Vegan Maple Sugar Cookies
These vegan maple sugar cookies are the perfect Holiday treat. They’re soft and chewy in the middle, crispy on the edges, and incredibly flavorful. Enjoy them on their own, or indulge and top them with a delicious maple icing.
Servings: 10 to 15 cookies
Ingredients
- 35 grams vegan butter softened to room temp.
- 45 grams maple sugar
- 115 grams all-purpose flour or 50g bread flour + 65g cake flour
- 1/2 tsp vanilla extract
- 1/2 tbsp pure maple syrup
- 1 1/2 tbsp almond milk yogurt or any plant-based yogurt
- 1/2 tsp baking powder
- a pinch of salt
Maple Icing
- 20 grams powdered sugar
- 1 tsp maple syrup
- 1/2 tsp plant-based milk adjust to desired consistency
Instructions
- Preheat the oven to 170C/350F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- Add softened vegan butter and maple sugar to a bowl. 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.
- 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 them to the baking sheet. 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.
- Bake in a preheated oven 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.
- 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.Enjoy!!
