Name: Vegan Maple Cream Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup vegan butter, softened; 1/4 cup pure maple syrup; 1/2 cup light brown sugar; 1 tablespoon plant-based milk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 cup vegan butter, softened (for filling); 1 1/2 cups powdered sugar; 2 tablespoons maple syrup; 1 teaspoon vanilla extract; Pinch of salt

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Soft, tender, and bursting with cozy maple flavor, these Vegan Maple Cream Cookies are the perfect fall indulgence. Each sandwich cookie pairs a lightly spiced maple cookie with a rich, smooth maple cream filling—completely dairy-free and irresistibly delicious. Whether I’m making these for a festive holiday spread or just to enjoy with a warm drink, they never disappoint.

Vegan Maple Cream Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

½ cup vegan butter, softened

¼ cup pure maple syrup

½ cup light brown sugar

1 tablespoon plant-based milk

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

For the Maple Cream Filling:

¼ cup vegan butter, softened

1 ½ cups powdered sugar

2 tablespoons maple syrup

1 teaspoon vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

In a large bowl, I cream together the vegan butter, maple syrup, and brown sugar until the mixture is light and fluffy.

I add the plant-based milk and vanilla extract, mixing until combined.

Then I sift in the flour, baking soda, salt, and cinnamon, stirring until a soft dough forms.

I roll out the dough between two sheets of parchment paper to about ¼-inch thickness.

Using a cookie cutter, I cut out shapes and place them on the prepared baking tray.

I bake for 10–12 minutes or until the edges are lightly golden. After baking, I let the cookies cool completely.

While they cool, I prepare the maple cream filling by beating the vegan butter, powdered sugar, maple syrup, vanilla extract, and salt until smooth and fluffy.

Once the cookies are cool, I spread or pipe the filling onto the bottom of one cookie and sandwich it with another.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Servings: 10 sandwich cookies

Calories: Approximately 210 kcal per cookie

Variations

I sometimes add a bit of nutmeg to the dough for a spicier twist. For a festive look, I’ve also rolled the edges of the cream filling in crushed pecans or sprinkles. If I want a chocolate-maple combo, a teaspoon of cocoa powder in the filling adds a lovely depth. For a gluten-free version, I use a 1:1 gluten-free flour blend, and the cookies still come out great.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 3 days. If I want a firmer filling, I store them in the refrigerator, where they last up to a week. They can also be frozen (assembled or unassembled) for up to 2 months—just thaw at room temperature before serving. I don’t recommend reheating them, but letting them sit out for 10 minutes from the fridge softens the filling nicely.

FAQs

What kind of vegan butter works best for this recipe?

I usually use a stick-style vegan butter because it gives the best consistency for both the cookies and the cream filling. Brands like Earth Balance or Miyoko’s work well.

Can I use maple-flavored syrup instead of pure maple syrup?

I stick with pure maple syrup for the best flavor and natural sweetness. Maple-flavored syrups tend to be too sweet and artificial tasting for this recipe.

How do I prevent the cookies from spreading too much?

I make sure my vegan butter is just softened—not melted—and I chill the dough briefly if it feels too soft. Rolling between parchment also helps maintain the shape.

Can I make these cookies gluten-free?

Yes, I swap in a good 1:1 gluten-free baking flour, and they still bake up beautifully. I make sure it contains xanthan gum for the best texture.

Is the filling stiff enough to pipe?

Absolutely. I beat the filling until fluffy but firm, and it holds its shape well when piped. If it’s too soft, a little extra powdered sugar stiffens it up quickly.

Conclusion

These Vegan Maple Cream Cookies are everything I crave in a cozy dessert—soft, sweet, creamy, and full of warm maple flavor. They're easy enough for weekday baking and special enough for the holidays. I love sharing them, but honestly, they disappear quickly in my own kitchen. If I’m looking for the ultimate autumn cookie, this recipe is always the one I reach for.

Recipe:

Vegan Maple Cream Cookies

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Author: Cheryl
Total Time: 32 minutes
Yield: 10 sandwich cookies
Diet: Vegan

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Description

Soft, tender, and bursting with cozy maple flavor, these Vegan Maple Cream Cookies feature spiced maple cookies sandwiched with a rich, smooth maple cream filling—completely dairy-free and perfect for fall or holiday baking.

Instructions

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large bowl, cream together the vegan butter, maple syrup, and brown sugar until light and fluffy.
Add the plant-based milk and vanilla extract, mixing until combined.
Sift in the flour, baking soda, salt, and cinnamon. Stir until a soft dough forms.
Roll out the dough between two sheets of parchment paper to about ¼-inch thickness.
Use a cookie cutter to cut out shapes and place them on the prepared baking tray.
Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely.
Meanwhile, prepare the maple cream filling by beating the vegan butter, powdered sugar, maple syrup, vanilla extract, and salt until smooth and fluffy.
Once the cookies are cool, spread or pipe the filling onto the bottom of one cookie and sandwich it with another.