Chewy Molasses and Maple Cream Cookies

1.Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.

2.In a medium bowl, whisk together the bread flour, rye flour, baking soda, baking powder, and salt. Set aside.

3.In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

4.Beat in the molasses until fully incorporated.

5.Add the egg and mix until just combined. Scrape down the sides of the bowl.

6.Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix on low speed until just combined; do not overmix.

7.Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and place them 2 inches apart on the prepared baking sheets.

8.Bake for 10 to 12 minutes, or until the edges are set and slightly puffed. The centers should still look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

9.While the cookies cool, prepare the maple cream filling: In a clean bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.

10.Add the maple syrup and vanilla extract. Beat on medium speed until light and creamy. If the frosting is too stiff, add milk or water one teaspoon at a time until desired spreading consistency is reached.

11.Once the cookies are completely cool, spread a generous layer of maple cream filling on the flat side of one cookie and gently top it with another cookie to form a sandwich. Repeat with the remaining cookies.