1. Preheat oven to 350 degrees Fahrenheit.
2. Combine room temperature butter and brown sugar in large mixing bowl, and mix until creamed.
3. Add in eggs one at a time, mixing after each. Then add in your vanilla and the secret ingredient maple!
4. In a separate mixing bowl combine all dry ingredients and mix well.
5. Mix in dry ingredients with the wet ingredients. Just until moistened.
6. Grab your cookie scoop (1 tsp size) and scoop all the dough into beautiful round dough balls. You should have at least 60. 1 tsp size is great for mini cookies, 2 tsp is great for regular sized cookies and 4 tsp is great for scooping cupcake sized baked goods.
7. Allow the dough to chill for 30 minutes to an hour in the fridge. If saving for another day, wrap the plate in plastic wrap nice and cozy and store in the fridge up to 2 days. (This is the time to go make your filling!)
8. *If making cookie dough in advance for another time, put in a ziplock baggie and freeze. Simply pull out the dough balls and allow to come to room temperature on the cookie sheet and bake!
9. After dough has chilled a little bit, place dough balls on parchment paper on a cookie sheet. Squish dough balls down with the palm of your hand. You want them pretty flat. They won’t spread much at all but will rise.
10. Bake in for 7-9 minutes on parchment paper or a greased baking sheet. When the cookies don’t look shiny, that is the time to pull them out. We want soft chewy cookies! Put on rack to cool, and whip up that filling!

For the cream filling:

1. Combine flour and sugar in a small saucepan. Whisk together making sure there are no lumps.
2. Add a cup of cold milk and whisk together, again no lumps.
3. Put over medium high heat constantly whisking. After about 4-5 minutes ( be patient!) the mixture should resemble a paste.
4. Allow to cook for 1 more minute after paste forms and continue to whisk. Be careful not to scorch the mixture.
5. Immediately, take mixture off the heat and transfer to a medium size mixing bowl.
6. Allow to cool completely. This may take an hour.
7. Pull the butter out at this time and cut into slices and allow it to come to room temperature while the mixture cools.
8. After everything is room temperature, add butter, 1 tablespoon at a time and mix into paste mixture.
9. After all the butter is evenly incorporated, add maple flavour and dash of cinnamon. You may substitute with vanilla but it just won’t be the same! Put in fridge and allow to chill.
10. Once the cookies are cooled, and the icing is chilled, grab your teaspoon scoop and fill half way and scoop onto one cookie and sandwich with another.
11. Store in fridge.