Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) pure maple syrup
  • ½ cup (113g) unsalted butter, softened for filling
  • 2 cups (230g) powdered sugar
  • 2 tablespoons (30ml) pure maple syrup for filling
  • ½ teaspoon vanilla extract for filling
  • Pinch of salt for filling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat together softened butter and brown sugar until creamy.
  4. Mix in the egg, vanilla extract, and maple syrup until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until lightly golden, then allow to cool on a rack.
  8. In a medium bowl, beat together softened butter, powdered sugar, maple syrup, vanilla extract, and a pinch of salt until fluffy.
  9. Once cookies are cool, spread a dollop of filling on the flat side of one cookie and top with another cookie, pressing gently.