I grew up with this cookie recipe, though I hardly remember a cookie being made. My mom would make the dough, put it in the refrigerator to chill, and little by little, that ball of dough diminished to nothing upon a cold shelf. It is exactly what a Christmas cookie should taste like; sweet, buttery, and cinnamon-y. When it does make it to full baked cookies, it keeps cookie-cutter shapes well.
I keep the tradition of these cookies alive and well, with my vegan-version. It is just as delicious, and I don’t hesitate for a moment to eat the dough raw. This cookie could only get better with a vegan butter-cream frosting, but that’s not necessary.
Jones Christmas Cookie, Peaceful Dumpling Style
1/2 C Vegan Butter
1 C Sugar (I use coconut sugar)
1 tsp Vanilla
1 tbsp Flax Meal
2 tbsp Warm Water
1 3/4 C Flour
2 tsp Baking Powder
2 tsp Cinnamon
1 tsp Ginger (fresh grated or ground)
1/2 tsp Salt
1/2 tsp Nutmeg
Cream the butter and the sugar. Meanwhile, stir together water and flax in a small bowl, and set aside. Add the vanilla to the butter and sugar, then the flax mixture. mix together and set aside.
Combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Add to wet ingredients, and mix until a dough form. Chill for one hour, but pick off bites for Christmas bliss.
Roll dough to 1/4-1/2 inch, depending on whether you enjoy a soft or crunchy cookie. Cook at 350 for 8 minutes.
Enjoy this one!!!
More vegan cookie recipes: Double Chocolate Coconut Cookies
Also by Jessica: 5 Ways to Practice Gratitude and Thanksgiving
Photo: Jessica Riley-Norton