These simple cut out cookies hold their shape well and only have a few ingredients. Can easily be made vegan friendly and gluten-free by using listed alternatives. Decorate with your favorite icing and toppings!
- 1/2 (4 oz) cup dairy-free or regular butter, softened
- 1/4 cup plus 2 tablespoons (90 ml) maple syrup
- 2 cups (275 g) gluten-free flour blend or unbleached all-purpose flour + extra for dusting (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- scant 1/4 teaspoon of salt
- 1 teaspoon (5 ml) vanilla extract
- In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add 2 cups of flour, salt, and vanilla. Blend until well incorporated, about 1-2 minutes. Dough should be similar in consistency to the photo above, like regular cookie dough. If your dough is too dry for some reason, you can add a splash of water to bring it together; too loose add flour a tablespoon at a time until it forms a soft dough.
- Roll dough between two large pieces of parchment paper, to about 1/4-inch thick. The thinner you roll the dough, the more crisp/crunchy they will be. Dust with a little flour if it gets sticky. Use any cookie cutter to cut out shapes and place 2-inches apart on a parchment lined baking sheet. If dough is too fragile to transfer, use a spatula or refrigerate until cold and you should be able to handle it better. Re-roll and repeat with remaining dough.
- If you didn’t already refrigerate the dough, I like to place pans in the refrigerator for at least 15–20 minutes to chill the dough. This helps the cookies hold their shape better.
- Ten minutes before baking, preheat oven to 350F. Bake in the preheated oven for 10-15 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to cool slightly on the pan and then transfer cookies to a rack to cool thoroughly. They can be crumbly if handled when they’re hot.
- Eat plain or decorate with your favorite icing. I used a simple powdered sugar icing (not refined sugar free) which hardens quickly and can be stacked without sticking. Recipe in notes below. Makes about 1–2 dozen cookies, depending on your cookie cutters.
You can find the cookie cutters I used here.
This is the sparkling sugar I used to decorate the icing.
Icing Recipe: Mix 2 cups powdered sugar with 1 teaspoon vanilla extract and 3-5 tablespoons milk or water. Start by stirring in 2 tablespoons of milk and then add more a little at a time, just until the icing is thin enough to pipe. Do not add too much liquid or the icing will spread and not hold its shape. Add more powdered sugar to thicken or more milk to thin until you get the right consistency.
Place icing into a piping bag, sandwich baggie, or squeeze bottle and cut a small opening in the tip. Decorate the cookies as you wish and allow to dry thoroughly before stacking.
- Category: Cookie, Vegan, Gluten-Free, Dessert