Description
The holidays are here, and that means it’s time for all the cozy traditions—decorating the tree, wrapping gifts, and, of course, baking Christmas cookies!
Ingredients
Units
Scale
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Vegan Butter, softened
- 1 1/2 cups Granulated Sugar
- 1/4 cup Unsweetened Apple Sauce
- 2 teaspoons Vanilla Extract (or Vanilla Paste)
- 3 tablespoons Christmas Sprinkles, plus more for topping
Utensils:
- Baking Sheet
- Cookie Scooper
Instructions
- Preheat the oven to 350 F (180 C).
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl or stand mixer with the paddle attachment, mix together the softened butter and sugar until fluffy (a couple of minutes on low speed).
- Scrape down the sides of the bowl as you go. Add the apple sauce and vanilla to the butter mixture and continue to mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in Christmas sprinkles until evenly distributed throughout the dough.
- Using a cookie scoop or your hands, form tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving enough space between each cookie. ***See notes for extra cookie dough storage.
- Add extra sprinkles on top of each piece of cookie dough.
- Bake on the center rack for 10-12 minutes.
- Allow the cookies to completely cool down on the baking sheet. They’ll be very soft when you take them out of the oven and will continue to cook on the sheet as they cool.
- Leave a few out for Santa and enjoy the rest!
Notes
Storage: Wrap leftover cookie dough tightly in plastic wrap or store it in a zip-top bag. If you plan to use it within a few days, keep it in the refrigerator for up to 2-3 days. For longer storage, freeze the dough, where it can last for a few months. When you’re ready to use it, just transfer it to the refrigerator to thaw overnight before baking.
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking