Description

These Vegan Maple Cookies are melt-in-the-mouth sandwich cookies shaped like festive maple leaves. Lightly spiced with cinnamon and nutmeg, they’re filled with a silky vegan maple buttercream frosting for the ultimate fall indulgence. Made without eggs or dairy, they’re a cozy, allergy-friendly treat perfect for autumn gatherings, afternoon tea, or seasonal celebrations.

Ingredients

For the Cookies

200 g dairy-free block butter (cold and cubed)

100 g caster sugar

300 g all-purpose/plain flour

1 tablespoon maple syrup

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

For the Cream Filling

60 g dairy-free butter (softened)

2 tablespoons maple syrup

150 g icing/powdered sugar

½ teaspoon vanilla extract

Dairy-free milk, as needed

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Instructions

Preheat oven to 170 °C (fan). Line a baking tray with parchment paper.
Cream together the cold cubed dairy-free butter and caster sugar until pale and fluffy.
Sift in flour, then add maple syrup, cinnamon, and nutmeg. Mix into a thick dough. Wrap and chill for 40–60 minutes.
Roll dough to ½ cm thickness on a floured surface. Cut with a maple leaf cutter and add leaf details if desired. Place on tray.
Bake for 10–12 minutes, until edges turn golden. Cool slightly, then transfer to a wire rack.
For the frosting, whip softened butter until fluffy. Add maple syrup, icing sugar, vanilla, and a splash of dairy-free milk until pipe-able.
Pipe frosting onto half the cookies and sandwich with the remaining cookies.

Notes

Use a different cutter shape (stars, hearts, circles) for other occasions.
Add finely chopped pecans or walnuts to the dough for texture.
Roll cookies in cinnamon sugar before baking for extra flavor.
Add orange zest to dough or frosting for a citrus twist.
Swap vanilla for almond extract for a nutty flavor.

Prep Time: 15 minutes (plus 40–60 minutes chilling)
Cook Time: 10–12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American