Easy Gluten Free Vegan Sugar Cookies with Maple Icing

These Easy Gluten Free Vegan Sugar Cookies with Maple Icing are the kind of holiday treat that make people stop mid-bite and ask, “Wait—these are vegan and gluten free?” They’re soft, sweet, lightly crisp on the edges, and topped with a luscious maple icing that sets beautifully while remaining melt-in-your-mouth creamy. Whether you’re baking for Christmas, Valentine’s Day, birthdays, or simply to satisfy a late-night craving, this recipe delivers unmatched flavor and texture—without dairy, eggs, or gluten.

Holiday baking becomes so much more joyful when everyone can enjoy the treats, no matter their dietary needs. These cookies are specifically designed to work well with gluten-free flour blends, vegan butter alternatives, and natural sweeteners like maple syrup. Yet they taste just like a traditional bakery-style sugar cookie—soft, tender, lightly chewy, and perfectly sweet.

Today, we’re going all in—fully vegan, fully gluten free, but still fully delicious.

Let’s explore what makes these cookies extraordinary, how to make them flawlessly every time, and all the creative ways you can customize them for any occasion.

Why These Gluten Free Vegan Sugar Cookies Actually Work

Sugar cookies famously rely on structural ingredients like all-purpose flour, eggs, and butter. Remove them, and you often end up with crumbly, sandy, or dry cookies that fall apart or spread too much.

But this recipe has been engineered to solve all the typical problems:

✔ A High-Quality Gluten-Free Flour Blend

Using a blend that includes rice flour, tapioca starch, and potato starch keeps the texture soft—not gritty or chalky.

✔ Vegan Butter With the Right Fat Content

Brands like Earth Balance or Miyoko’s provide the fat needed to create a classic sugar cookie crumb.

✔ Moisture From Maple Syrup

Instead of relying on eggs, maple syrup retains moisture and adds subtle caramel-like flavor.

✔ Cornstarch for Tenderness

Cornstarch mimics the softness that eggs usually provide, keeping cookies pillowy and light.

✔ Maple Icing That Sets Beautifully

No dairy needed—just powdered sugar, maple syrup, and a splash of plant milk.

These elements combine to create a cookie that rolls easily, cuts cleanly, holds its shape, and always bakes evenly.

Ingredients Overview

Here’s what makes each component essential to texture, flavor, and structure:

Gluten-Free Flour Blend

Choose a high-quality 1:1 baking blend with xanthan gum. This ensures the dough isn’t crumbly and behaves similarly to regular flour.

Vegan Butter

Provides richness, structure, and tenderness. Cold butter helps prevent excessive spreading.

Organic Cane Sugar

Adds sweetness and enhances browning.

Maple Syrup

Moisture + flavor enhancer + natural binder.

Baking Powder

Ensures a gentle lift and helps prevent dense cookies.

Pure Vanilla Extract

Classic sugar cookie flavor.

Maple Icing

Just powdered sugar, maple syrup, and plant milk—simple, elegant, and full of warm fall flavor.

Ingredients

Cookies:

• 2 ¼ cups gluten-free 1:1 baking flour (with xanthan gum)
• 1 cup vegan butter, softened
• ¾ cup organic cane sugar
• 2 tbsp maple syrup
• 1 tbsp cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 1 tbsp vanilla extract
• 2–3 tbsp plant milk, as needed

Maple Icing:

• 1 ½ cups powdered sugar
• 2 tbsp maple syrup
• 2–3 tsp plant milk
• ½ tsp vanilla extract (optional)

Instructions

1. Mix Dry Ingredients
   Whisk gluten-free flour, baking powder, cornstarch, and salt in a medium bowl.
2. Cream Butter and Sugar
   Beat vegan butter and cane sugar until light and fluffy.
3. Add Vanilla and Maple Syrup
   Mix until smooth.
4. Combine Wet and Dry
   Add dry ingredients gradually, mixing on low until a soft dough forms.
5. Add Plant Milk if Needed
   Add just enough to moisten any crumbly spots.
6. Chill Dough
   Wrap and refrigerate for at least 30 minutes.
7. Roll and Cut
   Roll out to ¼-inch thickness and cut shapes.
8. Bake at 350°F (177°C) for 8–11 Minutes
   Cookies should be pale with lightly golden edges.
9. Cool Completely
   Gluten-free cookies set as they cool.
10. Make Maple Icing
    Whisk powdered sugar, maple syrup, and plant milk until smooth.
11. Decorate
    Dip, drizzle, or pipe the icing onto cooled cookies.
12. Allow to Set
    Let the icing firm up before stacking.

Tips for the Best Gluten-Free Vegan Cookies

⭐ Use the Right Flour

Look for “1:1 Baking Flour” on the package.

⭐ Room Temperature Dough Cracks

Add 1–2 teaspoons plant milk and knead gently.

⭐ For Chewier Cookies

Add 1 tablespoon maple syrup to the dough.

⭐ For Crispier Cookies

Bake 2 additional minutes.

⭐ For Cut-Out Cookies

Chill the dough twice—once before rolling, once after cutting.

Flavor Variations

Lemon Sugar Cookies

Add 2 teaspoons lemon zest + swap maple icing for lemon glaze.

Cinnamon Maple Cookies

Add 1 teaspoon cinnamon to the dough.

Chocolate-Dipped

Dip cooled cookies halfway into melted vegan chocolate.

Frosted Confetti Cookies

Add vegan sprinkles to the dough and icing.

Serving Suggestions

• Perfect for holiday cookie boxes
• Fantastic with tea, coffee, or almond milk
• Frost and decorate for themed events
• They freeze beautifully—decorate after thawing

Fun Facts

• Maple syrup was first harvested by Indigenous communities in North America—its flavor pairs stunningly with modern vegan baking.
• Gluten-free cookie science has advanced drastically in the last decade, giving us bakery-quality results with simple ingredients.

Easy Gluten Free Vegan Sugar Cookies with Maple Icing

Soft, tender gluten free vegan sugar cookies topped with a luscious maple icing. Perfect for holidays or everyday baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Cookie Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 0.75 cup apple cider

Filling

• 0.5 cup unsalted butter softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp cream or milk

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
4. Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
5. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
6. Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
7. Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
8. Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

For the vegan and gluten free version, substitute gluten free flour, vegan butter, maple syrup, and dairy-free milk.