These Vegan Christmas Cookies are soft and chewy on the inside, with a satisfyingly crunchy exterior. Swap out different types of sprinkles for a versatile and delicious winter treat. Perfect for adding to your holiday table or giving out as an edible gift!
Add the vegan butter, sugar, and vegan cream cheese to a large mixing bowl. Use a hand mixer or stand mixer to cream the ingredients together.
Add the vanilla and almond extract to the creamed ingredients and mix a few more seconds until just incorporated.
In a separate mixing bowl, whisk together the flour and baking powder.
Add the flour/baking soda to the creamed ingredients, about 1 cup at a time, using the hand mixer to incorporate the flour each time. You will also need to scrape down the sides and bottom of the bowl.
When all of the flour is fully incorporated, cover the bowl and place it in the freezer for 30 minutes or the refrigerator for 1.5 hours. (Don't skip this step! If you do the cookies will not hold their form in the oven.)
Bake the Cookies
Remove the cookie dough from the freezer and preheat the oven to 325F or 165C.
Set up a rolling station with the cookie dough, sprinkles, and a lined cookie sheet. For each cookie, scoop out about 1.5 tablespoons of cookie dough and roll lightly between your palms to create a golf-ball-sized dough ball.
Lightly roll the dough ball in the sprinkles until fully coated. Place the dough ball on a lined cookie sheet. Repeat until there are about 12 cookies on the cookie sheet.
Bake the cookies for 20 to 22 minutes, or until they are lightly browned on the bottom.
The cookies are very delicate when they first come out of the oven, so let them cool for about 5 minutes before transferring them to a cooling rack to let cool completely.
This recipe makes between 24 and 36 cookies (depending on the size). You can make all 3 batches at once or make one batch and freeze the rest of the dough for another time.
Serve and enjoy or store at room temperature in an airtight container for up to 2 weeks.