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Vegan Maple Sugar Cookies
Lisa

Vegan Maple Sugar Cookies

These cookies have a smoky vanilla caramel flavor from the maple syrup with just a hint of strawberry from the frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling the dough, 2 to 4 hours. 2 hours
Total Time 2 hours 40 minutes
Servings: 21 Cookies
Course: cookies, Dessert, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 3/4 Cup Oil I like to use avocado oil in these cookies.
  • 1/2 Cup Real Maple Syrup
  • 2 Powdered Egg Substitute Equal to 2 eggs.
  • 1 tsp Pure Vanilla Extract
Frosting
  • Premade White Frosting I bought a organic white vegan frosting for my cookies.
  • Freeze Dried Strawberries Or any freeze dried berries of your choice. You can use as much berries as you like.

Equipment

  • 1 Free-standing mixer

Method
 

  1. Mix together in a small bowl the powdered egg substitute and set aside for about 5 minutes before adding to the mixer.
  2. Set the free standing mixer to medium high speed, beat together the oil, maple syrup, vanilla, and the egg substitute until smooth.
  3. Reduce the speed to low, add in the baking soda, baking powder, and add in the flour about 1/2 cup at a time.
  4. Once all the flour is added, blend everything until well combined.
  5. Then cover the bowl and place into the refrigerator for 2 to 4 hours, or until firm.
  6. After 2 to 4 hours, remove from the refrigerator and cut the dough in half.
  7. Preheat the oven to 350° F.
  8. Prepare two baking sheets with parchment paper and set aside.
  9. Next, flour the counter top and the rolling pin, and place half the dough onto the floured counter top.
  10. Then roll the dough to about 1/8th inch thick, cut out the cookies with a round cookie cutter.
  11. Arrange the cookies onto the lined baking sheet, keeping the cookies about 1 inch apart.
  12. Continue until the dough is gone.
  13. Fill both baking sheets and place them into the oven.
  14. Bake for 7 minutes, switch and rotate the baking sheets.
  15. Then return to the oven for another 5 to 7 minutes.
  16. Watch the cookies closely, baking times can vary.
  17. The cookies should have a light brown top with a slightly golden brown edge.
  18. Once the cookies are done, remove from the oven, leaving them to cool on the baking sheets.
  19. After the cookies have completely cooled, it is time to frost.
  20. For the frosting I used a premade (store-bought) organic vegan white frosting for my cookies.
  21. Make sure to stir the frosting to soften before frosting the cookies.
  22. Continue by crushing the freeze dried strawberries in a coffee grinder before frosting the cookies.
  23. Next frost the cookies.
Want to do what I did with the strawberries?
  1. I placed a small heart shaped cookie cutter on the frosting and sprinkled the crushed strawberries inside the cookie cutter.
  2. Then remove the cookie cutter and continue doing the same with the other cookies.
  3. Or just sprinkle the crushed strawberries on top of the frosting and serve.