Frosted Maple Sugar Cookies (Vegan)
These sugar cookies are wonderfully soft and thick, full of maple flavor and topped with a lovely maple frosting. As quickly as they are whipped up, they will be gone.
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.