Cream-Filled Maple Cookies

Name: Cream-Filled Maple Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18
Ingredients: 1 cup Brown Sugar; 1/4 cup Granulated Sugar; 1 cup unsalted butter (softened); 1 egg; 2 tsp Maple Extract; 2 Cups All-Purpose Flour; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Table Salt; 2 Tbsp French Vanilla Jello Pudding mix; 1/2 cup Heavy Whipping Cream; 3/4 cups Powdered Sugar; Pinch of salt; 3 teaspoon Maple Extract; 1 1/2 Tbsp Hot Water

by The Floured Countertop

18 Cookies

30 min

These Cream-filled Maple Cookies are inspired by my Husband’s deep love of Maple Cream-filled Donuts. We used to live in the Bay Area, and there was a bakery in Napa we used to frequent that had the most divine Maple donuts! This dessert is the cookie version of that, since making cookies is way easier than frying donuts!

These cookies whip up in no time, and then have that delightful maple flavor and glaze, with a French vanilla filling that is such a delicious surprise to bite into! And they’re the perfect transition between Fall and Winter flavors. I hope you enjoy these addictive treats!

Cream-Filled Maple Cookies

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Recipe details

Yield 18 Cookies
Time spent: Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min

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Ingredients

1 cup Brown Sugar
1/4 cup Granulated Sugar
1 cup unsalted butter (softened)
1 egg
2 tsp Maple Extract
2 Cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Table Salt
2 Tbsp French Vanilla Jello Pudding mix
1/2 cup Heavy Whipping Cream
3/4 cups Powdered Sugar
Pinch of salt
3 teaspoon Maple Extract
1 1/2 Tbsp Hot Water

Instructions

Preheat the oven to 350 degrees. Add 1 cup of brown sugar, 1/4 cup granulated sugar, and the 1 cup of the softened butter to a large bowl. Beat with an electric mixer until fluffy.
Add in 1 egg and 2 tsp Maple Extract and mix together. Then add the 2 cups of All-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Beat until just combined.
Scoop each cookie into a ball, then gently flatten down with your thumb or a spoon to make a well in the center or it.
Now make the filling by combining the 2 Tbsp French Vanilla Jello Pudding mix and 1/2 cup Heavy Cream. Beat until stiff peaks are formed- this should take only a few minutes.
Now add 1 tsp of the filling in the cavity of the cookies. Scoop an additional 1 Tbsp of cookie dough for each cookie flatten it. Carefully press it on top of each cookie, sealing the bottom to the top. This will make about 18 cookies.
Bake for 9-11 minutes. If baking all 18 at the same time, switch the pans on their racks halfway through.
Once the cookies are done baking, let them cool for 5-10 minutes, or until they can be handled without falling apart. Transfer to a cooling rack. Allow them to cool for another 15-20 minutes.
While cooling, make your Maple glaze by whisking together 3/4 cups powdered sugar, a pinch of salt, 3 teaspoon maple extract, and 1 Tbsp hot water until little to no clumps remain.
Spoon your desired amount of glaze onto each cookie, and let it dry for about 10 minutes before enjoying. Store the leftovers in an airtight container in the refrigerator.

Cream-Filled Maple Cookies

Cream-Filled Maple Cookies

Recipe details

Ingredients

Instructions

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Cream-Filled Maple Cookies

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