Perfect Vegan Christmas Cookies

My vegan Christmas cookies are the BEST holiday dessert recipe you need now! Made in just one bowl, these cookies are perfectly soft, chewy, and loaded with holiday candy buttons!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 204kcal

Author Arman Liew

Ingredients

1/2 cup vegan butter softened
1/4 cup + 3 tablespoons white sugar
3/4 cup brown sugar
1/4 cup milk of choice I used soy milk
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vegan candy buttons * See notes
1/2 cup vegan chocolate chips

Instructions

In a large mixing bowl, add the vegan butter, white sugar, and brown sugar, and using a hand mixer, cream together. Add the milk and vanilla extract and mix well. Gently stir through the dry ingredients until just combined and no flour pockets remain. Fold through the candy buttons and chocolate chips.
Cover the bowl and refrigerate the dough for an hour.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
Remove the cookie dough from the refrigerator and divide the dough into 12 portions. Using your hands, roll them into balls and place them on the lined sheet. Press down lightly on each one.
Bake the cookies for 10-12 minutes, until the edges just begin to firm up.
Remove the cookies from the oven and let them cool completely.

Notes

* Choco no no's and Clarana do vegan candy buttons

TO STORE: Store leftovers at room temperature in an airtight container for up to two weeks.

TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.

TO MAKE AHEAD: You can prepare the dough up to 5 days in advance before baking them. Simply cover the prepared dough in plastic wrap and refrigerate it. Once ready to use, let the dough sit at room temperature for 30 minutes.

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