Join us in a meaningful cause! This year, Ada and Anna’s delightful Maple Sandwich Cookies are a special entry in the 2nd Annual Valentine’s Day Cookies for Cancer event. We are passionately uniting to combat pediatric cancer, raising vital funds for @cookies4kids. Your support makes a tangible difference: Donate today!
Ada and Anna’s Authentic Maple Sandwich Cookies: A Taste of Amish Tradition and Community Spirit
In the quiet charm of the countryside, just a short drive from my home, reside Ada and Anna—an Amish mother and daughter whose friendship I cherish deeply. Alongside Ada’s husband, Henry, they form a family brimming with joy, laughter, and an infectious love for life. They are, in essence, my culinary muses and steadfast companions.
Ada is my absolute secret weapon when it comes to stocking my pantry. She operates a quaint bulk-foods store right out of a room in their workshop, where Henry masterfully crafts custom landscaping and building stones. As a frequent and devoted customer, I rely on Ada for everything from colossal fifty-pound bags of my favorite flours, which she effortlessly procures for me each week, to substantial quantities of dark chocolate chunks for my elaborate Christmas baking projects. Yeast, an array of aromatic spices, candies, barley, cornstarch, baking soda and powder, and even noodles – I purchase them all by the pound from her. The savings I’ve accumulated over the past two years by sourcing my ingredients from her store are truly immeasurable. Beyond the economic benefits, Ada’s store offers a glimpse into a simpler, more connected way of life, where quality and community go hand-in-hand.
Even if her store weren’t such an invaluable resource, I’d still invent reasons to journey up the road for a visit. Almost without fail, every time I drop by, I’m warmly invited to share a bite to eat. Ada and Anna are extraordinary bakers, their skills honed by generations of tradition and a genuine love for creating delicious treats. Their donuts, for instance, are the only ones I ever genuinely crave. These aren’t just any donuts; they’re plate-sized marvels, generously glazed with real maple, and fried to perfection in lard. They possess a transformative power, converting even the most steadfast non-doughnut enthusiasts into ardent admirers. And when I say “into the fold,” I mean they inspire such enthusiastic consumption that I develop metaphorical “folds” in my chin from indulging in just one more.
Their home is a sanctuary of warmth, hospitality, and the comforting aroma of freshly baked goods. It’s a place where time seems to slow down, allowing for meaningful conversations and shared moments that nourish the soul as much as the delectable food nourishes the body. The simple, honest ingredients and the meticulous, unhurried process they employ in their baking imbue every creation with a distinct, wholesome flavor that is hard to replicate.
An Unforgettable Day of Baking and Friendship
Last Friday, under the embrace of a warm and glorious day, I zipped up the hill to collect a fifty-pound bag of semolina flour, which I intended to share with a friend. As my car crunched onto their gravel driveway, I was greeted by the lively scene of Ada and Anna bustling around their kitchen. Doors and windows were flung open, allowing the gentle breeze to carry the tantalizing scent of something sweet baking in the air. “Hey Rebecca! Come on in and pull up a chair!” they called out, their voices full of characteristic warmth and welcome.
I settled into a chair, only to witness a spectacle of epic baking proportions. They were rolling out what appeared to be an enormous batch of cookie dough – I initially guessed quintuple, but it turned out to be a sextuple batch! Flour dusted every surface, a testament to their industriousness. The sheer energy and joyous chaos in the kitchen were irresistible; there was no way I was going to sit idly by. With a grin, I rolled up my sweater sleeves, eager to dive into the action, and asked them to put me to work.
And work they did give me! We embarked on an incredible baking marathon, rolling out dough, meticulously cutting out shapes, transferring the delicate rounds to baking pans, and then watching them transform into golden perfection in their traditional wood-fired outdoor oven. The sheer scale was impressive: one hundred and ninety-two cookies were baked that day. Following the baking, we transitioned to creating the creamy, dreamy maple frosting that would bind these delicious halves together. By the time we finished, a staggering eighty-six perfect maple sandwich cookies had been assembled.
I was still diligently using a flour-coated spatula to transfer cookie dough rounds, marveling at the sheer output, when Ada began mixing the frosting with her bare hands – a testament to her intuitive, gadget-free approach to baking. Anna, meanwhile, had already started the assembly line, bringing the sandwich cookies to life. With a soft padding of her feet, Anna glided over behind me and, with a knowing look and a twinkle in her eye, slid a freshly assembled cookie onto the flour-dusted table beside me. “I thought we’d better try a couple of these,” she declared playfully, “just to make sure we stay motivated.” I’m fairly certain her eyes twinkled as she said it, and I am more than certain that I sparkled with pure delight as I savored every bite.
You might have tasted a whoopie pie or a sandwich cookie before, but I can assure you, you haven’t truly experienced one until you’ve had these exquisite maple cookies, generously filled with their signature maple frosting, crafted with love and shared by dear friends. The combination of authentic flavors and the warmth of their hospitality elevates these treats far beyond the ordinary.
Ada, ever the matriarch and with a keen eye for any unfolding delight, spotted us indulging. “Well? Don’t you think you need my opinion? I’m the oldest one here,” she chimed in good-naturedly. Naturally, we promptly delivered a sample to her, eager for her seasoned endorsement.
The Simple Joys: Why So Many Maple Sandwich Cookies?
After our industrious cookie assembly, we slid three delicious pies into the comforting heat of the wood oven. Then, we all finally plopped down at the now-clean table, each of us with a steaming mug of mint tea and a truly generous stack of three maple sandwich cookies before us. (Don’t judge; Ada herself insisted on the three-high stack in front of me. It was only polite to indulge. A deliciously polite thing to do, in fact!) Amidst the satisfied sighs and sips of tea, I finally had to ask: “What was the occasion? Why the need for so many cookies?”
Ada smiled, a knowing glint in her eye. “Well,” she began, “Henry hinted around that he might like a batch of these. They’re his favorite.” A simple, yet profound reason. In their world, baking in abundance for family and community is not just a chore, but an expression of love and care, a way to ensure everyone feels cherished and well-fed.
Intrigued by the sheer volume, I inquired further, asking if they planned on selling some of the delicious maple sandwich cookies, given how many they had made. Ada’s response perfectly encapsulated the Amish ethos of hospitality and generosity. “Oh no,” she replied gently. “We just like to have them around in case of visitors. And Dad really likes them.” This simple statement speaks volumes about their way of life, where abundance is for sharing, and every guest is welcomed with open arms and a table laden with homemade delights.
It’s a tradition I deeply admire and certainly plan to emulate – starting with dropping hints about maple sandwich cookies on a regular basis. Henry, Ada’s husband, is no fool, and neither are my boys. The maple sandwich cookies I managed to bring home to them vanished in a flash, a testament to their irresistible flavor and Ada and Anna’s incredible baking prowess. These cookies aren’t just a treat; they’re a connection to tradition, friendship, and the heartwarming spirit of simple, generous living.
Cook’s Notes & Pro Tips for Perfect Maple Sandwich Cookies
When delving into a traditional Amish recipe like Ada and Anna’s Maple Sandwich Cookies, it’s common to find instructions that assume a certain level of baking experience. For those of us who haven’t spent decades honing our skills in a traditional kitchen, a few extra details can make all the difference. Here are some expanded notes to guide you in recreating these truly exceptional cookies.
- Clarified Instructions: Ada and Anna’s original recipe was delightfully vague, relying on an experienced baker’s intuition. I’ve taken the liberty of elaborating on the instructions, breaking down each step to ensure clarity and success for bakers of all skill levels. From creaming butter and sugar until perfectly combined to understanding when your cookies are “just set,” these notes will help demystify the process.
- Adapting for Modern Kitchens: The beauty of Amish baking often lies in its simplicity and reliance on manual methods. Naturally, Ada and Anna mix everything by hand, eschewing ‘gadgets’ in their kitchen. However, for those who appreciate the efficiency of modern amenities, I’ve incorporated instructions for using stand or hand mixers. This allows you to achieve the same smooth, well-incorporated dough with a little less effort, without compromising the authentic texture.
- Frosting Perfection: The “fluffy frosting” as Ada and Anna made it on that memorable day utilizes a combination of shortening and butter flavor, creating a wonderfully light and stable filling. While I typically lean towards pure butter, this particular combination yields an outstanding result that simply works magic with these cookies. If you prefer, you can certainly substitute with softened butter for the entire two cups, but I strongly encourage you to try their method for a truly authentic taste. The frosting stays wonderfully soft and never hardens, offering a delightful contrast to the tender cookies.
- The Maple Dilemma: Similarly, the choice of maple flavoring can spark debate. I usually advocate for pure maple syrup, partly due to a memorable childhood incident where my sister, captivated by the scent, dabbed maple flavor in her nostrils (a smell she couldn’t escape for a week!). Yet, in these specific cookies, the commercial maple flavoring somehow achieves a perfect, balanced profile. If you have strong reservations about artificial flavorings, a high-quality real maple extract is a good alternative. However, I implore you to at least try them as intended; you might be surprised by the sheer deliciousness!
- Chilling the Dough: Don’t skip the chilling step! This is crucial for preventing the cookies from spreading too much in the oven, ensuring they maintain their delightful whoopie pie shape and tender texture. At least two hours is recommended, but an overnight chill can yield even better results.
- Baking Consistency: Keep a close eye on your cookies while they bake. The 8-10 minute range is a guideline; ovens vary. Look for cookies that are just set and slightly springy to the touch. Overbaking will result in a hard cookie, losing that desirable soft sandwich quality.
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Ada and Anna’s Maple Sandwich Cookies {Whoopie Pies}
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Rebecca Lindamood
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Ingredients
For the Cookies:
- 1/2 cup butter softened, unsalted preferred
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon maple flavor or pure maple extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons heavy cream or whole milk
- 2 3/4 cups sifted all-purpose flour
For “Fluffy Maple Frosting”:
- 2 cups softened unsalted butter or 2 cups shortening and 2 teaspoons butter flavor, as Ada frequently uses for texture
- 2 cups marshmallow fluff store-bought or homemade (for a homemade recipe, search online for “homemade marshmallow fluff”)
- 2 teaspoons maple flavor or pure maple extract for a natural taste
- 2 teaspoons vanilla extract pure vanilla extract for best flavor
- 5 1/2 cups powdered sugar confectioners’ sugar, sifted
- 1/4 cup whole or evaporated milk or more, added gradually as needed, to achieve desired consistency
Instructions
To Make the Maple Cookies:
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Following Ada’s traditional method, begin by creaming together the softened butter and packed brown sugar in a large bowl until the mixture is light, fluffy, and well combined. This can be done with a sturdy wooden spoon (as Ada would do), a stand mixer fitted with the paddle attachment, or a hand mixer. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the maple flavor, baking soda, and salt. Finally, gradually add the heavy cream (or whole milk) alternately with the sifted flour, beginning and ending with flour, mixing just until combined. Be careful not to overmix, which can lead to tough cookies. Once the dough is mixed, cover the bowl tightly with plastic wrap and chill it in the refrigerator for at least two hours. Chilling is crucial for the dough to firm up, making it easier to handle and preventing excessive spreading during baking.
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Preheat your oven to 425°F (220°C). Prepare baking sheets by lining them with parchment paper for easy removal and cleanup.
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On a generously floured surface, roll out the chilled cookie dough to about 1/4-inch thickness. Use a 2-3 inch diameter round cookie cutter to cut as many cookies as possible from the dough. Dip the cookie cutter in flour between each cut to prevent sticking. Carefully use a floured spatula to transfer the cut cookie rounds to your prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading. Gather the dough scraps, gently re-roll them, and cut out additional cookies until all the dough has been used.
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Bake the cookies for 8-10 minutes. Baking times can vary depending on your oven and the thickness of your cookies. Look for cookies that are just set around the edges and slightly springy to the touch when gently pressed in the center. Ada wisely advises against overcooking, as this will result in hard cookies rather than the soft, cake-like texture desired for sandwich cookies. Immediately after removing the pans from the oven, use a spatula to transfer the hot cookies to a wire rack lined with a clean kitchen towel. This helps them cool evenly and prevents them from becoming soggy. Allow the cookies to cool completely before attempting to frost them.
To Make the Fluffy Maple Frosting:
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Ada often uses her hands for mixing, which is a perfectly acceptable and traditional option if you’re comfortable. Alternatively, using a sturdy spoon, a stand mixer with a paddle attachment, or a hand mixer, beat together the softened butter (or shortening and butter flavor), marshmallow fluff, maple flavor, and vanilla extract. Beat until the mixture is light, smooth, and well combined. Gradually add the sifted powdered sugar to the mixture, one cup at a time, mixing thoroughly after each addition. Finally, slowly pour in the milk, starting with 1/4 cup. Continue mixing until the frosting is thick but easily spreadable. If the frosting seems too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency. The goal is a fluffy, smooth frosting that spreads effortlessly without tearing the cookies.
To Assemble the Maple Sandwich Cookies:
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Once the cookies are completely cooled, you’re ready to assemble! Take one cooled cookie and spread about 1/4-inch thickness of the fluffy maple frosting on its flat underside. Gently place another cooled cookie on top of the frosting, pressing down lightly to create a sandwich. The cookies should be placed back-to-back, with the frosted side facing inwards. Repeat this process with the remaining cookies and frosting. Store the finished maple sandwich cookies in an airtight container to maintain their freshness and softness. If you used butter in your frosting, it is best to store them in the refrigerator to keep them firm. These delightful treats are always best when allowed to come to room temperature for about 15-20 minutes before serving, allowing the flavors to fully meld and the frosting to regain its optimal texture.
Nutritional information provided is an estimate only and should be used as a courtesy. For precise nutritional values, please calculate based on the specific ingredients and quantities you use in your recipe, utilizing a trusted nutrition calculator.
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Discover More Delicious Cookie Recipes You’ll Love
If you’ve fallen in love with Ada and Anna’s Maple Sandwich Cookies, then you’re in for a treat! Our kitchen is always buzzing with new and classic cookie recipes designed to bring joy to your taste buds. Explore these other fantastic cookie creations, perfect for any occasion, from simple family desserts to impressive holiday platters.
- Selfish Bars: Chocolate Caramel Sugar Cookie Bars – Indulge in these rich, decadent bars featuring layers of chocolate, caramel, and a buttery sugar cookie base.
- Toffee Brownie Crackle: Brownie Wafer Cookies – Experience the best of both worlds with these crispy, crunchy cookies that capture the essence of a rich brownie and a delicate wafer.
- Snickers Stuffed Peanut Butter Cookies – A delightful surprise awaits inside these soft peanut butter cookies: a chewy, chocolatey Snickers candy bar! An Amish-inspired treat that’s impossible to resist.
- Caramel Apple Oatmeal Cookies – Savor the comforting flavors of autumn with these hearty oatmeal cookies, studded with tender apple pieces and gooey caramel.
- Cinnamon Roll Cookies – Transform your favorite breakfast pastry into a delightful cookie with swirls of cinnamon sugar and a sweet glaze.
- Orange Ricotta Cookies with Dark Chocolate – Enjoy the light, citrusy notes of these tender ricotta cookies, beautifully complemented by rich dark chocolate.
- Iced Oatmeal Cookies – A nostalgic classic, these chewy oatmeal cookies are generously topped with a sweet, delicate icing, reminiscent of childhood favorites.
Making a Difference: Learning More About @CookiesforKidsCancer
We are thrilled to be participating in our second annual Valentine’s event, all in support of a cause that touches so many lives: the fight against pediatric cancer. Our collective goal is to make a significant difference for children bravely battling this disease.
Consider these sobering facts: In the U.S., cancer is tragically the leading cause of death by disease among children. Currently, there are 40,000 American children actively undergoing treatment for cancer. Despite the critical need, less than 4% of the National Cancer Institute’s budget is allocated to all childhood cancers combined. Recognizing this urgent disparity, I felt compelled to get involved and contribute to this vital cause.
We invite you to join us in making a profound impact by donating to Cookies for Kids’ Cancer! Our ambitious goal for this campaign was to raise at least $3000. We are incredibly grateful to our generous matching sponsors: Dixie Crystals, Mediavine, and OXO. Each of these wonderful companies pledged to match every donation raised through this campaign, up to $3000!
Thanks to the overwhelming generosity of so many of you, we have successfully reached our initial fundraising goal! This is a testament to the power of community and kindness. However, the fight is far from over, and every additional contribution helps us make an even greater impact in the lives of these children.
You can still contribute and help us surpass our goal, providing even more support for pediatric cancer research and patient care. Your donation, no matter the size, helps bring hope and healing. Click here to donate today!
This recipe and post were originally published on March 20, 2012, and have been thoughtfully updated in March 2015 and February 2018 to ensure accuracy and freshness.