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Maple Cream Sandwich Cookies

These Maple Cream Sandwich Cookies are soft, buttery little cookies filled with a sweet and creamy maple frosting. Just like my other easy sandwich cookies, the dough is rolled out, cut into small scalloped circles, baked until soft, and then sandwiched together with a generous swirl of frosting.

They’re simple, pretty, and full of cozy maple flavor. The little scalloped edges make them look extra special without requiring complicated decorating, making these perfect for fall cookie trays, Thanksgiving, Christmas, or an afternoon treat with a hot cup of coffee.

Perfect for Fall Cookie Trays

These Maple Cream Sandwich Cookies are an easy way to make a fall cookie tray feel a little more special.

With buttery maple cookies, pretty scalloped edges, and a thick layer of maple cream in the center, they look like bakery cookies but are surprisingly simple to make.

Serve them for fall parties, Thanksgiving, Christmas cookie exchanges, or alongside a warm maple latte or cup of coffee for the sweetest little autumn treat.

Maple Cream Sandwich Cookies

Prep Time: 25 minutes
Bake Time: 7–9 minutes
Servings: About 20–24 sandwich cookies

Ingredients

For the Maple Cookies

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Maple Cream Filling

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon maple extract
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk
• Pinch of salt

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Add the softened butter and granulated sugar to a large mixing bowl. Beat together until light and creamy.
3. Add the egg, vanilla extract, and maple extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture. Mix just until a soft cookie dough forms.
6. Lightly flour your work surface and rolling pin. Roll the cookie dough out to approximately 1/4-inch thick.
7. Use a small 1-inch scalloped round cookie cutter to cut circles from the dough.
8. Carefully transfer the cookies to the prepared baking sheet, leaving a little space between each one.
9. Gather the remaining scraps of dough, gently roll them out again, and continue cutting cookies until all of the dough has been used.
10. Bake for 7–9 minutes, or until the cookies are set. The cookies should remain fairly light in color rather than becoming deeply browned.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Cool completely before adding the filling.

Make the Maple Cream Filling

1. Add the softened butter to a mixing bowl and beat until smooth and creamy.
2. Gradually add the powdered sugar and mix until combined.
3. Add the maple extract, vanilla extract, and a pinch of salt.
4. Add the heavy cream or milk, about 1 teaspoon at a time, until the frosting is thick, creamy, and easy to pipe.
5. Transfer the maple cream frosting to a piping bag fitted with a small round or star tip.

Assemble the Sandwich Cookies

Turn half of the cooled cookies upside down.

Pipe a generous swirl of maple cream frosting onto the flat side of each cookie.

Place a second scalloped cookie on top and gently press down until the maple filling reaches the edges.

Continue until all of the cookies have been assembled.

Easy Little Maple Cookies for Fall

These cookies are especially pretty for fall because maple is one of those flavors that instantly feels warm and cozy.

The cookies themselves have a delicate maple flavor, while the creamy filling gives you another layer of maple in every bite.

And because they’re only about an inch across, they’re the perfect little two-bite cookie.

Pile them onto a pretty platter for Thanksgiving, add them to a fall dessert board, or serve them with coffee after dinner.

Can I Use Store-Bought Frosting?

Absolutely.

If you want to make these even easier, use a container of vanilla frosting and mix in a small amount of maple extract.

Start with about 1/2 teaspoon maple extract, taste the frosting, and add a little more if you’d like a stronger maple flavor.

This is a great shortcut when you want beautiful homemade sandwich cookies without making the filling from scratch.

Tips for the Best Maple Cream Sandwich Cookies

Use maple extract. Pure maple syrup adds wonderful flavor, but it also adds liquid to the dough. Maple extract gives these cookies plenty of maple flavor without changing the texture.

Keep the dough about 1/4-inch thick. You want the cookies thick enough to remain soft and sturdy enough to hold the filling.

Flour the cutter if necessary. Dip your scalloped cookie cutter lightly in flour if the dough begins sticking.

Don’t overbake. The cookies should be set but still fairly pale when you remove them from the oven.

Cool completely before filling. Even slightly warm cookies can cause the maple cream to soften.

Match the cookies before assembling. Pair similarly sized cookies together before you start piping the filling.

Make Them Extra Pretty

For a simple finishing touch, lightly dust the finished sandwich cookies with powdered sugar.

You could also drizzle the tops with a little maple glaze made from powdered sugar, maple extract, and a splash of milk.

For Thanksgiving, a tiny sprinkle of cinnamon over the exposed cream filling would be beautiful, too.

How to Store Maple Cream Sandwich Cookies

Store the finished cookies in an airtight container at room temperature for about 2–3 days.

For longer storage, keep them refrigerated and allow the cookies to sit at room temperature for a few minutes before serving.

You can also make the cookies ahead of time and freeze them without the filling. Once you’re ready to serve them, thaw completely and assemble with the fresh maple cream.