2 ½ cups unsalted butter (570 g), room temperature
1 cup unrefined grade b dark amber maple syrup (335 g)
1 teaspoon kosher salt
1 ½ teaspoons vanilla extract
2 cups powdered sugar (240 g)
Nutrition Info
Calories 793
Fat 44g
Carbs 94g
Fiber 3g
Sugar 58g
Protein 7g
How to Make It
1. Step
Make the cookie dough: In a large bowl, combine the flour, salt, cinnamon, oats and baking powder. Set aside.
2. Step
In the bowl of a stand mixer fitted with a paddle attachment, or in a separate large bowl with an electric hand mixer, cream together the butter and sugar for about 2 minutes on medium speed, until well-combined.
3. Step
Add the eggs, 1 at a time, incorporating each egg before adding the next. Scrape down the sides of the bowl.
4. Step
Slowly add the dry ingredients to the butter mixture and beat until just combined. Scrape down the sides of the bowl if needed.
5. Step
In a small bowl, combine the boiling water and baking soda. Add to the dough and beat thoroughly to combine.
6. Step
Chill the dough in the refrigerator for 4 hours.
7. Step
Preheat the oven to 350˚F (180˚C).
8. Step
Make the maple buttercream: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with an electric hand mixer, cream the butter on medium speed until smooth and pale in color. Scrape the sides of the bowl down with a spatula as needed.
9. Step
With the mixer running, slowly drizzle the maple syrup into the butter. Beat until well-combined.
10. Step
Add the salt and vanilla. Mix well, scraping down the sides of the bowl as needed.
11. Step
Add the powdered sugar and beat until well-combined. Set the buttercream aside.
12. Step
Scoop ¾-ounce (20 grams) balls of the chilled dough and onto a parchment-lined baking sheet, spacing about 3 inches apart. (You may need to bake in multiple batches). Moisten your fingers with water and gently flatten each scoop of dough into an even round about ¼-inch (½ cm) thick.
13. Step
Bake the cookies for 8-10 minutes, until the edges are golden brown and the centers are dry, but still chewy and pliable. Using a small spatula, gently coax any overly spread cookies back into a round shape.
14. Step
Let the cookies cool completely.
15. Step
Fill a piping bag with the maple buttercream. Pipe a flat round of buttercream onto half of the cookies. Then, top with the other cookies.
16. Step
Freeze any extra cookies in an airtight container for up to 10 days. Exposure to moisture in the air both in the freezer and at room temperature will cause the cookies to get sticky and soggy.
