Christmas cookies are an essential part of the holiday season. It’s always nice to have a sweet treat, especially before the start of an assumably limiting New Year’s resolution. This year I tried my hand at a number of vegan cookies, but the snickerdoodles and sugar cookies stole the show.
As with most things, the Christmas cookie baking experience can always be enhanced with rosé champagne.
The sugar cookies turned out perfectly soft and delicious. And they were super easy to make. Will definitely add this recipes to the regulars.
1 Bowl Vegan Sugar Cookies, from Minimalist Baker
1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
1/2 cup organic cane sugar
1/4 cup brown sugar
1/4 cup pumpkin puree (egg substitute)
1 tsp vanilla extract
1 3/4 cups unbleached all purpose flour
1/2 Tbsp arrowroot powder (for thickening)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) vegan butter, softened
2 1/2 – 3 cups powdered sugar
Splash almond milk
1 tsp vanilla extract
Preheat over to 350F and line a baking sheet with parchment paper.
Cream butter in larger mixing bowl.
Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
Add dry ingredients in increments (flour, arrowroot, salt, baking soda, baking powder).
Mix until incorporated, then add almond milk and mix until a soft dough is formed.
Cover and freeze dough for 15 minutes.
Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes).
Beat butter until light and fluffy.
Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.
Add vanilla and food coloring as desired.
Once cooled, frost cookies and top with sprinkles.
The Snickerdoodles also turned out delicious. Unlike the sugar cookies, you can definitely tell that this is a vegan recipe, but in a good way. Healthy tasting = less guilt!
Snickerdoodles, from oh she glows
1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
1/3 cup cane sugar
1/4 cup virgin coconut oil, melted
1 teaspoon vanilla extract
1/2 tablespoon almond milk (optional, see directions)
1/2 cup + 1 tablespoon oat flour
1/4 cup + 3 tablespoons almond flour (not almond meal)
1/4 cup sorghum flour
2 1/2 tablespoons arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon fine grain sea salt
Pinch of cinnamon
Cinnamon sugar topping
1 tablespoon cane sugar
1 teaspoon cinnamon
Preheat oven to 375F and line a baking sheet with parchment paper.
In a small bowl mix the flax and water. Set aside.
In a medium bowl mix sugar, melted coconut oil, and vanilla until incorporated.
Add in the flax mixture and stir until combined.
In another bowl, whisk together dry ingredients (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and cinnamon).
Add the wet mixture to the dry mixture and stir well.
If the dough is too dry, add splash of almond milk.
Mix with your hands until ideal consistency – need to be able to form dough balls without it cracking
Cinnamon Sugar Topping
Mix the cinnamon and sugar together in a small bowl.
Roll 1.5 tablespoons of dough into a ball.
Roll ball in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.
Bake for 9-10 minutes.
There’s no reason Christmas cookies shouldn’t be enjoyed after Christmas, so maybe I’ll give a few other new recipes a try!