Vegan Orange Biscuits
These delicious biscuits are a great addition to your holiday meal!
Ingredients:
-2 1/2 cups (590 ml) all-purpose flour
-1 teaspoon baking powder
-1/4 cup (60 ml) vegetable shortening, such as Earth Balance vegan buttery sticks
-1/4 cup (60 ml) turbinado sugar
-1 teaspoon orange zest
-2/3 cup (160 ml) soy milk
-1 tablespoon granulated sugar
Instructions:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and baking powder.
- Add the shortening, Earth Balance vegan buttery sticks, 1/4 cup turbinado sugar, and orange zest.
- Using a pastry blender or your hands, cut the shortening into the flour mixture until it is well incorporated and looks like coarse crumbs.
- Slowly add the soy milk to the flour mixture, stirring until just combined. The dough should be soft and moist but not sticky.
- On a lightly floured surface, roll the dough to 1/2-inch thickness (About 2 cm). Cut biscuits out of the dough using a biscuit cutter or knife.
- Place on the prepared baking sheet. Bake for 8 to 10 minutes until lightly browned around the edges and set in the center.
- Sprinkle with sugar while still hot.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Vegan Cranberry Pistachio Shortbread Cookies
These delicious shortbread cookies are the perfect addition to your holiday dessert table!
Ingredients:
-1 cup (240 ml) vegan buttery sticks, softened
-1/2 cup (120 ml) sugar
-2 cups (480 ml) all-purpose flour
-1 teaspoon vanilla extract
-1 tablespoon almond milk
-1/2 cup (120 ml) chopped pistachios
-1/2 cup (120 ml) dried cranberries
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the vegan buttery sticks and sugar until light and fluffy.
- Add the flour, vanilla extract, and milk. Beat at low speed until just combined.
- Fold in the pistachios and cranberries by hand.
- Roll dough into a log about 2 inches (5 cm) wide. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut crosswise into 1/4-inch (6 mm) thick slices and place them on the prepared baking sheet.
- Bake for 13 to 15 minutes until lightly browned around the edges and set in the center.
- Cool on the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Vegan Chocolate Mint Cookies
These delicious chocolate mint cookies are the perfect treat to enjoy during the holiday season!
Ingredients:
-1/2 cup (120 ml) vegan buttery sticks, softened
-1/4 cup (60 ml) granulated sugar
-3/4 cup (180 ml) brown sugar
-2 tablespoons cocoa powder
-1 teaspoon peppermint extract
-1 cup (240 ml) all-purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the vegan buttery sticks, granulated sugar, and brown sugar until light and fluffy.
- Add the cocoa powder, peppermint extract, flour, baking soda, and salt.
- Beat on low speed until just combined.
- Roll dough into a log about 2 inches (5 cm) wide. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut crosswise into 1/4-inch (6 mm) thick slices and place them on the prepared baking sheet.
- Bake for 12 to 15 minutes until set in the center. Cool completely before serving. Enjoy!
Impress Your Guests With One Of These Yummy Vegan Christmas Cookie Recipes!
In conclusion, if you want to impress your guests this holiday season with delicious, festive cookies, look no further than the recipes above! From gingerbread cookies to chocolate mint cookies, you will find a recipe that everyone will love. So what are you waiting for? Go ahead and start baking! Good luck!
