Vegan Christmas Cookie Recipes

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Gluten & Dairy Free Cookie Recipe....5

Vegan Christmas cookies are not only fun to make but are healthy to boot. Find out how you can make some wonderful vegan Christmas cookies with help from a vegan baker in this free video clip.

Part of the Video Series: Healthy Cookies
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Video Transcript

Hi, I'm chef Veronica Rains, head vegan baker with Wholesome Chow. Today, we will be going over a delicious vegan cookie recipe. It will be a classic sugar cookie recipe, which we will use cookie cutters to cut into stars. Here's what you will need. In this bowl, I have already combined two and one-third cups wheat flour, two tablespoons cornstarch, and one-quarter teaspoon salt, along with one-quarter teaspoon baking powder. Here, you have one half-cup non-hydrogenated vegan butter, one half-cup vegetable shortening, also non-hydrogenated. We also have one cup sugar, two teaspoons vanilla, and one-half teaspoon almond extract, along with one-quarter cup vanilla non-dairy milk, such as soy milk or almond milk. In an electric mixer, we're going to cream our butter and shortening, along with our sugar, for approximately four minutes. So, just scoop it right into there with a rubber spatula. Add your sugar. And, cream on medium-high to high for about four minutes. Okay, about halfway through, we're going to turn our mixer off, and push down all the sides of your creamed butter and sugar, so that you can be sure to have everything combined completely. Once you've creamed your butter and your sugar, we're going to add our vanilla extract, almond extract, and our non-dairy milk. We're going to start our mixer on low, so that we don't splatter anything. And then, we will turn it up to about medium-high, and beat for another minute or two. Okay, now we will add one half of our dry ingredients. We're adding half of it so that we don't end up having a giant flour storm. So, we're just going to add half of it, and then turn our mixer on just on low. And then, we'll add the rest of our flour mixture. You know, it's important to not over-beat anything that contains wheat flour, because then your gluten gets a little bit too hard, and we want light, fluffy cookies. We don't want tough cookies. So, we're just going to mix it for another minute or two so it combines well. Okay, and once finished, we're going to scrape our paddle attachment, so, in order to get all the dough into the bowl. Now that we've created our dough, we're going to turn it out onto a floured work surface. We're going to divide our dough in half, and then we're going to chill it in the refrigerator for about four hours, all the way up until overnight. Making two beautiful dough balls out of it. We're going to cover it with Saran wrap, and place it in the refrigerator to chill. Okay, once you have chilled your dough for your vegan sugar cookies, you're going to need to roll it out in order to cut it into shapes. Rolling your dough to about three-eights of an inch. Don't want it too thick, and you don't want it too thin. So, you just want to push your cookie cutter into your dough, creating a nice shape inside the cookie cutter. Using a nice, flat spatula, you're going to pull away any of the excess dough. Place them onto a parchment-lined cookie sheet. With your oven preheated to 350 degrees, once we finish cutting out all our our cookies, we'll pop them into the oven, and bake for approximately eight to 10 minutes, or until they start to crisp up. Now that your vegan sugar cookies have finished baking, let's take them off of the cookie tray. And, feel free to add any of our favorite holiday icing. I have one that I've already made up right here. It's just confectioners sugar, a little bit of milk, and a little bit of vanilla. Can take your cookie, spread it on. And, there you go. I hope you enjoy our vegan holiday sugar cookies.


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