These Maple Cream Cookies have a crunchy cookie outside and are filled with sweet maple cream. These easy-to-make maple cookies are the perfect dessert and a great way to celebrate Canada Day!
Maple. Cream. Cookies. Seriously, what's not to absolutely love. Add in cute maple leaf shapes and these sandwich cookies are an absolute winner.
Maple leaf cookies, or maple cream cookies, are an iconic dessert or snack in Canadian culture.
I grew up near Vancouver and now that I'm far away, sometimes I just want a treat that reminds me of home.
These Maple Creme Cookies are perfect.
Buttery cookies are made with a hint of maple extract and maple syrup, then the dough is cut into maple leaf shapes and baked until crunchy.
They are then sandwiched between a sweet maple cream filling that is smooth and has a decadent maple flavor.
Although you may have had Turkey Hill maple cream cookies from the store, you can also make this easy homemade copycat version from scratch! They're fresh and tasty and worth all the effort in the kitchen.
This easy stuffed creme cookie recipe uses simple ingredients you can find anywhere. They make a great treat for the Fall and they make a great gift for any Canadian in your life.
Why You'll Love This Recipe
These classic maple cookies taste much better when made from scratch.
They’re made with simple ingredients you can find in the baking section of any grocery store.
A delicious maple flavour.
It's a Turkey Hill copycat recipe.
They are easy to prepare and have a bake time of just 6-8 minutes.
They make a great gift that’s perfect for Fall.
The perfect cookies for Canada Day!
Ingredients & Tools
Maple Cookies
- Butter - Gives the cookie texture, crunch, and a classic buttery flavor.
- Sugar - Sweetens the maple cookies.
- Egg - Helps bind the ingredients together so they set properly when baking.
- Maple Syrup & Maple Extract - Adds a sweet maple flavor throughout the cookie. Substitute vanilla for the maple extract if necessary.
- All-Purpose Flour (Plain Flour) - Makes up the dry base of the cookie and helps it become a dough texture.
- Salt - Balances the sweet flavor of maple syrup and sugar.
Maple Cream Filling
- Butter - Adds a buttery flavour and smooth rich texture to the filling.
- Icing Sugar - Sweetens the filling and gives it texture.
- Maple Syrup & Extract - Gives the filling a maple flavour. If you don't have maple extract, you can substitute vanilla.
- Heavy Cream - Helps thin out the filling while giving it a creamy taste.
- Salt - Balances the sweetness in the filling.
You can cut the maple cookies any shape you like, but I like to use a 2" maple leaf cookie cutter. It makes them perfect for Canada Day!
Step By Step Tutorial
Wondering how to make Maple Cream Cookies? Here's how!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Assemble the maple cookie dough: In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, maple syrup, and extract until combined.
Add the flour and salt and mix on low until a dough is formed.
Wrap the dough and chill in the fridge for 30 minutes.
Make the maple cream filling: In a mixing bowl, beat all ingredients together until smooth and creamy with an electric mixer. It should be a pipeable thickness, so add cream if it’s too thick or sugar if it’s too thin until the right consistency is formed. Set aside.
Form the maple cookies: Preheat the oven to 350F (175C). Line two cookie sheets with parchment paper or silicone baking mats (Silpats). Lightly flour a flat surface, then roll out the chilled dough to ⅛-inch thick. Cut out shapes with a cookie cutter, and keep rolling and cutting until all the dough is used up.
Then place the cookies onto the prepared cookie sheets. Chill the cookies on the tray in the freezer or fridge for 15 minutes.
Bake the maple leaf cookies: Remove from the fridge, then the cookies for 6-8 minutes or until just beginning to turn golden. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Fill the maple cookie sandwiches: When the cookies are completely cooled, turn half of them upside down, pipe or spoon a little of the cream filling onto them, then top with the other half of the cookies to create maple sandwich cookies.
Tips
If you can’t find maple extract in the baking section, replace it using vanilla extract.
When baking maple leaf creme cookies, make sure your butter and eggs, and milk are at room temperature to create the best texture.
If you’re making the maple cream in advance, you may need to add a bit more cream to thin it out as it will absorb moisture in the fridge.
Before stuffing the cookies with filling, the cookies need to be completely cooled or the filling will melt.
The cookies will spread ever so slightly when baking, so make sure they are spaced out at least one inch.
Serving Suggestions
Enjoy these easy homemade Maple Cream Cookies for Canada Day! Perfect with Vegetarian Poutine, Butter Tarts, Nanaimo Bars and Vegan Caesars to drink.
Serve them as part of a sweet breakfast on a beautiful Breakfast Charcuterie Board.
They make a great afternoon snack with a warm mug of Pumpkin Spice Latte, Sweet Potato Latte, or Aztec Hot Chocolate.
Give them as a gift in a cookie basket along with Pumpkin Oatmeal Cookies, Blackberry Cookies or Jammy Dodgers.
Serve them during the holidays along with a cold glass of Vegan Eggnog.
Variations
Even though maple leaf shapes are classic for these cookies, you can use your favorite cookie cutter to make whatever shape you like.
Brown sugar can be used instead of granulated sugar in the cookie recipe.
You can skip the cream and eat the maple cookies on their own for a crunchy cookie snack. They taste like maple sugar cookies.
Add a drop of food coloring to the cream or cookie dough to fit a holiday or event.
Add some cinnamon or Pumpkin Pie Spice to the cookie dough and/or cream filling for a warming fall flavor.
Dust the outsides with powdered sugar for a snowy texture and enhanced sweet flavor.
For extra maple taste, sprinkle with a little maple sugar.
Storage
Storing: Homemade maple cream cookies can be stored in an airtight container or bag outside of the fridge for up to 1 week.
Freezing: Cooked and cooled cookies (without the cream filling) can be stored in the freezer for 3-4 months in a freezer-safe bag or container. You can also make the cookie dough ahead of time, wrap it tightly in plastic wrap, then freeze it for 3-4 months.
FAQs
Not just because they taste incredible, but maple cream cookies are popular because maple syrup is one of the biggest exports of Canada. A maple leaf is on the country flag which makes these cookies super fitting! They're perfect year-round, but particularly for Canada Day.
Storebought maple cream cookies can be found almost anywhere (check out the brand Turkey Hill), but for the freshest taste with a lot of flavors, try this homemade recipe. They're super easy and delicious.
More Cookie Recipes
I hope that you love these easy Maple Cream Cookies as much as we do! Be sure to check out these other tasty cookie recipes too.
📖 Recipe
Maple Cream Cookies
Equipment
Ingredients
- 1 cup (225g) butter at room temperature
- 1 cup (200g) granulated white sugar
- 1 egg
- 2 tablespoons maple syrup
- 1 teaspoon maple extract or substitute vanilla extract
- 2 ¾ cups (325g) all purpose flour (plain flour)
- ¼ teaspoon salt
For the maple cream filling
- ¼ cup (50g) butter
- ¾ cup (100g) powdered icing sugar
- 1 tablespoon maple syrup
- 1 tablespoon heavy cream double cream, or whipping cream
- ½ teaspoon maple extract or vanilla extract
- ⅛ teaspoon salt
Instructions
For the maple leaf cookies:
- In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, maple syrup and extract until fluffy.
- Add the flour and salt and mix on low until combined. Wrap the dough and chill in the fridge for 30 minutes.
- Meanwhile, make the creme filling by beating all ingredients together until smooth and creamy. It should be a pipable thickness, so if necessary, add a little more powdered sugar to thicken or cream to thin. Set aside (or put in the fridge if making it far in advance - you may need to add more cream to thin it if it has been refrigerated).
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silpats.
- Lightly flour the counter, then roll out the chilled dough to ⅛-inch thick. Cut out shapes with a cookie cutter (I use a maple leaf shape), re-rolling and cutting until the dough is used up.
- Then place the cookies onto the prepared cookie sheets. Chill the cookies on the tray in the freezer or fridge for 15 minutes.
- Bake the cookies for 6-8 minutes or until just beginning to turn golden. Allow to cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
- When the cookies are completely cooled, turn half of them upside down, pipe or spoon a little of the cream filling onto them, then top with the other half of the cookies to create maple sandwich cookies.
Notes
- If you can’t find maple extract in the baking section, replace it using vanilla extract.
- When baking maple leaf creme cookies, make sure your butter and eggs, and milk are at room temperature to create the best texture.
- If you’re making the maple cream in advance, you may need to add a bit more cream to thin it out as it will absorb moisture in the fridge.
- Before stuffing the cookies with filling, the cookies need to be completely cooled or the filling will melt.
- The cookies will spread slightly when baking, so make sure they are spaced out at least one inch.
- Storing: Maple cream cookies can be stored in an airtight container or bag outside of the fridge for up to 1 week.
- Freezing: Cooked and cooled cookies can be stored in the freezer for 3-4 months in a freezer-safe bag or container. You can also make the cookie dough ahead of time, wrap it tightly in plastic wrap, then freeze it for 3-4 months.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Layla
These were fun to make. I made them in two batches and the one that was chilled longest was easiest to roll out. Thanks for the recipe!
bh
Amazing!
Claudia
These were so yummy and I cant wait to get all the ingredients to make them again!
Carrie Robinson
My dad loves anything & everything maple! He love these cookies! I didn't have maple leaf cutters so just used round and they were perfect.
Michelle
Maple is my weakness! The cream inside these cookies looks like heaven.
Rachna
These cookies look so pretty. I would love to make them.
Elizabeth
Oh my goodness! I used to LOVE these cookies when I was kid growing up in Canada! It's been such a long time since I last had them - I'm going to have to recreate these at home! Thanks so much for the awesome recipe!
Alisa Infanti
Perfect for Canada Day celebrations!
Lyn
These cookies sound so delicious! I love the maple flavor!