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Vegan Maple Cream Cookies

Vegan Maple Cream Cookies

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.

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)

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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.