Ingredients
Scale
- 200g dairy-free block butter (cold and cubed)
- 100g caster sugar
- 300g all-purpose/plain flour
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 60g dairy-free butter (softened)
- 2 tablespoons maple syrup
- 150g icing/powdered sugar
- 1/2 teaspoon vanilla extract
- Dairy-free milk (as needed)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Mix the cold, cubed dairy-free butter and caster sugar in a bowl until creamy.
- Gradually add the flour, mixing until a crumbly dough starts to form.
- Stir in the maple syrup, cinnamon, and nutmeg until well combined.
- Add the softened dairy-free butter and continue mixing until the dough holds together.
- Scoop the dough into small balls and place them on the baking tray, flattening them slightly.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the tray for a few minutes before transferring to a wire rack.
- Prepare the icing by mixing the icing sugar, maple syrup, vanilla extract, and a splash of dairy-free milk until smooth.
- Drizzle the icing over the cooled cookies and let it set before serving.
Notes
Use cold butter for the dough to ensure a beautiful texture. Adjust the spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan