Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ teaspoons maple extract (or vanilla)
- 1 cup unsalted butter, softened and cut into cubes
For the Maple Buttercream Frosting
- 2 cups powdered sugar
- ½ cup unsalted butter, softened and cut into cubes
- ¼ cup maple syrup
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Make the Cookie Dough: In a food processor, combine flour, 1 cup powdered sugar, and salt. Pulse a few times to mix. Add maple extract and 1 cup cubed softened butter. Pulse until the mixture resembles wet sand and begins to climb the sides of the bowl, indicating the butter is evenly incorporated.
- Form the Dough: Transfer the crumbly mixture to a clean counter. Knead gently a few times until it comes together as a cohesive dough. Shape the dough into a square and sprinkle flour on the counter. Place the dough on the floured surface to prevent sticking.
- Roll and Cut the Cookies: Using a well-floured rolling pin, roll the dough to about ¼ inch thickness. Use a floured 2-inch round cookie cutter or preferred shape to cut cookies. Re-roll scraps 1-2 times to cut additional cookies, aiming for approximately 36-40 pieces.
- Freeze the Cookies: Arrange the cut cookies on one prepared baking sheet and place in the freezer for about 15 minutes until firm. Freezing helps cookies hold their shape during baking.
- Bake the Cookies: Transfer as many frozen cookies as fit spaced ½ inch apart onto the second lined baking sheet. Bake for 15 to 18 minutes or until baked through and edges are lightly golden. Remove and let cool 1-2 minutes on the sheet, then transfer to a cooling rack to cool completely. Repeat baking with remaining cookies.
- Make the Maple Buttercream Frosting: In a large bowl, beat ½ cup softened butter using an electric hand mixer or stand mixer on medium speed until smooth. Gradually add remaining 2 cups powdered sugar, beating until smooth and combined. Beat in ¼ cup maple syrup. Increase speed to medium-high and beat for 1-2 minutes until fluffy and light.
- Assemble the Cookies: Lay half of the cooled cookies bottom side up on a work surface. Pipe or spread about 1 generous tablespoon of maple buttercream on each. Top with remaining cookies to form sandwiches.
- Store: Store cookies in an airtight container at room temperature or refrigerated for up to 4 days to maintain freshness and flavor.
Notes
- Freezing the cookies before baking helps maintain their shape and texture.
- Maple extract can be substituted with vanilla extract if desired.
- Use well-floured surfaces and rolling pin to prevent sticking when rolling out dough.
- Cookies can be re-rolled 1-2 times to maximize yield, but avoid overworking dough to keep cookies tender.
- Store cookies in an airtight container to prevent them from drying out.
- Prep Time: 20 minutes
- Cook Time: 18 minutes (per batch)
- Category: Dessert
- Method: Baking
- Cuisine: American
