Maple Brown Sugar Cookies (gluten-free)
Maple Brown Sugar Cookies will impress your guests with their festive vibe and addictive flavor. They are the perfect gluten-free Christmas Cookie! See the notes for dairy-free, egg-free, and vegan substitutions that I tested in my own kitchen.
Servings 30 cookies
Calories 120kcal
Ingredients
Wet Ingredients
- ¾ cup salted butter , softened at room temperature (170 grams)
- ¾ cup brown sugar , lightly packed (150 grams)
- ⅓ cup maple syrup (79 ml)
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups + 2 tablespoons gluten-free all purpose flour (287 grams)
- 1 teaspoon baking soda
- 1 ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon cardamom
- ½ teaspoon salt
Maple Glaze
- 1 cup powdered sugar (113 grams)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon milk or water
Instructions
- Prep: Preheat the oven to 350 degrees F.
- Wet Ingredients: To a large mixing bowl, add the butter, brown sugar, maple syrup, egg, and vanilla extract. Use an electric mixer to mix until well combined.
- Dry Ingredients: To a medium mixing bowl, add all of the dry ingredients and whisk together. Then add this gluten-free flour mixture to the wet ingredients and mix until smooth and well combined.
- Prepare for baking: Drop the cookies on an ungreased cookie sheet in rounded tablespoons, leaving 2 inches between cookies. I like to use a melon baller. They should be roughly round but you do not need to roll the dough into compact balls.
- Bake: Bake for 8-10 minutes, or until the edges are golden brown and the center is set. Allow to cool for 10 minutes.
- Maple Glaze: Meanwhile, add the maple glaze ingredients to a small bowl. Whisk together. When the cookies have cooled to a point where they can be pushed together without losing their shape, drizzle them with glaze. Enjoy!
Notes
Egg-Free: Mix 1 tablespoon of cornstarch or potato starch with the dry ingredients. Add 3 tablespoons of room temperature water to the wet ingredients. Otherwise, follow the instructions as listed.
Vegan: Use the egg-free substitution above plus vegan butter. We often use these substitutions to make this recipe vegan, and it tastes exactly the same!
Storage: Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 116mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.4mg