Vegan Christmas Pudding Cookie Recipe

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This Vegan Christmas Pudding Cookie Recipe is a fun and festive bake that’s perfect for Christmas parties, edible gifts or enjoying with a cosy cup of tea. These soft chocolate cookies are decorated with creamy vegan white chocolate and holly sprinkles to look just like miniature Christmas puddings. They’re quick to make, easy to decorate and a great festive baking project for all ages.

TL;DR

• Soft chocolate cookies decorated to look like mini Christmas puddings.

• 100% vegan and dairy-free.

• Ready in just 30 minutes.

• Easy to make with simple ingredients.

• Perfect for Christmas gifts, festive parties and cookie platters.

• Keeps well for several days in an airtight container.

Vegan Christmas Pudding Cookie Recipe

Ingredients

For the Chocolate Cookies

• 60g vegan butter, softened
• 100g caster sugar
• 1 teaspoon vanilla extract
• 60g plain flour
• 25g cocoa powder
• ½ teaspoon baking powder
• A pinch of salt

For the Decoration

• 60g vegan white chocolate
• Holly-shaped sprinkles

How to Make Vegan Christmas Pudding Cookies

Step 1: Prepare the Cookie Dough

Preheat your oven to 180°C (350°F) and line a large baking tray with baking paper.

In a large mixing bowl, cream together the softened vegan butter, caster sugar and vanilla extract until the mixture is light and smooth.

Sift in the plain flour, cocoa powder, baking powder and a pinch of salt. Fold everything together until a soft chocolate cookie dough forms, making sure there are no pockets of dry flour remaining.

Step 2: Shape and Bake

Divide the dough into 10 equal portions and roll each one into a smooth ball.

Arrange the cookie dough balls on the prepared baking tray, leaving plenty of space between each one as they will spread slightly while baking.

Bake for 10–12 minutes until the cookies are set around the edges but still soft in the centre.

Leave the cookies on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Decorate the Cookies

Break the vegan white chocolate into a microwave-safe bowl and melt it in 30-second bursts, stirring well between each burst. If needed, continue heating in 10-second intervals until smooth.

Dip one edge of each cooled cookie into the melted white chocolate to create the traditional Christmas pudding icing effect.

While the chocolate is still wet, add the holly-shaped sprinkles so they stick securely. Leave the cookies until the chocolate has completely set before serving or storing.

Top Tips

• Allow the cookies to cool completely before decorating to prevent the white chocolate from melting.
• Space the cookie dough balls well apart on the baking tray to allow for spreading.
• Decorate each cookie immediately after dipping so the sprinkles stick before the chocolate sets.
• For an extra festive touch, dust the finished cookies with a little edible glitter.
• 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.

Variations

• Add a handful of vegan chocolate chips to the cookie dough for extra chocolatey goodness.
• Mix a pinch of ground cinnamon or mixed spice into the dough for a festive flavour.
• Swap the holly sprinkles for tiny sugar pearls or festive confetti sprinkles.
• Package the cookies in festive bags or boxes for a simple homemade Christmas gift.

Serving Suggestions

These Vegan Christmas Pudding Cookies are perfect served with tea, coffee or hot chocolate. They also make a lovely addition to Christmas dessert platters, festive buffets or homemade edible gift hampers.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Defrost at room temperature before serving.

FAQs

Recipes Similar to Vegan Christmas Pudding Cookie Recipe

• 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.

Comments

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