Perhaps the most difficult decision to make all year
Which Christmas Cookies to include on the platter!?
Well, it’s been a few years since I updated my assortment
And here is what I decided on for my VEGAN CHRISTMAS COOKIES 2025!
Each Cookie linked below takes you to a full recipe with video tutorials included!
POPPY SEED & RASPBERRY COCONUT RUGALAH
The recipe is going to take you to my Chocolate Raspberry Rugalah recipe
But you can see how easy it is to switch up the fillings for whatever you love the most!
I happen to be obsessed with Poppy Seed filling so naturally I made some of those
Then filled up another batch with raspberry jam, coconut and white chocoalte drizzle once they were cooled!
LEMON CRINKLE COOKIES *recipe below!
A new addition not only to my platter but also to my website!
This is an entirely NEW RECIPE! If you love lemon you are going to love these soft and chewy cookies!
No Christmas Cookie platter of mine is ever complete without these inside out Peanut Butter Cups!
Making their debut every Christmas, a playful spin on the boring old Peanut Butter Blossoms that everyone else makes!
And since Hershey’s Kisses are not vegan, it’s just better to make these and fill them with ganache!
Another one that is never left off my assortment, Snowball Cookies are probably the easiest ones to make too!
Combining pecans and walnuts for the traditional recipe, but you can substitute any other nut you prefer!
I’ve have made these with peanuts and pumpkin seeds for a super affordable and delicious alternative!
Some are plain and some are iced with coffee and bougie gold sprinkles!
Perfect Chocolate Shortbread Cookie that is crisp and deep in chocoalte flavor!
Minimal ingredients to make the dough and the coffee icing is optional but awesome!
*Coffee icing is simply one cup of confectioners sugar mixed with 1Tbs instant coffee granules and 2 Tbs hot water!
Christmas without the Grinch? Unheard of!
Three years in a row they have been adorning my Christmas Cookie Platter and every time they are the first to go!
All you need is a White Cake Box mix and some green food color!
*Click the link to get the recipe alternative for those who prefer to stay away from box mixes!
Technically not a cookie! But I love adding Peppermint Cake Balls to my platter!
Believe me everyone will love them as well!
This year I used chocolate cake but in the past I have used vanilla too!
If Christmas Cookies had a mascot it would be Gingersnaps!
Basically everything about the holidays in one small cookie that packs a huge punch! Literally!
I call these “the cookie that bites you back!”
ORANGE PISTACHIO CRANBERRY COOKIES
Those are the ones dipped in white chocolate and rolled in chopped pistachios!
My vanilla version of a shortbread cookie with orange zest, dried cranberries and pistachios added to the dough!
While I love the look and the taste of the white chocolate this is one cookie that really speaks for itself so feel free to skip that part!
*The recipe links to my basic cookie dough recipe but you will add ¾ cup each chopped pistachios and dried cranberries and add the zest of one large orange too!
I’m not quite sure why I always add CCC’s to my Christmas Cookie Assortment!
But I definitely always do! No one complains about and they are gone in an instant so…
Perfect addition since they are more Christmas-y than Rainbow
These Italian Marzipan Cookies have been showing up for the last three years!
Homemade Almond Paste and a good quality almond extract for soft cake cookies coated in chocolate!
Being resourceful goes a long way when it comes to making dozens of recipes in a short amount of time!
Pecan Logs sort of just happened this year when I had some leftover chocolate dough after cutting out all my stars!
Rolled into logs then drizzled with white chocolate and pecans after baking and I had an unexpected extra cookie variety!
*Chocolate Shortbread Recipe linked above!
New to the assortment this year and dare I say my favorite?!!
By using the same Chocolate Shortbread Recipe and Vanilla Cut Outs linked above a new cookie was born!
I haven’t made Checkerboard Cookies in years but you can bet they will be making an appearance from here on out!
That would be the green Christmas tress and the sprinkle spritz!
Although this recipe makes dozens of varieties of filled, dipped and stuffed cookies!
If there is one cookie that could NEVER be left off the platter it would be these!
Not to mention if there is only one cookie you should make this year, it would be these!
*link to chocolate variety too!
Lemon Crinkle Cookies
Ingredients
- ½ cup Vegan Butter (113g)
- 1¼ cups Granulated Sugar (250g)
- 2 drops Yellow Food Color *optional
- 8 Tbs Fresh Squeezed Lemon Juice (117ml)
- 2 teaspoon Lemon Zest
- 2 Tbs Ground Flax *see notes (16g)
- 4 Tbs Cornstarch (32g)
- 2¾ cups All Purpose Flour (340g)
- 2 teaspoon Baking Powder
- 1½ cup Confectioners Sugar *you will not use it all
Instructions
- Melt the vegan butter with the sugar & optional food color in a small sauce pot
- Add the lemon juice, zest & flax meal & whisk smooth
- In a large mixing bowl sift the flour with the baking powder & cornstarch then add the liquid butter ingredients and mix by hand with a spatula to a smooth dough
- Refrigerate the dough while you preheat the oven to 350℉
- Now scoop the dough with a #100 (1 Tbs scoop) and roll in confectioners sugar then place each dough ball onto a parchment lined sheet pan spaced 2" apart
- Bake for 12-15 minutes or when they are just starting to get golden browned around the egdes
Notes
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