It’s the most wonderful time of the year… for baking! The holiday season is just around the corner, and what better way to get into the spirit than by whipping up a batch (or three) of delicious vegan Christmas cookies? From classic gingerbread men to decadent chocolate chip treats, we’ve got you covered with our collection of 20 delightful vegan Christmas cookie recipes.
Whether you’re a seasoned baker or a newcomer to the world of plant-based baking, these tasty treats are sure to be a hit at your holiday gatherings. And the best part? They’re all cruelty-free and animal-product-free, so you can indulge guilt-free.
In this article, we’ll take you on a journey through our favorite vegan Christmas cookie recipes, each one more scrumptious than the last. From traditional favorites like sugar cookies and gingerbread men to creative twists like maple pecan thumbprints and cranberry glazed shortbread, there’s something for everyone in this merry band of recipes.
So grab your mixing bowl, preheat that oven, and get ready to spread some holiday cheer with our 20 delightful vegan Christmas cookie recipes!
Classic Vegan Gingerbread Cookies
A traditional holiday treat gets a plant-based twist with these soft, spicy, and sweet cookies that are perfect for snacking or gift-giving.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer mixed with water)
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– 2 cups all-purpose flour
– Decorations of your choice (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, ginger, cinnamon, cloves, and salt. Mix until well combined.
4. Gradually add the flour, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 8-10 minutes or until edges are lightly golden.
Cooking Time: 8-10 minutes
Almond Flour Vegan Sugar Cookies
Enjoy the classic taste of sugar cookies with a delightful twist, courtesy of almond flour and a hint of nuttiness. These chewy treats are perfect for snacking or sharing.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup non-dairy butter, softened (such as Earth Balance)
– 1 tablespoon vanilla extract
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, maple syrup, coconut sugar, baking soda, and salt.
3. Add softened non-dairy butter and vanilla extract; mix until a dough forms.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
5. Bake for 12-15 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Vegan Peanut Butter Blossoms
These vegan peanut butter blossoms are a twist on the classic cookie, using creamy peanut butter and chocolate chips to create a sweet and indulgent treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup peanut butter (creamy or crunchy)
– 1/4 cup sugar
– 1/4 cup vegan chocolate chips
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon non-dairy milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking powder.
3. In a large bowl, cream peanut butter and sugar until smooth. Add non-dairy milk and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll balls of dough, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving space between each cookie.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Remove from oven and immediately press a chocolate chip into the center of each cookie.
Cooking Time: 10-12 minutes
Chocolate Chip Vegan Christmas Cookies
These chocolate chip vegan cookies are a delightful twist on the classic holiday favorite, made with plant-based ingredients and a hint of festive cheer. Perfect for sharing (or not!) at your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup vegan butter (such as Earth Balance), softened
– 1/2 teaspoon vanilla extract
– 1 egg replacement (such as flaxseed or Ener-G Egg Replacer)
– 1 cup semisweet chocolate chips
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, and salt.
3. In a large bowl, cream together vegan butter and vanilla extract until smooth.
4. Add egg replacement and mix until well combined.
5. Gradually add dry ingredients to wet ingredients and stir until a dough forms.
6. Fold in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes or until lightly golden.
Yield: About 24 cookies
Vegan Shortbread Cookies with Cranberry Glaze
Treat your taste buds to a sweet and tangy combination of tender shortbread cookies and a fruity cranberry glaze. This vegan recipe is perfect for cookie lovers looking for a plant-based treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted vegan butter, softened
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– Cranberry glaze (see below)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. Add softened vegan butter, granulated sugar, and salt. Mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
5. Place on prepared baking sheet and bake for 18-20 minutes or until lightly golden.
6. Allow cookies to cool completely before glazing.
Cranberry Glaze:
– 1 cup powdered sugar
– 2 tablespoons orange juice
– 1 tablespoon cranberry sauce
Mix all ingredients together until smooth. Drizzle over cooled cookies.
Maple Pecan Vegan Thumbprint Cookies
Satisfy your sweet tooth with these chewy and nutty thumbprint cookies infused with the warmth of maple syrup and crunchy pecans. Perfect for a quick snack or dessert, these treats are also vegan-friendly!
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond butter
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chopped pecans
– 1 tablespoon flaxseed meal (as egg substitute)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, almond butter, maple syrup, coconut sugar, and baking soda until smooth.
3. Stir in chopped pecans and flaxseed meal.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Use your thumb or a spoon to create an indentation in the center of each cookie.
6. Bake for 12-14 minutes or until lightly golden brown.
7. Allow cookies to cool on the baking sheet before transferring them to a wire rack.
Cooking Time: 12-14 minutes
Vegan Snowball Cookies (Russian Tea Cakes)
These tender, buttery-tasting cookies are a holiday classic with a vegan twist. Made with plant-based milk and vegan butter, they’re perfect for satisfying your sweet tooth while keeping it cruelty-free.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 1/2 cup granulated sugar
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plant-based milk (such as soy or almond milk)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together vegan butter and sugars until light and fluffy.
3. Add vanilla extract and mix well.
4. Gradually add flour, baking powder, and salt. Mix until just combined.
5. Stir in plant-based milk until a dough forms.
6. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet.
7. Bake for 12-15 minutes or until lightly golden.
8. Allow cookies to cool before dusting with confectioners’ sugar (if desired).
Cooking Time: 12-15 minutes
Spiced Vegan Molasses Cookies
Warm up with these soft-baked cookies infused with aromatic spices and sweet molasses.
Ingredients:
– 1 cup vegan butter (softened), such as Earth Balance
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup molasses
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1 tablespoon apple cider vinegar
– Optional: chopped nuts or seeds for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sugar, brown sugar, and molasses until well combined.
3. Add vegan butter, whisking until smooth and creamy.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Gradually add dry ingredients to wet mixture, stirring until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are set.
8. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Vegan Linzer Cookies with Raspberry Jam
These buttery shortbread-like cookies are filled with a sweet and tangy raspberry jam filling, making them the perfect treat for any occasion. This vegan version is just as delicious as its traditional counterpart!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup vegan butter (softened), such as Earth Balance
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 cup raspberry jam
– 1 tablespoon cornstarch
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add vegan butter, granulated sugar, and vanilla extract. Mix until a dough forms.
3. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter or the rim of a glass.
4. Spoon a small amount of raspberry jam onto one half of each cookie. Top with another cookie, pressing gently to adhere.
5. Bake for 15-20 minutes or until edges are lightly golden. Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Cooking Time: 15-20 minutes
Gluten-Free Vegan Snickerdoodles
These soft and chewy snickerdoodles are a game-changer for those with dietary restrictions. Made with almond flour and coconut sugar, these cookies are not only delicious but also gluten-free and vegan-friendly.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 teaspoon baking soda
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 cup vegan butter, softened (such as Earth Balance)
– 2 large egg replacers (such as Ener-G Egg Replacer or flaxseed + water mixture)
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, baking soda, cream of tartar, and salt.
3. In a large bowl, combine vegan butter, egg replacers, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
5. Roll into balls, about 1 inch in diameter. Place on prepared baking sheet, leaving space between each cookie.
6. Bake for 10-12 minutes or until edges are set.
Cooking Time: 10-12 minutes
Vegan Chocolate Crinkle Cookies
These chewy cookies are a delightful treat for anyone with a sweet tooth. With their crinkled surface and rich chocolate flavor, they’re sure to become a favorite.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 teaspoons vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi-sweet vegan chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, and mix well.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
5. Stir in the chocolate chips.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 10-12 minutes
Oatmeal Raisin Vegan Christmas Cookies
These chewy cookies are a perfect blend of sweet and spicy, made with rolled oats, plump raisins, and a hint of cinnamon. Enjoy them as a snack or gift them to friends and family.
Ingredients:
– 1 cup rolled oats
– 1/2 cup vegan butter (softened), such as Earth Balance
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 large egg replacers (such as Ener-G Egg Replacer or flaxseed mixed with water)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together vegan butter and sugars until light and fluffy.
3. Add egg replacers, vanilla extract, baking soda, cinnamon, and salt. Mix until combined.
4. Stir in rolled oats and raisins.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden brown.
Cooking Time: 12-15 minutes
Vegan Coconut Macaroons with Dark Chocolate Drizzle
These chewy coconut macaroons are a perfect treat for anyone looking for a sweet and indulgent snack that’s also free from animal products. With the addition of dark chocolate drizzle, these bite-sized morsels become even more irresistible.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup maple syrup
– 1/4 cup aquafaba (liquid from canned chickpeas)
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, maple syrup, aquafaba, and vanilla extract until well combined.
3. Scoop tablespoon-sized balls onto the prepared baking sheet.
4. Bake for 18-20 minutes or until lightly golden.
5. Allow to cool completely before drizzling with dark chocolate (melted).
Cooking Time: 18-20 minutes
Cinnamon Roll Vegan Cookies
These soft and chewy cookies capture the essence of cinnamon rolls in a convenient cookie form, minus the dairy and eggs! Perfect for a sweet treat or as a gift for friends.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup vegan butter (softened), plus more for greasing
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon non-dairy milk
– 1 egg replacement (such as flaxseed or chia seed)
– Cinnamon sugar topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a medium bowl, whisk together flour, oats, brown sugar, and baking soda.
3. In a large bowl, cream together vegan butter and sugar. Add non-dairy milk, egg replacement, and cinnamon; mix until smooth.
4. Gradually add dry ingredients to wet mixture; stir until combined.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Let cool on the baking sheet before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Vegan M&M-Stuffed Holiday Cookies
Brighten up your holiday season with these adorable and delicious vegan cookies filled with colorful M&Ms!
Ingredients:
– 1 cup vegan butter (softened), 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 egg replacement (e.g. flaxseed or chia seeds), 2 teaspoons vanilla extract, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup M&Ms
– Optional: festive sprinkles for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together vegan butter and sugars until light and fluffy.
3. Add egg replacement, vanilla extract, and mix until well combined.
4. Gradually add flour, baking soda, and salt; mix until a dough forms.
5. Fold in M&Ms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.
8. Allow cookies to cool on the baking sheet before transferring to a wire rack.
Cooking Time: 10-12 minutes
Double Chocolate Vegan Mint Cookies
Satisfy your sweet tooth with these refreshing double chocolate vegan mint cookies, perfect for hot summer days or any time you need a pick-me-up.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple sugar
- 1/4 cup vegan butter, softened
- 1 tablespoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips (dairy-free)
- 1/2 cup chopped dark chocolate or chocolate chunks (dairy-free)
- Salt to taste
- Mint leaves for garnish (optional)
Instructions:
- In a medium bowl, whisk together flour, cocoa powder, and maple sugar.
- In a separate bowl, cream together vegan butter and extracts. Stir in chocolate chips and chopped dark chocolate until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Bake at 375°F (190°C) for 10-12 minutes or until edges are set.
Cooking Time: 10-12 minutes
Vegan Spritz Cookies with Almond Butter
These soft-baked cookies are a perfect blend of chewy and crunchy, with the nutty flavor of almond butter. With just a few simple ingredients and no need for eggs or dairy, these vegan spritz cookies are a great option for those with dietary restrictions.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup almond butter
– 1/4 cup vegan butter, softened
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Spritz cookie press or piping bag fitted with a large round tip
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. In a large bowl, cream together almond butter and vegan butter until smooth.
4. Add vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Press or pipe dough onto prepared baking sheet in desired shapes.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Orange Cranberry Vegan Biscotti
Brighten up your day with these crunchy, citrusy, and fruity biscotti, perfect for dunking in your favorite tea or coffee. Made with wholesome ingredients and a hint of orange zest, these treats will transport you to a sunny morning.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup vegan butter (softened), plus more for greasing
– 1 large egg replacement (e.g., flaxseed or chia seed mixture)
– 1 teaspoon baking soda
– 1/2 teaspoon vanilla extract
– 1/4 cup dried cranberries
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon orange zest
Instructions:
1. Preheat oven to 350°F (180°C). Grease a baking sheet with vegan butter.
2. In a large bowl, whisk together flour, oats, sugar, and baking soda.
3. Add softened vegan butter, egg replacement, vanilla extract, cranberries, orange juice, and zest. Mix until a dough forms.
4. Divide dough in half and shape into logs. Place on prepared baking sheet.
5. Bake for 25-30 minutes or until lightly golden.
6. Remove from oven and let cool completely before slicing and serving.
Cooking Time: 25-30 minutes
Vegan Eggnog Cookies with Cinnamon Glaze
These soft and chewy cookies are infused with the warm flavors of eggnog and topped with a sweet cinnamon glaze, making them a perfect treat for the holiday season.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 2 teaspoons vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup eggnog (make sure it’s vegan)
– Cinnamon sugar for topping (see instructions)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, flour, baking powder, and salt. Mix until combined.
4. Stir in the eggnog until smooth.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until lightly golden.
Cinnamon Glaze:
1. Whisk together 1/2 cup powdered sugar and 2 tablespoons cinnamon.
2. Drizzle over cooled cookies.
Cooking Time: 12-15 minutes
Pumpkin Spice Vegan Christmas Cookies
These soft and chewy cookies are infused with the comforting flavors of pumpkin spice, perfect for a vegan Christmas celebration. A delightful twist on traditional sugar cookies, they’re easy to make and sure to become a new holiday tradition.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/4 cup maple syrup
– 1/2 cup canned pumpkin puree
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup vegan butter, softened (such as Earth Balance)
– 1 tablespoon vanilla extract
– Colored sugar or sprinkles for decoration (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, brown sugar, and baking soda.
3. In a separate bowl, mix pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
4. Add softened vegan butter to the wet ingredients and stir until combined.
5. Combine wet and dry ingredients, mixing until a dough forms.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden. Let cool before decorating with colored sugar or sprinkles (if desired).
Cooking Time: 12-14 minutes
Summary
Get into the holiday spirit with these 20 delightful vegan Christmas cookie recipes! From classic gingerbread to decadent peanut butter blossoms, and from sweet shortbread to indulgent chocolate crinkles, there’s something for every taste bud. Try your hand at making vegan sugar cookies, snickerdoodles, or thumbprint cookies, or get creative with cranberry glaze, raspberry jam, and dark chocolate drizzles. Whether you’re gluten-free or looking for a gluten-free option, these recipes are sure to bring joy and cheer to your holiday table. Treat yourself and loved ones to the sweetest of vegan holiday treats!
