Posted December 7, 2007 by Marta Holmberg
The votes are in from peta2′s Christmas Cookie Cooking Competition, and while the competition was certainly close, Megan has taken the top honors with her Holiday Chocolate Mint Cookies. Congratulations, Megan!
We received tons of messages from people practically getting their drool on our keyboards in the hopes of getting all the vegan cookie recipes—and the holidays are all about giving, so as a special gift from all the cookie bakers to all of you, here are our recipes. Just do one thing for me: Make a batch or two for all those people in your life who like to assume vegan food is all about granola and bean sprouts—show them what’s up!
Enjoy!
AntiSean’s Pinwheels
Ingredients:
1 cup vegan butter or margarine
1 cup granulated sugar
Substitute for 2 eggs
1 tsp vanilla extract
3 cups flour
2 Tbs cocoa
Extra flour and confectioner’s sugar for dusting the dough
Colored sprinkles (optional)
Wax paper for rolling the dough
In large mixing bowl, cream butter and sugar together; add egg replacer and vanilla and beat until light and fluffy. Gradually add flour. Divide dough into 2 equal portions; blend cocoa into one portion. Form each portion into ball. Chill the dough in your refrigerator for 30-45 minutes for the next step!
Place each ball between two sheets of waxed paper lightly dusted with powdered sugar or flour and roll each into a rectangle—the thinner you roll the dough, the smaller the spirals in your pinwheels will be. Put a light coat of sprinkles on both layers if you so desire.
Carefully layer one color on the other. Starting at long edge, roll into a log. Wrap the log in plastic wrap.
Refrigerate dough for at least 4 hours, until very firm (I might even give it a short run in the freezer, depending on how good your knife is). Cut in 1/4-inch slices and place on a greased baking sheet about an inch apart. Bake at 350 degrees for 8 to 10 minutes.
Lara’s Christmas Cut-Out Cookies
Ingredients:
3/4 cup sugar
1 cup vegan margarine
Ener-G equivalent to 1 egg
2 tsp vanilla
1/2 tsp salt
2 1/4 cups flour
1/4 tsp baking soda
A lil shredded lemon peel
Cream sugar, margarine, egg replacer & vanilla together, stir in all dry ingredients until well combined. roll, cut out, sprinkle, etc. Bake 8-10 minutes @ 375 degrees.
Marta’s Snickerdoodle Stacks
Ingredients:
2 cups flour
2 Tbs baking powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup sugar + extra sugar
1/2 cup brown sugar
1 Tbs vanilla extract
1/4 cup vanilla or plain soymilk
Cinnamon to taste
Duncan Hines Whipped Vanilla Frosting
Preheat oven to 350 degrees. Mix oil, both sugars, vanilla, and soymilk, then mix in flour, baking powder, and salt until well combined. In a separate bowl, combine extra sugar and desired level of cinnamon-y goodness. Roll dough into small-to-medium sized balls and roll in the cinnamon/sugar mixture. Flatten cookies on a greased cookie sheet (I used vegetable oil) and space them out accordingly (For square shaped cookies, the dough can be placed close together. For circular cookies, space them further apart.). Bake for approximately 10-15 minutes.
Once cookies have cooled a bit, take sets of two cookies and frost the top of one with desired amount of frosting, then place another cookie on top. Voila! Yummy Christmas goodness. Makes about 10 Snickerdoodle Stacks or about 20 individual cookies.
Megan’s Holiday Chocolate Mint Cookies
Ingredients:
8 oz vegan semi-sweet chocolate
1 tsp peppermint extract
3/4 cup vegan margarine, softened
1/2 cup confectioners sugar
Egg replacer equivalent of 1 egg
1 1/4 cup flour
Vegan chocolate frosting
Red and green peppermint hard candy
Place chocolate in a microwavable bowl. Microwave until melted (in 30 second intervals stirring between each). Mix in peppermint extract.
Mix margarine, sugar, and egg replacer. Add chocolate/peppermint mixture and flour.
Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 for 10 minutes.
When cool, drizzle with chocolate frosting (soften by microwaving a few seconds) and sprinkle with chopped peppermint hard candy.
Mylie’s Fancy Sugar Cookies
Ingredients:
1 cup sugar
1 cup vegan margarine, softened
1 tsp vanilla
Ener-G-Egg replacer equal to 1 egg (egg replacer is widely available in stores, check for a store near you here)
2 1/3 cups flour
1/2 tsp baking soda
For decorating the cookies:
Vanilla Frosting (I used Pillsbury Creamy Supreme Vanilla
Vegan decorating icing (I used some from Betty Crocker, but check ingredients) and sprinkles
*Wait until cookies are completely cool before decorating them with frosting or frosting will melt.
Preheat oven to 375 degrees.
In large bowl, beat sugar and margarine together on low speed using a mixer (or spoon) until light and fluffy. Stir in vanilla and egg replacer. Next stir in flour and baking soda. Shape dough by teaspoonfuls into balls, then using the bottom of a glass or mug, flatten the balls of dough onto an ungreased cookie sheet (they should be fairly symetrical and look like round cookies). Place them approx 2 inches apart on the cookie sheet. Bake for about 9 or 10 min, checking them to make sure they don’t burn. The bottoms will start to brown slightly, so checking on them a couple of times is good. When they are done, remove them gently using a spatula and place them on a cooling rack (if you have one). This will help them to cool quickly so you can decorate them.
I hope you enjoy the recipes as much as we do. Now get out there and get baking!
? Marta
peta2 Street Team Coordinator + lover of vegan food, cats, animal rights, Dawson's Creek, and Harry Potter.
Too long to explain here, it's long enough for a novel.
Father loves to farm, be self sustainable, loves to read, he's a antiques/vintage auctioneer, art student, and looks like mr. Rogers. My mother is a Montessori teacher and is amazing with children, all about local organic foods, loves gardening, cooking etc. my sister who is nine years older than me was into indie music and introduced me to all sorts of things at a young age. This all rubbed of on me and from that base I grew into similar things. I'm an INFJ
I'm tall, a geek, nacho - obsessed, I love sewing and Cath Kidston, also I'm vegetarian (wannabe vegan.)
Well let's just say life ain't always beautiful but it's a beautiful ride. I love all my pets and would do anything for them. I have one dog, two cats, a ferret and my babygirl shaymin,(the cutest hedgehog alive) I'm into all different kinds of music. I'm a singer myself and love art.
I love animals about as much as rock, heavy metal, tea, and coffee. Hoping to make a difference and help animals through PETA!!!
I want to get into marketing but not have to rely on people which have different morals and worldviews than I do to hire me. While I'm figuring this out, I want to show everyone what I believe in and spur them into action against injustices.
Life On A Tour Bus
I am Angela. When I am not helping animals I am listening to music, reading, or playing video games. My spirit animal is a fox and I love nature. What else is there to know? Want to know anything about me, need advice or anything message me :)
1086 days ago
0
I never would have imagined I would have to know this, but thank goodness for google, right?
1185 days ago
0
really helpful post, learning more here than in my college class. keep up the good work mate
1279 days ago
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Keep posting stuff like this i really like it.
1617 days ago
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**lindsay cernickey:
About half the sugars made from cane sugar have been processed through bone char (made from cows’ bones.)
Sugars made from beets don’t use bone char.
I use unbleached cane sugar, which doesn’t filter through bone char.
Other options are: granulated maple sugar, granular fruit sweetener, date sugar, pure maple syrup, agave syrup, malt syrup, brown rice syrup
xoxo
1617 days ago
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KAYLA:
… regular baker’s chocolate make without dairy and animal products is vegan chocolate– just check the labels.
… regular margarine is usually vegan(I recommend Earth Balance)
… many regular chocolate frostings are vegan
You just to check the ingredients to make sure! It sounds much more difficult than it is.
xoxo
1619 days ago
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allie rayne allie rayne <3, some chocolate chips are actually vegan chocolate chips, so the recipe will not be altered is you use normal chocolate chips. Also many magarines and icings are vegan. Even Pillsbury MILK Chocolate icing is milk-free!! I use normal recipes all of the time and simply switch ingredients such as eggs or butter, for Ener-G egg replacer and vegan Smart Balance margarine or vegetable shortening. You can do the reverse with Vegan recipes.
I hope I helped,
Kayla
1621 days ago
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i’m the only one in my family thats vegetarian but my husband is never home since he works so much so he gets to eat what he wants while he’s out and i only serve vegetarian food for myself and son at home but we don’t have enough money to buy two different butters etc. plus i’ve never seen vegan chocolate chips or anything of the such. i wonder if i have to go to a health food store like abundant living to get those kinds of things if i could afford them? what the heck they probably wont know the difference! i love being vegetarian and my hubby is getting use to veggie dinners when he is actually home. i see what krystine is saying though i have ground flax seed i could def use that instead of butter right? but still what about the chocolate? i’m new to this its one thing to just not eat meat but when he it comes to butter and such i don’t know much yet.
1627 days ago
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So it seems that only Kismet knows how to do REAL vegan baking. Why use something as processed/packaged as vegan margarine or egg replacer? That’s just modifying omni recipes when we should be re-inventing baking altogether. Bake with REAL food and you will get amazing results, personally I’m a fan of Veganomicon’s style of baking, or even that in the Nov/Dec issue of VegNews, using minimally-processed oils and omega-rich flax seeds, etc. Now THAT’S baking.
1628 days ago
0
they dont usually use bones anymore
1629 days ago
0
Is white sugar vegan? I thought bones were used in bleaching sugar. If anyone knows, please tell me if this is true.
1976 days ago
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that is a really good idea and they are really good
yum yum
thanks for a treat like this i needed one for the holidays
1977 days ago
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I think that is a good thing to do. Also because a lot of people like cookies. :]
1978 days ago
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i bake…. and… this pumpkin cake tastes really good…
2 cups flour
1 cup sugar
1 tblspoon Cinnamon
1 1/2 teaspoon baking soda
1/2 teaspoon cornstarch
1 1/2 teaspoon vanilla extract
2 cups pumpkin pure
1/4 cup oil
1/2 cup water
mix the try ingredients in a bowl
mix the wet ingredients in a separate bowl
combine them…
voila..
for 350 degrees in the oven
for … 45 mins.
or… when you insert a toothpick it comes out clear.
1987 days ago
0
a snickerdoodle is basically a cinnamon coated sugar cookie, they taste like egg from the cream of tartar.
1988 days ago
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how can you replace these items:
8 oz vegan semi-sweet chocolate
—regular semi-sweet baking choco. ??
3/4 cup vegan margarine, softened
—regular soft margerine. ??
Vegan chocolate frosting
—regular frosting. ??
HELP ME VEGANS OF AMERICA!!!
b|c im VEGETARIAN…not vegan
1991 days ago
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Mmm… cookies
Can anyone actually describe a snickerdoodle for me? I have a huge amount of holiday baking to do and those sound like they might be good….