Christmas Pudding Cookies

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If you are looking for a fun, festive bake that brings instant Christmas cheer, these Vegan Christmas Pudding Cookies are just the thing. Soft and chocolatey, with a rich cocoa flavour, these cookies are a treat on their own. But the real magic comes from the decoration. Each one is topped with a drizzle of creamy dairy free white chocolate and a scattering of Holly sprinkles, transforming them into adorable mini Christmas puddings.

Not only are they eye catching, but they are also a joy to make, These cookies are perfect for a weekend baking session, a holiday party, or even as a homemade gift wrapped up in a little box. And since they are fully plant based, everyone at the table can join in the festive indulgence. Despite looking very impressive they are quite quick and easy to make.

Whether you are baking with kids, preparing for a cookie swap, or simply want a seasonal treat that looks as good as it tastes, these cookies tick all the boxes. They are rich, fudgy, beautifully decorated, and guaranteed to bring a smile to anyone who sees them.

I like to buy ready made Holly sprinkles to use only Christmas bakes but if you don’t want to buy them you can make your own holly decorations with red and green fondant icing.

If you liked these Christmas Pudding Cookies you might like some of my other Christmas recipes –

• Vegan Gingerbread House
• Christmas Pudding Cake Balls
• Christmas Cinnamon Rolls

Christmas Pudding Cookies

Difficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• For the Cookie

• 60g Vegan Butter

• 100g Caster Sugar

• 1 tsp Vanilla Extract

• 60 Plain Flour

• 25g Cocoa Powder

• 1/2 tsp Baking Powder

• Pinch of Salt

• To Decorate

• 60g Vegan White Chocolate

• Holly Shaped Spinkles

Directions

• For the Cookie
• Preheat the oven to 180ºc/350ºf and line a large baking tray with baking paper.
• Cream together the vegan butter, sugar and vanilla extract.
• Sieve in the flour, cocoa powder, salt and baking powder and fold in until completely combined.
• Divide into 10 balls and place on the baking tray. Make sure they are well spaced apart.
• Bake for 10 - 12 minutes. Allow to cool.
• For the Decoration
• Break up the vegan white chocolate into a microwave safe bowl and microwave for 30 seconds. Mix well. If it's not fully melted microwave again fro 10 seconds at a time.
• Dip one edge of each cookie into the white chocolate. Decorate with the holly sprinkles.