Maple Creme Cookies

Maple Creme Cookies

Maple leaf shaped cookies with delicious maple creme filling!

Prep time: 35 minutes
Cook time: 3 minutes
Total time: 60 minutes
Yield: 20-24 cookies
  • 1/2 cup butter, softened
  • 3 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1 large egg
  • 1 1/2 tsp. vanilla
  • 2 1/4 cups all purpose flour
  • 1 Recipe Maple Creme
  • 1 Recipe Red Frosting
  • 1 Recipe Orange Frosting
Cooking Directions
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium to high speed for 30 seconds. Add powdered sugar, baking powder, salt, and nutmeg. Beat until combined, scraping sides of bowl as necessary. Beat in egg and vanilla just until combined. Beat in flour in 1/4 cup increments just until combined. Cover and chill dough in refrigerator for at least one hour or until easy to handle.
  2. Preheat oven to 375°. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a Maple Leaf shaped cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.
  3. Bake for 8 to 10 minutes or just until bottoms begin to brown. Cool cookies on wire rack.
  4. Frost half of the cookies with Red and Orange Frosting. Using the red frosting coat the cookie top entirely with a paint brush. With a second paintbrush, brush the orange frosting over the red, swirling the colors together. Allow the frosting to set completely.
  5. Once the frosting has set, take the unfrosted cookies and spoon a little of the maple creme and spread with a small icing spatula. Top the cookie with one of the frosted cookies, pressing down lightly to spread the maple creme completely.

Real Maple Creme

  • 3 cups Grade A or B Maple Syrup
  • 2 Tbs. butter
  • 1/4 tsp. Salt (optional)
Cooking Directions
  1. Fill a large bowl about 1/4 full with ice. Place a medium saucepan on the ice and fill in around the edges with more ice until it reaches at least the halfway point of the saucepan. Set aside.
  2. In a heavy saucepan combine all ingredients and cook over medium to medium-high heat without stirring until temperature registers 235° on a candy thermometer.
  3. Remove from heat and transfer to waiting saucepan in ice. When temperature reaches 125°, transfer to bowl of electric mixer fitted with paddle attachment and beat at medium to high speed until mixture becomes creamy and thick. Transfer to a clean covered jar if not using immediately and store in refrigerator for up to 3 weeks.

Orange or Red Frosting

  • 1 cup Powdered sugar
  • 1-2 Tbs. Milk
  • 1/4 tsp. Vanilla
  • Red or Orange Food Coloring
Cooking Directions
  1. Mix first three ingredients together in a small bowl until the mixture resembles a thick paint. Add the desired food coloring and mix well until the color is uniform and the shade you wish.Repeat with second color in a separate bowl.
  2. Paint the frosting on cookies using a paintbrush or small pastry brush.