Our mission this week was to make something that showed our Canadian pride as we cheered on our Olympic athletes. Awesome! So here are some maple sugar cookies sandwiched together with maple buttercream. But here’s the thing: I hate the Winter Olympics (gasp! shock! horror!). I just can’t get excited about speed skating or bobsledding the same way I can for swimming and track and gymnastics in the Summer Olympics. Ri0 2016!!!

Maple Cream Cookies

Source: Sweet Pea’s Kitchen

Ingredients

Cookies

1/2 cup (1 stick) butter

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 tsp maple extract

1 1/4 cups flour

1 tsp baking powder

1/8 tsp salt

Icing

4 tbsp (1/2 stick) butter, room temperature

1 cup icing sugar

2 tbsp maple syrup

2 tsp maple extract

Directions

1. In a large bowl, mix together the butter, sugar, and brown sugar until light and fluffy. Add the egg and maple extract and mix again. Add the flour, baking powder and salt and mix until combined. Shape the dough into a disc and wrap in plastic wrap. Chill for at least 1 hour.
2. Preheat oven to 375, and line two cookie sheets with parchment paper. Roll out the dough on a floured surface until it’s about 1/4″ thick. Cut out shapes and transfer to cookie sheets. Bake for 8-10 minutes. (I rolled my dough pretty thin and baked them a little too long, so my cookies were very crunchy. Watch them closely and bake for less time if you want them to be chewier). Let cool completely.
3. While cookies are cooling, mix together the butter, icing sugar, maple syrup and maple extract until smooth. Use an offset spatula to spread icing on half the cookies and sandwich together.