Posted in Recipes on 14.12.2023
Spiced Easy Christmas Cookies
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 20 cookies Print recipe?
Baked with almond butter and warming festive spices these easy Christmas cookies are half dipped in chocolate for an extra special treat!
Did you know shortbread dates back all the way to the 12th Century? It was an expensive luxury for most and so was originally reserved for celebrations and family gatherings. Nowadays of course, it’s available reasonably cheaply all year round but I wanted to jazz basic shortbread up a bit for these delicious but super easy Christmas cookies.
I absolutely love shortbread. And now we (vegans) have quality vegan butter available there’s no need to miss out in this buttery festive treat!
Every Christmas I make some kind of shortbread. There’s nothing like the smell of home baking with added spice for getting you in the festive spirit. And as shortbread was, along with Danish butter cookies and roasted nuts, something we generally only had at Christmas as I was growing up, it so reminds me of happy times with Mum and Dad.
How to make vegan shortbread cookies:
If you’re doing this by hand you’ll want to soften the vegan butter first. Then beat it together, either by hand or using a stand mixer with the paddle attachment, with the almond butter and sugar.
Beat in the flour and spices until it starts to come together as a dough. Tip the dough out onto your surface and knead lightly until smooth.
Dust your surface with a little flour then roll the dough out to roughly 1/2 cm thick. How you cut the dough then is up to you. I’ve used a plain round cutter but also cut bar shapes with a sharp knife.
Put the cookies onto a lined baking tray – they don’t spread so you can put them fairly close together. Prick the cookies a few times with a fork then bake for 12-15 minutes until just cooked. The cookies firm up on cooling so you want them to feel slightly underdone and soft still so you get that lovely shortbread texture.
Once the cookies have cooled dip half of each cookie in melted chocolate. Plain dark chocolate goes very well with these as the slightly bitter chocolate pairs with the sweet cookies.
Before the chocolate sets scatter over your chosen sprinkles.
Once set, store in an airtight container.
Looking for even more vegan Christmas cookies? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Spiced Easy Christmas Cookies
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 20 cookies
- 3/4 cup (150g) dairy free butter
- 1/2 cup (125g) almond butter
- 1/2 cup (120g) caster sugar or coconut sugar
- 2 + 1/4 cups (300g) plain flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 x 180g bar dark dairy free chocolate
- sprinkles of choice
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line 1-2 large trays with baking parchment or a silicon mat
- In a large bowl or the bowl of a stand mixer put the dairy free butter and almond butter. Beat together using a wooden spoon or the paddle attachment until very well blended
- Beat in the sugar
- Add the flour, cinnamon, nutmeg and allspice and either fold in with a spatula or continue to mix in with the paddle attachment
- When it’s all well mixed together, tip out onto a lightly floured work surface and knead just enough to form a dough
- Dust the work surface with a little more flour and roll the dough out to approximately ½ cm thick
- You can either cut the dough into circles with a 7 cm (2 ¾ inch) ring cutter or cut into bars with a sharp knife (or make a mix of both!)
- Put the cookies onto the prepared trays – they don’t spread so you can put them fairly close together. Keep re-rolling and cutting the dough until it's all used up
- Prick the cookies 2-3 times with a fork then bake for 12-15 minutes until only just firm - they will harden further as they cool so err on the side of slightly underdone
- Once the cookies have cooled, melt the chocolate in the microwave or over a bain-marie (a heatproof dish set over a pan of barely simmering water)
- You can either dip the cookies into the chocolate or use a pastry brush to brush the chocolate across ½ of the cookies. You can even just drizzle or pipe the chocolate!
- If you’re dipping, put the cookies back on the tray once you’ve done each one
- Before the chocolate sets, scatter your chosen sprinkles across the chocolate
- If you’re rushed and have space you can quickly set the chocolate in the fridge – this should only take around 10 minutes. Don’t leave the cookies in the fridge though as they will become very hard
- Alternately leave to set at ambient temperature then store in an airtight container
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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