15 Classic Christmas Cookies Going Vegan!

1. Stir flour, sugar and powdered almonds. Scrape out the vanilla bean and add black seeds. Also add cold vegan butter in small pieces.
2. Knead until you get a nice, soft dough. If it's still too dry, add a little bit of cold water.
3. Form dough into a thick roll (about 3-4 cm thick), put wrapping film around it and keep cool in the fridge for at least 1 hour. Preheat oven to 360°F.
4. After 1 hour of cooling, you can cut the roll into slices (about 1cm thick) and form small crescent shapes out of it. Place them on a baking sheet and bake for 12-15 minutes in the oven.
5. In a small bowl, mix vanilla sugar and icing sugar and turn vanilla crescents in it while they are stil hot. Afterwards, let them cool down.

1. Start by mixing flour, sugar, vanilla sugar and powdered hazelnuts in a large bowl. Add cold butter in small flocks and knead everything to a nice, smooth dough.
2. Wrap it in cling film and place in the fridge for 1 hour.
3. Afterwards form small balls out of it and use a wooden spoon stick to press small pits in it. Fill jelly in those small pits, you can use a spoon for this.
4. Preheat the oven to 360°F and back your cookies for 12-15 minutes.
5. Afterwards dust with sugar powder.

1. Preheat the oven to 180 °C / 355 °F (convection heat). Place the aquafaba and baking powder in a large bowl and beat with a hand mixer or food processor until a firm consistency is achieved.

2. Gradually sieve in the powdered sugar and carefully fold in. Add the vanilla extract and fold in together with the ground hazelnuts.

Tip: The consistency of your dough is crucial for this recipe. It is best to add the hazelnuts a little at a time to keep an eye on the consistency of the dough. It should be soft enough to work easily with the piping bag. However, it should stay intact after piping. The consistency should be similar to that of toothpaste.

3. Spread the wafers on a lined baking sheet. Then, place the nut mixture in a piping bag with a large piping nozzle (approximately 1 centimeter). Place the piping nozzle slightly above the center of each wafer. Then, squeeze out the mixture without moving the tip of the nozzle. This way, the nut mixture should spread evenly over the entire wafer. The macaroons should be about 0.5 centimeters high.

4. Place a hazelnut in the center of each macaroon and bake the cookies for 10–12 minutes at 180 °C / 355 °F (convection heat). Leave to cool well after baking, as they are still very soft when fresh from the oven.

1. Take out walnuts and chop one half of it. Put the other half in a mixer and grind it finely.
2. In a bowl, stir flour, chopped and grinded walnuts and a pinch of salt.
3. Beat vegan butter and sugar until fluffy and add vanilla flavor.
4. Add flour and stir well. The dough will turn out slightly sticky, but don't worry about this, we want it exactly like this!
5. Take 1 tsp of dough all roll into small balls. Repeat until all dough is used. Place them on a baking sheet with some space in between.
6. Preheat oven to 320°F and let them bake for 15 minutes. Make sure to check from time to time because we want those cookies not to get roasted to much.
7. Afterwards put some sugar powder into a bowl and roll cookies in it while they are still hot. Dust more sugar powder on it to make them look like real snow balls.

1. Add flour, sugar, and salt to a bowl and stir to combine.
2. Add diced cold butter on top and fresh lemon juice. Start kneading with cold hands.
3. If needed, add cold water and knead until a smooth dough forms.
4. Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
5. Roll out the dough on a floured surface and cut out cookies. Place them on a baking tray covered with baking parchment.
6. Pre-heat the oven up to 180°C/356°F and bake cookies for 8-10 minutes. Allow to cool down for 10 minutes.

sugar icing

1. Sieve the icing sugar into a bowl.
2. Gradually add a few drops of water and fresh beetroot juice.
3. Decorate cookies with the pink sugar icing and sprinkles.

1. Preheat oven to 160°C/320°F (circulating air). Add sugar, vegan butter, and plant-based heavy cream to a small pot. Heat for approx. 2-3 minutes (stirring all the time!) until the vegan butter and sugar are melted and all ingredients are combined. If desired add some orange zest. Once the mix is melted and combined, carefully fold in almond flakes and ground almonds.
2. Line a baking sheet with parchment paper. Add dollops of approx. 2 tsp of the mixture to the baking sheet until you get 15 dollops.
3. Bake Florentine biscuits at 160°C/320°F for approx. 15-20 minutes. Remove from the oven and let them cool out completely.
4. Melt dark chocolate in a heatrproof bowl over a pot of simmering water. Carefully dip the biscuits into the melted chocolate to cover only the bottom of the biscuits. Transfer them to wire rack to let them drip off and dry.

1. Mix flour, sugar, and salt in a large bowl. Add the cold vegan butter in flakes and knead all ingredients with cold hands until you get a smooth dough. If the dough doesn't come together, add some cold water.

2. Halve the dough, add unsweetened cocoa powder to one of the dough halves, and incorporate it to get one dark and one light dough. Optionally, add vanilla flavoring, rum flavoring, or a pinch of cinnamon. Refrigerate both doughs for about 60 minutes.

3. Roll out each dough into an oblong rectangle and trim the sides. Cut the light dough into four and the dark dough into five oblong strips, about 0.5 - 1 cm (0.2-0.4 inches) thick and of equal length. Roll each strip slightly "round" so that you have nine dough rolls of equal length.

4. Arrange the nine dough rolls together to create a square (3x3) that looks like a checkerboard pattern. Press it together, then let the dough chill for another 30 minutes.

5. Preheat the oven to 180°C/355°F (convection heat). Cut the chilled dough with a sharp knife into slices about 0.5 - 1 cm (0.2-0.4 inches) thick and arrange the cookies on a lined baking sheet. Bake for approx. 8 minutes.

1. Mix flour, ground almonds, salt and sugar in a large bowl, add the cold vegan butter in flakes and knead with cold hands. Then add a little ice water (or very cold water) and knead until a smooth dough is formed. Wrap the dough in cling film and let it chill in the fridge for at least 30 minutes.

2. Roll out the dough to a thickness of 2 millimeters on a floured surface and cut out circles. Cut out another small circle in half of the circles so that you have a "ring." You should end up with the same number of circles and rings.

3. Place the circles and rings on a lined baking sheet. Bake in a preheated oven at 180 °C / 355 °F (convection heat) for 8-10 minutes. Leave the cookie cutters to cool completely. In the meantime, boil the raspberry jelly in a small pan.

4. Brush the circles with the raspberry jelly, leaving a small border. Place a ring on the circle, press down a little and sprinkle with powdered sugar.

1. Preheat oven to 180°C/355°F (circulating air) and line a baking dish (22x28 cm / 8x11 inches) with parchment paper.
2. For the batter, add vegan butter and sugar to a bowl and beat until fluffy – you can do this with a hand mixer or a kitchen machine.
3. Add ground nuts, flour, apple sauce, soy flour, baking powder, salt, vanilla extract, and cinnamon. Stir to combine. Finely chop the dark chocolate and fold it into the batter.
4. Transfer the dough to the prepared baking dish and smooth it out. Bake at 180°C/355°F for approx. 30 minutes. In case the chocolate sheet cake will turn dark, cover it with tinfoil. Once it's baked, remove from the oven and let cool down completely inside the baking pan. Then carefully transfer it to a wire rack.
5. As soon as the chocolate sheet cake is cooled down, roughly chop dark chocolate for the topping. Add it to a heatproof bowl along with coconut oil and set the bowl over a pot of simmering water. Melt the chocolate.
6. Drizzle molten chocolate glaze over the sheet cake, then let it dry a bit. After approx. 20 minutes the glaze should be soft but not liquidy anymore (this can take less or more time depending on your room temperature). Slice the cake into smaller pieces and sprinkle with chopped nuts.

1. Preheat the oven to 180 °C / 355 °F (convection heat). For the dough, sift powdered sugar into a bowl. Add cinnamon, ground almonds and hazelnuts and mix well. Add fresh lemon juice and cold water and knead with your hands.

2. Place the dough on baking paper and cover with another layer of baking paper. Roll out the dough between the two layers to a thickness of about 0.5 centimeters. Cut out about 25 cinnamon star cookies with a star-shaped cookie cutter.

3. Place the cinnamon star cookies on a lined baking sheet and bake in a preheated oven at 180 °C / 355 °F (convection heat) for 6–8 minutes. The cookies should barely brown and, in no case, become crispy. Remove from the oven and allow to cool.

4. In the meantime, prepare one of the topping options:

For the frosting, sift the powdered sugar into a small bowl and gradually stir in plant-based milk until a thick frosting forms.

You can also choose option 2: the royal icing. For this, put the aquafaba in a bowl and sift in the powdered sugar. Whip for 8–10 minutes – it's best to let a stand mixer do the work. You should end up with a shiny, very thick frosting. If you want it to be even firmer, add more powdered sugar.

5. Spoon the frosting or royal icing onto the cooled cinnamon star cookies. When the topping has dried, store the cookies in an airtight container and eat within 3–5 days.

1. Preheat the oven to 180 °C / 355 °F (convection heat). Mix flour, baking powder, sugar, cocoa powder and gingerbread spice in a bowl. Add vegetable oil and plant-based milk and knead into a dough.

2. Roll out the dough on a floured surface to at least 5 millimeters thick and cut out stars, circles, hearts or other shapes with cookie cutters. Place the gingerbread cookies on a lined baking sheet and bake in a preheated oven at 180 °C / 355 °F (convection heat) for 10-15 minutes.

Tip: If you don't have cookie cutters, shape the dough into small balls and flatten them a bit. This way, you can easily get circular gingerbread.

3. Once the gingerbread has cooled, melt the chocolate and coconut oil in a water bath. Dip the gingerbread cookies in the chocolate and let them drip off on a cooling rack. Leave to rest until the chocolate has set.

4. Store the gingerbread in an airtight container and eat within 3-5 days.

1. Roughly chop walnuts and add them to a bowl along with candied orange and lemon peel and raisins. Pour over orange juice and let the mixture sit and soak overnight.

2. Mix flour, sugar, ground almonds, stollen spice, active dry yeast, and vanilla sugar in a large bowl. Add vegetable oil, vegan butter, bitter almond flavor, and plant-based milk. Knead everything into a slightly sticky dough.

3. Drain excess orange juice from the mixture of candied fruit peel and knead the mixture into the dough.

4. Let the dough rest in a warm place for approx. 30 minutes. In the meantime, preheat the oven to 180°C/355°F (circulating air) and line a baking sheet with parchment paper.

5. Roll out dough on a floured surface until it's approx. 2-3 cm (1 inch) thick. Cut into small bites and transfer them to the lined baking sheet. You will definitely need two baking sheets for all of the bites, so you can either bake them in batches or, if you own two baking sheets, distribute them on both and bake them at the same time.

6. Bake the stollen bites for approx. 13 minutes. They shouldn't get brown or crispy on the top but rather seem to be a bit underbaked, which will result in super-soft stollen bites. Remove from the oven and let the bites cool down on a wire rack. In case you're baking the bites in batches, now is the time to bake the remaining ones.

7. Dust stollen bites with a thick layer of confectioner's sugar and store them in airtight containers.

1. Add vegan butter to a large bowl and beat it with a hand mixer until fluffy. Gradually sift in the powdered sugar, add the vanilla sugar and continue to beat.

2. Wash the oranges and grate the zest from one orange. Keep the remaining zest of the half orange for garnish later. Then add the zest, applesauce, and orange juice to the bowl. Sift in the flour, add the salt and mix everything well. Refrigerate the dough for about 30 minutes.

3. Preheat the oven to 180°C/355°F (convection heat). Moisten your hands a little and form about 50 balls of dough. Flatten them slightly and arrange them on a lined baking sheet. Bake the cookies for about 8 minutes until they're lightly browned. Remove the cookies from the oven and let them cool down.

4. Once the cookies have cooled, melt vegan nougat in a double boiler and spread about one teaspoon of it on one cookie. Place a second cookie on top and press it down lightly. Refrigerate the cookies for about 30 minutes until the nougat is firm.

5. Now melt the chocolate in a double boiler and dip the cookies halfway into it, one after the other. As long as the chocolate is not solid, you can decorate the cookies with some more orange zest.

1. Remove puff pastry from the fridge and let it rest and warm at room temperature for approx 10 minutes.
2. Preheat oven to 200°C/390°F. Sprinkle some of the sugar on a clean working surface and slightly roll out the puff pastry on it. This way, the sugar should stick to the bottom of the puff pastry. Brush the upper side of the dough with melted vegan butter and sprinkle with remaining sugar, spices, and groundnuts.
3. Start from the long sides of the puff pastry and roll each side tightly into the middle where the two rolls should then meet. Cut the dough roll into equal-sized slices and place them open-side up on a lined baking sheet.
4. Bake at 200°C/390°F for approx. 15-20 minutes, or until golden brown. Remove from the oven and let cool down completely on a wire rack.
5. In the meantime, melt coconut oil and dark chocolate in a heatproof bowl over a pot with simmering water. Dip the vegan palmiers into the melted chocolate and decorate with sprinkles.

1. Mix wheat flour and sugar in a large bowl. Cut the cold vegan butter into small cubes, and add and knead them into the flour mix with cold hands. Add cold water, if necessary, until you get a smooth dough. Let the dough rest in the refrigerator for at least 30 minutes.

2. Preheat the oven to 180°C/355°F (convection heat). Roll out the dough on a floured surface and cut out Christmas trees and ball ornaments. Then cut out another small hole from each tree and bauble, through which we will later pull the strings. Place the cookies on a lined baking sheet and bake in the oven for approx. 8-10 minutes.

3. While the cookies are cooling, prepare the icing. For this, mix the powdered sugar with plant-based milk until you get a smooth and thick glaze. Color it as desired (e.g., green for the trees or yellow for the ball ornaments). Decorate the cooled out cookies with icing and the vegan sprinkles and hang them on the Christmas tree.