Maple-Spice Sandwich Cookies present a luscious layer of Maple-Cream Cheese Frosting that satisfies any sweet tooth.
Maple-Spice Sandwich Cookies
Makes about 12
- ½ cup unsalted butter, softened
- ¾ cup firmly packed light brown sugar
- 1 large egg yolk, room temperature
- 1 teaspoon maple extract
- ½ teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- Maple-Cream Cheese Frosting (recipe follows)
- In a large bowl, beat butter and brown sugar with a mixer on medium speed until fluffy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add egg yolk and extracts; beat until well combined.
- In a medium bowl, whisk together flour, pie spice, and salt. Add flour mixture to butter mixture all at once; beat on low speed just until combined.
- On a lightly floured surface, shape dough into a 6-inch disk; wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Unwrap dough and let stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough to ¼-inch thickness. Using a floured 2-inch round cutter, cut dough, rerolling scraps as needed. Place at least 1 inch apart on prepared pans.
- Bake until bottoms are lightly golden, 8 to 10 minutes. Let cool on pans for 2 minutes. Transfer to wire racks and let cool completely.
- Spoon Maple-Cream Cheese Frosting into a piping bag fitted with a ¼-inch round or small open star pastry tip. Turn half of cookies flat side up; pipe frosting stars evenly over cookies. Cover with remaining cookies, flat side down. Serve immediately.
Maple-Cream Cheese Frosting
- ¼ cup unsalted butter, softened
- 2 ounces cream cheese, softened
- ½ teaspoon kosher salt
- 1¾ cups confectioners’ sugar
- ½ teaspoon maple extract
- In a medium bowl, beat butter, cream cheese, and salt with a mixer on medium speed until smooth and well combined, about 30 seconds, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar until well combined. Add extract; beat on medium speed until fluffy, about 2 minutes. Use immediately.
KITCHEN TIP: If your frosting seems a bit too thick, beat in 1 teaspoon of milk or heavy whipping cream, one at a time, until desired consistency is reached.
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