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Maple cream sandwich cookies recipe

Delicate maple sugar cookies sandwiched with a light and fluffy maple buttercream are a maple lovers dream. These maple cream sandwich cookies are easy to make and use common pantry ingredients. They are the perfect fall treat!

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my peanut butter sandwich cookies and my red velvet sandwich cookies recipes. For ease of browsing, you can find all of my cookie recipes in one place.

Maple cream sandwich cookies on white plate with blue linen towel underneath.

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Why you should make this recipe

If you are someone who loves maple, this cookie does not disappoint. Soft sugar cookies, full of maple flavor are sandwiched with maple buttercream.

  • Easy to make – Both the cookie recipe and the buttercream are very easy to make.
  • Perfect for special occasions – A great addition to holiday cookie platters or parties.
  • Versatile – The recipe makes 4 dozen maple filled cookies. If you don’t want to make sandwich cookies, you’ll have 8 dozen small maple cookies to share with friends and family.

Maple cream sandwich cookies

As a half-Canadian person, I feel I’ve been remiss in not having this recipe for maple syrup sandwich cookies on the blog already.

Three maple creme cookies stacked on top of each other with a plate of cookies in the background.

This cookie is a staple in Canada, and with good reason, they are delicious. If you’ve only had the store-bought version, you are in for a real treat. The homemade version is even better.


The ingredients for these maple leaf sandwich cookies are probably in your pantry already. As you can see, the recipes uses common ingredients that are easily found at the grocery store.

Ingredients for maple leaf sandwich cookies against white background.
  • All-purpose flour – Weighing your flour is the most accurate way to measure. I highly recommend using a scale to measure flour. 
  • Butter – Use unsalted butter so you can control the amount of salt in your baked goods.
  • Maple syrup – I use a hefty 1/4 cup in the cookie dough, for great maple flavor.
  • Maple extract – Maple extract really helps to bump up the flavor of these maple cream sandwich cookies. It’s used both in the cookies and the buttercream.
    • Substitution: Add extra vanilla extract if you do not have maple extract. The cookies will not have the same flavor, but this is the best substitute.
  • Vanilla – Gives baked goods that familiar flavor we all love.
  • Sugar  – Provides just enough sweetness to the cookies. The glass canisters make it easy to see what you have.
  • Brown sugar – It has a deeper flavor than regular sugar, thanks to molasses, and it also contributes to the chewiness factor.
  • Eggs – Provide moisture and structure to the dough.
  • Salt – All baked goods need salt.
  • Baking powder – Baking powder gives the cookies a bit of lift.
  • Cornstarch – This helps to keep the cookies tender.
Best for home use
Escali Digital Food Scale
$26.95 $24.95

This is the scale that I own and use daily. It is easy to use, plus it measures in pounds, ounces and grams.

Measuring ingredients by weight, ESPECIALLY in baking, is much more accurate than cup measurement.

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03/17/2024 02:11 pm GMT

How to make maple cream sandwich cookies

Here’s a quick summary of how to make maple cream sandwich cookies. Please see the recipe card at the bottom of this post for the full recipe. 

Step by step photos showing how to make maple sandwich cookies.
  1. Prep – Whisk dry ingredients together. Beat wet ingredients in a separate bowl. Combine to make dough. Press dough into a rectangle and chill for 30 – 45 minutes.
  2. Roll – Roll out dough to 1/8″ // 1/2cm. Cut out maple leaf cookies.
  3. Chill – Carefully place cut out cookies on a parchment-lined baking sheet. Return to the fridge until ready to bake.
  4. Bake – Preheat oven to 325°F with convection fan // 350°F without fan // 180°C without fan. Let cool completely on rack before filling.
  5. Pair – Match up cookies to make sure tops and bottoms are the same size. Pair them up and flip bottom cookie over.
  6. Fill – Pipe, or spread, buttercream on bottom cookie to make maple creme sandwich cookies.
  7. Buttercream -The buttercream shouldn’t go all the way to the edge when piping it on.
  8. Top – Place the remaining cookie on top of the buttercream and lightly press down to secure the cookie in place.
How to make maple cream sandwich cookies.

The filling for these maple sugar cookies is a maple buttercream. It is an American buttercream, which means everything is simply beaten together until light and fluffy. There is no cooking involved in the filling.

To make the buttercream filling, you’ll need powdered sugar, butter, cream, salt, maple extract, and maple syrup. 

Can I freeze them?

Yes! You can freeze both the maple cookie recipe and the maple buttercream for up to 3 months. Store them separately in airtight containers. I froze a filled cookie as well to test it out, and I’m happy to report that you can freeze them filled, if you prefer.

Can these cookies be made ahead?

Yep! You can bake the cookies up to 2 days ahead of time. I would fill them when you are ready to eat/serve.

Should I bake dough straight from the fridge?

Absolutely. Baking chilled dough reduces the spread. Chilled dough will give you thick and chewy sandwich cookies. When dough is not chilled, it tends to spread more.

Maple leaf sandwich cookies stacked on top of each other.

Variations and substitutions

  • Maple extract substitute – Use vanilla extract or almond extract. It won’t give you the same flavor, but it’s a good substitute in a pinch.
  • Spice it up – Add 1/4 – 1/2 tsp. of ground cinnamon to the buttercream to give it a warm spice flavor. It pairs nicely with maple.

Serving suggestions

A maple cookie sandwich would be a lovely treat to serve with a cup of hot chocolate. They are also a great addition to holiday cookie platters or cookie exchanges.

If you are planning to send cookies in the mail to friends or family, check out my post on how to ship cookies to make sure they arrive fresh and intact.

Close up of a maple syrup sandwich cookie with blurred plate of cookies in background.

Helpful tools and equipment

  • I used these maple leaf cookie cutters to make the cookies. The 1.75 inch cutter is the size I used for the sandwich cookies. The larger ones would make adorable maple sugar cookies for decorating.
  • The piping tip I used is a #821 from Ateco. It’s a fairly small opening, as these are small cookies. You can use a small spreader or knife to spread icing if you don’t want to pipe them.
  • Heavy duty sheet pans that hold up to high temps without warping.
  • Parchment paper sheets are MUCH easier to use than tearing pieces off of a roll.
Maple sugar cookies on white rectangular platter.

Maple recipes

If you are a fan of all things maple, here are a few more recipes you might enjoy.

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Maple cream sandwich cookies on white plate.

Maple cream sandwich cookies

Cheryl Bennett
Maple cream sandwich cookies are a maple lovers dream.
5 from 2 votes
Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 45 minutes
Total Time 1 hour 16 minutes
Course Cookie recipes
Cuisine Canadian-American
Servings 48 sandwich cookies
Calories 100 kcal


For the cookies

  • 3 cups all purpose flour // 360g
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 tsp. cornstarch
  • 1 cup unsalted butter softened // 2 sticks // 226g
  • 1/4 cup granulated sugar // 50g
  • 1/2 cup brown sugar lightly packed // 107g
  • 1 egg
  • 1/4 cup maple syrup // 78g
  • 1 1/2 tsp. maple extract
  • 1/2 tsp. vanilla extract

For the maple buttercream

  • 1/2 cup unsalted butter softened // 1 stick // 113g
  • 2 cups powdered confectioners/icing sugar // 226g
  • 1 – 1 1/2 tbsp. whole milk or cream
  • 1 tbsp. maple syrup
  • 1/2 tsp. maple extract
  • pinch sea salt


  • In a medium mixing bowl, combine all purpose flour, baking powder, salt, and cornstarch. Whisk well to thoroughly combine. Set aside.
  • In the bowl of a stand mixer (or, in a mixing bowl with a handheld electric mixer), cream butter and sugars until light and fluffy, 3 – 4 minutes.
  • Add egg and beat to combine. Scrape down sides and bottom of the bowl. Add maple syrup, maple extract and vanilla extract. Beat to combine.
  • Add flour mixture to wet ingredients. Beat on low speed until most of the flour is incorporated, then beat on medium speed until the mixture is uniform, about 3 minutes. Using a rubber spatula, fold cookie dough from the bottom of the bowl over the top, to ensure everything is well combined, then beat for an additional minute.
  • Remove dough from bowl with a sturdy rubber spatula. Press into a rectangle, wrap tightly with plastic wrap and refrigerate for 30 – 45 minutes.
  • Roll out dough to 1/8" (1/2cm) thickness on a lightly floured surface, or between two sheets of parchment paper. Using a small maple leaf cookie cutter, cut out cookies. Place the cut out cookies on a parchment-lined baking sheet and return to the fridge.
  • Preheat oven to 325°F with convection fan // 350° F without fan // 180°C without fan // Gas mark 4.
  • Place cookies on parchment-lined baking sheets (or use a silicone baking mat), leaving 1 inch between each one, and bake for 10 – 12 minutes. *Bake one sheet at a time for best results. Keep cookie dough in the fridge until ready to bake.
  • Remove from oven and let cool on baking sheet for 5 minutes before moving to cooling rack to cool completely. While cookies are cooling, make maple buttercream (recipe below).
  • When cookies have cooled completely, line them up in pairs, flipping over the bottom of the sandwich cookie.
  • Using a piping bag, or a small spatula, fill cookies with 1 1/2 – 2 teaspoons of buttercream.
  • Place top cookie on buttercream and lightly press to secure in place.
  • Store in an airtight container at room temperature for 3 days, or refrigerate for up to 7 days.
  • Maple buttercreamCombine all ingredients for maple buttercream in a medium mixing bowl and beat on medium/medium-high speed for 3 – 4 minutes, until light and fluffy.


I recommend re-rolling the dough only once or twice, if you don't use too much additional flour. After that, the dough takes on too much flour and the cookies won't have the same tender texture. I toss all of the scraps on a baking sheet and bake them off as "cooks treat".
My cookies baked for exactly 11 minutes. Everyone's oven is different, your bake time may vary by a minute or two.
You can make the buttercream and the dough ahead of time and freeze for later. Store in an airtight container in the freezer for up to 3 months.
If you prefer more filling in your cookies, you can double the recipe for the buttercream. You will likely have buttercream left over, but you can freeze it, or use it on cupcakes!
When I baked the cookies on parchment paper, I found they browned on the edges just a bit. When baked on silicone baking mats, they stayed a uniform, pale golden color and did not brown.


Serving: 1gCalories: 100kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 46mgSugar: 5g
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One Comment

  1. This cookie is so deliciously sweet!! It pairs nicely with a cup of coffee. Love it!! Keep these recipes coming!!

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