4 Cookie Recipes to Make Your Holiday Season a Little Sweeter

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup Becel Vegan margarine
• 1 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsweetened pure pumpkin puree
• 1 tsp vanilla extract
• 2 tsp PLUS 1/8 tsp ground cinnamon, divided
• 1/2 tsp maple extract
• 1/2 cup icing sugar

How to make them:

1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.

2. Mix Becel Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. (10 mL)cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.

3. Bake 8 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

4. Combine icing sugar with remaining 1/8 tsp. (0.5 mL) cinnamon. Stir in 2 tsp. (10 mL) warm water until smooth. Drizzle over cooled cookies.