A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Maple Shortbread Sandwich Cookies

Author: Melanie Wanders

Maple Shortbread Sandwich Cookies Recipe

Crisp, buttery, maple-flavored shortbread cookies, sandwiched around rich maple syrup cream filling — it simply doesn't get any better for all of you maple lovers out there. This recipe, courtesy of King Arthur Flour employee-owner Melanie Wanders, was the runner-up entry in our 2014 "Crunch Time: The Great King Arthur Flour Cookie Challenge," a fund-raising event for our local medical center.

At a glance

Prep
Bake
Total
Yield
18 sandwich cookies
Nutrition information

Ingredients

Choose your measure:

Cookies

Filling

  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup, Grade B preferred
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon maple flavor
  • 1 tablespoon milk, optional; if necessary to make a spreadable filling

Instructions

  1. In the bowl of an electric mixer, beat together the butter, salt, sugars, and maple flavor.
  2. Add the flour and mix just until the dough comes together. Wrap the dough in plastic and chill for 30 minutes. The dough can chill longer than 30 minutes, but if it does, allow about 15 minutes for it to warm a bit and soften before rolling it out.
  3. Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.
  4. On a lightly floured surface, roll the dough about 1/8" thick.
  5. Use a cutter to cut the dough into shapes — leaves, stars, hearts, circles, your choice. Place the cookies on the prepared baking sheet.
  6. Bake the cookies for 20 to 25 minutes, until they're beginning to brown a bit. Remove them from the oven, and cool right on the pan.
  7. To make the filling: Mix together all of the filling ingredients except the milk, stirring until smooth. If the filling isn't spreadable, add a bit of the milk to soften its texture.
  8. Spread the bottom of half the cookies with filling; if you have a scale, about 14g (1/2 ounce) is a good amount for each. Top with the remaining cookies.
  9. Store cookies, well wrapped, at room temperature for several days. Freeze for longer storage.
  10. Yield: about 18 medium (2") sandwich cookies.

Nutrition Information

  • Serving Size 1 sandwich (31g)
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 140
  • Calories from Fat 60
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 65mg
  • Total Carbohydrate 20g
  • Dietary Fiber 0g
  • Sugars 15g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.