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Maple Brown Sugar Cookie Sandwiches

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Chewy maple brown sugar cookies sandwiched with a creamy maple filling. These nostalgic, crowd-pleasing treats are easy to make and packed with real maple flavor—perfect for holidays, bake sales, or cozy nights in.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened (170g)
  • 1 cup dark brown sugar, packed (200g)
  • 1/3 cup pure maple syrup (80ml)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • For the Maple Cream Filling:
  • 1/2 cup unsalted butter, softened (115g)
  • 2 cups powdered sugar, sifted (240g)
  • 3 tablespoons pure maple syrup (45ml)
  • 1–2 tablespoons heavy cream or milk (15-30ml)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer or using a hand mixer, beat softened butter and dark brown sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Scrape down the bowl, then mix in maple syrup, egg, and vanilla extract. Beat until smooth and well combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low just until no streaks of flour remain. Do not overmix.
  6. Let the dough rest for 20-30 minutes at room temperature for best flavor and texture (optional but recommended).
  7. Using a medium cookie scoop or tablespoon, drop dough onto prepared sheets, spacing 2 inches apart.
  8. Bake for 9-11 minutes, rotating pans halfway through. Cookies should be golden at the edges and set in the middle (they’ll look slightly underbaked).
  9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling.
  10. For the maple cream filling: Beat softened butter until smooth. Add powdered sugar, maple syrup, and a pinch of salt. Beat on low until combined, then on high for 1-2 minutes until fluffy. Add heavy cream or milk as needed for a spreadable consistency.
  11. Pair cookies by size. Spread or pipe about 2 tablespoons of maple cream onto the flat side of one cookie, then gently sandwich with a second cookie. Press lightly so the filling reaches the edges.
  12. Let sandwiches sit for 10-15 minutes to set before serving.

Notes

For best results, use real maple syrup and let the dough rest before baking. Cookies should look slightly underbaked when removed from the oven for a chewy texture. Filling consistency can be adjusted with more powdered sugar or milk. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freeze for longer storage.

Nutrition

Keywords: maple brown sugar cookies, cookie sandwiches, maple cream, chewy cookies, fall dessert, holiday cookies, easy dessert, bake sale, maple syrup, brown sugar

Find it online: https://bitematrix.com/maple-brown-sugar-cookie-sandwiches-easy-chewy-dessert-with-maple-cream/