CROWN MAPLE® MAPLE CRÈME SANDWICH COOKIES
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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