Vegan Maple Cream Cookies with Maple Buttercream

One crisp autumn afternoon, I found myself craving the nostalgic comfort of those classic maple sandwich cookies you’d find in grocery store snack aisles—sweet, soft, and filled with maple-scented cream. But instead of reaching for a packaged version full of dairy and processed ingredients, I wanted to create a completely plant-based alternative that tasted even better. These vegan maple cream cookies are the result: soft, buttery cookies paired with silky maple buttercream that melts in your mouth. They’re cozy, craveable, and unbelievably easy to make.

Whether you’re baking for a holiday gathering, sharing a treat with friends, or indulging in a quiet moment with tea, these cookies are a standout. They bring warmth, nostalgia, and rich flavor—all without animal products or complicated substitutions.

Recipe Overview & Why You’ll Love It

These vegan maple cream cookies are more than just a seasonal treat. With their soft, cakey texture and luxurious frosting center, they’re a cookie you’ll want to make all year long. The maple flavor is deep but not overpowering, thanks to a balanced use of syrup in both the dough and the filling.

They’re ideal for those who want:

• A plant-based twist on a childhood favorite
• A cookie that’s soft, not crumbly or dry
• Easy prep with accessible vegan ingredients
• A cozy dessert perfect for fall, holidays, or everyday snacking

They’re also freezer-friendly, party-ready, and wildly popular with vegans and non-vegans alike.

Ingredients & Substitutions

Every ingredient in these vegan maple cream cookies plays a role in texture and flavor. Here’s what you’ll need, plus options if you’re working with dietary restrictions or pantry gaps.

Cookie Dough

• 220g (1 ¾ cups) plain flour – All-purpose works best; use a gluten-free 1:1 blend for a GF version.
• 1 ½ tsp baking powder – For light lift without puffing too much.
• ½ tsp ground cinnamon – Adds subtle warmth.
• Pinch of salt – Balances sweetness.
• 110g (½ cup) vegan block butter – Use solid block-style butter (like Naturli or Miyoko’s); avoid soft spread tubs.
• 100g (½ cup) light brown sugar – Adds moisture and depth.
• 2 tbsp maple syrup – Provides natural sweetness and flavor.
• 1 tsp vanilla extract – Enhances the maple.
• 2 tbsp dairy-free milk – Almond, oat, or soy work well; choose unsweetened.

Maple Buttercream Filling

• 110g (½ cup) vegan butter – Use the same type as for dough.
• 250g (2 cups) icing sugar – Sifted for smoothness.
• 2 tbsp maple syrup – Don’t skip; it’s essential to the frosting flavor.
• 1–2 tsp dairy-free milk (optional) – Adjusts consistency if needed.

Optional Variations & Substitutions

• Add ¼ tsp maple extract to intensify flavor.
• Swap brown sugar with coconut sugar for a deeper caramel note.
• For a refined sugar-free frosting, try blending soaked cashews with maple syrup and vanilla.

Equipment You’ll Need

You don’t need fancy tools to make these vegan maple cream cookies, but a few essentials will help ensure success:

• Electric mixer (hand or stand) – For creaming and whipping
• Mixing bowls – One medium, one large
• Sieve – To sift flour and icing sugar
• Rolling pin – Even thickness = even baking
• Cookie cutter (~2.5 inches) – Round shapes work best
• Parchment-lined baking tray – Prevents sticking
• Wire cooling rack – Cools cookies quickly and evenly
• Piping bag (or zip-top bag) – For neat buttercream filling

If you don’t have a cookie cutter, a drinking glass of similar size works just fine.

Step-by-Step Instructions

These vegan maple cream cookies come together in four simple stages. Follow the cues for perfect results every time.

Step 1 – Make the Dough

In a large bowl, cream the vegan butter and brown sugar until fluffy (about 2–3 minutes). Add maple syrup, vanilla extract, and dairy-free milk. Mix until smooth.

In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet, mixing until a soft dough forms.

Wrap in cling film and chill in the fridge for 30 minutes to firm up. This step prevents spreading and makes the dough easier to roll.

Step 2 – Cut and Bake

Preheat your oven to 180°C (356°F) fan. Lightly flour a clean surface and roll the dough to about ¼-inch (6mm) thick.

Cut out cookies using a 2.5-inch round cutter and place them on a parchment-lined baking tray, spaced slightly apart.

Bake for 8–10 minutes. The edges should be lightly golden but not browned. Let them cool on the tray for 5 minutes before transferring to a wire rack.

Step 3 – Make Maple Buttercream

In a mixing bowl, beat vegan butter until pale and creamy (around 3 minutes). Gradually add sifted icing sugar, followed by maple syrup.

Beat for another 1–2 minutes until the frosting is smooth and fluffy. If it’s too stiff, add a splash of dairy-free milk. If too soft, add a bit more icing sugar.

Step 4 – Assemble the Cookies

Once the cookies are completely cool, spread or pipe buttercream onto half of them. Top with the remaining cookies and press gently to sandwich.

Serve immediately or chill for 15 minutes to help the buttercream set.

Why This Recipe Works

There’s science behind the softness of these vegan maple cream cookies. Here’s what makes them exceptional:

• Chilled dough minimizes spread and improves texture.
• Maple syrup provides both sweetness and chewiness, helping bind the cookie without eggs.
• Vegan block butter gives structure and richness, unlike softer spreads.
• Short bake time keeps cookies soft rather than crisp.

Avoiding overmixing and overbaking is critical to maintaining the tender interior and smooth exterior these cookies are known for.

Pro Tips & Variations

• Chill dough longer for sharper edges and easier handling.
• For spiced depth, add a pinch of ground nutmeg or clove.
• Mix crushed pecans or walnuts into the filling for crunch.
• Want a drizzle? Mix maple syrup and icing sugar into a thin glaze.
• For mini cookies, use a 1.5-inch cutter and reduce bake time to 6–7 minutes.

To double the recipe, simply multiply all ingredients by 2 and divide dough into two discs for chilling.

Make-Ahead, Storage & Freezing

Planning ahead? These vegan maple cream cookies are freezer-friendly and stay soft for days.

• Unbaked dough: Chill up to 48 hours or freeze for 1 month.
• Baked cookies (unfilled): Freeze in an airtight container for up to 2 months.
• Assembled cookies: Store in an airtight container at room temp for 3 days, or in the fridge for up to a week.
• To freeze filled cookies: Place in layers with parchment between. Thaw in the fridge overnight.

Avoid microwaving filled cookies. Instead, bring them to room temp naturally for best texture.

Serving Suggestions & Pairings

These vegan maple cream cookies shine on a dessert platter or as an afternoon treat.

Try pairing them with:

• Chai tea or black tea with oat milk
• Maple lattes or hot cocoa
• Fresh fruit like pears or apples
• Rustic wood boards and cloth napkins for cozy presentation

You can even dust them with icing sugar or add a maple glaze drizzle to dress them up for events.

Dietary Notes & Allergen Considerations

• Vegan: 100% dairy-free and egg-free
• Gluten-Free: Use a certified GF 1:1 flour blend with xanthan gum
• Nut-Free: Choose nut-free vegan butter and plant milk
• Soy-Free: Opt for soy-free butter (check brand) and almond/oat milk
• Refined Sugar-Free: Use coconut sugar and maple syrup; swap frosting with cashew-based alternative

Always check individual product labels to be safe for severe allergies.

Troubleshooting & Common Mistakes

• Cookies spread too much: Dough wasn’t chilled long enough or butter was too soft.
• Crumbly texture: Dough was over-floured or overbaked.
• Sticky dough: Add a dusting of flour or chill longer.
• Flat frosting: Butter was too warm; chill slightly and re-whip.
• Uneven browning: Rotate tray halfway through baking.

Keep an eye on color cues—golden edges and just-set centers are your doneness signals.

FAQs

Conclusion

There’s something deeply comforting about baking your own version of a classic treat. These vegan maple cream cookies are soft, sweet, and filled with flavor you can feel good about. They deliver nostalgic charm with a plant-based twist, making them perfect for gatherings, gifting, or quiet moments with a cup of tea.

Give them a try—and don’t be surprised if they become your new favorite fall (or anytime) cookie. Share them, freeze them, make them your own. Because few things are as satisfying as a cookie that’s kind to both your cravings and your values.

More Tasty Ideas

• Maple Cinnamon Cookies with White Chocolate: These cozy cookies blend the warmth of cinnamon with the sweetness of maple, then add a creamy white chocolate twist. A perfect companion recipe to vegan maple cream cookies for those who crave fall flavors.
• Pumpkin Sugar Cookies (Fall Cutout Recipe): Soft and spiced with fall flavors, these festive cookies make a great seasonal pairing. They’re perfect for decorating or enjoying as-is with a cup of tea.
• Apple Snickerdoodle Bars: A cross between chewy cookie and apple pie, these bars offer comforting cinnamon notes and a tender bite. A delightful variation if you love maple and spice combinations.

Vegan Maple Cream Cookies

Print Recipe

These vegan maple cream cookies are soft, buttery sandwich cookies filled with smooth maple buttercream. A cozy and nostalgic plant-based dessert, perfect for autumn or holiday baking.

• Author: Benchi
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 sandwich cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 220g plain flour

• 1 ½ tsp baking powder

• ½ tsp ground cinnamon

• Pinch of salt

• 110g vegan butter (block-style, not spreadable)

• 100g light brown sugar

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 2 tbsp dairy-free milk

• 110g vegan butter (for frosting)

• 250g icing sugar

• 2 tbsp maple syrup (for frosting)

• 1–2 tsp dairy-free milk (if needed for frosting consistency)

•  

Instructions

1. Cream the vegan butter and brown sugar in a large bowl until light and fluffy (about 2–3 minutes).
2. Add maple syrup, vanilla extract, and dairy-free milk; mix until smooth.
3. Sift in the flour, baking powder, cinnamon, and salt; mix until a dough forms.
4. Wrap the dough in cling film and chill for 30 minutes.
5. Preheat oven to 180°C (356°F) fan.
6. Roll out dough on a floured surface to ¼-inch thickness.
7. Cut into circles using a 2.5-inch cookie cutter and place on a parchment-lined tray.
8. Bake for 10 minutes, or until edges are lightly golden.
9. Cool cookies on tray for 5 minutes, then transfer to a wire rack to cool completely.
10. To make the frosting, beat vegan butter until pale and whipped (about 3 minutes).
11. Gradually add sifted icing sugar and maple syrup, beating until smooth and fluffy.
12. Add dairy-free milk if needed for consistency.
13. Spread or pipe buttercream onto half of the cookies, then top with remaining cookies to sandwich.

Notes

• For a stronger maple flavor, add ½ tsp maple extract to the frosting.
• Use gluten-free 1:1 baking flour to make the cookies gluten-free.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Unfilled cookies freeze well for up to 2 months.