Vegan Maple Cream Cookies are one of my favorite cozy and indulgent treats to make. I love how the crisp, maple-flavored cookies sandwich a smooth, sweet maple cream filling that melts in my mouth. They remind me of the classic maple leaf cookies but made fully plant-based, which means I can enjoy them guilt-free while sticking to a vegan lifestyle.

Why You’ll Love This Recipe

I enjoy this recipe because it captures the rich, earthy sweetness of maple syrup in both the cookies and the filling. The cookies are crisp yet tender, while the filling is creamy and decadent. I like that they look elegant enough for holidays or gifting but are simple enough to make for an everyday treat.

Ingredients

For the Cookies:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup vegan butter, softened
1/2 cup brown sugar
1/3 cup pure maple syrup
1/4 cup plant-based milk
1 teaspoon vanilla extract

For the Maple Cream Filling:
1/2 cup vegan butter, softened
2 cups powdered sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract

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

Directions

Make the Cookies:
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, I cream the vegan butter and brown sugar until fluffy. I add the maple syrup, milk, and vanilla, mixing until smooth.
I slowly add the dry ingredients to the wet mixture and stir until a dough forms.
I roll out the dough on a floured surface and cut into shapes (maple leaves are my favorite).
I place the cookies on the baking sheet and bake for 8–10 minutes, until lightly golden. I let them cool completely before filling.

Make the Filling:
I beat the vegan butter until creamy, then add powdered sugar, maple syrup, and vanilla until smooth and spreadable.

Assemble the Cookies:
I spread or pipe a layer of maple cream filling on the flat side of one cookie, then sandwich with another cookie.
I repeat until all cookies are filled.

Servings and Timing

This recipe makes about 20 sandwich cookies. Prep time is 20 minutes, bake time is 10 minutes, and assembly takes about 15 minutes.

Variations

I like to:

• Add finely chopped pecans or walnuts to the cookie dough for crunch.

• Use pumpkin spice instead of just cinnamon for a stronger fall flavor.

• Drizzle the finished cookies with melted vegan white chocolate for a fancier look.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months. No reheating is needed—just let chilled cookies soften a little before eating.

FAQs

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours before baking.

Can I freeze Vegan Maple Cream Cookies?

Yes, I freeze them fully assembled or freeze just the cookies, then add filling later.

Can I make these cookies gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and they come out delicious.

Do I need to use real maple syrup?

Yes, I prefer pure maple syrup for the best flavor—it makes a huge difference.

Can I make the filling less sweet?

Yes, I reduce the powdered sugar slightly and add a touch more vegan butter for a creamier texture.

Conclusion

Vegan Maple Cream Cookies are a sweet, cozy, and elegant treat that I love baking, especially in the fall and winter months. The rich maple flavor shines through in every bite, and the creamy filling makes them irresistible. Whether for holidays, gifting, or just enjoying with a cup of tea, these cookies are always a hit.