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
Maple Leaf Sandwich CookiesThe 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!
Maple Leaf Sandwich Cookies Celebrating #Canada150
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
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
Updated from April 18, 2017.
Carol says
I’m guessing you just forgot to say to roll out the other half of the dough at some point?
Rosemary says
Hi Carol, thanks I fixed it. Take care.
Clare says
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??
Rosemary says
Hi Clare, thanks so much. Yes I use a heavy cream. I hope you enjoy them. Have a great weekend.
Clare says
Thank you! 🙂
Crystal Ycong says
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.
Rosemary says
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.
Christine says
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.
Rosemary says
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.
Ashley @ Big Flavors from a Tiny Kitchen says
What a festive way to celebrate! These cookies are adorable and sound delicious!
Rosemary says
Thanks Ashley, and they are really good. 🙂