Last minute gift idea: Christmas cookies decorations
These Vegan Christmas Cookies are simple, rustic and sure to impress. Gift them as stocking stuffers, or bring them to your holiday party of cookie swap!
Servings Prep Time
30cookies 10minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
30cookies 10minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
Liquid ingredients
Dry ingredients
Instructions
  1. Begin by emulsifying the non-dairy milk of your choice (I used soy) with an immersion blender and slowly add the oil.
  2. In a large bowl sift the flour and then add the yeast, starch, cinnamon, ginger, Quatre Epices and finally the pinch of salt. Stir well and mix all the dry ingredients.
  3. Then slowly add the liquids: the agave syrup, and the non-dairy milk + oil mix. Knead the dough until you obtain a homogeneous and soft dough. Let it rest in the fridge for at least 30 minutes covered by cling film.
  4. Once the 30 minutes have passed, pre-heat the oven at 180°C (350°F). Take out the dough, roll it out on a surface covered with baking paper or on a pastry board and cut out the cookies. Carefully pierce the top center of each cookie with a metal straw to create the hole for the thread to hang them on your Christmas tree.
  5. Arrange the cookies on a baking tray covered with baking paper and cook at 180°C (350°F) for about 18/20 minutes. Once they have cooled down, you can choose to dip them in dark chocolate, cover them in sugar or simply choose the ribbon or cord that you like the most and then hang them on your tree or stack them in a nice metal box to give as a gift.
Recipe Notes

These rustic Vegan Christmas cookies will last for a few days if kept closed in a tin box. This recipe yields around 30 cookies, but obviously it depends on how big/small your cookie cutters are ;-)

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