CROWN MAPLE® MAPLE CRÈME SANDWICH COOKIES
- cobb865
- Dec 4, 2021
- 2 min read
Updated: Jun 4, 2024
Every time we have one of these cookies, we are reminded of just how maple syrup can improve pretty much any dish on the planet. A batch of these maple-infused, homemade cookies are a perfect addition to your milk-and-cookie break!
PREP TIME: 20 MINUTES, Plus 1 hour for chilling
SERVES: 15 Maple Leaf Sandwich Cookies, or 45 Oreo-size sandwich cookies
INGREDIENTS:
FOR THE COOKIES:
1 cup (2 sticks/225 g) unsalted butter, at room temperature
1½ cups (220 g) plus 2 tablespoons Crown Maple Sugar
½ teaspoon kosher salt
2 tablespoons Crown Maple syrup (Dark Color, Robust Taste)
2 large eggs
2¼ cups (290 g) all-purpose flour
FOR THE ICING:
3 cups (370 g) confectioners’ sugar
1 cup (2 sticks/225 g) unsalted butter, at room temperature
½ teaspoon kosher salt
¼ cup plus 2 tablespoons (90 ml) Crown Maple syrup (Dark Color, Robust Taste)
DIRECTIONS:
MAKE THE COOKIES:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, maple sugar, and salt together. Add the maple syrup and eggs, one at a time, scraping well after each addition. Add the flour and mix until a smooth dough forms. Transfer the dough to the
refrigerator and let chill completely, about 1 hour.
Preheat the oven to 325°F (165°C); line two baking sheets with parchment paper. Lightly dust a clean surface with flour.
Transfer the dough to the floured surface and pat into a large rectangle of inch (3 mm) thick; cut out shapes using a maple leaf cookie cutter. (For Oreo-size sandwich cookies, use a 1½-inch/4-cm cutter.) Cut out cookies and reroll dough as necessary.
Transfer the cookies to the prepared baking sheets and bake, turning and rotating the pans halfway through baking, for 8 to 10 minutes, until just set and barely brown. Transfer the cookies to a wire rack and let cool completely.
WHILE THE COOKIES COOL , MAKE THE ICING:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners’ sugar, butter, and salt; gradually drizzle in the maple syrup and beat until light and fluffy, about 10 minutes. Transfer the frosting to a sealable plastic bag with a spatula, then close and twist the bag to force the frosting down into one of the corners of the bag. Chill the frosting until ready to assemble the cookies, then snip off the tip of one corner to pipe the frosting.
Pipe about a nickel-size dollop of frosting onto half of the cooled cookies and top each with another cookie. Store in an airtight container for up to 4 days.
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The flavor concept here is so creative, and it’s explained in a way that sparks curiosity. I enjoyed learning how https://www.trentonjonesmd.com/procedures/breast-augmentation-and-enhancement/ small twists can make a big difference. I read a product spotlight on a review blog that had the same playful tone.
I particularly appreciated how you highlighted the flavor nuances—it made me curious to try them myself. The way you explained the topic was very clear and helpful. I recently came across a similar discussion on https://www.inspereza.com/, and it offered an interesting perspective on artisanal treats as well.
In a fun way, enjoying these cookies feels a bit like playing Veck IO — simple at first glance, but surprisingly satisfying and rewarding with every bite (or move!). Maple syrup really does have that magical touch, turning an ordinary snack break into a cozy, memorable moment.
If you’re feeling inspired (and I hope you are), grab one—or make your own. Slip it on during your next game sesh with Kirby and the Forgotten Land, or gift it to a friend who’s been “inhaling” too much stress. Who knows? You might just start your own Dedo dynasty.