Frosted Maple Sugar Cookies (Vegan)
These sugar cookies are wonderfully soft and thick, full of maple flavor, and topped with a lovely maple frosting. A dairy-free treat that will disappear as quickly as it is whipped up.
These sweet, melt-in-your-mouth sugar cookies are brimming with maple flavor. The perfect balance of maple syrup and maple extract can be found within the cookies, as well as the frosting that tops them. They are a warm and cozy treat, perfect for after dinner or accompanying a cup of coffee or tea.
What you will need:
For this recipe, you will need almond extract, maple extract, and maple syrup. All other ingredients for this recipe are staples that you can get at your neighborhood supermarket.
- all purpose flour
- baking soda
- baking powder
- cornstarch
- cane sugar
- coconut sugar
- maple syrup
- maple extract
- almond extract
- plant based yogurt
- plant based butter with salt
- powdered sugar
- plant based heavy cream
How to:
The sooner we get started, the sooner we can be enjoying one of these irresistible cookies. In a small bowl, add the flour, baking powder, and baking soda; whisk to combine and set aside. To a medium bowl, add the butter and both sugars. With a hand mixer on medium speed, cream the butter and sugars for about 3 minutes. To the creamed butter, add the yogurt, maple extract, and almond extract. Continue blending on medium speed for another minute. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until no more flour is seen.
Place the cookie batter in the refrigerator and preheat the oven to 350F. Prepare two cookie sheets by lining them with parchment paper. Once the oven reaches temperature, remove the batter from the refrigerator and begin scooping cookie dough balls. Each cookie is about 2 tablespoons of dough. Once scooped, roll each dough ball between your palms to smooth it out and place it on a prepared cookie sheet. Make sure to place the cookie batter back in the refrigerator between batches.
Bake the cookies for 13 minutes. They will seem a little underdone in the center, that is ok. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack.
While the cookies are cooling, the frosting can be prepared. Using a stand mixer (or a hand mixer) with a balloon whisk attachment, cream the butter on high for 2 to 3 minutes. Once the butter becomes light, fluffy, and creamy, add the powdered sugar and continue blending on high for another minute. Add the heavy cream and maple extract and blend on high for another 2 to 3 minutes.
Once the cookies are completely cool, they can be frosted and enjoyed. These cookies can be stored at room temperature, just make sure to keep them in an airtight container; they should remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Frosted Maple Sugar Cookies (Vegan)
Ingredients
Maple Sugar Cookie
- ½ cup / 113 grams plant based butter with salt (room temperature)
- 2¼ cups / 270 grams all purpose flour
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup / 100 grams cane sugar
- ½ cup / 100 grams coconut sugar
- 3 tbsp maple syrup
- 1 tbsp maple extract
- ½ tsp almond extract
- ½ cup / 120 grams plant based yogurt (room temperature)
Maple Frosting
- 6 tbsp / 84 grams plant based butter with salt (room temperature)
- 1½ cups / 180 grams powdered sugar
- 2 tsp plant based heavy cream (needs to be cold)
- ¾ tsp maple extract
Instructions
Maple Sugar Cookies
- In a small bowl, add the flour, baking soda, baking powder, and cornstarch; whisk to combine and set aside.
- To a medium bowl, add the butter and sugars. With a hand mixer on medium speed, cream the butter and sugars for 3 minutes. Add the yogurt, maple syrup, maple extract and almond extract; continue blending on medium speed for another minute.
- Add the dry ingredients to the wet ingredients and blend on medium to medium-low speed just until the flour is fully incorporated. Place the batter in the refrigerator while the oven is warming up. Preheat the oven to 350F and line a couple of cookie sheets with parchment paper.
- Once the oven is ready, remove the batter from the refrigerator and begin scooping cookie dough balls. Each cookie is about 2 tablespoons of batter. Roll each dough ball between your palms to smooth it out and place it on a prepared baking sheet. Make sure to return the batter to the refrigerator between batches.Bake the cookies for 13 minutes. They will look just slightly underdone when they come out of the oven. That is ok. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack.
Maple Frosting
- While the cookies are cooling, the frosting can be prepared.In the bowl of a stand mixer (you can also do this with a hand mixer), place the butter and cream it on high with a balloon whisk attachment for 2 to 3 minutes. Add the powdered sugar and continue blending on high for another minute. Add the heavy cream and maple extract and blend on high for another 2 to 3 minutes.Once the cookies are completely cool, they can be frosted.Store the cookies in an air tight container at room temperature. They should remain fresh for about 3 to 5 days.
