bridge from New York. And believe me, one box is not enough if you’ve got a sweet tooth.
What makes these sandwich cookies special is that they feature real maple syrup — not just in the creamy middle but also in the crispy cookie that holds it all together. Plus, the shape just screams “AUTUMN.”
Sure, you can find knock-offs in larger grocery stores and chains like Trader Joe’s this time of year, when everyone goes gaga for seasonal fall flavors like pumpkin spice and maple. But they’re just not the same, in my opinion. So I made it my mission this year to recreate them at home.
This recipe is the third I tried, and I’m happy to declare it’s a winner. That said, its preparation is a little fussy in that you have to roll out and freeze the cookie dough between sheets of parchment before cutting it into the maple shapes. I tried to skip that step and let’s just say it wasn’t successful.
But if you’re patient, and remember to dip your cookie cutter into flour before pressing and cutting, the results are really lovely.
I used a 2-inch plastic leaf plunger cutter I found on Amazon to emboss the cookies with a dainty leaf design, but you could use any shape you like. The filling can be made with maple butter, but I substituted a buttercream made with maple syrup, butter and confectioners’ sugar.
These are tiny, bite-sized cookies, but that only makes them easier to pop into your mouth again and again and again.
Leftovers (ha!) can be stored in an airtight container at room temperature for up to four days.
Makes 4 dozen bite-sized cookies.
For cookie dough:
2 sticks unsalted butter, removed from fridge 30 minutes before baking
1/2 cup confectioners’ sugar
1/4 teaspoon maple extract
2 cups all-purpose flour
For maple buttercream:
1 cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
Make cookies: Using a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 5 minutes. Add icing sugar and beat for 3 more minutes.
Beat in maple extract. Add flour and salt and mix just until dry ingredients are incorporated.
Turn dough out onto lightly floured surface and knead gently for 1 minute.
Divide dough in half. Working with one piece at a time, roll the dough 1/4 inch thick between 2 sheets of parchment paper. Leaving the dough sandwiched between the parchment layers, stack on a baking sheet and freeze until firm, 15-20 minutes.
Adjust the oven racks to the upper and lower middle positions and preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
Remove 1 dough sheet from the freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard second parchment layer.
Using a 2-inch maple leaf cutter, cut out cookies. Transfer shapes to prepared baking sheets using a wide metal spatula, spacing them 3/4 inches apart. Set scraps aside.
Repeat with remaining sheet of dough until baking sheets are full.
Bake cookies until light brown, about 13-15 minutes. Let cool 5 minutes on sheet. Transfer cookies to rack; cool.
Gently reroll dough scraps between 2 sheets of parchment, chill and cut out more cookies. Transfer to cookie sheets and bake as above.
While cookies are cooling, make maple filling.
In a medium bowl, combine butter, confectioners’ sugar and vanilla and maple syrup. With a hand mixer or a standing mixer, mix on low for about 15 seconds and then on medium for an additional 30 seconds or until smooth.
Frost or pipe buttercream evenly onto half of the cookies, and top each frosted cookie with the remaining cookies.
Adapted from saltandserenity.com
Gretchen McKay writes for the Pittsburgh Post-Gazette.
