Maple Leaf Cookies

(10)

These Maple Leaf Cookies are a direct flight to Canada. Burst with the unique maple flavor, these iconic Canadian Maple Cream Cookies are gorgeous with their leaf shape, appealing, and addictive.

These Maple Leaf Cookies feature sugar cookies with a sweet maple cream filling. Made with organic maple syrup, these incredible maple sandwich cookies are the homemade version of the original Maple Leaf Cookies you can find almost everywhere in Canada.

These Maple Leaf cookies are the perfect fall treats. They’re also great on a Christmas cookie platter or for homemade food gifts for friends and family. The maple lovers will enjoy these maple syrup cookies all year long.

Why you’ll love these Maple Leaf Cookies

Delicious maple flavor
A homemade version of the famous Canadian Maple Cookies
Easy to prepare with simple ingredients
The perfect fall treats

Equipment needed to make these Maple Cream Cookies

Stand mixer but not compulsory. It just makes things easier.
Maple leaf cookie cutter. Mine is : 9x8cm (3.5 x 3 inch) from Ann Clark Cookie Cutters. (Find it easily on Amazon UK and US)
The yield may vary depending on your cookie cutter size.
A rolling pin with measuring rings is a great tool to flatten the dough evenly but not compulsory
Baking paper
I use a perforated silicone sheet, and place it on a perforated aluminum sheet pan for best results. You can use a classic baking tray and baking paper, it works great. You may need 1 or 2 extra minutes to bake.

Ingredients for the Maple Leaf Cookies

Maple Leaf Cookies:

Butter: unsalted and softened
Sugar: caster or granulated sugar
Maple syrup: Use good quality, real maple syrup
Vanilla extract: to enhance the flavor
Salt: one pinch
Egg yolk: just 1
All-purpose flour: ensure to measure the flour correctly

Maple Cream Filling:

Milk: whole milk or 2% milk fat.
Sugar: caster or granulated sugar
Maple syrup: Use good quality, real maple syrup
Salt: one pinch
All-purpose flour
Butter: unsalted and softened

How to make Maple Leaf Cookies

Here is a quick summary:

Maple Leaf Cookies:

Cream the butter with sugar until light and fluffy.
Add the egg yolk, maple syrup, and vanilla extract. Mix until incorporated.
Add the flour and salt. Mix. Do Not overmix.
Turn the dough onto a clean surface and bring it together into a 1-inch-thick disc (2.5cm).
Wrap the dough in wrap film. Chill in the fridge for 30-45 minutes.
Roll the dough into a large disc.
Use a maple leaf cookie cutter to cut out shapes and transfer them to a lined baking tray.
Place in the fridge for 45 min at least and bake the maple cookies.

Maple Cream Filling:

It is a variation of my Ermine Buttercream with an adapted quantity.

Step 1: Prepare the pudding base with maple syrup added. Leave to cool.
Step 2: Beat the butter until light and fluffy.
Step 3: Add the pudding mixture and whisk.

Make sure to read my Ermine Buttercream Blog Post to check the tips.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.

FAQs

Can I make the cookies ahead of time?

Yes, prepare the dough, wrap it and let it in the fridge for 48 hours. You can also freeze the dough for up to 2 months.

Alternatively, prepare the cookies, place them in the lined baking tray, cover with plastic wrap and then place in the fridge for 24 to 48 hours.

You can start the Ermine Buttercream the day before. Prepare the pudding-base, and place it in the fridge. Don’t forget to bring it back to room temperature the following day.

How to store the Maple Leaf Cookies?

6 days in an airtight container in the fridge.

Can I Freeze the Maple Cream Cookies

Yes, best to freeze them unfilled. Wrap the maple cookies with cling paper and place them in an airtight container for up to 1 month.

Alternatively, freeze the raw dough: Wrap the dough tightly in plastic wrap and then place it in a sealed zip lock bag or an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight. Before rolling out, let it sit at room temperature for 20-30 minutes (depending on your room temperature) until it is soft enough to roll out.

Tips for the Maple Cookies Recipe

Tips are pretty much the same as the sweet pastry recipe.

Ingredients at room temperature.
Weigh your ingredients for best results.
The dough: add the ingredient in the order given. Flour at the end.
Don’t overwork the dough.
Chill the dough.
Roll out the dough between 2 sheets of baking paper to avoid adding flour. (Use a rolling pin with measuring rings to flatten the dough easily)
Chill the raw cookies 45 minutes before baking, or even overnight. The dough should be cold when ready to go to the oven.
Place half of the cookies upside-down on your baking tray if you use an asymmetric cookie cutter, as I did. Otherwise, your leaves will be all facing one side, and the cookies won’t match to form the sandwiches.
When the cookies are filled, place them in the fridge to allow the buttercream to firm up.

Try these recipes, next:

If you tried these Maple Leaf Cookies or any recipe on the blog, let me know how you liked it by leaving a comment or a rating below.

Find me on Instagram, Facebook and Pinterest for even more tips and recipes.