Vegan Sugar Cookies with Maple Icing for Fall Treats: The Cozy, Crunchy-Soft Cookie You’ll Brag About

You know that first cool breeze that makes you want to buy three sweaters and light a candle named “Leaf Whisper”? That’s the vibe of these cookies. They’re crisp at the edges, soft in the middle, and slathered in maple icing that tastes like October in a bite.

No eggs, no dairy, no weird aftertaste—just buttery flavor and warm spice. Bake a batch, and your kitchen transforms into a Hallmark movie set, minus the unrealistic timelines.

Why This Recipe Works

Perfect texture combo: Coconut oil or vegan butter gives a classic tender crumb, while cornstarch keeps the center soft without eggs. Slightly chilling the dough locks in shape and helps create clean, cut-out edges.

Flavor you actually crave: Vanilla + almond extract in the dough, maple syrup in the icing, and a whisper of cinnamon make the cookies smell like a campfire party (without smelling like smoke).

Foolproof icing: The maple icing sets with a glossy finish but stays soft enough to bite without shattering.

It’s sweet, but not knock-you-over sweet.

Easy to customize: Add pumpkin pie spice, swap flours, roll thicker or thinner, decorate with crushed nuts—this recipe is a flexible blueprint, not a prison sentence.

What Goes Into This Recipe – Ingredients

• 2 1/4 cups (280 g) all-purpose flour (spooned and leveled)
• 2 tbsp cornstarch (for tenderness)
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup granulated sugar (organic to ensure vegan)
• 1/2 cup vegan butter or solid refined coconut oil (soft but not melted)
• 1/4 cup light brown sugar (adds moisture and flavor)
• 1/4 cup unsweetened plant milk (oat or almond)
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional but recommended)
• 1/2 tsp ground cinnamon (optional fall twist)

Maple Icing

• 1 1/2 cups powdered sugar (sifted for smoothness)
• 2–3 tbsp pure maple syrup
• 1–2 tbsp plant milk (as needed for consistency)
• 1/2 tsp vanilla extract
• Pinch of salt (balances sweetness)
• Optional: 1/8 tsp maple extract for stronger maple flavor

Step-by-Step Instructions

1. Cream the fats and sugars: In a large bowl, beat vegan butter (or coconut oil), granulated sugar, and brown sugar until light and fluffy, 2–3 minutes. This traps air for better texture. No mixer?

   Use a sturdy spatula and some elbow grease.

2. Add liquids and flavor: Mix in plant milk, vanilla, and almond extract. The mixture may look slightly separated—don’t panic, it’ll come together with flour.
3. Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, salt, and cinnamon if using.
4. Combine: Add dry ingredients to wet in two additions, mixing just until no streaks remain. The dough should be soft but not sticky.

   If it’s sticky, add 1–2 tbsp flour.

5. Chill: Flatten dough into a disk, wrap, and chill 30–45 minutes. This makes rolling easier and improves shape retention.
6. Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
7. Roll and cut: On a lightly floured surface, roll dough to 1/4 inch thickness for soft centers, or 1/8 inch for crispier cookies.

   Cut shapes with cookie cutters. Re-roll scraps once to avoid toughness.

8. Bake: Arrange cookies 1 inch apart and bake 8–11 minutes, depending on thickness. Edges should be just set and barely golden.

   If they’re brown, you’ve gone too far—still edible, but we’re not making biscotti here.

9. Cool: Let cookies rest 5 minutes on the sheet, then transfer to a wire rack to cool completely before icing.
10. Make the maple icing: Whisk powdered sugar, maple syrup, vanilla, salt, and 1 tbsp plant milk. Add more milk by the teaspoon until it’s thick but pourable—like slow honey. For a sharper maple punch, add maple extract.
11. Decorate: Spoon, pipe, or dip the tops of cookies in icing.

    Let excess drip off, then set on a rack. Optional: sprinkle with crushed pecans, flaky salt, or a dusting of cinnamon.

12. Set and serve: Icing will crust in 20–30 minutes and fully set in a couple of hours. If you can wait that long.

    IMO, one “test cookie” is mandatory.

Storage Tips

• Room temperature: Store iced cookies in an airtight container for 3–4 days. Layer with parchment to keep icing intact.
• Freeze un-iced: Freeze baked cookies up to 2 months. Thaw at room temp, then ice fresh for best texture.
• Freeze dough: Roll, cut, and freeze shapes on a tray.

  Transfer to a bag and bake from frozen, adding 1–2 minutes.

• Avoid the fridge: Refrigeration can dry them out and dull the flavors. Room temp is the sweet spot.

Why This is Good for You

Plant-based fats can be gentler on digestion and are cholesterol-free. Using vegan butter or coconut oil keeps the crumb tender without dairy.

Maple syrup brings trace minerals and a complex flavor, so you can use less icing to feel satisfied.

It’s still sugar, but smarter sugar hits harder in the flavor department.

Portion control is baked in—cut smaller shapes for snack-friendly cookies that feel indulgent without overdoing it. Your energy levels will thank you.

Joy factor matters. Sharing seasonal treats boosts connection and mood.

Consider it mental wellness, wrapped in cinnamon.

Avoid These Mistakes

• Overbaking: Pull them when edges are just set. They continue cooking as they cool. If you wait for browning, you’ll get crunch, not soft centers.
• Skipping the chill: Warm dough spreads.

  Then your leaf cookie looks like a puddle. Chill = sharp, adorable shapes.

• Too much flour: Over-flouring the board or scooping flour compacted leads to dry, bland cookies. Spoon and level flour; dust surfaces lightly.
• Watery icing: Add liquid slowly.

  You can always thin it; thickening after the fact means adding more sugar and ending up with a massive bowl of icing. Ask me how I know.

• Hot-cookie icing: Icing melts and slides off. Cool completely first—patience is cheaper than therapy.

Alternatives

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.

  Add 1 extra tablespoon plant milk if dough seems crumbly.

• Oil-free: Swap vegan butter with 1/2 cup thick canned coconut cream. Texture will be slightly cakier but still excellent.
• Flavor swaps: Replace cinnamon with pumpkin pie spice, or add orange zest to the dough for a citrus-maple moment.
• Sugar options: Use coconut sugar in the dough for caramel notes (cookies will be darker). For icing, stick to powdered sugar for proper set.
• Decorations: Top with toasted pecans, crushed freeze-dried apples, or a light sprinkle of turbinado sugar for sparkle.

FAQ

Can I make the dough ahead?

Yes.

Chill the dough for up to 48 hours. Let it rest at room temp 10–15 minutes before rolling so it doesn’t crack like a sidewalk in July.

Do I need almond extract?

No, but it adds that bakery-cookie aroma that makes people ask for the recipe. If you’re allergic, skip it or use more vanilla.

Why organic sugar?

Some conventional white sugars are processed with bone char.

Organic sugar is typically vegan-friendly, so it aligns with plant-based values. FYI, check your brand.

How thick should I roll the dough?

For soft cookies, 1/4 inch. For crisp cookies, 1/8 inch.

Keep thickness consistent for even baking—use rolling guides if you’ve got them.

My cookies spread—what happened?

Likely warm dough, too much plant milk, or hot baking sheets. Chill the cut shapes 10 minutes before baking and use parchment-lined, cool trays.

Can I use real maple syrup only in the icing?

Yes, and you should. Imitation maple won’t deliver that cozy, complex flavor.

If you want a stronger hit, add a dash of maple extract too.

How long does the icing take to set?

Surface set in 20–30 minutes; fully set in about 2 hours. For stacking, wait at least 4 hours or overnight with parchment between layers.

My Take

These Vegan Sugar Cookies with Maple Icing deliver bakery-level results with weeknight effort. They’re nostalgic without being boring, festive without being fussy, and the maple icing is the not-so-secret flex.

The dough is forgiving, the flavor is big, and the presentation screams fall fête.

Make them for a friendsgiving, a bake sale, or just because you finally pulled your boots out of storage. You’ll get soft centers, neat edges, and that maple gloss that makes people pause mid-sentence. In other words: maximum cozy with minimum drama.