These aren’t your traditional sugar cookies. With hints of maple and almond, these will warm up your Christmas morning. A crunchy outside, but soft center. Topped with a maple icing and your choice of fun, holiday decorations.
Your holiday cookie spread isn’t complete without sugar cookies. Honestly, it’s a whole day ordeal…from making the dough, rolling it out, cutting it into fun shapes and sizes, and getting creative with decorations and icings. I would say it’s one of my favorite holiday traditions.
These sugar cookies are so easy, and so so flavorful. Of course 100% plant-based.
These Vegan Maple Sugar Cookies are…
- 100% plant-based
- Oh so delicious!
These aren't your traditional sugar cookies. With hints of maple and almond, these will warm up your Christmas morning. A crunchy outside, but soft center. Topped with a maple icing and your choice of fun, holiday decorations.
- 3 cups unbleached, all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup vegan butter room temp.
- ¾ cup light brown sugar
- 2 tbsp maple syrup
- 2 tbsp almond milk
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 cups powdered sugar
- 3 tbsp non-dairy milk
- 2 tbsp maple syrup
- ¼ tsp maple extract
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a stand mixer, cream together butter and sugar using the paddle attachment. Mix in maple syrup, milk, vanilla and almond extract until creamy. In a separate bowl, whisk together flour, starch, baking powder and soda, and salt. On low medium speed, slowly add flour to butter mixture. Mix until a soft dough forms. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for 25 min.
Cut dough in half. Press down into a flat circle. Roll out dough to ¼ inch thick. Cut into desired shapes and place on baking sheet. Bake for 8 min. until light golden brown. Completely cool on a wire cooling rack.
Prepare icing by whisking together all ingredients until creamy. Decorate cookies with icing.