1. To a medium-sized bowl, sift together your dry ingredients: 2 cups all-purpose flour, 1 cup powdered sugar, and 1/4 tsp. salt. Give that a quick whisk, then set it aside.

2. In a large bowl, with an electric hand mixer, cream together 1 cup of softened butter. Once the butter is light and fluffy, add in 1/4 cup maple syrup. Beat that until combined, then add in the dry ingredients. Beat that once more, until the dough is crumbly, but once you press it down, it sticks together.

3. Now shape the dough into a disk, and wrap it in plastic wrap. Place in the fridge and let it chill for at least one hour. The dough is very soft, so chilling it in the fridge will firm it up before rolling.

4. Next, place the chilled dough onto a floured surface, and roll it out to about a 1/4 inch thick. Using a 2-inch scalloped cookie cutter, cut out your cookies. This recipe makes 36-40 sandwich cookies, so you should have 72-80 single cookies.

5. Place the cookies on a baking sheet, and bake them at 350F for 12-15, or until lightly golden brown. Remove from the oven and let the cookies cool.

6. To make the maple buttercream, beat 1/2 cup of softened butter until light and fluffy. Next, add in 2 cups powdered sugar and 2 Tbsp. maple syrup. Beat that until fully combined, and there you have your buttercream!

7. Place one cooled cookie face-side down, and pipe on the buttercream. Lastly, top it off with another cookie. Repeat this with the remaining cookies.

8. Enjoy!