• 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp maple flavoring
  • 2-1/4 cups all-purpose flour
  • 1-1/4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup heavy whipping cream
  • 1/2 cup Pure Maple Syrup
  • 1/2 cup finely chopped pecans, divided


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 tsp maple flavoring
  • 4 cups confectioners’ sugar
  • 1/4 cup heavy whipping cream
  • 2 tbs Pure Maple Syrup


  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Maple Whoopie Pie