When I revisited these cookies, I became obsessed! The maple frosting is the best part, hands down. Trust me when I say, don’t skimp on the frosting!! I originally made a half batch of the frosting because I feel like there is always extra you don’t know what to do with but that was a huge mistake. I ended up having to leave a few unfrosted and it was a borderline travesty.

COOKIES

• 1/2 cup vegan butter (such as Earth Balance), slightly softened
• 1 cup sugar
• 1 Ener-G egg*
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup almond milk (I used Unsweetened Original Almond Milk)
• 1 tsp vanilla extract

FROSTING

• 1/2 cup vegan butter (such as Earth Balance), softened
• 1 lb. powdered sugar
• 2-3 tsp maple extract (I found mine at Target)
• 2-4 Tbsp almond milk, or to desired consistency

*For those of you new to vegan baking, you can find Ener-G egg here or I have found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be put off by the price. It will last you forever! I bake a lot and have had mine for over a year.

** For non-vegans, you can substitute real milk, butter and eggs for the vegan version at a 1:1 ratio across the board.

INSTRUCTIONS

1. Cream sugar and vegan butter with mixer; add Ener-G egg and beat until combined.
2. In a separate bowl, combine the flour, baking powder, salt and cinnamon.
3.  Alternate adding dry ingredients and milk to the butter mixture while mixing. Then add vanilla and stir.
4. Chill for 30 minutes before rolling out.
5. Pre-heat oven to 375 degrees.
6. Roll out on floured surface, cut into squares and bake for 10-11 minutes.
7. To make the frosting, cream softened vegan butter with 1 cup of the powdered sugar and then slowly add in the rest.
8. Add maple extract and almond milk, and stir. The consistency you’re looking for is thick and spreadable.
9. Frost cookies, sprinkle with cinnamon or holiday sprinkles and enjoy!

What are some holiday cookies that you are making this year??