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Vegan Maple Cream Cookies

Vegan Maple Cream Cookies: A Heartwarming Autumn Delight

Delight in Vegan Maple Cream Cookies, the perfect autumn treat featuring a rich maple buttercream filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 200 g Dairy-free block butter Use vegan butter such as Flora Plant Butter.
  • 100 g Caster sugar Regular granulated sugar can be used.
  • 300 g All-purpose/plain flour Gluten-free flour can be substituted.
  • 1 tbsp Maple syrup Can be substituted with agave syrup.
  • 1 tsp Ground cinnamon Adjust based on preference.
  • 1/4 tsp Ground nutmeg Omit if unavailable.
For the Cream Filling
  • 60 g Dairy-free butter Use as above.
  • 150 g Icing/powdered sugar Can be easily made at home.
  • 1/2 tsp Vanilla extract Optional but recommended.
  • to taste Dairy-free milk Use as needed for frosting consistency.

Equipment

  • Mixing bowls
  • Baking Tray
  • Cookie Cutters
  • electric mixer

Method
 

Preparation Steps
  1. In a medium bowl, cream together 200g of cold dairy-free block butter and 100g of caster sugar until light and fluffy, about 3-5 minutes.
  2. Sift in 300g of all-purpose flour, 1 tbsp of maple syrup, 1 tsp of ground cinnamon, and 1/4 tsp of ground nutmeg, and mix until a thick dough forms.
  3. Wrap the dough in plastic wrap and chill in the fridge for 40 minutes to 1 hour.
  4. Preheat your oven to 170°C (fan) and line a baking tray with greaseproof paper.
  5. Roll out the chilled dough on a floured surface to about ½ cm thickness and cut out shapes using a maple leaf cookie cutter.
  6. Bake for 10-12 minutes or until the edges are slightly golden. Cool slightly on the tray before transferring to a wire rack.
  7. In another bowl, whip 60g of softened dairy-free butter until fluffy, then gradually mix in 2 tbsp of maple syrup and 150g of icing sugar until light and airy.
  8. Pipe frosting on half of the cooled cookies, then top with the remaining cookies, pressing gently to create sandwiches.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 50mgPotassium: 30mgSugar: 8gIron: 2mg

Notes

Ensure dairy-free butter is cold for a light texture; don't skip chilling the dough for shape stability while baking.

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