Ada and Anna’s Maple Sandwich Cookies

Ada and Anna are my secret weapons. They are an Amish mother and daughter who I am so glad to have as friends. They live just up the road from us with Ada’s husband (Anna’s father), Henry. Those three have to be some of the most fun-loving, joyful people I’ve ever met.

Ada’s my ace in the hole for baking supplies. She runs a small bulk-foods store in a room of their workshop (Henry makes custom landscaping and building stones for a living) and I’m a frequent customer. Fifty pound bags of my favourite flours? No problem. She’ll get them for me by next week. Fifty pounds of dark chocolate chunks for Christmas baking? They’ll be in in about five days. I buy yeast, spices, candy, barley, cornstarch, baking soda and powder, and noodles by the pound at her store. I cannot even begin to calculate just how much money I’ve saved buying ingredients from her over the past two years.

Even if she wasn’t such a great resource, I’d still find excuses to get up there and visit. Almost every time I stop by, I’m offered a bite to eat and Ada and Anna are no slouches in the baking department. In fact, their donuts are the only ones I ever actually crave… Those plate sized, maple glazed, lard fried donuts are just the things to bring a non-donut lover into the fold. And by into the fold, I mean give me folds in my chin because I can’t stop eating them.

Real Recipe for Amish Maple Sandwich Cookies or Whoopie Pies from

Last Friday I scooted up the hill to pick up a fifty pound bag of semolina flour that I was going to split with a friend. As I pulled into their driveway on that warm and glorious day, I could see them bustling around the kitchen with doors and windows open. “Hey Rebecca! Come on in and pull up a chair,” they called. I sat down long enough to see that they were rolling out what looked to be a quintuple batch of cookie dough (and turned out to be a sextuple batch. I was close!) and the flour was flying. There was no way I was going to skip being part of that action. I rolled up my sweater sleeves and asked them to put me to work.

They did.

We rolled out, cut, transferred to pans and baked (in their wood-fired outdoor oven) one hundred and ninety two cookies, then made maple frosting to fill those cookies. In the final summation, we turned out eighty six maple sandwich cookies. While I was still using a flour coated spatula to transfer cookie dough rounds to the pans, Ada mixed the frosting with her hands and Anna started assembling the cookies. Anna padded over behind me and slid a finished cookie next to me on the flour covered table. She said, “I thought we’d better try a couple of these just to make sure we stay motivated.” I’m fairly certain she twinkled as she said that and I’m more than certain I sparkled while I ate it.

You may have had a whoopie pie or a sandwich cookie before, but you’ve never REALLY had one until you have maple cookies with maple filling made by dear friends.

Ada saw us snitching cookies and said, “Well? Don’t you think you need my opinion? I’m the oldest one here.” so we brought one to her, too.

Authentic Amish Maple Sandwich Cookies or Whoopie Pies from

After we finished putting together the cookies, slid three pies into the wood oven, and plopped down at the now-clean table with three mugs of mint tea and a three-high-stack of sandwich cookies in front of each of us (don’t look at me like that, Ada did the stack of three cookies in front of me. I had to eat it. It was the polite thing to do. The tasty, tasty polite thing.), I asked what the occasion was; why so many cookies?

“Well, Henry hinted around that he might like a batch of these. They’re his favourite.”

I asked whether they planned on selling some of them since they were making so many.

“Oh no. We just like to have them around in case of visitors. And Dad really likes them.”

I plan on hinting around about these cookies on a regular basis. Henry is no fool. Nor are my boys. The cookies I brought home to them disappeared in a flash.

Amish Maple Sandwich Cookies or Whoopie Pies from

Cook’s Notes

  • Ada and Anna’s recipe was vague in instructions, assuming that the reader will have baked cookies before and know what to do. I’ve embellished the instructions a bit for the sake of those who don’t have all that experience on which to draw.
  • Additionally, their recipe calls for mixing everything by hand, obviously- since the Amish in our area don’t hold with ‘gadgets’ in the kitchen- so I’ve added instructions in case you’d like to make use of modern amenities (like stand or hand mixers.)
  • The frosting -as they made it that day- makes use of shortening and butter flavour. You can skip the combo and just use softened butter, or make it as they do. While I don’t usually go for butter flavour, these cookies were outstanding. I’d eat them again and again!
  • The same holds true for the maple flavouring. Normally, I’m a maple syrup only gal. Some of this stems from the time my little sister dabbed a bit of maple flavour inside each nostril because she liked the smell so much. After the first 10 minutes, she had had enough, but she didn’t stop smelling it for a week or so. Ah, the miracle of the mucous membranes. The point is that in these cookies, somehow it is just perfect. If you object to maple flavouring, try real extract. But do try them!

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Ada and Anna's Maple Sandwich Cookies {Whoopie Pies}
These soft, brown sugar maple cookie sandwiches are filled with a fluffy maple flavoured frosting that stays nice and soft and doesn't harden like most frosting recipes. Make more than you think you'll need. Company is guaranteed if people know you've made these! Recipe courtesy of Ada and Anna Stutzman
For the Cookies:
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon maple flavour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons heavy cream
  • 2¾ 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 [url:1]homemade. [/url
  • 2 teaspoons maple flavouring
  • 2 teaspoons vanilla extract
  • 5½ cups powdered sugar
  • ¼ cup whole or evaporated milk (or more as needed)
To Make the Cookies:
  1. Ada says to mix the ingredients together in the order given. In other words, use a sturdy spoon or stand mixer or hand mixer to cream together the butter and sugar until well combined and even. Then beat in the eggs and flavourings, soda, salt, cream then flour. Cover the bowl and chill for at least two hours.
  2. Preheat the oven to 425°F.
  3. Roll the dough out on a generously floured surface. Use a 2-3 inch diameter round cookie cutter to cut as many cookies from the dough as possible. Use a floured spatula to transfer the cookies to ungreased cookie sheets (or parchment lined sheets) about 2 inches apart. Re-roll the scraps of dough until you have used all the dough.
  4. Bake the cookies for 8-10 minutes, or until they are just set and slightly springy. Ada advises not to overcook the cookies or they'll be too hard. Immediately after taking the pans from the oven, use a spatula to transfer the cookies to a towel lined counter. Let cool completely while you make the frosting.
To Make the Fluffy Frosting:
  1. Ada uses her hands, so that is certainly an option, but you can also use a spoon, stand mixer or hand mixer to beat together the butter or shortening (and butter flavour), marshmallow fluff and vanilla. When that is smooth, stir in the powdered sugar and the milk. If more milk is necessary to reach a spreadable consistency, add it 1 teaspoon at a time. The finished frosting should be thick, but spread easily on a cooled cookie.
To Assemble the Cookie Sandwiches:
  1. Spread about ¼-inch of frosting on the back of a cooled cookie. Sandwich another cookie on top of the frosting, back to back. Repeat with remaining cookies. Store cookies in an airtight container. If you use butter, you should store them in the refrigerator. These are best when brought to room temperature before serving.


Originally posted March 20, 2012.


  1. says

    How lucky are you to have these women living near you and sharing food with you….and being able to buy stuff from them! I’m jealous! How far is it from my house to yours? I think I need to take a road trip.

    Maple is one of my favorite flavors on earth! WINNER!

      • says

        Hi Rebecca,

        This is my first visit to your site and I have to say that I like what I have seen so far! I heard about your site from Melanie and am so glad that I clicked the link. I am actually still learning to cook and I have never baked anything other than a carrot cake but these look and sound SOOO delish that I am going to try them out and see how I do! I appreciate you sharing this story and recipe with us and also wanted to say that I live in Buffalo! :)

        I look forward to reading more!

        – Amanda

  2. says

    I know how the Amish bake – deliciously… I had a chicken bbq dinner that they sold at an auction I went to one time and it was also out of this world! It’s so nice that you have a local resource for your baked goods. I’m going to have to try your recipe one of these days!

  3. Karyn18 says

    Looks like these women are being loved by their neighbors. Who would not? Sharing food with them, that’s next to impossible! Even I would like to be their neighbor too!
    By the way, thank you for the awesome cookie recipe! Yummy!

  4. Stefanie says

    This looks really very delicious and I am sure I will try this on weekends and see if my family will love it…Thanks!

  5. MaDhares says

    HI…I can’t wait to try this recipe and I will make sure it will be perfect! Thanks for the instructions you have provided…

  6. Dawn0977 says

    Wow!looks really delicious! But i have never tried this kind of sandwich. That is why i’m so excited to give this a try. Thanks for the post and for sharing your recipe to us.

  7. says

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  8. says

    These look amazing! I love trader joe’s maple creams, but am going to have to try to make these for a homemade version! I really love that I won’t have to use appliances to make this, as well. Thanks for sharing!

  9. says

    Wow. Looks delicious. Can’t wait to make one. I’m excited to shop for the ingredients. Me and my kids really live maple syrup, for sure they would love this.

  10. says

    These look so good, I really want to try them but don’t have the best luck on rolling out cookies, maybe I better try again! I came by via The Coupon Goddess

  11. Rebecca W says

    I have always wanted to have Amish neighbors. Their spirit of generosity is unmatched. Thank you and them for the recipe.

  12. jessie says

    Whoopie! Yes, these look great; and yes, I will never put imitation maple in my nose again. Only pure maple syrup in these nostrils. I can’t wait to make these:) Hubby loves whoopie pies.

  13. kayce says

    Thanks for sharing the recipe. The frosting is to die for. I found the cookies to be very hard to bake. very easy to over bake and very easy to under bake. Maybe it is an elevation issue. I will be making this frosting again and try to find another recipe for cookies.

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  15. says

    Do you think butter flavored shortening would work or is it better to keep the shortening and butter flavor separate? I am not familiar with butter flavoring. Is there a brand that you recommend? Also, I have some maple whiskey that I am dying to try in baked goods. Do you think it would make a good addition to the filling? (It’s called Cabin Fever)

    • says

      Hi Erika- I’m afraid I’m not super experienced with butter flavoured shortening, so I’m not sure what to tell you. My preference in this recipe is for straight up butter, but I’m just not sure! The butter flavouring brand that my Amish friends use is called -appropriately enough- Amish Country. 😀 What if you scaled down the filling recipe to a fraction of the original one using butter shortening and tried it out? As for the maple whiskey? That sounds lovely!

      • says

        So, I went ahead and made these! YUM! My dough was very sticky and not a rolling consistency at all so I just dropped them onto a foil lined cookie sheet and flatted them out a bit with the back of a wet spoon. I baked them at 350 because I had other stuff in the oven and they came out fine. It took about 15 minutes and they were puffy and looked more like a traditional whoopie pie.. The maple whiskey in the filling was SO good! It softened it a bit but the flavor was SO worth it! Oh, I also decided to go half butter – half shortening on the filling and that worked out well, too! Thanks for the recipe!

  16. says

    I remember these. What I don’t remember reading before is that they mix everything by hand (which, I mean, of course). My SIL mentioned something to me last year, something she read about not using mixers for baked goods… anyway, long story entirely short, I mix everything by hand these days. I’ve been doing it for about the last six months and really loving the results, and the process. Maybe I’m even more old-fashioned than I realized. 😉


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