There’s something undeniably cozy about maple. It’s rich, warm, and just sweet enough like autumn in a bottle. These Maple Cream Cookies are the homemade version of the beloved store-bought ones you might remember from childhood… only better. Soft, buttery cookies sandwiched with a smooth, maple-sweetened cream filling they’re the perfect treat for fall baking days, gift boxes, or just because.

You should also check out this Fudgy Peanut Butter Brownies

💛 Why You’ll Love These Cookies

• Maple-forward flavor: Real maple syrup in both the cookies and the filling gives these a deep, authentic taste.
• Soft yet sturdy cookies: Buttery with just the right amount of chew.
• Creamy maple filling: Fluffy, rich, and not overly sweet.
• Perfect for sharing (or not): They make about 18 cookie sandwiches great for gatherings or freezing for later.
• Freezer-friendly & make-ahead: Bake now, enjoy later.

📊 Quick Recipe Stats

• Prep time: 25 minutes
• Cook time: 10 minutes
• Chill & assembly time: ~30 minutes
• Total time: ~1 hour 5 minutes
• Yield: 18 sandwich cookies
• Calories: ~210 per sandwich cookie

🧾 Ingredients

For the Cookies:

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) light brown sugar, packed
• 1 large egg
• 1/4 cup (60ml) pure maple syrup (preferably Grade A amber)
• 1 tsp vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

For the Maple Cream Filling:

• 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

🍪 How to Make Maple Cream Cookies

1. Make the Cookie Dough

• In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
• Add the egg, maple syrup, and vanilla. Mix until smooth.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Slowly mix dry ingredients into wet, just until combined.
• Chill the dough for 30 minutes this prevents spreading.

2. Bake the Cookies

• Preheat oven to 350°F (175°C). Line baking sheets with parchment.
• Scoop dough into 1-tablespoon balls, place 2 inches apart.
• Lightly flatten each ball with your fingers or the bottom of a glass.
• Bake for 9–11 minutes, until edges are just set.
• Let cool on the pan for 5 minutes, then transfer to a wire rack.

3. Make the Maple Cream Filling

• Beat butter until smooth.
• Add powdered sugar, maple syrup, vanilla, and a pinch of salt.
• Beat until fluffy. Add more sugar or a splash of milk to adjust consistency, if needed.

4. Assemble

• Once cookies are fully cooled, pipe or spread about 1 tbsp of filling on the flat side of one cookie.
• Sandwich with another cookie and press gently.
• Optional: Chill for 10 minutes to let the filling set.

🔄 Substitutions & Tips

• Maple syrup substitute: Honey or golden syrup in a pinch, but you’ll miss that maple magic.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
• Dairy-free: Use plant-based butter for both the cookies and filling.
• Boost flavor: Add 1/4 tsp maple extract to the filling for extra maple kick.
• Filling too thin? Add more powdered sugar.
• Filling too thick? Add a splash of milk or more maple syrup.

🧊 Storage

• Room temp: Store in an airtight container for up to 3 days.
• Fridge: Keeps well for up to a week just let them come to room temp before serving.
• Freezer: Freeze assembled cookies for up to 2 months. Thaw at room temperature when ready to eat.