Vegan Cookies | Butter Pastry & Other Classics

10 Minuten
15 Minuten

5.0 (7)

Vegan Cookies | Butter Pastry & Other Classics
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    Ho Ho Ho! What must never be missing at Christmas? Right, Christmas cookies. For everyone who loves not only Christmas but also animals, here is the perfect recipe for vegan cookies. They are incredibly easy, buttery, and melt delicately – just like grandma's used to be, only vegan.
    What sounds almost like a Christmas miracle is child's play with our vegan cookie recipe.

    Nährwerte pro Portion

    Depending on size & without toppings

    Ergibt 20 Portionen
    Kalorien 66
    Kohlenhydrate 6 g
    Fette 4 g
    Protein g

    ZUTATEN

    Portionen
    • 7.5 g Flour
    • 2.5 g Sugar of your choice
    • 0.025 tsp Vanilla extract
    • pinch salt
    • 5 g Cold vegan butter
    • 0.025 tbsp
      Organic cashew butter (200g)
      €6,99
      €34,95 /kg
      Vetain Bio cashew butter made from roasted cashew nuts
    • Toppings: Sugar sprinkles, chocolate glaze, gingerbread cream & more

    • Notes

    • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1

    Mix flour, sugar, vanilla extract, and salt in a large bowl.

    2
    Now cut the cold butter into cubes and add it together with the cashew butter to your flour-sugar mixture.
    3

    Knead your dough well (but as briefly as possible!) and shape it into a ball.
    Don’t be unsettled: The dough is softer than you might be used to from other recipes.

    4
    Wrap the dough in cling film and let it rest in the fridge for at least 1 hour.
    5
    Now preheat your oven to 180 °C top and bottom heat or 160 °C fan.
    6
    Take the dough out of the fridge, dust your work surface with flour, and roll out the cookie dough about 5 mm thick with a rolling pin for cutting out. If the dough sticks to the rolling pin, you can dust it with flour as well.
    7
    Now comes the best part: cutting out! Take your favorite shapes and cut out your vegan cookies. Whether fir trees, Santa Clauses, snowflakes, or hearts – the main thing is to keep it nice and wintry.
    8
    You can briefly knead the leftover dough again, roll it out, and start a new round of cutting out.
    9
    Spread your cookies with some space between them (they spread a bit) on a baking sheet lined with parchment paper and bake them for about 8-10 minutes on the middle rack.
    10

    Once they turn golden brown, you can take them out of the oven and let them cool briefly on the sheet.
    Important: It’s normal for them to still be quite soft – don’t worry, they will firm up as they cool.

    11

    Then place them on a cooling rack to cool completely.
    Caution: If they are still too warm, they break more easily.

    12

    Once the cookies are completely cooled, you can decorate them – with sprinkles, icing, or a festive cream. The recipe includes beautiful ideas.

    13

    Then let the cookies sit in a cookie tin for several days. During this time, they will become nice and soft and develop their flavor. They really taste great only after a few days.

    Recipe Note

    Are cut-out cookies like grandma’s still on your Christmas to-do list? With our recipe, you can easily bake vegan cookies yourself.

     

    Tips for the perfect vegan Christmas cookies

    • Don’t knead the dough too long, otherwise your cookies can become crumbly or tough.

    • If the dough becomes too soft when cutting out, just put it back in the fridge briefly.

    • If you can’t get the cookies out of the molds, you can lightly dust the molds with flour or grease them a bit.

    • Let the cookies cool completely before decorating them!

    • Store your vegan cookies in a cookie tin in a cool, dry place.

     

    Christmas decoration ideas

    Vegan Christmas cookies wouldn’t be real cookies if they weren’t decorated festively, right? Whether bright and colorful, simple, or just sweet as sugar – let your creativity run free!

    Classic, but always delicious:

    • Chocolate glaze made from dark chocolate

    • Chocolate sprinkles or cacao nibs

    • Powdered sugar (practical if you want to make quick vegan cookies)

    Vegan hits:

    Beautiful cookies:

    • Coarse coconut blossom sugar (sprinkle before baking)

    • Orange zest (best on dark chocolate)

    Your vegan childhood dream (Warning, sugar shock):

    • Colorful sugar sprinkles (stick perfectly on icing or chocolate)

    • Food markers

    • Colored icing

     

    Delicious variations with the vegan cookie dough

    With our basic recipe, you can also prepare other delicious classics:

    • Vegan Cookies with Jam: Do not roll out the dough, but shape small flat balls from the dough, pressing a deep indentation into each. Bake these cookies as usual and meanwhile warm up jam of your choice in a pot. My mom always uses berry jam – it's simply the best! When the vegan cookies are baked and cooled, you can put some liquid jam into the indentations. Let the jam cool so it sets again and enjoy these vegan jam cookies, which by the way have the sweet name "Angel Eyes."

    • Vegan gingerbread cookies: Add some gingerbread spice or our festive gingerbread cream for extra Christmas magic to your cookie dough and optionally top them with the cream after baking.

    • Vegan chocolate cookies: Nothing is easier! Just add some cocoa powder to your cookie dough and quickly bake delicious vegan chocolate cut-out cookies.


    Substitution table

    How often do we want to bake a recipe but lack certain ingredients or dislike some components? For this case, we have a substitution table for you so you can adjust the recipe as you like! Simply swap individual ingredients as you wish!

    • Flour → You can replace part of the flour with ground nuts like almonds or use gluten-free flour for vegan gluten-free cookies.

    • Vegan butter → vegan margarine or (if the recipe doesn’t have to be vegan) animal products

    • Sugar of your choice → granulated sugar, coconut blossom sugar, powdered sugar, date sugar

    • Vanilla extract → vanilla sugar, baking flavor

    Our cookie recipe is vegan, but of course you can also use animal ingredients if you want! You’ll notice, though, that butter cookies without egg don’t miss anything at all!

    Inhalt

      ZUTATEN

      Portionen
      • 7.5 g Flour
      • 2.5 g Sugar of your choice
      • 0.025 tsp Vanilla extract
      • pinch salt
      • 5 g Cold vegan butter
      • 0.025 tbsp
        Organic cashew butter (200g)
        €6,99
        €34,95 /kg
        Vetain Bio cashew butter made from roasted cashew nuts
      • Toppings: Sugar sprinkles, chocolate glaze, gingerbread cream & more

      • Notes

      • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Place your cookies in a tightly sealable container and store them in a cool, dry place. After a few days they taste even better than fresh!

      Yes! Our cookies are vegan because our cookie dough does not contain eggs or animal butter.

      Admittedly, that sounds paradoxical at first. But we simply use vegan butter, a substitute product that can easily replace animal butter in most recipes. Alternatively, the cookies can be prepared with margarine. So you don't necessarily need more expensive replacement products. Eggs can simply be left out and the other classic ingredients for cookies are often plant-based anyway.