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Vegan Maple Sugar Cookies

These maple sugar cookies are the perfect Holiday treat. They’re soft and chewy in the middle, crispy on the edges, and incredibly flavorful.

Made with both maple sugar and maple syrup, these sugar cookies are packed full of maple sweetness. Enjoy them on their own, or indulge and top them with a delicious maple icing.

This recipe is very quick and simple. You only need 30 minutes (no chilling time) to bake these cookies. So, next time you’re craving something soft, tender, sweet and cozy, give this recipe a try!

Ingredients You Need for Vegan Maple Sugar Cookies

Here’s a list of the ingredients you’ll need.

• vegan butter
• maple sugar
• flour
• vanilla extract
• pure maple syrup
• non-dairy yogurt
• baking powder
• salt

for the icing

• powdered sugar
• maple syrup
• plant-based milk

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Here are some ingredient notes, including possible substitutions and places were you can buy them (in Japan).

Maple Sugar – although you can use other granulated sugars, like brown sugar or coconut sugar, I highly recommend you use maple sugar (sold at Kaldi Coffee Farm). That’s what gives these cookies the yummy maple flavor.

Flour – use all-purpose flour if you have it. Since all-purpose flour is not common in Japan, I mix bread flour 強力粉 and cake flour 薄力粉 .

Non-dairy yogurt – my favorite is almond milk yogurt (sold at AEON supermarket). Other types of yogurt will also work.

Vegan Butter – I use Violife’s butter (sold at Aeon, Belc, Peacock). I do not recommend vegan margarine for this recipe, as it has too much water.

How To Make Vegan Maple Sugar Cookies

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It takes about 30 minutes to make these cookies.

Step 1: Make the dough

Add vegan butter (softened to room temperature) and maple sugar to a bowl, and use a hand mixer or egg beater to cream together and combine.

Add the rest of the ingredients to the bowl. Use your hands to combine and form a dough.

Step 2: Cut out cookies

On a lightly floured surface, roll the dough out to be 1/2 cm (1/4 inch) thick. To prevent the dough from sticking, flour the rolling pin and the top of the dough. Using a cookie cutter, cut out the cookies.

Transfer the cookies to a baking tray lined with parchment paper. These cookies won’t spread, so you can place them fairly close to each other.

Tip: When transferring the cookies, use a spatula and gently lift them off the surface and place them on the baking tray. This way, you won’t ruin their shape.

Step 3: Bake

Bake in a preheated oven at 170C/350F for 10 minutes, until the edges just start to brown. Let the cookies cool for 10 minutes on the baking tray, then place them on a cooking rack to cool completely.

Step 4: Glaze with icing

While the cookies are cooling, make the maple icing by mixing together powdered sugar, maple syrup and plant-based milk. Glaze the cookies any way you like: you could drizzle or spread the icing over the entire cookie, or use a piping bag to decorate them.

How many cookies from this recipe?

This is a small batch recipe, so you can get between 10~15 cookies, depending on the size of the cookie cutter. Feel free to double, or even triple, the recipe!

How to Store

Store these cookies in an airtight container for up to 10 days at room temperature.

Looking for other vegan sweets?

• Chocolate Brownies
• Cinnamon Rolls
• Matcha Pistachio Ice Cream

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

メープルシュガークッキーのレシピ

ヴィーガンのメープルシュガークッキーの作り方を紹介します！

生地にはメープルシュガーとメープルシロップを練り込んでいるので、メープルの味と香りいっぱいのソフト系のクッキーです。作り方は簡単、30分レシピです！

そのままでも美味しいですが、メープルグレーズのアイシングがおススメです！より一層、メープルの味が広がります。

見た目も可愛く、ホリデーシーズンにピッタリのメープルシュガークッキーを是非お試しください！

必要な材料

クッキー生地用

ヴィーガンバター　Violifeのバターがオススメです。マーガリンは水分量が多いので、オススメしません。

メープルシュガー　Kaldi Coffee Farmで売っているデカセールのオーガニックメープルシュガーを使いました。

小麦粉　強力粉と薄力粉をブレンドします。

メープルシロップ

バニラエキストラクト

植物性ヨーグルト　イオンスーパーなどで売っているアーモンドミルクヨーグルトがオススメですが、豆乳ヨーグルトやココナッツヨーグルトでも代用可能です。

塩

ベーキングパウダー

アイシング用

豆乳　他の植物性ミルクでも代用OKです。

シュガーパウダー（粉糖）

メープルシロップ

レシピの詳細は下部のレシピカードをご覧ください。