Maple Shortbread Sandwich Cookies ~ Gluten Free
Maple Shortbread Sandwich Cookies ~ Gluten Free
If you like the flavor of Maple, you’re going to love these delicious Maple Shortbread Sandwich Cookies! I make them as single shortbread cookies and as sandwich cookies with a yummy Maple Buttercream Filling for those who prefer a little extra touch of Maple. Either way, these little cookies melt in your mouth and are sure to please your friends and family during the holidays 🙂 Enjoy!
The Maple Shortbread Cookie:
- 10 Tbsp Unsalted Butter, softened ((1 stick + 2 Tbsp))
- 1/4 tsp Salt
- 1/4 Cup Powdered Sugar
- 1/4 Cup Maple Sugar (I do a heaping 1/4 cup ;))
- 1/2 tsp Maple Extract (increase to 3/4 – 1 tsp if you want a stronger Maple Flavor)
- 1 1/2 Cups All-Purpose Gluten Free Flour (I use Better Batter)
- 1/2 tsp Xanthan Gum (add if your all-purpose GF flour does not contain Xanthan Gum)
The Maple Buttercream Filling:
- 2 Tbsp Unsalted Butter, softened
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/4 tsp Maple Extract
- 1 Tbsp Pure Maple Syrup (I use Grade A, but Grade B is also fine)
- 1 1/2 Cups Powdered Sugar
- 1 Tbsp Whole Milk (1%, 2% and Skim is also fine)
Making the Cookie Dough:
- Gather all the ingredients needed for the cookies.
- Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
- Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
- In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
- Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
- With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter. - Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
- While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
- Preheat oven to 325 degrees.
- After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out. - Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
- Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
- Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).
The Maple Buttercream Filling:
- If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
- Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
- Once the cookies are completely cooled, you are ready to fill :).
- Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
- Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
