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The ultimate VeganChristmas Cookie Cookbook6 fan-favorite recipes to sweeten your holidays

INTRODUCTIONHi! I’m Sarah McMinn, author and founder ofMy Darling Vegan. My Darling Vegan is avegan recipe and resource website with thegoal to make vegan eating easy, fun, andaccessible for EVERYONE!I’m so glad you’re here!INSTAGRAM: @mydarlingveganYOUTUBE: @mydarlingveganFACEBOOK: @mydarlingveganWEBSITE: mydarlingvegan.comWHY AM I VEGAN?WHO AM I?I'm a 14-year (and counting) vegan, a professionallytrained pastry chef with over a decades of working incommercial kitchens, and a professional foodblogger.In the fall of 2006, I made the decision to go vegan.I did it for ethical reasons, believing that thesuffering and killing of animals for our pleasure iswrong and completely avoidable. If you are curiousabout why I made that decision you can read aboutmore here.Oh, and I adore sweets.In 2012, after many years as a disgruntled foodservice employee, I quit my job after giving birth to ababy girl. In those early days of motherhood, I foundmyself with loads of free time. Babies, it turns out,sleep. A lot. Full of energy and enthusiasm for thisnew chapter in life, I started using my time to makeup recipes, take photos, and put them up on theinternet. Pretty quickly I learned that other peoplewere doing this, too. Lots of other people. They werecalled food bloggers. It was a profession I neverwould have imagined for myself and one of the bestthings that has ever happened to me.And now it can help you, yes YOU, bake like a pro!HOW TO READ A RECIPE1. Mise en place - A French term meaning"putting in place". Check to make sure youhave the necessary ingredients and pullthem onto the counter before you getstarted.2. Read through the recipe to make sure youhave proper kitchen equipment.3. Familiarize yourself with vegansubstitutions and how they affectindividual recipes.4. Look over the prep and cook times toensure you've given yourself enough timeto complete the recipe.

Christmas CookiesRED VELVET CRINKLECOOKIESVEGAN EGGNOGCHEESECAKE COOKIESCHEWY MOLASSESCOOKIESSALTED CHOCOLATECOOKIES W/ ROSEMARYCLASSIC SNOWBALLCOOKIESCHOCOLATE PEPPERMINTCRINKLE COOKIES

Red VelvetCrinkle CookiesServes: 24Prep Time: 10 minChill Time: 2 hrsBake Time: 12 minThese fudgy Red Velvet Crinkle Cookies are perfectfor your holiday parties. Just look at that snowywhite crinkle! Made in under 30 minutes for adelightfully festive sweet treat.Ingredients3 cups all-purpose flour1/4 cup cocoa powder1 tbsp. baking powder1/4 tsp. baking soda1/2 tsp. salt3/4 cup vegan butter1 1/4 cup granulated sugar3/4 cup applesauce1 tsp. vanilla extract1 tsp. apple cider vinegar1 tbsp. red food coloring1 cup vegan white chocolate chips, optional1/2 cup granulated sugar, for coating1/2 cup powdered sugar, for coatingNutritional InformationCalories: 134 Fat: 4g Saturated Fat: 1gCarbohydrates: 28g Sugar: 16gMethod1. In a bowl, combine flour, cocoa powder, bakingpowder, baking soda, and salt. Set aside.2. In a stand-up mixer, using the paddle attachment,beat vegan butter and sugar until light and fluffy. Addapplesauce 1/4 cup at a time, scraping down the sidesof the bowl as necessary until well combined. Beat invanilla extract, apple cider vinegar, and red foodcoloring. The mixture will look curdled at this point.3. With the mixer running, slowly add the dryingredients to the bowl, scraping sides as necessaryuntil all the dries are combined. Add the chocolatechips, if using, and beat until just combined.4. Cover the dough with plastic wrap and refrigeratorfor at least 2 hours until dough is firm enough to formballs.5. Preheat the oven to 350 degrees Fahrenheit. Placegranulated sugar in a shallow dish. Place thepowdered sugar in a second shallow dish. Roll cookiedough into balls about 1 heaping tablespoon in size.Generously coat them in granulated sugar first, andthen powdered sugar until they are completelycoated. Place them on a parchment-lined baking trayand bake for 10-12 minutes.6. Remove from oven when cookies are slightlyunderdone. This is key to keep them fudgy. Letcookies cool for 10 minutes before transferring themto a wire cooling rack to cool completely.7. Serve or store in an airtight container at roomtemperature for up to 5 days.

Eggnog CheesecakeThumbprint CookiesServes: 30Prep Time: 15 minChill Time: 30 hrsBake Time: 20 minMethodA buttery spiced shortbread filled with creamyeggnog-flavored cheesecake, these vegan EggnogThumbprint Cookies are the ultimate holidaycookie. Sure to impress!IngredientsSpiced CookieCheesecake Filling1 cup vegan butter1/4 cup 2 tbspgranulated sugar2 tbsp. apple sauce2 cups all-purpose flour1/2 tsp. baking powder1/2 tsp. salt1 tsp. ground cinnamon1/4 tsp. ground nutmeg1/4 tsp. ground ginger6 ounces vegan creamcheese1/4 cup powdered sugar3 tbsp. holiday nog1/4 tsp. groundcinnamon 1/8 tsp.ground nutmegNutritional InformationCalories: 112 Fat: 7g Saturated Fat: 2gCarbohydrates: 11g Sugar: 4g1. Start by making the eggnog cheesecake filling. Tomake the filling, blend together the cream cheese in afood processor until light and fluffy, scraping downthe sides as needed. Add powdered sugar and spicesand mix until smooth, about 3 minutes. With themixer running, slowly pour in holiday nog. Blenduntil smooth. Transfer to small bowl and chill for atleast 30 minutes.2. Preheat the oven to 350 degrees F. Line two bakingsheets with parchment paper and set aside.3. In a small bowl combine flour, baking powder, salt,and spices. Set aside.4. Using your stand up mixer, cream together veganbutter and granulated sugar until light and fluffy,about 3 minutes. Add applesauce and beat untilsmooth. Add the flour mixture in three batches,scraping down the sides in between. Mix until allflour is hydrated and the dough is uniform.5. Using a small cookies scoop, scoop cookies and rollthem into balls and place them on the preparedbaking sheet. Make a teaspoon-sized indentation inthe center with your thumb.6. Bake for 10 minutes until the edges are slightlygolden. Remove from oven and make indentationsagain. Fill the center of each cookie with 1 roundedteaspoon of cream cheese filling so that it's slightlymounded. Bake for an additional 8-10 minutes, untilcheesecake filling has firmed up. Remove from oven,transfer cookies back to a wire rack and allow to coolcompletely.7. Sprinkle with cinnamon and serve or store in anairtight container in the refrigerator for up to 5 days.

Chewy MolassesCookiesServes: 24Prep Time: 10 minBake Time: 12 minYou won’t be able to resist these sweet and spicyGinger Molasses Cookies; the perfect fall treat. Butbeware, these cookies are highly addictive!Ingredients2 1/2 cup all-purpose flour1 1/2 tsp. baking soda1 tsp. baking powder1 tsp. cinnamon1/2 tsp. ground ginger1/2 tsp. nutmeg1/2 tsp. salt1/2 cup vegan butter1 cup brown sugar1/4 cup coconut oil, melted1/4 cup blackstrap molasses1/4 cup granulated sugar, for coatingNutritional InformationCalories: 148 Fat: 5g Saturated Fat: 2gCarbohydrates: 23g Sugar: 13gMethod1. In a small bowl combine flour, baking soda andpowder, spices, and salt. In a separate bowlor stand up mixer beat vegan butter and sugaruntil light and fluffy. Add oil and molasses andmix to combine. In several batches add the dryingredients until a dough begins to form. Becareful not to over-mix.2. Wrap dough in plastic wrap and chill for at leastone hour.3. Preheat oven to 350 degrees F. Line a bakingsheet with parchment paper and set aside.4. Place rolling sugar in a small bowl. Spoon out 1rounded tablespoon of dough and roll into a ball.Coat with sugar and place the prepared bakingsheets. Repeat with remaining dough, leavingabout two inches between cookies.5. Bake for 10-13 minutes until the edges begin tofirm. Remove from oven and gently tap thecookies on the counter to help the cookies fall.Allow them to cool for 5 minutes beforetransferring to a cooling rack to cool completely.

Salted ChocolateRosemary CookiesServes: 36Prep Time: 10 minBake Time: 10 minThese ultra-fudgy, super chewy, Salted ChocolateRosemary Cookies are filled with fresh rosemaryand chocolate chips in every bite for a deliciouslyseasonal cookie.Ingredients2 1/4 cup all-purpose flour1/2 cup cocoa powder1 tablespoon cornstarch1 1/4 teaspoon baking soda1/2 teaspoon salt3/4 cup olive oil1 cup brown sugar, packed3/4 cup granulated sugar1/2 cup applesauce1 teaspoon vanilla extract1 teaspoon fresh rosemary, minced1 cup vegan chocolate chipscoarse sea salt, for toppingNutritional InformationCalories: 138 Fat: 6g Saturated Fat: 2gCarbohydrates: 20 Sugar: 13gMethod1. Preheat the oven to 375 F. Line two baking sheetswith parchment paper and set aside.2. In a small bowl, combine flour, cocoa powder,cornstarch, baking soda, and salt.3. In a liquid measuring cup combine olive oil, bothsugars, applesauce, and vanilla extract. Whisktogether until well combined.4. Slowly add the wet ingredients to the flourmixture stirring together with a wooden spoonuntil the wet ingredients are fully incorporated.You can also do this in a stand-up mixer if you'dlike. Add the chocolate chips and fresh rosemaryand mix until they are combined.5. Scoop cookies onto the prepared baking sheet.Each cook should be about 2 tablespoons in size.Press down slightly and bake the cookies forabout 11 minutes.6. When cookies are done, they should have a crispouter layer but the inside should still be slightlyunderdone. This is how we get our chewy texture.Remove the cookies from the oven. Tap on thecounter to get the cookies to settle and sprinklewith coarse sea salt. Let the cookies cool on thebaking tray for 5 minutes before transferring to awire cooling rack to cool completely.7. Once cookies are completely cool, store them inan airtight container at room temperature for upto 5 days.

Hazelnut SnowballCookiesServes: 18Prep Time: 10 minBake Time: 25 minThe ultimate Christmas cookie, these SnowballCookies with toasted pecans are a melt-in-yourmouth buttery shortbread coated in powderedsugar.Ingredients1 cup vegan butter1/4 cup granulated sugar2 tsp vanilla extract2 cups all-purpose flour1 cup dry-roasted hazelnuts1 cup powdered sugarNutritional InformationCalories: 199 Fat: 12g Saturated Fat: 2gCarbohydrates: 20 Sugar: 9gMethod1. Preheat the oven to 300 degrees F. Line 2 bakingsheets with parchment paper and set aside.2. In a stand-up mixer, using the paddle attachment,cream vegan butter, sugar, and vanilla until lightand fluffy, scraping down the sides as needed. Addthe flour and mix until combined.3. Mix in the finely chopped pecans. You may needto finish folding the nuts in by hand as some ofthem get stuck in the bottom of the bowl.4. Roll dough in balls about 1 heaping tbsp big. Placeon the baking sheet and bake for 25-30 minutes.Check for doneness by cutting one in half toensure that it's cooked all the way through.Transfer cookies onto a wire cooling rack andallow to cool completely.5. Place powdered sugar in a large ziplock bag withabout 6 cookies at a time. Shake it around untilcookies are completely coated. Repeat until allcookies are coated. Alternatively, you can placethe powdered sugar in a shallow bowl and roll thecookies to coat.6. Serve or store in an airtight container for up to 5days. Cookies can be stored in the freezer for up to2 months.