Why You’ll Love These Vegan Maple Sugar Cookies

• Perfectly soft and chewy texture. The combination of vegan butter and a touch of cornstarch creates a cookie that’s tender on the inside with just the right amount of give. They have that classic sugar cookie feel without any of the dairy or eggs.
• The warm, cozy flavor of maple. Using pure maple syrup instead of granulated sugar gives these cookies a beautiful depth of flavor. It’s not just sweet — it’s got those lovely caramel and vanilla notes that make each bite feel special and a little bit rustic.
• Incredibly simple to make. You don’t need any fancy equipment or hard-to-find ingredients. It’s a straightforward dough that comes together in one bowl, chills for a bit, and then bakes into pure golden perfection. They’re honestly a low-stress baking project with a high-reward outcome.
• They’re wonderfully versatile. Feel like a simple, sprinkle-topped cookie? Go for it. Want to decorate them with royal icing for the holidays? The sturdy yet soft texture holds up beautifully. They’re a fantastic blank canvas for your creativity, or just perfect all on their own.

Ingredients & Tools

• 115 g vegan butter, softened
• 160 ml pure maple syrup (use the real stuff!)
• 1 tsp vanilla extract
• 280 g all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2-3 tbsp granulated sugar (for rolling, optional)

Tools: A large mixing bowl, a hand mixer or sturdy whisk, a baking sheet, parchment paper, and a cooling rack.

A quick note on the maple syrup — honestly, the quality really matters here. Since it’s the star of the show, using a good, dark-grade pure maple syrup will give you the best flavor. The cornstarch might seem like a small addition, but it’s our secret weapon for that soft, bakery-style texture.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 5 g
• Carbohydrates: 24 g
• Fiber: 0.5 g

Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 1 hour 30 minutes (includes chilling)

Before You Start: Tips & Ingredient Notes

• Your vegan butter needs to be just right. It should be softened to room temperature so it creams beautifully with the maple syrup, but it shouldn’t be melted or oily. You’re looking for a texture that’s soft enough to easily indent with your finger, but still holds its shape.
• Don’t skip the chilling step. I know, I know — waiting is the hardest part. But this dough is a little sticky, and chilling it firms up the fat, which prevents the cookies from spreading too much in the oven. You’ll get a thicker, chewier cookie instead of a thin, crispy one.
• Measure your flour correctly. This is a big one for cookie success. The best way is to spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, leading to a dry, crumbly dough.
• Why both baking powder and soda? We’re using a little of both to get the perfect lift and spread. The baking powder gives them a bit of puff, while the baking soda helps them brown nicely and contributes to that soft, chewy texture we’re after.

How to Make Vegan Maple Sugar Cookies

Serving Suggestions

Complementary Dishes

• A bowl of vanilla bean coconut ice cream — The creamy, cool vanilla is a dreamy contrast to the warm, maple-spiced cookie, especially if you serve the cookie slightly warm.
• A warm mug of spiced apple cider — The autumnal spices in the cider, like cinnamon and clove, harmonize beautifully with the maple flavor, creating a truly cozy experience.
• A fresh fruit platter with berries and oranges — The bright, tart acidity of the fruit cuts through the sweetness of the cookies and makes the whole spread feel balanced and refreshing.

Drinks

• Oat milk latte — The creamy, slightly oaty flavor of the milk complements the maple notes perfectly, and the warm coffee makes it a sophisticated pairing.
• Chai tea — The bold, spiced profile of chai stands up wonderfully to the sweetness of the cookie, and the combination feels like a warm, comforting hug.
• A glass of cold, creamy oat milk — Sometimes, the classic is best. Dunking one of these soft cookies into a cold glass of plant-based milk is a simple, nostalgic joy.

Something Sweet

• Dark chocolate-dipped strawberries — The rich, bitter dark chocolate and juicy strawberry provide an elegant, not-too-sweet counterpoint that keeps your palate interested.
• A small square of dark chocolate with sea salt — Let a piece of high-quality dark chocolate melt on your tongue alongside a bite of cookie; the salt makes the maple flavor pop even more.
• A dollop of vegan whipped cream with a sprinkle of cinnamon — It’s like a deconstructed, fancy dessert that you can enjoy right alongside your cookie for an extra indulgent treat.

Top Mistakes to Avoid

• Using melted vegan butter. If your butter is liquid, it won’t cream properly and will make the dough greasy and difficult to handle. The cookies will spread way too much in the oven, resulting in a flat, greasy cookie. I’ve messed this up before too — patience is key!
• Skipping the chill time. This is the number one reason cookies spread. A warm dough means the fat melts instantly in the oven before the structure has a chance to set. You’ll end up with cookie puddles instead of soft, plump rounds.
• Overmixing the dough. Once the flour is incorporated, stop mixing! Overworking the dough develops the gluten in the flour, which can lead to tough, dense cookies instead of the tender, soft texture we’re aiming for.
• Overbaking. It’s so easy to do because they might not look “done” in the center. But trust the process — they continue to cook on the hot tray. Overbaked cookies will be hard and crisp, losing that lovely soft chew.

Expert Tips

• Tip: Use a cookie scoop for uniformity. Not only does it make the process faster and less messy, but it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more half-burnt, half-underdone batches!
• Tip: For extra maple flavor, add a glaze. Whisk together a few tablespoons of powdered sugar with a teaspoon or two of maple syrup and a splash of plant-based milk until you get a drizzling consistency. Drizzle it over the cooled cookies for a beautiful finish and a flavor boost.
• Tip: Roll the dough balls in coarse sugar. If you want that classic sparkly sugar cookie look, rolling the chilled dough balls in a coarse or sanding sugar before baking gives a delightful crunch and a professional finish.
• Tip: Freeze the dough balls for later. After portioning the dough into balls, freeze them solid on a tray, then transfer to a freezer bag. You can bake them straight from frozen, just adding 1-2 minutes to the bake time. Fresh cookies on demand!

FAQs

Can I use a liquid oil instead of vegan butter?
I wouldn’t recommend it for this particular recipe. Vegan butter contains water and solid fats that are crucial for creaming and creating the right texture. Liquid oil will make the dough far too greasy and will result in a cakey, flat cookie that spreads excessively. The structure and flavor just won’t be the same — stick with a block-style vegan butter for the best results.

My dough is really sticky, even after chilling. What did I do wrong?
Don’t worry, it’s a soft dough! If it’s still too sticky to handle after a full hour in the fridge, it’s likely a measuring issue, often with the flour. Try dusting your hands and the dough lightly with a little extra flour when you’re rolling the balls. For next time, remember the spoon-and-level method for measuring your flour to avoid this.

Can I make these cookies gluten-free?
You can certainly try! I’ve had good results using a 1:1 gluten-free all-purpose flour blend that contains a binder like xanthan gum. The texture might be slightly more delicate and crumbly, but they should still work well. Just be sure not to overmix the dough once you add the GF flour, as it can sometimes become gummy.

Why are my cookies cakey and puffy?
This usually happens if there’s too much leavening agent or if the flour was over-measured. Double-check your measurements for the baking powder and soda. Also, using a thicker, more “buttery” vegan butter brand can sometimes contribute to a cakier texture. If you want a flatter, chewier cookie, try gently pressing down on the dough balls with the bottom of a glass before baking.

How should I store these cookies, and how long do they last?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay soft and delicious for 4-5 days. If you want to keep them longer, they freeze beautifully! Just layer them between parchment paper in a freezer-safe container or bag, and they’ll keep for up to 3 months. Thaw at room temperature for an hour or so.