Christmas
Vegan cookie recipes that sweeten Advent
Spitzbuben are a classic Christmas cookie – and very easy to veganize.
© pfluegler-photo/Shutterstock.com
Whether the classic from grandma’s kitchen or unusual variants: cookies can easily be made vegan. There are four recipes here.
Whether vanilla crescents, Spitzbuben or more unusual pastries: delicious Cookies are simply a part of Christmas time. Butter, milk and eggs are the basic ingredients – but is it possible without them? Vegan cookies can also create a Christmas atmosphere. And it’s very uncomplicated: many classic cookies can be prepared without animal products. Inspiration can be found here.
The classic: rascals
Ingredients for around 40 cookies: 300 g spelled or wheat flour, 50 g ground almonds, 80 g sugar, 1 packet of vanilla sugar, 1 teaspoon lemon zest, 175 g vegetable butter or margarine, 3 tablespoons cold water, 100 g vegan jam of your choice, powdered sugar for pollination
Preparation: Mix flour, ground almonds, sugar, vanilla sugar and lemon zest in a large bowl. Stir in margarine or butter and water and knead until a smooth dough forms. Halve the dough, wrap it in cling film and put it in the fridge for an hour.
Preheat the oven to 180 degrees. Roll out the dough on a flour-dusted surface and make circles, hearts or other shapes as desired. Using a smaller cookie cutter, cut circles or hearts out of half of the cookies. Spread on a baking tray lined with baking paper and bake in the oven for eight to ten minutes, then let cool. Meanwhile, bring the jam to the boil briefly in a pot so that it becomes more liquid. Brush the cookies without the hole with jam and place the top part of the cookie on top and fill the hole with jam. Once the jam has set, dust with powdered sugar if desired.
Vanilla crescents like grandma’s
Ingredients for about 40 pieces: 280 g flour, 70 g sugar, 100 g ground almonds, 1 vanilla pod, 200 g vegetable butter, 1 packet of vanilla sugar, 2 tbsp powdered sugar
Preparation: Mix flour, sugar, ground almonds and vanilla bean pulp in a bowl. Add the butter in small cubes and knead into a smooth dough. Form the dough into a roll, wrap it in cling film and let it rest in the fridge for an hour.
Preheat the oven to 180 degrees. Cut the dough roll into slices approx. 1 cm thick and shape into half moons with your fingers. Place on a baking sheet lined with baking paper and bake in the oven for twelve to 15 minutes. In the meantime, mix the powdered sugar and vanilla sugar in a shallow bowl. Remove the vanilla crescents from the oven and let them cool briefly, then roll them in the vanilla-sugar mixture. The crescents should still be slightly warm.
Spicy ginger cashew cookies
Ingredients for about 40 pieces: 180 g vegetable butter or margarine, 80 g sugar, 1 teaspoon ginger powder, 80 g cashew butter, 250 g spelled or wheat flour, 1 pinch of salt, 50 g cashews, 50 g candied ginger pieces, 30 g soft apricots
Preparation: Beat margarine, sugar and ginger powder with a hand mixer until creamy and stir in the cashew puree. Add flour and salt and knead into a homogeneous dough. Wrap the dough in cling film and let it rest in the fridge for an hour.
Pre heat the oven to 180 degrees celcius. Chop the cashews finely. Form small balls out of the dough and roll them in the chopped cashews. Place the dough balls on a baking tray lined with baking paper and use a wooden spoon to make a small depression in the middle of each ball. Bake in the oven for 12 to 15 minutes and then let cool. Meanwhile, chop the ginger and apricots in a blender or food processor and process into a soft paste. Then pour the ginger filling into the biscuit cavities and let it dry.
Crispy cardamom cookies
Ingredients for about 40 pieces: 3 level teaspoons of cardamom seeds (or ground cardamom), 240 g spelled or wheat flour, 240 g soft wheat semolina, 280 g vegetable butter or margarine, 230 g cane sugar, 20 pistachios
Preparation: Finely grind the cardamom seeds in a mortar. Mix with flour and semolina and sift into a mixing bowl. Mix margarine or butter and sugar with a hand mixer until fluffy and gradually mix into the flour and semolina mixture while continuing to stir. Let the slightly crumbly dough rest at room temperature for about 30 minutes.
Preheat oven to 150 degrees. Form small balls out of the dough and place them on a baking tray lined with baking paper, flattening the balls slightly. Decorate each cookie with half a pistachio and bake in the oven for around 30 minutes, then allow to cool.