Martha Stewart's Maple Cream Sandwich Cookies | Martha Bakes Recipes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pure maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup provides a similar sweetness with lower cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Sift together 5 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking powder, 1/2 teaspoon coarse salt, and 2 teaspoons cinnamon in a bowl.

In the bowl of a stand mixer, add 2 cups of unsalted butter and cream until smooth.

Gradually add 2 cups of granulated sugar and 1 cup of maple sugar; mix until light and fluffy.

Add 2 large eggs and mix for about 30 seconds.

Gradually add the dry ingredients, mixing until combined.

Cut the dough into quarters, wrap each in plastic, and refrigerate for at least 1 hour.

Roll out the dough to an eighth of an inch thick and cut into maple leaf shapes.

Chill the cookie sheets before baking to maintain shape.

Bake in a preheated oven at 375°F for 10-12 minutes, rotating halfway through.

Let the cookies cool on the baking sheet for 3 minutes before transferring to a wire rack.

For the filling, sift 3 cups of confectioners sugar and cream with 1.5 sticks of butter until smooth.

Add 6 tablespoons of maple syrup to the filling and mix until thick.

Transfer the filling to a pastry bag and pipe onto half of the cookies, sandwiching them together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens