Menu Enter a recipe name, ingredient, keyword...

Maple Leaf Cream Wafers


Commemorate the changing season with these rich, double-maple cookies, sandwiched around a quick cream filling.

Look for a small maple leaf-shaped cutter at cookware stores.

Google Ads
Rate this recipe 0/5 (0 Votes)
Maple Leaf Cream Wafers 0 Picture


  • Cookies:
  • 1 cup butter, softened
  • 1/3 cup whipping cream
  • 1/2 teaspoon maple extract
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • Filling:
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon maple extract
  • 3 to 4 teaspoons milk


Servings 3
Preparation time 55mins
Cooking time 115mins
Adapted from


Step 1

In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.

Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.

In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies

Cookie dough must remain refrigerated if it is to be firm enough for rolling and cutting; keep unused dough refrigerated.

Bake the cookies and prepare the filling up to two days in advance. Transfer the cookies to a cookie tin and store at room temperature. Cover the filling and refrigerate it. Bring the filling to room temperature and assemble the sandwiches just before serving.

Review this recipe