Ingredients

• 1 ½ cup All Purpose Flour
• 1 tablespoon Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ¼ teaspoon Salt
• ½ cup Vegan Butter
• ¾ cup White Sugar
• 3 tablespoons Maple Syrup or Agave
• 2 tablespoons Plant Based Milk, such as soy or almond
• 3 ½ teaspoons Vegan Red Food Coloring
• 2 teaspoons Vanilla Extract
• ½ cup Powdered Sugar

Instructions

1. Preheat your oven to 350°F (180°C) and over two baking trays with parchment paper and set aside.
2. In a large bowl, mix all the dry ingredients and set aside.
3. In a medium bowl, cream the vegan butter and sugar together until creamy and fluffy. Mix in the maple syrup, non-dairy milk, food coloring, and vanilla extract until combined.
4. Pour wet ingredients into the dry mixture and combine until the dough comes together.
5. Take about a tablespoon of dough and form a ball. Roll the dough ball into the powdered sugar until completely covered. Repeat with the rest of the dough.
6. Place powdered sugar covered dough balls onto your baking sheet, pressing down each one to flatten slightly, leaving room between each cookie.
7. Bake for 10-12 minutes and let cool for 10 minutes.

Tips from the Chefs

• You can also roll the dough balls in granulated sugar before the powdered sugar for a more prominent white crust.
• Sprinkle a little extra powdered sugar on top after flattening for an even distribution.