Vegan Holiday Cookies

Ingredients:

Snowballs:
1 cup vegan butter
1/4 cup organic powdered sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour, (or substitute with a gluten-free blend)
1 1/2 cups walnuts, chopped
2 cups powdered sugar, for coating
 
Roll-Out Cane Sugar Cookies:
3/4 cup vegan butter
3/4 cup organic cane sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp baking powder
2/12 cups unbleached flour, (or substitute with a gluten-free blend)
2 tablespoons non-dairy milk
pinch sea salt
 
Buttercream Decorator Frosting:
1/2 cup vegan butter
1/2 cup vegan cream cheese
4 cups organic powdered sugar
1 teaspoon vanilla extract
2 tablespoons non-dairy milk
pinch sea salt
 
 

Directions:

  1. SNOWBALLS: Preheat the oven to 300 degrees. Using an electric mixer beat the butter, sugar, cinnamon and vanilla until light and fluffy. Add the flour and chopped nuts, mix well. Roll the dough into 1” balls and bake for about 30 minutes or until they begin to turn a light golden brown Roll the warm cookies in powdered sugar, place them on a wiring cooling rack and roll them again a second time once they have cooled. Store in a sealed container for up to 2 weeks.
  2. ROLL-OUT COOKIES: Preheat the oven to 350 degrees. In a large bowl combine the vegan butter, sugar, vanilla and almond extract, beat until smooth. In a medium mixing bowl combine the flour, baking powder, and salt. Gradually add the flour mixture into the butter and sugar, stir to combine then sprinkle in a few tablespoons of non-diary milk, stir scrapping the sides to form a dough ball.
  3. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for about an hour or until the dough is firm. Dust a light amount of flour on a cutting board and roll the dough to 1/4 “ thickness. Cut with assorted cookie cutters and transfer to a parchment lined baking sheet. Bake for 12-15 minutes or until lightly golden brown around the edges, cool on a wire rack. Decorate with vegan buttercream frosting and sprinkles. Store up to two weeks in a sealed container.
  4. BUTTERCREAM DECORATOR FROSTING: Combine the vegan butter, cream cheese, vanilla, and salt in a medium bowl, beat until smooth. Continue beating and gradually add the powdered sugar. Sprinkle in the non-dairy milk one tablespoon at a time until the frosting becomes thick and stiff peaks form. Beat on high for two-three minutes until light and fluffy. Use decorator tips and a pastry bag to pipe decorations onto cooled cookies or a use a spatula to spread the frosting evenly, decorate with sprinkles and holiday candies. Some vegan sprinkles and candies are already vegan but always check the ingredients, many are not.
  5. Recipes courtesy of Liz Gary. For information on free local community cooking classes and special events visit www.newoptionsfoodgroup.com.
  6. *Note
  7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]