Vegan Christmas Cookies studded with pistachios, cranberries and can be made into festive raspberry linzer cookies! Easy and made with common pantry staples.
These beautiful festive cookies can be enjoyed at home or brought to a end-of-year celebration! If you wrap them up or pop them in a reusable box, they make a thoughtful eco Christmas gift!
Ingredients to make these vegan Christmas cookies
First, we need an easy vegan shortbread recipe using:
- Plain or all-purpose flour
- Icing or powdered sugar
- Vegan butter, margarine or refined coconut oil (I'd recommend butter/margarine for a classic shortbread taste)
For a festive touch, I added:
- Chopped pistachios
- Chopped cranberries (or any other dried red fruit will work)
- Raspberry jam. I've used store-bought and made a cheat's raspberry jam for this recipe and they both worked well!
Making the dough for the vegan Christmas cookies
I love using my food processor to make cookie dough because it's easier and quicker! If you don't have one, you can still make it using a mixing bowl and pastry cutter.
First, pop all your vegan shortbread ingredients in a food processor including the flour, butter and sugar. Pulse until combined and there are no more lumps of butter.
If it's TOO DRY (it might look like it's cracking) add a little more butter or a dash of water. If the dough is TOO WET (it might stick to your hands or the food processor), add a little more flour and mix again.
Your dough should stick together but should not stick to your hands.
Add your pistachios and cranberries then pulse until combined.
Of course, try not to pulse your nuts and fruit TOO much otherwise you'll end up with a buttery bliss ball rather than cookie dough!
Since the butter will have warmed up at this stage, pop the dough in an airtight container in your fridge to chill. I prefer using a container instead of glad wrap as a way to avoid single-use plastics!
Rolling the cookie dough
Like any shortbread or cookie dough, roll it out on a lightly floured surface. However, since the dough has chunks of pistachios and cranberries, it might be a little more ragged.
I used a scalloped cookie cutter to cut out shapes from the dough. However, the dough is quite textured so you may not always get defined 'scalloped' edges. In other words, you can use a simple round cookie cutter!
If you want to make linzer-style cookies, make sure you create an even number of cookies with their centres in tact to cookies with their centres cut out. I got around 15 linzer cookies (or cookie sandwiches) from this recipe.
Baking the cookies
Depending on the size of your cookies, bake them in a preheated oven for around 12 minutes or until they are slightly golden brown. They will brown more (and firm up) as they cool down.
When the cookies have FULLY cooled down, feel free to decorate them!
Check out my other vegan sweet Christmas recipes
- Vegan Gingerbread Donuts
- Layered Gingerbread Cake
- Gingerbread Vegan Caramel Tart
- Gingerbread Cinnamon Rolls
- Vegan Cherry Ripe Cups
- Gingerbread Granola (date-sweetened)
Check out my savoury Christmas recipes
You may also like:
Pistachio and Cranberry Vegan Christmas Cookies
- 2 ½ cups (280g) plain or all-purpose flour, or white spelt flour, plus more for dusting
- ¾ cup (170g) vegan butter or refined coconut oil
- ¾ cup (75g) icing sugar
- ¼ cup (45g) pistachios, chopped
- ¼ cup (30g) dried cranberries, chopped
- ¼ cup (80g) raspberry jam*, or jam of choice
To make the cookie dough:
- Add the flour, butter/oil and icing sugar to a food processor or large mixing bowl. Mix until the ingredients come together. Add 1-3 tablespoons of water if the mixture is too dry.
- Add the pistachios and cranberries to the mixture and mix until just combined.
- Set aside the dough in an airtight container in the fridge for 1 hour or freezer for 30 minutes or until it's firmed up.
To shape the cookies:
- Preheat the oven to 180°C (350°F).
- Roll out the dough on a lightly floured surface so it is about 8mm thick. Use a cookie cutter to cut shapes out of the dough. Carefully place each cookie on a lined baking tray with a little space in between each cookie. You may need to use a flat spatula to transfer them.
- Collect the excess dough, roll it out and cut out more shapes from the dough. Repeat until you have no more dough.
Baking and decorating:
- Bake the cookies in the oven for 10 minutes (depending on the size of your cookies). The edges of the cookies should be slightly golden brown. Allow the cookies to completely cool on the baking tray.
- If desired, top half of the cookies with jam and sandwich them with the remaining cookies.
- Store the cookies in an airtight container at room temperature or the fridge for up to 1 week.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.