10 Vegan Christmas Cookie Recipes for a Delicious Holiday Season

One of the highlights of the festive Christmas season is the delicious food that awaits—especially the treats we can’t wait to indulge in. For those of us who follow a vegan lifestyle, however, things can get a little tricky. Many traditional dishes and snacks, particularly cookies, often contain dairy products that aren’t part of the vegan diet.

But don’t worry—we’ve got you covered! Here are some mouthwatering recipes for vegan Christmas cookies that taste just as delightful as the ones made with dairy. Get ready to enjoy some truly festive, plant-based treats!

10 Delightful Recipes for Vegan Christmas Cookies

1. Christmas Sugar Cookies

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup vegan butter (softened)
• 1 cup granulated sugar
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• Vegan sanding sugar or sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar: Beat the vegan butter and sugar until smooth. Add non-dairy milk, vanilla, and almond extract, and mix.
4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until a cookie dough forms.
5. Roll and cut: Roll out the cookie dough on parchment paper to ¼-inch thickness, then cut into shapes using cookie cutters.
6. Bake: Place cookies on the baking sheet and bake for 8-10 minutes, until edges are golden.
7. Cool and decorate: Let cool on a wire rack and decorate with vegan royal icing, frosting or sprinkles to enjoy these vegan sugar cookies.

2. White Chocolate and M&M Cookies

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup vegan butter (softened)
• ¾ cup granulated sugar
• ¼ cup brown sugar (packed)
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 1 cup dairy-free white chocolate chips
• 1 cup vegan M&M-style candy (or other colorful vegan candy)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat together vegan butter, granulated sugar, and brown sugar until smooth and creamy. Add non-dairy milk and vanilla extract, mixing well.
4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, mixing until a dough forms.
5. Fold in chocolate and M&Ms: Gently stir in the white chocolate chips and vegan M&M-style candy.
6. Scoop dough: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still be soft, but they will firm up as they cool.
8. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

3. Pistachio and Cranberry Cookies

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup vegan butter (softened)
• ¾ cup coconut sugar (or granulated sugar)
• ¼ cup maple syrup (or agave)
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 1 cup chopped pistachios (unsalted)
• ¾ cup dried cranberries (unsweetened)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl.
3. Cream butter and sugars: Beat together vegan butter, coconut sugar, and maple syrup. Add non-dairy milk and vanilla, mixing well.
4. Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring until a dough forms.
5. Add mix-ins: Fold in pistachios and cranberries.
6. Shape and bake: Scoop dough onto baking sheet, spacing 2 inches apart. Bake for 10-12 minutes, until golden at the edges.
7. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

For plant-based milk alternatives to use: Oat Milk Vs Soy Milk: Which Is The Better Plant-Based Milk?

4. Classic Gingerbread Cookies

Ingredients:

• 3 ¼ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¾ cup vegan butter (softened)
• ¾ cup molasses
• ¼ cup coconut sugar (or brown sugar)
• 1 tsp vanilla extract
• 2 tbsp non-dairy milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: Whisk flour, baking soda, spices, and salt.
3. Cream wet ingredients: Beat vegan butter, molasses, coconut sugar, and vanilla until smooth.
4. Combine: Gradually add dry ingredients to wet mixture, mixing until dough forms. Add non-dairy milk if needed.
5. Chill dough: Wrap dough and refrigerate for at least 1 hour (or overnight).
6. Roll and cut: Roll dough to ¼-inch thickness and cut into shapes.
7. Bake: Place cookies on a baking sheet and bake for 8-10 minutes, until edges are firm.
8. Cool and decorate: Cool for 5 minutes on the baking sheet, then transfer to a wire rack. Decorate as desired.

5. Gluten-Free Red Velvet Crinkle Cookies

Ingredients:

• 1 ¾ cups gluten-free flour blend (with xanthan gum)
• 2 tbsp cocoa powder
• 1 tsp baking powder (gluten-free)
• ½ tsp salt
• ½ cup vegan butter (softened)
• 1 cup sugar
• ¼ cup applesauce
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 1 ½ tsp red food coloring
• Powdered sugar (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: Whisk flour, cocoa powder, baking powder, and salt.
3. Cream wet ingredients: Beat butter and sugar until creamy, then add applesauce, milk, vanilla, and food coloring.
4. Combine: Stir in dry ingredients until dough forms. If too sticky, add a little more flour.
5. Chill dough: Cover and chill for 30 minutes.
6. Shape and roll: Scoop dough into balls, roll in powdered sugar, and place on baking sheet.
7. Bake: Bake for 8-10 minutes, until tops are cracked.
8. Cool: Let cool on the sheet for 5 minutes, then transfer to a rack. Enjoy your yummy vegan Christmas cookies gluten-free.

More gluten-free treats you can try:

Gluten-Free Christmas Cookies: 10 Recipes For Some Jolly Good Treats

Top 20 Gluten-Free Snacks 2024

6. Chocolate and Peppermint Cookies

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegan butter (softened)
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ½ cup dairy-free chocolate chips
• ¼ cup crushed peppermint candies (or candy canes)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cocoa powder.
3. Cream butter and sugar: In a separate bowl, beat vegan butter and sugar until smooth and creamy. Add non-dairy milk, vanilla extract, and peppermint extract, mixing until combined.
4. Combine wet and dry: Gradually add dry ingredients to the wet mixture, stirring until a dough forms. Fold in chocolate chips.
5. Shape dough: Scoop tablespoon-sized portions of dough and roll into balls. Place on the baking sheet, spacing them about 2 inches apart.
6. Bake: Bake for 8-10 minutes, or until the edges are set. The cookies will firm up as they cool.
7. Cool and decorate: Let the vegan Christmas cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, sprinkle with crushed peppermint.

7. Peanut Butter and Pretzel Reindeer Cookies

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup natural peanut butter
• ½ cup vegan butter (softened)
• ¾ cup brown sugar (packed)
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 1 tsp cinnamon (optional)
• ½ cup pretzels (mini or regular)
• Vegan chocolate chips (for eyes)
• Red candy (such as a vegan red M&M or dried cranberry) for noses

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
3. Cream peanut butter and butter: In a large bowl, beat peanut butter, vegan butter, and brown sugar together until smooth and creamy. Add non-dairy milk and vanilla extract, mixing well.
4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Shape dough: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
6. Add pretzel antlers: Gently press 2 mini pretzels (or broken pieces of larger pretzels) into the top of each dough ball to create the reindeer’s antlers.
7. Bake: Bake for 8-10 minutes, or until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Decorate: Once cookies have cooled, use vegan chocolate chips for eyes and a red candy for the nose to complete the reindeer look.

8. Almond Crescent Cookies

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup ground almonds
• ¼ cup powdered sugar (plus extra for dusting)
• ½ tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt
• ½ cup vegan butter (softened)
• 2 tbsp non-dairy milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: Whisk flour, ground almonds, powdered sugar, and salt.
3. Cream butter and extracts: Beat vegan butter, vanilla, almond extract, and non-dairy milk until smooth.
4. Combine: Gradually add dry ingredients and mix into a dough.
5. Shape: Roll dough into small crescent shapes and place on the baking sheet.
6. Bake: Bake for 10-12 minutes, until edges are golden.
7. Dust with powdered sugar after cooling for 5 minutes.

9. Snickerdoodle S’mores Cookies

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp cream of tartar
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegan butter (softened)
• ¾ cup granulated sugar
• ¼ cup brown sugar (packed)
• 2 tbsp non-dairy milk
• 1 tsp vanilla extract
• 2 tbsp cinnamon sugar (for rolling)
• ½ cup dairy-free chocolate chips
• ½ cup mini vegan marshmallows (or regular marshmallows cut into smaller pieces)
• 6-8 graham cracker squares (broken into pieces)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
3. Cream butter and sugars: In a separate bowl, beat vegan butter, granulated sugar, and brown sugar until smooth and fluffy. Add non-dairy milk and vanilla extract, mixing well.
4. Combine: Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
5. Chill dough: Refrigerate the dough for 15-20 minutes to firm up.
6. Shape and roll: Scoop tablespoon-sized portions of dough, roll into balls, and then roll in cinnamon sugar. Place them on the prepared baking sheet, spacing about 2 inches apart.
7. Bake: Bake for 8-10 minutes, until the edges are lightly golden and the cookies have spread.
8. Add s’mores toppings: While the cookies are still warm, gently press a few pieces of graham cracker, a couple of chocolate chips, and mini marshmallows into the center of each cookie.
9. Cool: Let the vegan Christmas cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

For vegetarian options:

A Guide To The 10 Best Vegetarian Protein Sources

15 Healthy Vegetarian Recipes For Dinner

10. Jam Thumbprint Cookies

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup vegan butter (softened)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp non-dairy milk
• ½ cup fruit jam (strawberry, raspberry, or your favorite flavor)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a separate bowl, beat vegan butter and sugar until creamy. Add vanilla extract and non-dairy milk, mixing until combined.
4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Shape dough: Roll dough into 1-inch balls and place them on the baking sheet, spacing about 2 inches apart. Use your thumb or a spoon to gently press an indentation into the center of each cookie.
6. Fill with jam: Spoon about 1 tsp of jam into the center of each indentation.
7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
8. Cool: Let the vegan Christmas cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Conclusion

We hope that you enjoy a merry and jolly festive season baking these delicious vegan Christmas cookies and following your plant-based diet. For more resources and tips for leading an active and healthy lifestyle, check out the JustFit app with its 7-day free trial!