Our delicious buttery Maple Leaf Cookies are wonderful sweet treats made with a favourite traditional Canadian ingredient - maple syrup. Enjoy!
What do I need ?
Original recipe yields 34 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg yolk
3/4 cup maple syrup, divided
3 cups flour
63 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 tsp. maple extract
1-3/4 cups icing sugar
1/4 cup white sparkling decorating sugar
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How do I make it ?
Beat butter, granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Blend in egg yolk. Add 1/2 cup maple syrup; mix well. Gradually add flour, mixing well after each addition.
Divide dough in half; shape each half into ball. Flatten into discs. Wrap individually in plastic wrap. Refrigerate 2 hours.
Roll out each dough disc on lightly floured sheet of parchment to 1/8-inch thickness. Transfer parchment to baking sheet; freeze 15 min. or until dough is firm.
Heat oven to 350°F. Use 2-1/2-inch maple leaf-shaped cookie cutter to cut out dough, rerolling scraps once. Place cutouts, 1 inch apart, on parchment-covered baking sheets.
Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Mix cream cheese, maple extract and 1 Tbsp. of the remaining maple syrup in medium bowl until blended. Gradually add icing sugar, mixing well after each addition.
Brush remaining maple syrup evenly onto tops of half the cookies; sprinkle with decorating sugar.
Spread cream cheese mixture onto bottom sides of remaining cookies, adding about 1 tsp. cream cheese mixture to each cookie. Cover with sugar-topped cookies, top sides up, to make sandwiches; press together gently to secure.
Kraft Kitchen Tips!
Making cookies is a fun activity for the whole family. Enjoy a walk after baking the cookies.
The cookies can be baked ahead of time. Place cooled cookies in freezer container; freeze up to 1 month. Thaw at room temperature before serving.
The cookie dough discs can be refrigerated up to 2 days before rolling out and baking as directed.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 50 mg
Carbohydrate 27 g
Fibre 0 g
Sugars 18 g
Protein 1 g
34 servings, 1 cookie sandwich (33 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.