Warmly spiced sugar cookies get a seasonal makeover with the rich flavors of autumn and a velvety maple icing that adds a touch of indulgence.
Vegan Delights: Spiced Sugar Cookies with Maple IcingVegan spiced sugar cookies with maple icing: Here’s what you’ll need!
For the cookies:
1 1/2 cups vegan butter (softened)
3/4 cup granulated sugar
1/2 cup brown sugar
1 egg replacement*
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour
For the maple icing:
1/2 cup powdered sugar
1 tablespoon maple syrup
1/2 teaspoon vanilla extractBaking Vegan Delights: Spiced Sugar Cookies with Maple Icing Recipe?
Preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1/2 cup vegan butter (such as Earth Balance), 1/4 cup granulated sugar, and 1/4 cup brown sugar until creamy.Spiced Sugar Cookies with Maple Icing (Vegan)
Vegan Delights: Spiced Sugar Cookies with Maple Icing
Vegan spiced sugar cookies with maple icing: Here’s what you’ll need!
For the cookies:
1 1/2 cups vegan butter (softened)
3/4 cup granulated sugar
1/2 cup brown sugar
1 egg replacement*
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour
For the maple icing:
1/2 cup powdered sugar
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 cup vegan butter
- 1/2 teaspoon vanilla extract
- 4 tablespoons water
- 1 cup sugar
- 1/4 cup vegan butter
- 1/4 cup non-dairy milk
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
Baking Vegan Delights: Spiced Sugar Cookies with Maple Icing Recipe?
Preheat your oven to 375°F (190°C). In a medium-sized bowl, whisk together 1/2 cup vegan butter (such as Earth Balance), 1/4 cup granulated sugar, and 1/4 cup brown sugar until creamy.
- Preheat oven to 350°F.
- The dry ingredients are combined and thoroughly mixed until a uniform blend is achieved.
- Combine butter and liquid ingredients, mixing gently on low speed with a hand mixer until just incorporated.
- Carefully roll out the dough using a rolling pin or, as I’ve found to be equally effective, a glass canister, until it reaches a uniform thickness of about 1/4 inch.
- Slice the dough into desired shapes using cookie cutters.
- Carefully extract the dough from the refrigerator after a 30-minute chilling period using a gentle spatula motion.
- Bake cookies for approximately 8 minutes, allowing them to rise and develop their signature texture. Allow the treats to cool completely on a wire rack, if you have one, to facilitate even air circulation and prevent moisture from accumulating.
- Ice when cooled.
- Combine all ingredients in a large pot over medium heat, stirring gently to combine.
- Adjust the stove to a moderate-high heat setting, then permit the mixture to reach a rolling boil and allow it to continue boiling for exactly one minute.
- Allow the mixture to rest undisturbed for precisely ten minutes to enable optimal fusion of flavors and textures.
- Combine the ingredients in a bowl and whip them together with an electric mixer on low speed for three minutes to achieve a smooth consistency.
- Use immediately.
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