Maple Snickerdoodle Whoopie Pies w/ Maple Cinnamon Buttercream Filling

  • Cookies:
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 cup softened margarine
  • 1 cup white sugar
  • 3 tbsp Rosser’s Ridge Pure Maple Syrup
  • 1 egg
  • Sugar mixture to roll cookie balls in:
  • 1/2 cup white sugar
  • 1/4 cup Rosser’s Ridge Granulated Maple Sugar
  • 2 tsp cinnamon
  • Maple Cinnamon Buttercream Ingredients:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups confectioners’ suga
  • 1 Tbsp. milk
  • 2 Tbsp. pure maple syrup (grade A or B is fine)
  • 1/4 tsp. cinnamon

Preheat oven to 350F. Mix flour, baking powder, baking soda, 1 1/2 tsp cinnamon & set aside. In large bowl, cream together softened margarine & 1 cup of white sugar until light and fluffy. Beat in egg & Rosser’s Ridge Pure Maple Syrup. Gradually add dry ingredients until just mixed in. In a small dich, mix the remaining 1/2 cup of white sugar, Rosser’s Ridge Granulated Maple Sugar, & 2 tsp cinnamon. Roll the dough into 1″ balls, then roll them in the sugar mixture until coated. Place cookies 2″ apart on ungreased cookie sheet. Bake for 8-10 minutes until cookies are “cracked” on top. They may look slightly wet in the middle but that’s ok! Cool completely on cooling rack. Makes about 24 – 30 cookies.

In the work bowl of a stand mixer or with a hand-held electric mixer, beat the butter on low speed until creamy. Add the sugar, 1/2 cup at a time, with the mixer on low until incorporated. Add the milk, maple syrup, and cinnamon, and beat on medium for 3 to 4 minutes, scraping down the sides of the bowl periodically. Match up two cookies that are roughly the same size, spread a generous tablespoon of filling on one cookie, put the other cookie on top, and you’re good to go! Submitted by Scobie Family of Brookside Maple Farm, DeLancey NY