Go Back
–+ servings

Autumn Maple Shortbread Sandwich Cookies

Print Recipe Pin Recipe
Servings 28 sandwich cookies
Calories 243 kcal

Equipment

Ingredients
  

Maple Shortbread Cookies

  • 340 grams unsalted butter, softened slightly
  • 120 grams granulated sugar
  • 80 grams maple sugar
  • 490 grams all purpose flour
  • 1/4 teaspoon Diamond Crystal Kosher salt, or 1/8 teaspoon Morton's Kosher salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 teaspoons cocoa powder
  • granulated sugar, as needed, for dipping the embosser

Italian Meringue Maple Buttercream

  • 200 grams maple syrup
  • 85 grams egg whites
  • 1/8 teaspoon Diamond Crystal Kosher salt
  • 170 grams unsalted butter, softened to 65°F, cut into 1 inch cubes,
  • 3/4 teaspoon vanilla bean paste or vanilla extract

Instructions
 

Make shortbread dough

  • Using a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and maple sugar until light and fluffy. Mix in vanilla.
  • Whisk together flour and salt. Add to the butter mixture and mix just until incorporated. Turn dough onto a lightly floured surface and knead gently for about 1 minute.
  • Divide dough into 4 equal portions. Leave 2 portions plain. Knead cinnamon into the third portion and cocoa powder into the fourth, until each is evenly coloured.

Create the marbled dough

  • Line your work surface with parchment paper. Tear small pieces from each of the three dough colours and arrange them randomly into a large rectangle, distributing the colours throughout.
  • Cover with a second sheet of parchment and roll gently a few times to press the pieces together. Remove the top parchment and fold the dough into thirds, like a letter. If needed, fold once more to distribute the colours, but don’t overwork the dough or the colours will blend together. You want distinct patches of plain, cinnamon and cocoa dough.
    Cover again with parchment and roll the dough to ¼-inch thickness. Refrigerate for about 5 minutes, until slightly firm.

Cut and bake the cookies

  • Preheat oven to 350°F. Position a rack in the middle of the oven and line 2 baking sheets with parchment.
  • Peel off the top sheet of parchment, replace it loosely, then flip the dough over and remove the second sheet. Cut out maple leaves and transfer them to the prepared baking sheets with a wide metal spatula, spacing them 1 inch apart.
  • Gather scraps and gently press them together without kneading. Re-roll and cut additional cookies, taking care to preserve the marbling.
  • Dip the leaf embosser in granulated sugar to prevent sticking, then gently press it into each cookie to imprint the vein pattern. Chill cookies in fridge for 10 minutes before baking.
  • Bake one sheet at a time for about 12 minutes, rotating the pan halfway through, until the edges and bottoms are lightly golden.
  • Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Make Italian Meringue Maple Buttercream

  • Bring maple syrup to a boil in a 3-quart stainless steel saucepan over high heat, about 3 minutes. Clip a candy thermometer to the side of the pot, making sure bulb does not hit bottom of pot. Reduce heat to medium and continue cooking.
  • When the syrup reaches 230°F, begin whipping the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed. The whites should become light and foamy, not stiff.
  • Continue cooking the maple syrup until it reaches 240–250°F, adjusting the heat as needed. Use a heat-resistant spatula to gently knock down the foam if necessary.
  • Reduce mixer speed to low. With the mixer running, slowly pour the hot syrup down the inside of the bowl in a steady stream, taking care to avoid the moving whisk.
  • Increase speed and whip until the meringue is thick, glossy and cooled to 85–90°F, about 4 minutes.
  • Switch to the paddle attachment. Add salt, then butter in roughly 2-tablespoon increments, waiting a few seconds between additions. The meringue will deflate as the butter is incorporated. This is normal.
  • Reduce speed to medium-low and mix in vanilla. Scrape down the bowl and paddle, then beat briefly until smooth and creamy.

Fill sandwich cookies

  • Fit a piping bag with a 1/4 inch open star tip.
    Turn half the cookies over. Pipe buttercream onto the flat side of each cookie, leaving a small border around the edge.
    Top with the remaining cookies, vein-side up, pressing gently to sandwich.
  • Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. Bring refrigerated cookies to room temperature before serving.

Notes

Marbling inspiration: The technique for creating the autumn-leaf effect was inspired by Kat at The Loopy Whisk. Her version of the leaf cookies is gluten-free.
Maple buttercream: This buttercream was developed by Stella Parks for Serious Eats. Unlike traditional buttercream made with granulated sugar, it's sweetened entirely with maple syrup, giving it a delicate sweetness and earthy maple flavour.
Buttercream troubleshooting: Italian meringue buttercream is very temperature-sensitive and may look curdled, greasy or soupy if it gets too cold or too warm. Its ideal working temperature is about 70°F (21°C). If it's too soft, chill it briefly; if it's too cold or looks curdled, gently warm it. Then whip on medium-high speed for several minutes until smooth, light and creamy. Don't panic—it can almost always be rescued.

Nutrition

Calories: 243kcalCarbohydrates: 25gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 40mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 455IUVitamin C: 0.001mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!