These Vegan Christmas Cookies with Pistachio and Cranberries can truly make your holiday season shine! Imagine the warm, inviting aroma of freshly baked cookies filling your home. The vibrant green of the pistachios and the bright red of the cranberries not only create a feast for the eyes but also offer wonderful flavors that pair beautifully. Each bite blends the delicious nuttiness with a touch of tartness, making for a satisfying treat. Plus, these cookies are great if you want to keep things simple. With just a few easy-to-find ingredients, you’ll whip up a batch in no time. No need to be a professional baker; just some fun in the kitchen and a sprinkle of holiday spirit will lead you to success! So, let’s walk through why this recipe works so well and how you can make your own scrumptious batch at home.
Why This Recipe Works
When creating these cookies, the balance between the nutty pistachios and the tart cranberries is key. This contrast brings out rich flavors that linger pleasantly on the palate. Plus, the recipe calls for simple ingredients, which means anyone can create these delicious cookies. By using a few vegan alternatives, you maintain not just the flavor but also the wonderful texture, ensuring that every bite feels indulgent but guilt-free.
Why You’ll Love This Vegan Christmas Cookies with Pistachio and Cranberries
One of the best parts of these cookies is their festive appearance. The vibrant colors and delightful textures make them perfect for holiday gatherings. Imagine placing them on a lovely platter during a snowy evening celebration! Not only do they look great, but there are also health benefits to using nuts and dried fruits. Compared to traditional cookie recipes loaded with butter and sugar, these offer a much healthier option without sacrificing fun. Plus, their shape and presentation can be altered for various occasions. Whether you’re crafting holiday shapes for Christmas or heart-shaped cookies for Valentine’s Day, these cookies can adapt easily.
Ingredients for Vegan Christmas Cookies with Pistachio and Cranberries
- 2 ½ cups (280g) all-purpose plain flour, or white spelt flour (note: gluten-free options available)
- ¾ cup (170g) vegan butter or refined coconut oil, chilled
- ¾ cup (75g) powdered sugar / icing sugar
- ¼ cup (45g) pistachios, chopped
- ¼ cup (30g) dried cranberries, chopped
- Pinch of salt (if using unsalted butter or coconut oil)
- ¼ cup (80g) raspberry jam or jam of choice
Make the Cookie Dough
Mix the Ingredients Thoroughly
Start by gathering your ingredients. If you have a food processor, it can make this portion super easy! Combine the flour, vegan butter, and powdered sugar together. Blend until the mixture comes together and feels cohesive. If you find that the dough is too crumbly, don’t worry! Just add 1-3 tablespoons of water slowly until it behaves itself.
Incorporate the Add-ins
Next, it’s time for the fun part—adding the chopped pistachios and cranberries! Gently fold these into your dough until just combined. If the dough becomes too soft, don’t stress; simply chill it in an airtight container. About an hour in the fridge (or 30 minutes in the freezer) will help make the dough firmer and easier to work with.
Shape the Pistachio Cranberry Cookies
Roll and Cut the Dough
Now, let’s get baking! Preheat your oven to 350°F (180°C). On a floured surface, roll out your cookie dough to about ¼ inch (7 mm) thickness. Use festive cookie cutters to create fun shapes, and be sure to leave some space between each cutout on your lined baking tray.
Collect and Reuse Dough
After cutting out your cookies, you might notice you have some leftover dough. Gather it together, roll it out again, and repeat the cutting process. This ensures you make the most of your dough!
Bake and Decorate the Cookies
Bake Until Golden
Place your cookies in the oven and bake for approximately 10 minutes. Keep an eye on them; you want the edges to turn slightly golden while the insides stay nice and tender.
Cool and Preserve
Once baked, let the cookies cool completely on the tray. For a fun twist, spread a layer of raspberry jam on half of your cookies, and then sandwich them with the other cookies. This makes for a delightful surprise and adds an extra layer of flavor. Store your cookies in an airtight container for up to a week—if they last that long!
Serving Suggestions
- Pair these delightful cookies with a cup of herbal tea or a cozy vegan hot chocolate.
- You can also present them as a sweet gift in festive packaging. Imagine giving someone a thoughtful, homemade treat!
Tips for Success
- Make sure the vegan butter is chilled to help achieve that flaky texture.
- Avoid over-baking your cookies. It’s better to check for doneness a bit early to keep them perfectly chewy.
Variations
Feel free to get creative! You can substitute pistachios with walnuts or almonds if you prefer. Additionally, using different jams can also lead to unique flavor profiles; consider trying orange marmalade or blackberry jam for a delicious twist.
Storage Tips
To keep your cookies fresh, store them in a cool, dry place in an airtight container. If you want to keep them longer, freezing is a great option. This way, you can enjoy them even when the holidays are over!
FAQs
What can I use instead of vegan butter?
Refined coconut oil is a great alternative and maintains a similar texture.
Can I make these cookies gluten-free?
Yes! Just swap out the all-purpose flour for a gluten-free blend.
How long do these cookies last?
They can last up to one week at room temperature, or even longer if you freeze them.
Can I add more dried fruits?
Absolutely! Mixing in different dried fruits offers exciting flavor variations.
What if my dough is too sticky?
Simply add a bit more flour until it feels manageable and easy to work with.
These Vegan Christmas Cookies with Pistachio and Cranberries not only brighten up your holiday season but cater to various dietary preferences as well. Whether you’re sharing them with loved ones or enjoying them yourself, they embody warmth and festive joy. Happy baking, and let the celebrations begin!
Print
Vegan Christmas Cookies with Pistachio and Cranberries
These vibrant cookies combine nutty pistachios and tart cranberries, perfect for holiday gatherings. Easy to make and wonderfully festive!
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
Ingredients
- 2 ½ cups (280g) all-purpose plain flour, or white spelt flour (note: gluten-free options available)
- ¾ cup (170g) vegan butter or refined coconut oil, chilled
- ¾ cup (75g) powdered sugar / icing sugar
- ¼ cup (45g) pistachios, chopped
- ¼ cup (30g) dried cranberries, chopped
- Pinch of salt (if using unsalted butter or coconut oil)
- ¼ cup (80g) raspberry jam or jam of choice
Instructions
- Combine flour, vegan butter, and powdered sugar in a food processor until cohesive; add water if too crumbly.
- Fold in chopped pistachios and cranberries; chill dough if too soft.
- Preheat oven to 350°F (180°C), roll out dough to ¼ inch thickness, and cut out shapes.
- Bake for about 10 minutes until edges are golden; cool completely.
- Optional: Spread raspberry jam on half the cookies and sandwich with the others.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use chilled vegan butter for better texture.
Avoid over-baking to keep cookies chewy.
Substitute pistachios with walnuts or almonds for variation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 5
- Sodium: 80
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
- Cholesterol: 0
