Vegan Christmas Sugar Cookies with crispy edges, they are easy to make and roll out! Have fun with easy icing and it tastes delicious!
Vegan gingerbread cookies that are light and crispy, spiced and buttery. Optional glaze on top.
One of my Mom's all time favorite Christmas cookies is Pfeffernusse. If you haven't heard of
Traditional Austrian and German Christmas cookies.
Pfeffernusse cookies are a spicy and fragrant German cookie perfect for Christmas. This vegan pfeffernusse version is made with no eggs and dairy.
Ginger can be used in a variety of ways, either to compliment other flavours or as the dominant flavour in an array of sweet and savory recipes.
These Matcha Vegan Oreos are filled with a delicious vegan matcha buttercream. These cookies are also gluten-free!
These tender, spiced Pfeffernüsse cookies are easily made vegan with a few traditional recipe tweaks. Snowy powdered sugar on top.
This will probably be my last post until the new year, so here is a wonderfully crisp sugar cookie with a tart cranberry filling that are pretty easy to make. There are many recipes of this kind of cookie floating around out there, so call them whatever you want (I went alliterative). Usually these kinds of doughs are chilled and then rolled, but I don't find any difference with rolling first and chilling later. In fact, I find it much easier to roll this dough first because when chilled it is pretty finicky. The cranberry filling is also a snap. If it does not set up enough to your liking, just boil it again for another minute and retry. INGREDIENTS Cookies - 1/2 cup refined coconut oil, room temperature (or margarine) - 1/2 cup margarine, room temperature - 1 1/2 tsp vanilla extract - 1/2 tsp almond extract - 3/4 cup (90g) icing sugar - 2 cups (315g) all purpose flour (spoon and level flour if you are not weighing it) Cranberry Filling - 1 1/2 cups cranberries (fresh or frozen) - 3 tbsp orange juice - 3/4 cup sugar METHOD Makes 12-18, depending on size Cookies 1. Cream together coconut oil and margarine with a hand mixer, or stand mixer with the whisk attachment, until smooth and fluffy. Blend in extracts. Blend in icing sugar. 2. Using a wooden spoon, mix in flour and bring into a soft dough. Use your hands finish it off if needed. 3. Line 2 baking sheets with parchment paper. 4. Roll out dough on a lightly floured surface to about 1/8 inch thick. Using a metal cookie cutter, cut out as many shapes as you can. Using a smaller cutter, punch out the centres of half of them (these will be your tops). Re-roll dough scraps and repeat until dough is all used up. Place on prepared sheets, (using a pastry scraper to transfer), cover, and chill for about 30 mins, until firm. 5. While cookies are chilling, preheat oven to 325 degrees. Bake cookies one sheet at a time for 15-17 mins, until lightly golden on the edges. 6. Let cookies cool on the sheet for 5 mins, then remove to a wire rack to fully cool. Cranberry Filling 1. Heat cranberries and orange juice to bubbling in a saucepan over medium heat. Cook for about 5 mins, mashing cranberries as they cook. 2. When cranberries are well-mashed, add sugar and turn heat to high. Cook for about 2 mins at a rapid boil, stirring constantly. Filling is ready when it drips thickly off your spoon (let it drip off the spoon when you first add the sugar and you will see what I mean). 3. Use a spoon to pass the filling through a fine mesh sieve. Place in the fridge to cool down. Make the cookies: 1. When jam has cooled but is not cold, spread on the bases of the cookies. If the cookies puffed up too much during baking, simply flip the bottom cookie over so that the baking sheet-sides of the cookies are in the middle. Don't spread right to the edges, and mound it up a bit in the centre. Gently press a top on so that the jam spreads into the cut out middle. 2. You can store/freeze the cookies like this. When ready to serve, dust gently with icing sugar. Comment: some people are finding the dough crumbly. The dough is a bit tricky to work with, but it also makes for a very delicate cookie. A few tips: 1. Roll first, refrigerate later. If you chill first, allow the dough to warm up before rolling. 2. Make sure you spoon and level the flour and icing sugar if you are not weighing it. 3. Add some melted margarine if everything is still crumbly.
Pfeffernusse cookies are a spicy and fragrant German cookie perfect for Christmas. This vegan pfeffernusse version is made with no eggs and dairy.
These tender, spiced Pfeffernüsse cookies are easily made vegan with a few traditional recipe tweaks. Snowy powdered sugar on top.
This traditional shortbread recipe is so easy to make! The cookie is tender, crisp and melts away when you take a bite! Super flexible dough can be rolled and cut, or dropped and pressed. Enjoy Friends!
Make my traditional delicious Irish Shortbread Cookies into adorable Christmas Tree Cookies perfect for the holiday season!
These Low Sugar Festive Spiced Cookies are the perfect edible gift. This simple recipe will be a favourite with your family and because they are low in sugar they are are fantastic for class parties at Christmas.
This almond flour gingerbread cookie recipe is perfect for gingerbread houses, people, or snacking!
Gingerbread Cookies are some of the favorite cookies to be prepared for Christmas. The spices used and molasses give an amazing flavor and aroma while baking. Kids really enjoy making them during the holiday season.
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You start with a gingerbread man, turn him upside down and then you have Rudolph. It is simple and brilliant – the kids will go crazy for these!
These Low Sugar Festive Spiced Cookies are the perfect edible gift. This simple recipe will be a favourite with your family and because they are low in sugar they are are fantastic for class parties at Christmas.
Irresistibly crumbly and buttery, shortbread has been a year-round favourite biscuit for centuries.
Aren't these cookies the sweetest thing? Perfect to bring out at the holidays, either for an afternoon treat, or as a creative, generous way to tag your gifts.
Butttery, sweet and crumbly, shortbread is the ideal gluten-free biscuit!
These chewy, spice cookies are quick and super easy when you start with a cake mix.
What would Christmas be without gingerbread? Our version uses no egg or dairy, so whether you’re making biscuits or a house, everyone can join in on the festivities.
The delicate flavours of lemon and poppyseeds perfectly complement the sweet and crumbly shortbread biscuit.
These snowball cookies are surprisingly easy to make. Pecans can be finely chopped or coarsely ground in a food processor and toasting them first makes all the difference. I could not find a way to make these with less butter, I tried! (RECIPE CAN BE DOUBLED) - Jenny Jones
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Many, many hours later the vegan gingerbread house is done! I learned a lot about gingerbread, house building, and icing. I am not sure I am cut out for gingerbread house making--I am an anal retentive perfectionist when it comes to food and gingerbread houses are messy and sticky with goopy icing and nary a straight line anywhere. But, the kids thought it was the best gingerbread house ever, and they had fun "helping," so that is all that matters. VEGAN GINGERBREAD The gingerbread recipe comes from the Vegan Lunchbox blog. It is awesome--durable, pliable, and reliable. - 1/3 cup non-hydrogenated margarine, at room temperature - 1 cup packed brown sugar - 1 cup sweet unsulphured molasses - ¾ cup water - 6 cups all-purpose flour - 2 tsp. baking soda - ¾ tsp. kosher salt - 1 tsp. cinnamon - 1 tsp. ground ginger - ½ tsp. cloves - ½ tsp. allspice METHOD: 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, cream together the margarine, brown sugar, molasses, and ½ cup of water. 2. In another bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. Add the dry ingredients to the wet ingredients, adding just enough of the water to incorporate all the flour and form a dough that holds together well. 3. Turn the dough out of the bowl and form into four equal balls. Wrap each ball well with plastic wrap and refrigerate for at least one hour. 4. Preheat the oven to 350º. Line some baking sheets with parchment and spray with nonstick spray. Set aside. 5. Working with one ball at a time, roll the dough out on a lightly floured surface with a lightly floured rolling pin. Roll the dough about ¼-inch thick and cut into desired shapes. 6. Bake for 10 to 12 minutes, until the surface is firm. Transfer to a wire rack to cool completely. Some sagely advice: make the supporting walls thickish, but make the roof pieces thinner. Any tricky pieces, like dormers, should be cracker thin. VEGAN ROYAL ICING The icing comes from http://www.goodbaker.com/. - 1 lb. confectioners' sugar - 1/4 cup powdered soy milk - 6 tbsp soy milk - 6 tbsp light corn syrup METHOD: In a mixing bowl, mix the sugar and soy milk powder, then add most, but not all, of the soy milk. Add corn syrup just until combined. Add remaining soy milk if the icing consistency is not smooth enough, but be careful not to add so much that it will be too runny or fail to harden. SOME TIPS: 1. Go small. Don't try to be a hero and try to make a scale version of your own house. 2. Make sure the afternoon is free. This is going to take a while. 3. Make the icing is as thick as possible. You really can't replace egg whites in royal icing, as it turns out, and gravity is not your friend. 4. Thin is good for gingerbread. Things can get unruly if the pieces are too thick. 5. Be patient. Let base pieces set and dry before you start building up.
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Our Christmas snowball cookies make an adorable homemade Christmas food gift, or a cute addition to your sweets spread come Christmas Day. Just don't throw them.
Sweet, crumbly and utterly indulgent, enjoy a piece of this beautiful chocolate shortbread with a cuppa for morning or afternoon tea. Or, make it for your loved ones - it's the perfect gift for Christmas or birthdays.
All I want for Christmas is shortbread
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“This is called a chocolate fridge cake, but it should be seen as a bit of a larder cake as well, using what you have to hand – which is why this is a pantry recipe. All sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here, depending on what you have in your pantry and what you like. The cake can be stored in the fridge, in a sealed container, for up to a week” - Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99).
Stained Glass Christmas Cookies: Instead of making the same old Christmas cookies this year, impress Santa with stunning stained glass cookie ornaments!
