Bite Size Maple Cream Sandwich Cookies

Trader Joe's sells a maple sandwich cookie that I am obsessed with! Since I live about as far as you could get from a Trader Joe's, I have to try to make something close to that awesomeness of Trader Joe's.  Side Note...if anyone feels compelled to send me a maple filled box of Trader Joe's awesomeness, I would be thrilled! I found that this recipe makes an insane amount of cookies, I only used half the cookie batter and the rest is still chillin in my fridge for a later date. So I advice you to half the recipe! I used a small bite size maple leaf cookie cutter. So maybe that is why I had sooo many little mini's. You could do a bigger cookie, but the little one's are just so cute! These would be great for fall gift giving, or a Thanksgiving dessert table. Get your leaf cookie cutter ready to go!

Adapted from sweetpeaskitchen.com

1. 2 1/2 cups all purpose flour
2. 2 teaspoon baking powder
3. 1/4 teaspoon salt
4. 1 cup butter, room temperature
5. 1 cup sugar
6. 1/2 cup brown sugar
7. 1 large egg
8. 2 teaspoon maple extract
9. 4 tablespoon butter, room temperature
10. 1 cup confectioners sugar
11. 2 tablespoon maple syrup

1. In a small bowl, whisk together flour, baking powder and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 3 minutes. Add the egg and maple extract; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
3. Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
4. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface.
5. With a rolling pin, roll the dough out to 1/4-inch thickness. Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet.
6. Bake cookies in preheated oven 5 minutes, or until edges just start to brown.
7. Transfer the cookies to a wire rack and cool to room temperature.
8. While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
9. Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.