Maple Leaf Cookies

Helene

(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.

maple leaf cookies on a wooden board

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.

maple leaf cookies top view

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.
maple leaf cookies with maple buttercream

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.

maple leaf cookies in process
maple leaf cookies in process

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.
line of maple cream cookies

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 InstagramFacebook and Pinterest for even more tips and recipes.

Maple Leaf Cookies

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 2 hours
  • Serves: 14

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.

Ingredients

Maple Leaf Cookies

  • 115 g (1 stick) unsalted butter, softened
  • 50 g (1/4 cup) caster sugar,
  • 1 egg yolk
  • 80 ml (1/3 cup) maple syrup
  • 1 teaspoon vanilla extract
  • 310 g (2 cups + 1/2 cup) all-purpose flour
  • 1 pinch salt

Maple Ermine Buttercream

  • 12 g (1 tablespoon + 1 teaspoon) all-purpose flour
  • 35 g (3 tablespoons) sugar
  • 1 pinch salt
  • 80 ml (1/3 cup) milk
  • 30 ml (2 tablespoons) maple syrup
  • 75 g (2/3 stick) unsalted butter, softened

Method

Maple Leaf Cookies

  • 1)

    Start to cream the butter with caster sugar until light and fluffy.

  • 2)

    Add the egg yolk, maple syrup, and vanilla extract. Mix until incorporated.

  • 3)

    Add the flour and salt. Mix. Stop as soon as the flour is incorporated, even if the dough is not completely together. (See picture). Do Not overmix.

  • 4)

    Turn the dough out onto a clean surface and bring it together into a ball with your hands. The dough should come together easily. Then, using the palm of your hand, knead the dough slightly and flatten the dough into a 1-inch-thick disc (2.5cm).

  • 5)

    Wrap the dough in wrap film. Chill in the fridge for 30-45 minutes. Don’t skip this step. At this stage, the texture is too soft and sticky to be rolled out immediately, so the dough needs to firm up a little bit. It will also allow for the gluten to relax.

  • 6)

    After chilling, roll the dough into a large disc between two sheets of parchment paper, 3mm thick (almost 1/8 inch).

  • 7)

    Use a maple leaf-shaped cookie cutter to cut out shapes and transfer them to a baking tray lined with baking paper. Place the baking tray in the refrigerator, cover with plastic wrap and chill the cookies for 45 minutes or until overnight. The dough should be cold when ready to go to the oven.

    Note: 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.

  • 8)

    Preheat the oven to 160C (320F), fan-assisted.

    Bake for 7 minutes until lightly golden. Transfer to a cooling rack to cool completely. They will firm up.

Ermine Buttercream

  • 1)

    In a small saucepan, combine flour, sugar and salt. And add in milk, and maple syrup.

    Cook over medium stirring constantly until the mixture is fully combined, no lumps remain, and it thickens to a pudding-like consistency. It takes between 10 to 15 minutes, depending on your stovetop and/or the size of your saucepan.

  • 2)

    Pour the mixture into a heat-proof bowl and cover with plastic wrap. Make sure to touch the surface of the mixture to prevent skin from forming. Cool to room temperature if using the same day. Otherwise place in the fridge.

  • 3)

    When your pudding base is cooled and ready to use, stir with a spoon to soften.

  • 4)

    Note: your ingredients must be at room temperature to continue the ermine buttercream.

    Place your softened butter in a bowl. With an electric mixer, beat until light and fluffy, about 5 minutes. Scrap the sides as needed.

  • 5)

    Gradually, on medium speed, add the pudding mixture, ensuring it’s fully incorporated with the butter before each addition.

  • 6)

    Once all the pudding base is fully incorporated, whip the ermine buttercream on medium-high speed for 2-3 minutes until smooth and fluffy.

  • 7)

    Place your buttercream in a piping bag fitted with a round piping tip and pipe onto one cookie, and place another on top.

  • 8)

    Repeat with all cookies. Place the cookies immediately in the fridge to allow the buttercream to firm.

Notes

– US/UK baking spoons: teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Maple leaf cookie cutter. Mine is : 9x8cm (3.5 x 3 inch)

– Storage up to 6 days in an airtight container, in the fridge.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

10 Comments

  • Amanda

    October 11, 2022 at 10:52 am

    These turned out so cute for fall! The cookie dough was really easy to handle, and I love the pop of flavor the maple added. So delicious!

  • veenaazmanov

    October 12, 2022 at 8:49 am

    This is so creative and a perfect gifting option too. Best for a kids party or a Tea party as well.

  • Jacqueline Debono

    October 14, 2022 at 1:32 am

    These are the most delicious sandwich cookies ever! A made a small batch to try and of course now wish I had made more!

  • Leslie

    October 14, 2022 at 3:09 pm

    This maple buttercream looks divine and i love how pretty this cookie recipe is! YUM!

  • Veronika

    October 15, 2022 at 9:33 am

    These cookies were amazing! I also added some maple flavor to the buttercream to enhance the flavors even more and they came out perfect.

  • Cathleen

    October 15, 2022 at 9:43 am

    These cookies are amazing!! I am obsessed with this, thanks so much for sharing! :)

  • Lori | The Kitchen Whisperer

    October 16, 2022 at 11:41 am

    Such an iconic cookie! The flavors in these were on point and so reminiscent of the classic Canadian one. Seriously yummy!

  • Heidy

    October 16, 2022 at 1:25 pm

    I had not had Maple Leaf Cookies in years! These Maple Leaf Cookies turned out fantastic and are perfect for this time of year!

  • Loreto Nardelli

    October 16, 2022 at 10:10 pm

    These maple leaf cookies are so beautiful! And love the filling! Saving for our Christmas cookie baking galore!!

  • Tristin

    October 16, 2022 at 10:12 pm

    These are the perfect cookies for fall, they even taste like fall with their maple flavor.

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