Maple Buttercream Sandwich Cookies

If you are a fan of maple syrup, today’s cookie will rock your world. Picture this: a nice layer of maple buttercream sandwiched between 2 crispy little cookies. Yes, maple buttercream. Because you know that everything is better with butter, and maple is no exception. =)

Here is how to make them:

Let’s start by preparing our dough:

In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add food coloring and mix again until combined. Go for a bit more intense color than you’d think at first because the flour will lighten up the dough. Add the flour and mix on low speed until the dough comes together. Roll it out between 2 pieces of plastic wrap and refrigerate for at least 30 minutes.

I made 3 batches of this dough to get different colors. I ended up with red, orange and yellow dough. That was a lot of cookies though so feel free to split the recipe above and add different colors before adding the flour.

To cut the cookies, I am using fall pie cutters. They’re nothing more than tiny cookie cutters really:

If you don’t have pie cutters yet, pie season is here so you should definitely try some.

Here are a few affordable sets:

ZNU Leaves Plunger and Cutter Set

Mrs. Anderson’s Baking Pie Crust Cutters, Set of 4

Norpro Pie Topper Cutters Cookie Stamp, Set of 4

I used a bunch of different shapes. Cut and bake your cookies at 350 degrees F for 8 minutes:

In the meantime, prepare maple butter.

Place butter, sugar, maple syrup and salt in the bowl of your electric mixer:

Mix on low speed to combine:

Then increase to high speed and whip it together for a few minutes:

To assemble, sandwich a teaspoon of maple butter between 2 cookies:

Squish them together and scrape off the excess buttercream. Repeat =)