Christmas Cookies
These delightfully crumbly and fragrant cookies can become a classic Christmas treat, made entirely plant-based. With their rich coconut flavor and melt-in-your-mouth texture, they’re perfect with a cup of coffee or tea. Are you ready to dive into the preparations?
GETTING READY FOR COOKING
Prep Time: 20 mins (plus 2 hours chilling)| Cook Time: 15 mins | Total Time: 1 hour 35 min
Servings: About 40 cookies Dietary Info: Dairy free
Why You’ll Love This Recipe:
✔ Irresistible Texture – Enjoy a wonderfully crumbly, melt-in-your-mouth shortbread experience.
✔ Simple & Fragrant – Made with just a handful of pantry staples for a uniquely comforting treat.
✔ Perfect for Gifting – These beautiful, classic cookies are always a welcome gift.
✔ Nostalgic & Vegan – The same beloved flavor of the original, made entirely plant-based.
This Recipe is Ideal for
✔ Holiday baking and cookie platters
✔ Afternoon coffee or tea
✔ Edible homemade gifts
✔ A satisfying vegan baking project
Dietary Adaptations
✔ Naturally vegan and dairy-free.
✔ Nut-free option: Use soy or oat milk instead of almond milk.
More Key Details
A soft, shortbread-like dough, packed with desiccated coconut and vanilla sweetness, is shaped into classic crescents and baked to golden perfection. They are wonderfully simple, relying on quality vegan margarine for that signature tender crumb. These cookies are a testament to how easy and delicious vegan baking can be.
The secret to achieving the perfect crumbly texture is using cold, firm vegan margarine and ensuring the dough is thoroughly chilled before shaping. This prevents the cookies from spreading too much in the oven and helps them hold their distinctive crescent shape. Don’t be tempted to skip the chilling time—it’s the most crucial step for success!
Let`s start with the process
1. Make the Dough & Chill (Do this first)
- In a large mixing bowl, whisk together the all-purpose flour, coarse coconut, powdered sugar, and vanilla sugar.
- Add the softened vegan margarine and 6 teaspoons of almond milk.
- Using your hands or a spatula, mix and knead everything together until a smooth, uniform cookie dough forms. If the dough seems too dry and isn’t coming together, add the remaining almond milk, one teaspoon at a time.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm.
2. Preheat oven & Prepeare Baking Sheets
- Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
3. Shape the Crescents
- Remove the chilled dough from the refrigerator. Work with a portion of the dough at a time, keeping the rest chilled.
- On a lightly floured surface, roll a portion of the dough into a long log, about 2-3 cm (1 inch) thick.
- Cut the log into equal-sized pieces (about 2-3 cm long).
- Take one piece and roll it between your palms into a small, even rope, about 10 cm (4 inches) long.
- Gently curve the ends of the rope to form a crescent shape. Place the shaped cookie on the prepared baking sheet.
- Repeat with the remaining dough, spacing the crescents about 2 cm apart on the baking sheets.
4. Bake the Cookies
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Bake the cookies in the preheated oven for 10-15 minutes, or until they are set and the very bottoms are just starting to turn a light golden brown. The tops should remain pale.
Be careful not to overbake, as they can dry out.
5. Cool and Serve
- Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, they are ready to serve and enjoy!
Ingredients
For the Cooky Dough
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400 g white all-purpose flour
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100 g coarse/desiccated coconut
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100 g powdered sugar
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30 g vanilla sugar
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320 g vegan margarine, softened
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6 – 8 tsp almond drink (milk)
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