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This maple sugar cookie recipe is a great healthy alternative to the refined sugar version. Add these to your Christmas cookie swap.
I don’t like to let holidays pass by without a dose of sugar cookies. A simple set of cookie cutters is all you need to make fun shapes for each special season.
This maple sugar cookie recipe is a real food version of the classic. The dough is easy to work with, so kids can help make these yummy treats.
Maple Sugar Cookies Tips
You can eat these maple sugar cookies plain or decorate them with whatever icing you like. I’m including a simple maple frosting recipe here. If you want to color the frosting, I recommend avoiding artificial food coloring. Derived from petroleum, artificial food dyes have been linked to long-term health problems and hyperactivity.
Instead of using those little dye bottles full of chemicals, you can color your maple sugar cookie frosting with natural dyes. My homemade Easter egg dye post will help give you some natural food coloring ideas. You can also find natural dyes at many grocery stores.
The batter comes together quickly and easily.
Kids enjoy helping to make the shapes.
Bake for 8 minutes.
Have fun decorating the sugar cookies.
Maple Sugar Cookies
For the cookies
- 1 1/4 cups gluten-free flour or white whole wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1 tbs. milk
- 1 egg
- 1 tsp. vanilla extract
For the icing
- 1/4 cup softened butter or palm oil shortening
- 1/3 cup maple syrup
- 1/2 tsp. vanilla extract
- To make the dough, combine the dry ingredients in a small bowl.
- In a large bowl, mix the melted coconut oil, maple syrup, milk, egg, and vanilla. Add the dry ingredients to the large bowl and mix until a uniform dough forms. The dough will be a bit sticky at this point.
- Shape the dough into a ball, wrap in wax paper, and refrigerate for 45 minutes.
- Preheat the oven to 350 degrees.
- After the dough solidifies a bit in the fridge, place it on a floured work surface. Roll the dough to a thickness of 1/8 to 1/4 inch. (Note: You’ll probably need to add a few tablespoons of flour to the dough if the dough is too sticky to roll. Don’t add too much, though, or the cookies will come out dry.)
- Cut the cookies into shapes using 3-inch cookie cutters (or similar).
- Place the cookies on a cookie sheet and bake for about 8 minutes, until the bottoms of the cookies begin to get brown. If the tops start to brown, they’ll be a bit dry.
- To make the frosting, whip the frosting ingredients in a mixer for about one minute. It should become smooth and the color should be uniform (light tan).
- When the cookies have cooled completely, decorate each one with a layer of frosting. Store the cookies in an airtight container.
This recipe yields about 24 cookies using 3-inch cookie cutter shapes, and it costs $3.50 to make ($.15 per cookie). This Maple Sugar Cookie recipe is a healthier alternative to typical, overly-sweetened sugar cookies, but these taste just as good.
What cookies do you like to make for holidays? Please share in the comments.