Ana’s Christmas Cookies

Making Christmas cookies with my boys is one of my favorite traditions during the holiday season, but we always struggle to decide which recipes to make. So, I combined a few of our favorites to create easy Christmas cookies that have it all. Consider them a “kitchen sink” Christmas cookie!

With a sweet sugar-cookie-like base, gingerbread-inspired molasses flavor, and chocolate chips and candy pieces in every bite, this holiday cookie recipe is a fun treat everyone in my family can agree on.

Ingredient Highlight: Dye-Free Sprinkles

Food dyes contain lots of artificial ingredients and have been associated with some health concerns including some behavioral and developmental issues. So, for my boys, I do my best to stay clear of them when I can. Unfortunately, many dye-free store-bought options can be pricey.

Most of the time, I order these Christmas softies natural sprinkles online. I like them because they’re completely dye-free, gluten-free, corn-free, soy-free, and vegan. Plus they look and taste like classic sprinkles but are a great option for those with various allergies.

Make Them Egg Free

My original Christmas cookie recipe contains a large egg, but I’ve had success making these cookies egg-free, too. To do so, in a small bowl, I combine 1 tablespoon of ground flax meal with 3 tablespoons of water. Once combined, I set the mixture aside for about five minutes to thicken.

Then, I use it in place of the egg, stirring it into the dough when I would normally add the egg. If the cookie dough seems too dry after stirring, add 1-2 teaspoons of water before incorporating the mix-ins. I find that when using an egg substitute the dough is best when left to chill in the fridge for several hours or overnight.

Make Them Vegan

Personally, I’m not 100% vegan, but I do avoid dairy. That said, I’ve found that using ghee or grass-fed dairy has been a successful way for me to still enjoy dairy while being lactose-intolerant.

But I’ve also tested a completely vegan version of these cookies, and it turned out great! To make the recipe vegan, I use a flax egg as described above.

Then, I make a few additional swaps: use vegan butter, non-dairy chocolate chips, and vegan candy pieces or sprinkles. Again, the texture is best when the dough is chilled for several hours or overnight before baking. Once baked, the taste and texture are so similar to the original cookies that no one in my family even notices they are 100% plant based.

How To Serve

My personal favorite way to enjoy these Christmas cookies is with a cold cup of almond milk. I’ve also paired them with our dairy-free gingerbread hot cocoa or sparkling cider. For a party, I arrange them on a platter with more of my favorite Christmas cookies and treats.

How To Store

Once cooled, transfer the cookies to an airtight storage container and store them at room temperature for 5-7 days. Or, you can freezer them for up to 3 months. I recommend placing a sheet of parchment paper between each cookie to prevent them from sticking together. Before serving, thaw the cookies at room temperature.

The unbaked cookie dough stores well, too. Once formed into a disc, I wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Or, for a longer-lasting option, I portion the dough and freeze it on a baking tray until solid. Then, I transfer the cookie dough to a sealable bag and freeze it for up to 3 months. When ready to serve, I bake the dough from frozen, adding a few extra minutes as needed.

Video: How to make the best christmas cookie recipe

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The photos in this blog post were taken by Casey Colodny of The Mindful Hapa.

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