Maple Leaf Sandwich Cookies Celebrating #Canada150

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!

Maple Leaf Sandwich Cookies

The first time I made these 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.

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 refrigerate 30 minutes.

Remove dough from fridge and separate into 2 parts. 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!

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4 from 7 votes

Maple Leaf Sandwich Cookies Celebrating #Canada150

Maple Leaf Sandwich Cookies, a delicious delicate maple crunchy cookie with a creamy smooth maple filling.

Course Dessert, Snack

Cuisine Canadian

Prep Time 25 minutes

Cook Time 7 minutes

Chilling Time 30 minutes

Total Time 1 hour 2 minutes

Servings 25 cookies

Calories 78kcal

Author Rosemary Molloy

Ingredients

MAPLE LEAF COOKIE DOUGH

• 1/2 cup butter* (105 grams)
• 1/4 cup white sugar (50 grams)
• 1/4 cup maple sugar** (50 grams)
• 1 small egg
• 1/2 teaspooon vanilla**
• 1 cup + 3 tablespoons flour (154 grams)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

*If using salted butter then use 1 pinch of salt.

**Substitute 1/4 cup maple sugar with 1/4 cup + 2 tablespoons white sugar and instead of vanilla flavouring use maple flavouring.

MAPLE FILLING

• 1/4 cup butter (53 grams)
• 1 tablespoon maple syrup
• 1 tablespoon cream*
• 3/4 cups icing / powdered sugar (add more if needed) (90 grams)
• 1/2 teaspoon vanilla
• 1/2 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.

Nutrition

Calories: 78kcal | Carbohydrates: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 74mg | Potassium: 8mg | Sugar: 6g | Vitamin A: 190IU | Calcium: 5mg

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Updated from April 18, 2017.