Vegan Christmas Cookies

This vegan christmas cookie recipe is one of my mom's favorites (the non-vegan version), and I've been making this with her for as long as I can remember. Beware that you will likely burn your fingers on the last step, but the end result is worth the pain! They come out with a light nutty flavor that is hard to resist.

Ingredients:

1/3 c. flour
1/4 tsp. salt
1/3 c. softened non-dairy, non-hydrogenated butter
3/4 c. granulated sugar
1/4 c. firmly packed DARK brown sugar
1 Ener-G egg
3/4 tsp. vanilla extract
1 c. finely chopped walnuts

Directions:

Preheat oven to 350°F and grease and flour two cookies sheets.

Mix the butter and sugar in a large bowl until creamy and smooth.

In a small separate bowl, combine the Ener-G Egg replacer powder with water and wisk until it's light and fluffy.

Add the egg mixture to the creamed sugar, and add vanilla.

In a large separate bowl, sift together the flour and salt. Gradually add the flour mixture to the wet ingredients, and mix to combine.

Fold in nuts once everything else is combined.

Drop 1/2 tsp. of dough on your cookie sheets, keeping them 3 inches apart. It's really important to drop them this far apart because the cookie spreads substantially.

Bake for 8-10 minutes.

When you pull the cookies out of the oven, let them cook for 1 minute, and then pinch the middle to shape like a bow-tie.

Transfer the bow-ties to a cooling rack. They are delicate so use care with them.

Makes 2 dozen cookies.

As far as I'm concerned, these are the best vegan sugar cookies I've ever had. It can easily be the base for many vegan christmas cookies-- you can add cinnamon and roll it in a cinnamon sugar for a cinnamon cookie, you can add cocoa and make a nice black and white cookie, you can even add orange zest and give it a little extra holiday flair.

I use applesauce when I don't have silken tofu on hand, and each work just as well. They are great iced with a simple vegan frosting, and you can decorate for the holidays!

Ingredients:

3 Tbsp. extra firm silken tofu, mashed OR 4 oz. applesauce
1/2 c. non-hydrogenated, non-dairy butter
1 tsp. vanilla
3/4 c. sugar
1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt

Directions:

Cream butter and sugar for about 5 minutes until fluffy.

Add mashed tofu (or applesauce) and vanilla. Mix well.

In a separate bowl, sift together the flour, baking powder and salt. Add to wet ingredients and mix just until combined.

Chill the dough in plastic wrap for about an hour.

Preheat oven to 350°F.

Roll the dough out to about 1/4" thickness and cut with cookie cutters.

Bake for around 10 minutes.

Makes about 2.5 dozen cookies, depending on the size of your cookie cutter.

---

Vegan

This is a simple and delicious frosting for your vegan christmas cookies. It makes enough for 2 dozen cookies.

Ingredients:

2 c. confectioners' sugar
1/2 tsp. vanilla or almond extract
6-8 tsp. soy milk
4 tsp. agave nectar
food coloring (optional)

Directions:

In medium bowl, mix together confectioners' sugar and soy milk until smooth.

Beat in agave nectar and extract until icing is smooth and glossy. If icing is too thick, add more agave nectar.
Add food coloring until you achieve the color you desire. Ice cookies and allow to dry overnight.

If you want more great vegan cookie recipes, and tips on going meat-free and finding good animal-friendly products, and much more, sign up for Vegan Bytes...

*Plus, for signing up now, you instantly receive a free 5-page meat-free weight loss ebook*

Enter your email address Enter your first name Then Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Vegan Bytes.

Sign up to be an insider!

_________________________________________________________________

Vegan Gingerbread Cookies

These vegan christmas cookies take a different stand than your typical gingerbread men. Made with coconut oil instead of butter, they are lighter and spicier than the typical cookie. Fresh ginger gives it an amazing freshness and bite. Try these yummy, retro vegan Christmas cookies today!

Ingredients:

1/2 c. coconut oil, room temperature
1/2 c. fancy molasses (if blackstrap, use 1 tbsp. more sugar and 1/4 tsp. more ginger)
1/2 c. sugar
1 tsp. vanilla extract
5 tsp. freshly grated ginger, include any juice (it really is better than dried, but if you absolutely have none, use 1/4 tsp. dried)
1 tsp. ground cinnamon
pinch freshly grated nutmeg
3/4 tsp. baking soda
2 1/2 c. all purpose flour

Directions:

Cream the coconut oil and sugar until fluffy.

Add molasses and vanilla into the sugar and oil.

Peel and grate ginger into a bowl to catch any extra juice, discarding stringy parts.

Add grated ginger and juice to wet ingredients and blend until well combined.

Add cinnamon, nutmeg, and baking soda, mixing well.

Slowly add in flour and mix just until dough comes together.

Shape dough into 2 discs and chill for at least 2 hours before rolling.

Preheat oven to 375°F.

On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick.

Cut your dough out into desired shapes and place on a parchment-lined baking sheet.

Bake for 6 to 8 minutes until edges are firm to touch but centers are still soft.

Allow to cool completely before decorating.

Gingerbread Icing

Works great for any vegan Christmas cookies recipe.

Ingredients:

2 c. confectioners sugar
1/4 c. arrowroot powder
1/8 tsp. vanilla
1 Tbsp. soy milk

Directions:

Beat all ingredients together until they become shiny and slightly thick.

Done with Vegan Christmas Cookies? Return to Vegan Recipes

Return to the Vegan Nutritionista Home Page