Classic Christmas Cookies Going Vegan

1. Stir flour, sugar and powdered almonds. Scrape out the vanilla bean and add black seeds. Also add cold vegan butter in small pieces.
2. Knead until you get a nice, soft dough. If it's still too dry, add a little bit of cold water.
3. Form dough into a thick roll (about 3-4 cm thick), put wrapping film around it and keep cool in the fridge for at least 1 hour. Preheat oven to 360°F.
4. After 1 hour of cooling, you can cut the roll into slices (about 1cm thick) and form small crescent shapes out of it. Place them on a baking sheet and bake for 12-15 minutes in the oven.
5. In a small bowl, mix vanilla sugar and icing sugar and turn vanilla crescents in it while they are stil hot. Afterwards, let them cool down.

1. Start by mixing flour, sugar, vanilla sugar and powdered hazelnuts in a large bowl. Add cold butter in small flocks and knead everything to a nice, smooth dough.
2. Wrap it in cling film and place in the fridge for 1 hour.
3. Afterwards form small balls out of it and use a wooden spoon stick to press small pits in it. Fill jelly in those small pits, you can use a spoon for this.
4. Preheat the oven to 360°F and back your cookies for 12-15 minutes.
5. Afterwards dust with sugar powder.

1. Take out walnuts and chop one half of it. Put the other half in a mixer and grind it finely.
2. In a bowl, stir flour, chopped and grinded walnuts and a pinch of salt.
3. Beat vegan butter and sugar until fluffy and add vanilla flavor.
4. Add flour and stir well. The dough will turn out slightly sticky, but don't worry about this, we want it exactly like this!
5. Take 1 tsp of dough all roll into small balls. Repeat until all dough is used. Place them on a baking sheet with some space in between.
6. Preheat oven to 320°F and let them bake for 15 minutes. Make sure to check from time to time because we want those cookies not to get roasted to much.
7. Afterwards put some sugar powder into a bowl and roll cookies in it while they are still hot. Dust more sugar powder on it to make them look like real snow balls.

1. Add flour, sugar, and salt to a bowl and stir to combine.
2. Add diced cold butter on top and fresh lemon juice. Start kneading with cold hands.
3. If needed, add cold water and knead until a smooth dough forms.
4. Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
5. Roll out the dough on a floured surface and cut out cookies. Place them on a baking tray covered with baking parchment.
6. Pre-heat the oven up to 180°C/356°F and bake cookies for 8-10 minutes. Allow to cool down for 10 minutes.

sugar icing

1. Sieve the icing sugar into a bowl.
2. Gradually add a few drops of water and fresh beetroot juice.
3. Decorate cookies with the pink sugar icing and sprinkles.

1. Preheat oven to 160°C/320°F (circulating air). Add sugar, vegan butter, and plant-based heavy cream to a small pot. Heat for approx. 2-3 minutes (stirring all the time!) until the vegan butter and sugar are melted and all ingredients are combined. If desired add some orange zest. Once the mix is melted and combined, carefully fold in almond flakes and ground almonds.
2. Line a baking sheet with parchment paper. Add dollops of approx. 2 tsp of the mixture to the baking sheet until you get 15 dollops.
3. Bake Florentine biscuits at 160°C/320°F for approx. 15-20 minutes. Remove from the oven and let them cool out completely.
4. Melt dark chocolate in a heatrproof bowl over a pot of simmering water. Carefully dip the biscuits into the melted chocolate to cover only the bottom of the biscuits. Transfer them to wire rack to let them drip off and dry.

1. Mix flour, ground almonds, salt and sugar in a large bowl, add the cold vegan butter in flakes and knead with cold hands. Then add a little ice water (or very cold water) and knead until a smooth dough is formed. Wrap the dough in cling film and let it chill in the fridge for at least 30 minutes.

2. Roll out the dough to a thickness of 2 millimeters on a floured surface and cut out circles. Cut out another small circle in half of the circles so that you have a "ring." You should end up with the same number of circles and rings.

3. Place the circles and rings on a lined baking sheet. Bake in a preheated oven at 180 °C / 355 °F (convection heat) for 8-10 minutes. Leave the cookie cutters to cool completely. In the meantime, boil the raspberry jelly in a small pan.

4. Brush the circles with the raspberry jelly, leaving a small border. Place a ring on the circle, press down a little and sprinkle with powdered sugar.

1. Preheat oven to 180°C/355°F (circulating air) and line a baking dish (22x28 cm / 8x11 inches) with parchment paper.
2. For the batter, add vegan butter and sugar to a bowl and beat until fluffy – you can do this with a hand mixer or a kitchen machine.
3. Add ground nuts, flour, apple sauce, soy flour, baking powder, salt, vanilla extract, and cinnamon. Stir to combine. Finely chop the dark chocolate and fold it into the batter.
4. Transfer the dough to the prepared baking dish and smooth it out. Bake at 180°C/355°F for approx. 30 minutes. In case the chocolate sheet cake will turn dark, cover it with tinfoil. Once it's baked, remove from the oven and let cool down completely inside the baking pan. Then carefully transfer it to a wire rack.
5. As soon as the chocolate sheet cake is cooled down, roughly chop dark chocolate for the topping. Add it to a heatproof bowl along with coconut oil and set the bowl over a pot of simmering water. Melt the chocolate.
6. Drizzle molten chocolate glaze over the sheet cake, then let it dry a bit. After approx. 20 minutes the glaze should be soft but not liquidy anymore (this can take less or more time depending on your room temperature). Slice the cake into smaller pieces and sprinkle with chopped nuts.

1. Preheat the oven to 180 °C / 355 °F (convection heat). For the dough, sift powdered sugar into a bowl. Add cinnamon, ground almonds and hazelnuts and mix well. Add fresh lemon juice and cold water and knead with your hands.

2. Place the dough on baking paper and cover with another layer of baking paper. Roll out the dough between the two layers to a thickness of about 0.5 centimeters. Cut out about 25 cinnamon star cookies with a star-shaped cookie cutter.

3. Place the cinnamon star cookies on a lined baking sheet and bake in a preheated oven at 180 °C / 355 °F (convection heat) for 6–8 minutes. The cookies should barely brown and, in no case, become crispy. Remove from the oven and allow to cool.

4. In the meantime, prepare one of the topping options:

For the frosting, sift the powdered sugar into a small bowl and gradually stir in plant-based milk until a thick frosting forms.

You can also choose option 2: the royal icing. For this, put the aquafaba in a bowl and sift in the powdered sugar. Whip for 8–10 minutes – it's best to let a stand mixer do the work. You should end up with a shiny, very thick frosting. If you want it to be even firmer, add more powdered sugar.

5. Spoon the frosting or royal icing onto the cooled cinnamon star cookies. When the topping has dried, store the cookies in an airtight container and eat within 3–5 days.

1. Preheat the oven to 180 °C / 355 °F (convection heat). Mix flour, baking powder, sugar, cocoa powder and gingerbread spice in a bowl. Add vegetable oil and plant-based milk and knead into a dough.

2. Roll out the dough on a floured surface to at least 5 millimeters thick and cut out stars, circles, hearts or other shapes with cookie cutters. Place the gingerbread cookies on a lined baking sheet and bake in a preheated oven at 180 °C / 355 °F (convection heat) for 10-15 minutes.

Tip: If you don't have cookie cutters, shape the dough into small balls and flatten them a bit. This way, you can easily get circular gingerbread.

3. Once the gingerbread has cooled, melt the chocolate and coconut oil in a water bath. Dip the gingerbread cookies in the chocolate and let them drip off on a cooling rack. Leave to rest until the chocolate has set.

4. Store the gingerbread in an airtight container and eat within 3-5 days.