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!
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
1/3 maple syrup
1 teaspoon vanilla
1 teaspoon maple extract
2 cups confectioner’s sugar
3 tablespoons almond or cashew milk
2 tablespoons maple syrup
1/2 teaspoon maple extract
pinch of salt
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.
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.
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