Maple Leaf Sandwich Cookies
These Maple Leaf Sandwich Cookies consist of a buttery crunchy maple flavoured cookie with a creamy Maple filling. A Canadian favourite that can’t be beat!
I have always loved pretty much all sandwich cookies even the Italian ones from Occhi di Bue, to Baci di dama to one of my favorite a chocolate chip sandwich cookie! The first time I made these sandwich cookies was a few years ago when Canada was celebrating 150 years. I loved them then and I still love them now. In fact they were my Dad’s favourite cookies!
With family and friends in Canada and my heart, since both my daughters lives there now, I decided to share with you, my new friends and readers a reason to love Canada too.
Canada isn’t just Hockey, Maple Syrup and Poutine! Nope it’s also Maple Leaf Cookies. I guess you could call them “Canada’s National Cookie”. These cookies turned out fabulous, I adjusted my Valentine Chocolate Dipped Cookies a little. I discovered that sugar can be substituted with maple syrup or maple sugar.
Recipe Ingredients
- Butter
- Sugar – granulated sugar
- Maple sugar
- Egg
- Vanilla – vanilla extract
- Flour – all purpose flour
- Baking powder
- Salt – if you use unsalted butter then add a bit more salt
- Maple syrup – real maple syrup
- Cream
- Powdered sugar – also known as icing sugar or confectioner’s sugar
- Maple flavoring
Be sure to use an all purpose flour with at least 11% protein, that way the cookies won’t spread.
How to make Maple Leaf Sandwich Cookies
Whisk together flour, baking powder and salt. In a medium bowl beat together the butter and sugar until fluffy, beat in the egg and vanilla. Beat dry ingredients into egg mixture on low until combined. Form into a ball (will be sticky) and chill.
Remove dough from fridge and divide into two. Roll out one part at a time on a well floured flat surface, cut out shapes. Place on prepared cookie sheets and bake until light golden brown. Cool completely before adding creamy filling if desired.
How to make the Filling
Beat butter, cream, maple syrup, vanilla and maple flavouring until smooth, beat in icing sugar until smooth and desired thickness. If you want it thicker add more icing sugar.
Substitute for Maple Sugar
If you can’t find maple sugar then you can substitute with 1/4 cup + 2 tablespoons white sugar and instead of vanilla flavouring use maple flavouring. I happened to buy some maple sugar in Toronto on my last visit and it worked perfectly. It is a little pricey but well worth it.
How to store the cookies
The cookies should be stored in an airtight container and eaten within two days are room temperature. If stored in the fridge they will last up to 5-6 days.
How to freeze the cookies
The best way to freeze sandwich cookies is to freeze them unfilled. Freeze them in a freezer safe bag or container they will last up to 6 months in the freezer. The unbaked dough can also be frozen, place in a freezer safe bag or container.
I filled the cookie with a creamy maple filling made with Real Maple Syrup. I have done a little experimenting with Maple Syrup in other recipes such as some Vanilla Almond Cupcakes and Apple Butter Cinnamon Rolls with Maple Frosting.
But whether you know these cookies or not I hope you enjoy them as much as we did! Enjoy!
Maple Leaf Sandwich Cookies Celebrating #Canada150
Ingredients
MAPLE LEAF COOKIE DOUGH
- ½ cup unsalted butter*
- ¼ cup white sugar
- ¼ cup maple sugar**
- 1 small egg
- ½ teaspooon vanilla**
- 1 cup + 3 tablespoons flour (154 grams total, if you double the recipe then double this amount)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
*If using salted butter then use 1 pinch of salt.
**Substitute ¼ cup maple sugar with ¼ cup + 2 tablespoons white sugar and instead of vanilla flavouring use maple flavouring.
MAPLE FILLING
- ¼ cup butter (53 grams)
- 1 tablespoon maple syrup
- 1 tablespoon cream*
- ¾ cups icing / powdered sugar (add more if needed) (90 grams)
- ½ teaspoon vanilla
- ½ teaspoon maple flavouring
*whole, whipping, half and half or milk if you prefer
Instructions
MAPLE LEAF COOKIE DOUGH
- In a medium bowl whisk together flour, baking powder and salt.
- In a medium bowl beat together the butter and sugar for 3 minutes or until fluffy, then beat in the egg and vanilla until combined.
- Beat the dry ingredients into egg mixture on low until combined. Form into a ball (will be sticky) wrap in plastic and refrigerate 30 minutes.
- Pre-heat oven to 375°F (190C). Line two large cookie sheets with parchment paper.
- Remove dough from the fridge and divide into 2 parts. Roll out the first part on a well floured flat surface to 1/8" thickness and cut out shapes, do the same with the remaining dough. Place on cookie sheets and bake for approximately 7-9 minutes or until light golden brown.
- Cool completely before adding creamy filling if desired. Very tasty on their own also. Enjoy!
MAPLE FILLING
- Beat butter, cream, maple syrup, vanilla and maple flavouring until smooth, then beat in icing sugar and combine until smooth, and has reached desired thickness, if too thin add more icing sugar.
Notes
Nutrition
Updated from April 18, 2017.
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How can I make the filling drier? My cookies are soft , after adding filling. Should I go down with the butter?
Hi Laurie, sure as long as the dough holds together, I would also recommend baking a bit longer too. Let me know if that helps. Take care!
husband loved them am making again this fall
Hi Joni, thanks again, glad he liked them. Take care!
My favourite cookie to make at Christmas! It’s a new tradition
Hi Raven, thanks so much, so glad you like them. Take care!
How do I make the cream dryer but not sweeter
Hi Laurie, leave out the cream and or maple syrup. That should make it drier. Let me know.
Delicious. I should’ve rolled thinner but still yummy. I’ll perfect it on my second try next time.
Hi Dawn, thanks so much, glad you enjoyed them. Have a great weekend.
Hi there, when I make the filling the butter seems to separate from the cream and syrup. Any recommendations? Or am I doing something wrong?
Thank you
Katelyn
Hi Katelyn, that can happen when the ingredients aren’t the same temperature. So make sure they are all room temperature. Let me know if that helps.
Hello,
Do you know a substitute for heavy cream?
Thank you very much
Hi Brookly, for the frosting you can use milk if you have it. Cream makes it richer but milk is fine too. Let me know how it goes.
I’m guessing you just forgot to say to roll out the other half of the dough at some point?
Hi Carol, thanks I fixed it. Take care.
These look amazing!! I’m dairy free and was looking at cream substitutes, but there are lots of different kinds of cream. Are you using heavy cream or light??
Hi Clare, thanks so much. Yes I use a heavy cream. I hope you enjoy them. Have a great weekend.
Thank you! 🙂
I just wanted to confirm if you can use maple syrup in the batter instead of maple sugar?:) My sister brought me these cookies she bought at the grocery store in Canada. I’m absolutely obsessed with them and want to make more! We can’t get them here in the Philippines.
Hi Crystal, I added an update to the recipe for substituting maple sugar, hope that helps. Since there is no liquid in the dough you can’t substitute with maple syrup.
These cookies look adorable! How ever did you make those molds?
And they look delicious, too. 😀
And wow, Canada is 150 years old. Never been there but I’ve always wanted to visit Quebec.
Hi Christine, thanks, I actually found the molds in a store in Toronto. I went to Quebec last year and it is beautiful. Have a great weekend.
What a festive way to celebrate! These cookies are adorable and sound delicious!
Thanks Ashley, and they are really good. 🙂