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These gluten-free maple brown sugar cookies are soft and chewy and with the drizzle of maple icing, they are perfect. I’m going to say they are THE BEST brown sugar cookies ever!
This post contains affiliate links. (See my disclosure policy here.)
This post contains affiliate links. (See my Special ingredients used for this Gluten-Free Maple Brown Sugar Cookie Recipe:
The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or on the Better Batter website. This is not a sponsored post, I just really like this flour blend. I get consistently good results with it.
The buttery spread that I used in this recipe is Smart Balance. Earth Balance can also be used. If you don’t need this recipe to be dairy-free you can use butter and then regular milk to replace the almond milk.
Most powdered sugars are gluten-free but be sure to check the label for the ingredients and any cross-contamination. The other ingredients in this recipe are commonly gluten-free.
How to Make These Cookies:
Preheat oven to 350°. Line baking pan with parchment paper or a silicone baking mat. (I love using these silicone baking mats – they are inexpensive, help my cookies to not spread too far and with gluten-free baking, it’s always a good idea to line your pans. Gluten-free dough is stickier and just needs the extra help from the baking mat.)
In a medium bowl whisk together the gluten-free flour, baking soda, and salt.
With a hand mixer or stand mixer cream together the buttery spread and brown sugar. Mix in the egg and then add the maple syrup, vanilla extract, and maple extract and mix until combined.
Gradually mix in the dry ingredients to the wet ingredients. Again mix until combined.
Using a medium-sized cookie scoop or spoon place cookie dough about 3 inches apart on the prepared baking sheet. Bake for 12 minutes.
Remove from oven and let cool on baking sheet for 2 minutes and then remove cookies to a wire rack to cool.
Maple Icing: Whisk together icing ingredients together until smooth and then drizzle over cookies and let sit for at least an hour to set or place in the refrigerator for a quicker set.
To freeze place a layer of parchment paper between cookies and place in a freezer bag. Store in freezer for up to 3 months.
More Gluten-Free Cookie Recipes You’ll Love:
Peanut Butter Cookies
Snickerdoodle Cookies
Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Sugar-Free Peppermint Whoopie Pies
And be sure to see my collection of 12 Gluten-Free Christmas Cookies!
Print
Gluten-Free Maple Brown Sugar Cookies (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Oven
Description
The BEST brown sugar cookies ever! These gluten-free maple brown sugar cookies are soft and chewy and with the drizzle of maple icing they are perfect!
Ingredients
Cookies:
2 1/3 cups of gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Smart Balance Butter Spread or Earth Balance
1 cup packed brown sugar
1 egg
1/3 cup maple syrup
1 teaspoon vanilla
1 teaspoon maple extract
Maple Icing:
2 cups confectioner’s sugar
3 tablespoons almond or cashew milk
2 tablespoons maple syrup
1/2 teaspoon maple extract
pinch of salt
Instructions
Preheat oven to 350°. Line baking pan with parchment paper or a silicone baking mat.
In a medium bowl whisk together the gluten-free flour, baking soda, and salt.
With a hand mixer or stand mixer cream together the buttery spread and brown sugar. Mix in the egg and then add the maple syrup, vanilla extract, and maple extract and mix until combined.
Gradually mix in the dry ingredients to the wet ingredients. Again mix until combined.
Using a medium-sized cookie scoop or spoon place cookie dough about 3 inches apart on the prepared baking sheet. Bake for 12 minutes.
Remove from oven and let cool on baking sheet for 2 minutes and then remove cookies to a wire rack to cool.
Drizzle with maple icing and then let sit for at least an hour to set or place in the refrigerator for a quicker set.
Maple Icing: Whisk together icing ingredients together until smooth.
Notes
To freeze place a layer of parchment paper between cookies and place in a freezer bag. Store in freezer for up to 3 months.
If using a different gluten-free flour blend than Better Batter that I recommend make sure it contains xanthan gum. If not add 1/2 teaspoon xantham gum to your flour.
Keywords: sugar cookie recipe, maple sugar cookie, gluten-free maple cookie, gluten-free brown sugar cookie, dairy-free cookie recipe
These gluten-free maple brown sugar cookies were inspired by Sally’s Baking Addiction and her maple brown sugar cookies. If you don’t have to be on a gluten-free & dairy-free diet her recipe would be perfect for you!
Mark
The recipe for GF Maple Brown Sugar Cookies says only 1/3 maple syrup in the ingredients.,
1/3 what? cup?
MamaShire
Yes, 1/3 cup maple syrup. Thanks for letting me know. I updated the recipe care.
Amy
Is there a way to substitute for the egg??
MamaShire
I haven’t made these with an egg substitute myself but there are some alternatives. You could use a flaxseed egg substitute which is one tablespoon of ground flaxseed mixed with 3 tablespoons of water. Mix that together and let sit for 5 minutes before using. You can also do that with ground chia seed. You can use a coffee grinder to grind the seeds. Or you could use an egg replacer mix like the one from Bob’s Red Mills. The rule of thumb with replacing eggs in a recipe is that it can be done when there are only 1-2 eggs in a recipe. I hope that helps!
Joshua
I was hoping to make these for thanksgiving… I have some turkey shaped cookie cutters. If I chill the dough for a few hours and then roll
It out and cut, will these hold their shape? Or do they spread too much?
Thank you, recipe looks like it’ll be delicious!
MamaShire
If you want to have roll-out cookies try my sugar cookies. https://mamashire.com/my-favorite-gluten-free-vanilla-sugar-cookies-dairy-free/
To keep the shape for intricate cookie cutter shapes, after cutting them out place the cut-out cookies in the refrigerator to chill for another 30 minutes.