View Large Image Maple Cream Cookies Recipe Cookies Get ingredients: 227 g (1 cup) butter (unsalted, room temperature, 65-70° F / 18-21° C) 1 egg (50 g) (large, room temperature) 2 g (1/2 tsp) baking powder 110 g (1/2 cup packed) brown sugar (light) 313 g (2 1/2 cups) flour (all-purpose) 8 g (2 tsp) maple extract 3 g (1/2 tsp) salt 200 g (1 cup) sugar (white, granulated) stand mixer mixing bowl (medium) spatula whisk plastic wrap If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the fridge and freezer (for chilling the dough later). Add to medium mixing bowl: 313 g (2 1/2 cups) flour 2 g (1/2 tsp) baking powder 3 g (1/2 tsp) salt Whisk until combined (less than 30 seconds). Set aside. Add to stand mixer bowl: 227 g (1 cup) butter (chopped into about 8 pieces) 200 g (1 cup) sugar 110 g (1/2 cup packed) brown sugar Attach the paddle to the stand mixer. Mix on high speed until light and fluffy (about 2-3 minutes). Use a spatula to scrape down the sides of the bowl about halfway through and when done. Set stand mixer to low speed. Add to stand mixer bowl: 1 egg (50 g) 8 g (2 tsp) maple extract Mix on medium speed until just combined (about 30 seconds). Using a spatula, scrape down the sides of the bowl. Set stand mixer to low speed. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added. Mix on low speed just until the dry ingredients disappear (about 30-60 seconds). Do not over-mix. Using your hands, separate the dough into 2 pieces. Wrap the dough in plastic wrap. Cut a piece of plastic wrap (about 2 feet long). Lay the plastic wrap on a flat surface. Using your hands, take half the dough and roll it into a cylinder/log shape. Place the dough on top of the plastic wrap. Using your hands, flatten the dough slightly into an elongated disc shape. Wrap the plastic wrap around the edges of the dough until the dough is covered. Repeat with the remaining dough. Chill the dough in the fridge for 1 hour. Get tools: flour baking trays maple leaf cookie cutter pastry brush rolling pin parchment paper or silicone mats Line the baking trays with parchment paper or a silicone mat. Set aside. Ensure the work surface is clean and dry. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Prepare a lightly floured surface for rolling the dough. Remove one dough disc from the fridge. Unwrap the dough, but leave the plastic wrap on top. Using a rolling pin, roll the dough until it is about 1/4 inch thick. Remove the plastic wrap on top of the dough. Cut out the cookies: Dip the bottom of the cookie cutter in flour. Press the cookie cutter down into the dough firmly. Try not to wiggle the cookie cutter too much, because it will distort the shape. Lift the cookie cutter out of the dough. If the dough sticks to the cookie cutter, push the dough out using a butter knife. Place the cookie on the baking tray. You should be able to fit 6 cookies per 13"×9" quarter sheet baking tray (2 rows by 3 columns). Using a pastry brush, brush any excess flour off the cookies. Using a butter knife, carve a stem pattern on the cookies. Chill the cookies in the freezer for at least 15 minutes (to help them hold their shape). Bake for 11 minutes (or until the edges are lightly browned). Let cool at room temperature on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Maple buttercream filling Get ingredients: 114 g (1/2 cup) butter (unsalted, room temperature, 65-70° F / 18-21° C) 220 g (2 cups) icing sugar 79 g (1/4 cup) maple syrup stand mixer sifter Attach the whisk to the stand mixer. Add to stand mixer bowl: 114 g (1/2 cup) butter (chopped into about 4-8 pieces) Mix on high speed until smooth (about 1 minute). Set stand mixer to low speed. Sift into stand mixer bowl: 220 g (2 cups) icing sugar Add to stand mixer bowl: 79 g (1/4 cup) maple syrup Mix on medium-high speed until smooth and fluffy (about 1 minute). Assembly Get tools: piping bag (large) 1/4-inch round piping tip (eg. Wilton 12) spatula Fit the piping bag with the piping tip. Using a spatula, scoop the icing into the piping bag. Flip half of the cookies upside down. Pipe some icing on top of each upside down cookie. Start by piping an outline along the edges, then fill in the centre. The thickness of the icing should be equal to the thickness of one cookie. Place a right-side-up cookie on top of each upside down cookie to create a sandwich. Press down lightly.
