These shortbread maple cream cookies are sandwiched with sweet, maple-flavored frosting for the ultimate fall treat. Make this traditional Canadian cookie in your own kitchen and enjoy them all season long.
- 2 cups all-purpose flour
- 3 cups powdered sugar, divided
- 1/2 teaspoon salt
- 1 1/2 teaspoons maple extract or vanilla
- 1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
- 1/4 cup maple syrup
- First, make the cookies: Heat oven to 325°F. Line 2 baking sheets with parchment paper.
- Add flour, 1 cup powdered sugar and salt to a food processor. Pulse a few times to combine, then add maple extract and 1 cup cubed butter. Pulse mixture until butter is incorporated and mixture looks like wet sand and begins to climb up sides of bowl.
- Transfer dough to a counter and gently press into a mound. The mixture will be loose and crumbly, but knead it a few times until it comes together into a cohesive shape. Gently form dough into a square. Sprinkle flour onto counter next to the dough; place dough on top of floured surface.
- Using a well-floured rolling pin, roll dough out to 1/4-inch thickness. Using a floured 2-inch round cookie cutter, cut dough into shapes (you can also use a different cookie cutter shape or cut the dough into squares, if desired). Re-roll dough out 1-2 times to cut out more shapes, if needed. You should end up with approximately 36-40 cookies.
- Transfer cookies to one lined baking sheet. Place baking sheet in freezer and freeze cookies for about 15 minutes or until cookies are firm.
- Transfer some of the cookies to second lined baking sheet — as many as can fit spaced 1/2-inch apart (keep remaining cookies in freezer). Bake cookies 15 to 18 minutes until baked through and edges are lightly golden.
- Cool cookies 1-2 minutes on cookie sheet, then transfer to a cooling rack to cool completely. Repeat step 6 as needed until all cookies are baked.
- While cookies cool, make the maple buttercream frosting: In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1/2 cup butter on medium speed until smooth. Gradually beat in remaining 2 cups powdered sugar until smooth. Beat in maple syrup. Increase speed to medium-high and beat frosting 1-2 minutes or until fluffy and light.
- On a work surface, lay half of cooled cookies bottom side-up. Use a piping bag, storage bag with one tip snipped off or a spatula to pipe or spread approximately 1 generous tablespoon frosting on cookies. Top with remaining cookies to form a sandwich.
- Store cookies in an airtight container at room temperature or refrigerated up to 4 days.
- To make these extra-traditional, use a maple leaf-shaped cookie cutter for the cookie dough.
- Make these ahead! You can freeze the baked cookies for up 2 months; make and refrigerate the frosting in a covered container up to 1 day in advance.
Keywords: maple buttercream frosting, shortbread cookie dough, maple shortbread cookie dough