Maple Leaf Sandwich Cookies
Makes about 18 sandwich cookies, depending on the size of your cookie cutter. Mine was approximately 3" x 3".
  • 1 cup butter, softened
  • 1½ cup powdered sugar
  • 1 egg yolk
  • ¼ cup maple syrup
  • 1 tablespoon milk
  • 3 cups all-purpose flour
  • ¼ cup cornstarch
  • ............
  • Frosting:
  • ½ cup brown sugar, firmly packed
  • ½ cup white sugar
  • 4 tablespoons milk
  • 3 tablespoons butter
  • 2 teaspoons maple flavoring (like Mapleine)
  • 1 cup powdered sugar
  • milk for thinning frosting
  1. Heat oven to 350F.
  2. Lightly grease two baking sheets. (Or use parchment.)
  3. In a large bowl, combine butter and powdered sugar. Beat until light and fluffy.
  4. Add egg yolk, maple syrup, and milk. Blend well.
  5. Add the flour and cornstarch and mix until it forms a smooth dough. The dough should be very stiff. If it's sticky, add a little more flour.
  6. Working with half the dough at a time, roll the dough out on a generously floured surface. (To make it really easy, roll it out between pieces of floured parchment.) You want the dough to be no more than ¼" thick. A little thinner is even better.
  7. Cut out shapes with a maple leaf cookie cutter.
  8. In a small bowl, combine ¼ cup of dough with a couple of drops of maple flavoring and enough milk to make it easy to pipe. Put the dough in a pastry bag, or in a plastic zipper bag with the tip cut off, and pipe leaf veins on half of the cookies.
  9. Bake 9-10 minutes, or until the cookies are just beginning to show a little brown around the bottom edges.
  10. Cool completely on a rack. Frost the plain half with maple frosting (instructions below) and top with the decorated half.
  12. In a medium pan, combine the brown sugar, white sugar, milk and butter. Bring to a boil and cook for 2 minutes. Remove from heat and let cool for 5 minutes.
  13. Add the maple flavoring and powdered sugar, beating well with a wooden spoon or whisk.
  14. Add milk, if necessary, a little at a time until the frosting has a consistency that's good for spreading. If it gets too firm while you're working with it, heat it on low or add a little more milk.
Recipe by The Rowdy Baker at