Whatcha Makin' Now?: Maple Cookies with Maple Frosting


Wednesday, November 21, 2012

Maple Cookies with Maple Frosting

I’ve had a hankering for maple leaf cookies for a little while now.  But never wanted to fork out the dough for maple syrup.  Enter Home Goods.  I’m pretty sure I still paid top dollar, but I snagged a bottle at a recent shopping trip with my mom.  Home Goods/Marshalls is just about as dangerous as Target.  Seriously.  I walk in and then all of a sudden I’m cramming bags into my car holding a really long receipt.  I could wander around both stores for hours justifying each and every purchase.  And, I’m like a bug to a bright light when I see clearance signs.  Anyone else feel my pain/enjoyment? 

On a related note – check out this article on Thought Catalog.  High-larious. HowTo Shop At Target In 20 Simple Steps

Back to the cookies.  These are out of this world!  The cookies have a nice maple taste and the frosting just takes it to a whole other level.  These would be a great cookie for Thanksgiving and Holiday season.  So good. 

Maple Cookies with Maple Frosting

1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 tsp maple extract
2 tsp baking soda
½ tsp salt
4 cups all-purpose flour

8 tablespoons butter (1 stick), at room temperature
2 cups powdered sugar
4 TBSP maple syrup
¼ tsp maple extract
1 TBSP whipping cream

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

Whisk together the flour, baking soda, and salt in a medium bowl and set aside.

Cream the butter and brown sugar with an electric mixer. Add in the egg, maple syrup, and maple extract and mix until combined fully. Gradually add the dry ingredients into the butter/sugar mixture until just combined – don’t over mix.  To help firm up the dough refrigerate for 1 to 2 hours before rolling. 

OR, if you hate rolling pins and cookie cutters, shape into 1 inch balls and place on a cookie sheet.  Lightly flatten cookie ball with your palm or a glass dipped in a little sugar.

Once dough has firmed up, lightly flour your counter or a baking mat. Roll dough to even thickness and use your cookie cutter to cut into shapes. Continue process until all dough is cut into cute shapes. 

Bake 8-10 minutes, rotating the pan halfway through baking, until light golden brown. Let cool completely before frosting.

Cream the butter with an electric mixer. Slowly add in the powdered sugar until combined.  Add in the maple syrup and maple extract. Add the heavy cream and beat until combined and smooth, at least 2-3 minutes to fully combine.

Place frosting on one cookie and then top with another, making a leaf cookie sandwich.  You will use about a teaspoon per cookie.

This recipe will make a little more than 4 dozen sandwich cookies; my leaf cutter was only about 2 inches wide.

Printer Friendly Recipe