• Stephen Gollan

Cream Filled Maple Cookies With Smoked Cinnamon

A Canadian delicacy full of Maple goodness. The light smoked cinnamon biscuit is not overly sweet but filled with an abundance of flavor and pairs wonderfully with the sweet maple cream filling.

Cream Filled Maple Cookies With Smoked Cinnamon Recipe

Serving Prep Time Cook Time

25 Cookies 45 min 12 Min


For the maple filling


  1. Mix the butter & sugar with an electric mixer on high speed until fluffy, slowly add the maple syrup, vanilla & egg yolk and beat for 1 minute.

  2. Sift flour and salt into the mixture and mix until combined, about 2 minutes. Shape the dough into a ball or disc and wrap with plastic wrap. Now wrap ball in plastic wrap, throw it into a large ziplock and place it in an ice bath in the fridge for minimum 30 minutes.

  3. The next day, preheat an oven to 350°F and line a baking sheets.

  4. Divide the dough into 2 balls and put one back in the fridge (to keep it cold while the other is being shaped and molded). Roll the dough 1/8 inch thick on a lightly floured work surface and use your cookie cutter to cut out 12 small cookies.

  5. Place the cookies 1 inch apart on your prepared baking sheet. Bake for 10 to 12 minutes.

  6. Gather up the scraps, reroll and cut out as many additional cookies as possible. Repeat with the second dough portion, placing the cookies on the second prepared baking sheet.

  7. Make the filling by creaming butter in a stand mixer and adding in the powdered sugar slowly, lastly add the maple syrup and beat on high until smooth.

  8. Once cookies are completely cooled spread the filling onto the backside of the cookie and top with another cookie..

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