Preheat your oven to 375°F (190°C) and prepare your baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.

Using a stand mixer, cream the softened butter and organic cane sugar until light and fluffy. Add the free-range brown egg and vanilla extract, then mix well.

Scoop out 1-inch balls of dough and space them about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes or until the edges are lightly browned. Let them cool completely on a wire rack.

Cream the softened butter for the frosting and gradually add sifted powdered sugar until combined. Then add half and half and maple extract, beating until smooth.

Spread frosting on the flat side of half of the cooled cookies and sandwich with the other half.

Store in the refrigerator to keep the frosting fresh.