Hey there, holiday lovers!
Who’s excited for Christmas? I know I am!
Today, I’m sharing a special treat that’s perfect for the season: vegan Christmas cookies.
These cookies are sweet, festive, and oh-so-easy to make.
You won’t even miss the dairy!
Gather your ingredients, and let’s spread some holiday cheer with these yummy cookies!
| Preparation Time | 60-90 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 90-135 minutes |
| Level of Difficulty | Medium |
Ingredients
For the snickerdoodle cookies:
- maple extract (optional, enhances maple flavor)
- cornstarch
- maple syrup
- vegan butter (room temperature, about 70°F for easy creaming)
- brown sugar
- cinnamon sugar
- flour
- vanilla extract (I use Simply Organic vanilla extract)
For the snickerdoodle glaze:
- vegan butter
- maple syrup
- powdered sugar
For the gingerbread cookies:
- ground ginger
- vanilla extract
- ground cinnamon
- brown sugar
- molasses (unsulphured for a cleaner taste)
- flax egg
- flour
- softened vegan butter
- ground cardamom
- ground black pepper (freshly ground for best flavor)
For the gingerbread icing:
- powdered sugar
- water
For the chocolate chip pecan cookies:
- flour
- flax egg
- white sugar
- brown sugar
- raw pecans (lightly toasted for deeper flavor)
- softened vegan butter
- vanilla extract
- chocolate chips (vegan semi-sweet chocolate chips recommended)
For the golden milk shortbread cookies:
- cardamom powder
- flour
- powdered sugar
- ginger powder
- vanilla extract
- cinnamon powder
- turmeric powder
- softened vegan butter
- black pepper powder
For the cardamom glaze for golden milk shortbread:
- plant-based milk (almond or oat milk works well)
- powdered sugar
For the chocolate chai shortbread cookies:
- flour
- vanilla extract
- powdered sugar
- cacao powder (Dutch-processed for a darker color)
- softened vegan butter
- salt
For the chocolate chai shortbread topping:
- melted chocolate
- turbinado sugar
Step 1: Brown the Vegan Butter
Start by browning your vegan butter in a pan over medium heat.
Once browned, set the butter aside to cool.
This will help develop a rich, nutty flavor.
Step 2: Prepare the Vegan Snickerdoodle Cookies
In a bowl, whisk together your dry ingredients, including flour and a bit of cornstarch.
In another bowl, combine the cooled brown butter with brown sugar, white sugar, a thickened flax egg, maple syrup, maple extract (optional), and vanilla extract.
Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing.
Chill the dough in the refrigerator for about 30 minutes.
Prepare a cinnamon sugar mixture in a small bowl.
Once the dough is chilled, scoop out about 3 tablespoons of dough, roll it into a ball, and coat it in the cinnamon sugar mixture.
Place the cookie balls on a baking sheet, lightly pressing them down (do not flatten completely).
Bake the cookies in a preheated oven until they are set and slightly golden.
Allow the cookies to cool completely on a wire rack.
For the glaze, mix powdered sugar with melted vegan butter and maple syrup until smooth.
Use a piping bag to drizzle the glaze over the cooled cookies.
Step 3: Prepare the Vegan Gingerbread Cookies
Combine flour, spices, and other dry ingredients in a bowl.
In another bowl, beat together softened vegan butter and brown sugar until combined.
Add molasses, a thickened flax egg, and vanilla extract, mixing until uniform.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator.
Roll out one disc of dough on a floured surface to about 1/4 inch thick.
Use cookie cutters to cut out shapes.
Transfer the cut cookies to a baking sheet lined with a silicone mat.
Bake until the edges are crisp and the centers are soft.
Allow to cool completely.
Decorate with icing made from powdered sugar and water.
Step 4: Prepare the Chocolate Chip Pecan Cookies
Cream together softened vegan butter, brown sugar, and white sugar in a bowl.
Add a thickened flax egg and vanilla extract, mixing until combined.
Stir in flour, leavening agents, and optional cinnamon until a dough forms.
Fold in chocolate chips and raw pecans.
Scoop out the dough and place on a baking sheet without chilling.
Bake until golden and set, then allow to cool.
Step 5: Prepare the Golden Milk Shortbread Cookies
Whip softened vegan butter until fluffy.
Add powdered sugar and vanilla extract, mixing until combined.
Gradually add flour and golden milk spices, mixing until the dough holds together.
Wrap the dough in plastic wrap and chill for a few hours or overnight.
Roll out the chilled dough on a floured surface to about 1/4 inch thick and cut into desired shapes.
Bake until slightly puffed and golden on the bottom.
Allow to cool.
For the cardamom glaze, whisk together powdered sugar and plant-based milk, then drizzle over the cookies.
Step 6: Prepare the Chocolate Chai Shortbread Cookies
Cream softened vegan butter, powdered sugar, vanilla extract, and salt.
Sift in flour and cacao powder, mixing until combined.
Chill the dough wrapped in plastic wrap.
Roll out the dough on a floured surface to about 1/4 inch thick and cut into squares.
Bake until puffed and set, then allow to cool.
Melt chocolate and drizzle over half of the cooled cookies, then sprinkle with turbinado sugar for decoration.
