The other day my boyfriend mentioned how much he loves maple cookies, and an idea just hit me. Sometimes that happens, and one try I get it right. The same thing happened with my pizza tofu and I think it’s happened here. I love soft cookies, so these have a nice soft texture but if that’s not what you want a bit of fridge time firms them up. The accompanying icing is optional but helps take cookies to the next level, making a homemade maple sandwich cookie that’s better than any store bought one I’ve had. I’m not even a huge maple fan, but these are flavoured naturally so it’s not overbearing or synthetic. On top of that they’re easy to make; throw everything in a bowl and beat with a hand mixer.
My boyfriend said these are exactly what he wanted. So they definitely have the seal of approval…
Makes 24 cookies or 12 sandwiches
- 1/2 cup and 2 tbsp vegan butter (try for soy-free)
- 1/2 cup and 2 tbsp maple syrup
- 1/2 cup vegan brown sugar
- 2 tbsp non-dairy milk
- 2 1/2 tsp vanilla extract
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 1/2 tsp salt
- 3 tbsp vegan butter (soy-free)
- 3 tbsp maple syrup
- 1 cup and 1/4 cup and 2 tbsp vegan icing sugar, with extra if needed (I know that’s confusing)
- Preheat oven to 350F and line 1 to 2 baking sheets with parchment paper.
- Add the butter, syrup, sugar, milk and vanilla to a large bowl. Beat with a hand mixer until the butter has softened, and everything is generally together. It will still be a little lumpy with chunks of butter but that is ok the goal is to soften it.
- In a separate bowl, add the flours and salt and whisk until it is combined. Add this to the wet mixture.
- Next, beat with an electric mixture until just combined. The dough will be thick.
- Using a spoon, scoop the dough onto the baking sheet, leaving space between them. I recommend using a tablespoon per serving, but feel free to make them whatever size you want. You will likely have to bake the cookies in two separate batches, unless you have two ovens to bake them in. If you bake them together, the heat will not distribute evenly, so it’s best to wait.
- Next, bake in the oven for at least 12-16 minutes. After you remove the first pan, place in the second. Unless, if you decide to save paper, wait until the cookies have cooled for a couple minutes then move them over to a cooling rack to cool some more. Line the pan the way did before and bake the same way.
- In meantime, make the icing. In a large bowl, add vegan butter, maple syrup and vegan icing sugar and beat until it comes together. Add more icing sugar if it fails to thicken, but keep in mind you can always put this in the fridge a bit before you decorate your cookies where it will harden a bit.
- Once your cookies are cool you can have them plain, or decorate them. To decorate, take two cookies that are around the same size and add about 1-11/2 tsp of icing to the top, then place the other cookie on top and press down. Repeat until they’re done