Maple Sugar Cookies

Maple Sugar Cookies

(This dough needs to be chilled over night and makes about 30 – 2″ sandwich cookies)

2 1/2 Cups of Mamas Almond Blend All Purpose Gluten Free Flour (plus more for rolling)

1 teaspoon of Double Acting Baking Powder

3/4 teaspoon of Xanthan Gum

1/2 teaspoon of Celtic Sea Salt

1/3 Cup of Dairy Free Butter

1/3 Cup of Spectrum Shortening

3/4 Cup of Coombs Organic Maple Sugar

1 Egg

1 teaspoon of Vanilla

Whisk the dry ingredients (except maple sugar) together and set aside. In a mixer, cream the butter and shortening then add the maple sugar and cream until fluffy. Add the egg and vanilla and mix until creamy. Mix in the dry ingredients until thoroughly combined. Scoop into a ziplock bag and flatten and refrigerate over night.

Preheat oven to 375 degrees

Line work surface with parchment and flour. Dust your rolling pin and separate the dough into thirds. Keep what you’re not using in the fridge. Sprinkle flour on the dough and roll out, cutting shapes of your choice. Bake for 7 minutes (don’t let the edges get too golden), let cool on baking sheet for 5 minutes, then transfer to wire racks. Repeat with the remaining dough. Cool completely before frosting.

Frosting

1/4 Cup of Dairy Free Butter

5 Cups of Powdered Sugar

Pinch of Celtic Sea Salt

4 Tablespoons of Pure Maple Syrup

1 teaspoon of lemon juice

1 – 1 1/2 Tablespoons of Water (for spreading consistency)

Cream the butter, 2 Cups of the powdered sugar, salt, and 2 Tablespoons of the maple syrup. Add the lemon juice, the other two Tablespoons of syrup, and the remaining 3 cups of powdered sugar. Mix until it comes together. It will be very thick and clay like. Add the water 1/2 Tablespoon at a time until you reach a smooth but thick frosting that won’t leak out of the middle of the cookies.

I used the back of a teaspoon to gather a dollop of frosting. Then put it in the middle of the bottom cookie (use the underside of the cookie) and then carefully squished it down to spread it with the top cookie.