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!
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
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
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
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
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!