I’m pleased to share Ada and Anna’s Maple Sandwich Cookies as my contribution to the 2nd Annual Valentine’s Day Cookies for Cancer event. Join us in supporting pediatric cancer research — donate to Cookies for Kids’ Cancer today!
Ada and Anna are longtime friends and neighbors — an Amish mother and daughter who live just up the road with Ada’s husband, Henry. Their household is warm, joyful and full of laughter. I rely on them not only for friendship but also for baking supplies: Ada runs a small bulk-foods counter in a workshop room where Henry crafts custom landscaping stones. Need a fifty‑pound bag of flour or dark chocolate chunks? Ada usually has it or can order it quickly. I buy yeast, spices, candy, noodles and baking basics from her and have saved a great deal over the years.
But beyond supplies, their hospitality keeps bringing me back. Whenever I stop by, I’m offered food and company. Ada and Anna bake with heart — their maple‑glazed, lard‑fried donuts are legendary in these parts and capable of converting even the most indifferent person into a devoted fan.
One warm afternoon I drove up to pick up a bag of semolina flour. I could see the kitchen doors and windows open and the two of them busy inside. They called me in and I discovered they were rolling out what turned out to be a very large batch of cookie dough. How could I resist? I rolled up my sleeves and lent a hand.
We rolled, cut and transferred dough to pans, then baked the cookies in their outdoor wood‑fired oven. Between the three of us we produced nearly two hundred rounds and then whipped up a maple frosting to sandwich them. In the end we had eighty‑six maple sandwich cookies. I remember Anna placing a finished cookie beside me and saying with a grin that we should try one to stay motivated — and it was irresistible. Ada insisted on tasting one too; her opinion mattered most as the eldest in the kitchen.
These aren’t just ordinary whoopie pies. When soft, brown‑sugar maple cookies are paired with a fluffy maple‑flavored filling and made by dear friends, they become something special. The cookies I brought home vanished quickly — Henry and my boys were equally pleased.
After the baking session we slid three pies into the wood oven, sat at a now‑clean table with mugs of mint tea and a small stack of sandwich cookies in front of each of us. I asked why they’d made so many.
“Henry hinted he might like a batch — they’re his favorite,” Ada replied. When I asked if they planned to sell any, Anna laughed and said they bake for visitors and family; Henry simply enjoys having them on hand. I’ll be hinting about these cookies whenever I visit from now on.
Cook’s Notes
- Ada and Anna’s original recipe assumes some baking experience and keeps directions brief. I’ve expanded the instructions to help bakers who prefer more guidance.
- Theirs is a hands‑on recipe — the Amish often mix by hand — but I’ve included options for using a stand mixer or hand mixer if you prefer modern tools.
- The frosting in their version uses shortening plus butter flavoring. You can substitute all softened butter if you like. While I usually prefer pure maple syrup and real butter, the combination in these cookies was exceptional.
- Likewise, the recipe calls for maple flavoring. If you prefer pure syrup or extract, adjust to taste, but don’t skip the maple profile entirely — it’s key to these cookies’ character.
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Ada and Anna’s Maple Sandwich Cookies {Whoopie Pies}
Rebecca Lindamood
Ingredients
For the Cookies:
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon maple flavour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons heavy cream
- 2 3/4 cup sifted flour
For “Fluffy Frosting”:
- 2 cups softened butter or 2 cups shortening and 2 teaspoons butter flavouring, as Ada makes it.
- 2 cups marshmallow fluff store bought or homemade.
- 2 teaspoons maple flavouring
- 2 teaspoons vanilla extract
- 5 1/2 cups powdered sugar
- 1/4 cup whole or evaporated milk or more as needed
Instructions
To Make the Cookies:
-
Mix the ingredients in the order listed. Cream butter and sugar together until smooth, then beat in eggs, maple flavour, baking soda, salt, and heavy cream. Stir in the sifted flour. Cover the bowl and chill the dough for at least two hours.
-
Preheat the oven to 425°F (220°C).
-
On a generously floured surface, roll the dough to about 1/4-inch thickness. Cut rounds 2–3 inches in diameter and transfer with a floured spatula to ungreased or parchment‑lined baking sheets, leaving about 2 inches between cookies. Re‑roll scraps and continue until all dough is used.
-
Bake 8–10 minutes, until cookies are set and slightly springy. Do not overbake or they will become too firm. Immediately transfer cookies to a towel‑lined counter to cool completely before frosting.
To Make the Fluffy Frosting:
-
Using a spoon or mixer, beat together the softened butter (or shortening with butter flavour), marshmallow fluff and vanilla until smooth. Gradually add powdered sugar, then stir in milk a teaspoon at a time until the frosting reaches a thick but spreadable consistency. Stir in maple flavouring to taste.
To Assemble the Cookie Sandwiches:
-
Spread about 1/4 inch of frosting on the back of one cooled cookie and sandwich with another, back‑to‑back. Store sandwiches in an airtight container. If made with butter, refrigerate; bring to room temperature before serving for best texture.
Nutritional information is an estimate and should be calculated using the exact ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
Do you love these Maple Sandwich Cookies? Try these other cookie recipes.
- Selfish Bars: Chocolate Caramel Sugar Cookie Bars
- Toffee Brownie Crackle: Brownie Wafer Cookies
- Snickers Stuffed Peanut Butter Cookies
- Caramel Apple Oatmeal Cookies
- Cinnamon Roll Cookies
- Orange Ricotta Cookies with Dark Chocolate
- Iced Oatmeal Cookies
About Cookies for Kids’ Cancer
This was the second year of the Valentine’s event to raise funds for pediatric cancer research. Childhood cancer is the leading cause of disease‑related death for children in the U.S., and thousands of families are affected. With a small percentage of overall cancer research funding going to childhood cancers, community efforts like this help make a difference.
Our goal was to raise at least $3,000, with matching pledges from supporters to increase the impact of donations. Thanks to everyone who contributed — donations continued to help expand what we could accomplish.
Originally posted March 20, 2012. Updated March 2015 and February 2018.