Happy Friday! Our last stop on our World Showcase Cookie Stroll is at the Yukon Holiday Kitchen for these Maple Leaf Shortbread Cookies! These adorable leaf shaped cookies are filled with a thick maple frosting and topped with sparkling sugar. Perfect for the maple lovers out there!
These cookies were originally available at the Yukon Holiday Kitchen in the Canada Pavilion. naturally, they’re shaped like maple leaves! The cookies in EPCOT are bigger than the ones I re-created, but I actually like the smaller size as they are a very rich and sweet cookie.
To make the cookies, first combine the butter and powder sugar in a large bowl, beating them together until light and fluffy. Add the vanilla bean paste and beat until combined, about 1 minute. Add in the flour, salt, and maple syrup and mix on low speed until a soft dough forms. Shape the dough into a flat disk and wrap it in plastic wrap. Chill the dough in the refrigerator until firm, about 30 minutes.
Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thickness. Use a maple leaf cookie cutter to cut out the cookies and place them on parchment lined baking sheets. Sprinkle half of the cookies with sanding sugar. These will be the tops of the cookie sandwiches. Bake the cookies at 325 F for 8-10 minutes or until they’re set but not browned. Cool the cookies on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
While the cookies are cooling, make the maple frosting by combining the shortening and powdered sugar in a medium bowl. Beat with hand beaters or using a whisk attachment on low speed until combined. Then increase to high speed and beat until fluffy. Add in the salt, maple extract, maple syrup, and beat on low speed until combined, about 1 minute. The frosting will be thick but spreadable.
To assemble to the cookies, flip the non-sanding sugar covered cookies over. Spread about 2 tablespoons of frosting onto those cookies and place the remaining cookies on top of them to make a sandwich.
Enjoy these Maple Leaf Shortbread Cookies!
Maple Leaf Shortbread Cookies
These Maple Leaf Shortbread Cookies combine buttery shortbread with rich maple filling to make an delicious sandwich cookie!
Ingredients
Maple Leaf Shortbread Cookies
- 1 2/3 cups unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 2 3/4 cups cake flour
- 1/8 teaspoon salt
- 1 tablespoon maple syrup
- 2 tablespoons white sanding sugar
Maple Buttercream
- 1/2 cup shortening
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1 tablespoon maple extract
- 3 tablespoons maple syrup
Instructions
Maple Leaf Shortbread Cookies
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In a large bowl, beat the butter and powdered sugar together until combined. Add vanilla bean paste and beat for 1 minute.
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Add the cake flour, salt, and maple syrup and mix on low speed until soft dough forms. If dough is crumbly, transfer to a floured surface and knead until soft.
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Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
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Roll dough to 1/8-inch thickness. Use a 3-inch maple leaf cookie or fondant cutter to cut 24 cookies. Place 12 cookies on each baking sheet. Sprinkle sanding sugar on 12 of the cookies.
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Bake for 8-10 minutes, until cookies are set, but not browned.
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Cool baking sheet for 5 minutes, then transfer to wire racks. Cool completely before icing.
Maple Frosting
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Combine the shortening and powdered sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on low speed until combined. Increase speed to high and beat until fluffy.
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Add salt, maple extract, and maple syrup and beat for 1 minute on low speed, until combined.
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Spread 2 tablespoons of buttercream on each of the 12 cookies that do not have sanding sugar on top. Place remaining cookies on top.
Recipe Notes
Recipe courtesy of Disney Parks