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6 Types of Vegan Cookies with just 1 Dough

Make 6 types of vegan cookies with just 1 dough. Delicious, crispy, very easy to prepare and perfect for making a cookie box. With this dough you can prepare: vegan danish cookies (butter cookies), vegan linzer cookies, vegan chocolate cookies, vegan vanilla and chocolate cookies, vegan snowball cookies and cranberry cookies with a touch of orange.
Prep Time50 mins
Cook Time38 mins
Total Time1 hr 28 mins
Course: Dessert
Keyword: easy vegan cookies, homemade vegan cookies, plant based cookies, vegan butter cookies, vegan cookie box, vegan cookies recipe, vegan shortbread cookies, vegan sugar cookies
Servings: 42 cookies
Author: Annie

Ingredients

Base dough (Danish/butter cookies)

  • 200 g vegan margarine or butter
  • 100 g powdered sugar
  • 240 g all-purpose flour
  • 30 g cornstarch
  • 1/3 cup canned full-fat coconut milk or cream* (80 ml)
  • 1 ½ tbsp vanilla extract
  • ½ tsp salt

Linzer cookies

  • 1/5 of the base dough
  • 2 tbsp almond flour or ground almonds
  • 3 tbsp all-purpose flour

Chocolate cookies

  • 1/5 of the base dough
  • 1 ½ tbsp cocoa powder
  • 3 ½ tbsp powdered sugar
  • 1 ½ tbsp all-purpose flour

Snowball cookies

  • 1/5 of the base dough
  • 40 g roasted pecans finely chopped
  • ½ tbsp all-purpose flour
  • ¼ tsp cinnamon powder

Cranberry cookies

  • 1/5 of the base dough
  • 2 tbsp all-purpose flour
  • 1 tbsp almond flour or ground almonds
  • 1 tbsp powdered sugar
  • 4 tbsp dried cranberries chopped
  • ½ tsp orange zest
  • ¼ tsp cinnamon powder optional

Instructions

  • Line a tray with parchment paper or a silicone mat.

Base dough and Danish cookies (butter cookies)

  • In a large bowl add the margarine, sugar and beat until creamy (it should take on a whitish color and a very smooth texture).
  • Add the flour, cornstarch and beat again until integrated. Add the coconut milk, vanilla, and salt. Beat again until all the ingredients are incorporated.
  • Divide the mixture into 5 equal parts.
  • Take one of the 5 parts and transfer it to a piping bag with star nozzle.
  • In the previously prepared tray, form small zigzags, circles, rosettes, stars or the shape you prefer (you can get some inspiration from the recipe video above).
  • Take to the refrigerator while you prepare the next cookies.

Linzer Cookies

  • Take another of the 5 parts of the base dough and add the almond flour and all-purpose flour. Mix very well.
  • Pop the dough in the freezer for 15 minutes.
  • Remove from the freezer and roll out with a rolling pin (sprinkle a little flour on top of the dough so it doesn't stick to your rolling pin).
  • With a cookie cutter or the mouth of a glass (approx. 6 cm diameter), cut 6 circles of dough and on 3 of them, make another cut in the center with a small lid/cookie cutter, to give it the shape of a “donut”. Transfer to the tray with danish cookies (you don't need to leave much space between them).
  • Take to the refrigerator while you prepare the next cookies.
  • You can repeat the same process with the rest of the dough or reserve to make vanilla and chocolate cookies.

Chocolate cookies

  • Take another of the 5 parts of the base dough and add the cocoa powder, powdered sugar and all-purpose flour. Mix very well.
  • Pop the dough in the freezer for 15 minutes.
  • Preheat the oven to 350°F (175°C).
  • Remove from the freezer and roll out with a rolling pin (sprinkle a little flour on top of the dough so it doesn't stick to your rolling pin).
  • With a cookie cutter or he mouth of a glass (approx. 6 cm in diameter), cut 6 circles of dough. Transfer to the tray with the Linzer cookies (you don't need to leave much space between them).
  • You can repeat the same process with the rest of the dough or reserve to make vanilla and chocolate cookies.
  • Bake the first batch of cookies (danish, linzer and chocolate) for 15 minutes.

Vanilla and chocolate cookies

  • Take the leftover linzer cookie dough and the leftover chocolate cookie dough. Spread both doughs and cut 3 squares from each of them (approximately 7 cm). Stack the squares alternating vanilla and chocolate. Press lightly and freeze for 10 minutes.
  • Remove from the freezer and slice into 6 equal parts.
  • Transfer to a tray with parchment paper.
  • Take to the refrigerator while you prepare the next cookies.

Snowball cookies

  • Take another of the 5 parts of the base dough and add the pecans, all-purpose flour and cinnamon powder. Mix very well.
  • Pop the dough in the freezer for 15 minutes.
  • Remove from the freezer and form 10 same size balls. Transfer to the tray with the vanilla and chocolate cookies.
  • Take to the refrigerator while you prepare the next cookies.

Cranberry cookies

  • Take the last of the 5 parts of the base dough and add the all-purpose flour, almond flour, powdered sugar, dried cranberries, orange zest and ground cinnamon.
  • You can roll out the dough and cut circles or shape it into a log, pop it in the freezer for 10 minutes, and then cut it into same size slices (approximately 9 slices).
  • Transfer to the tray and bake this second round of cookies (vanilla and chocolate cookies, snowball cookies and cranberry cookies) for 20-23 minutes.

Notes

*The coconut milk or coconut cream that we will use in this recipe is the one that comes canned and that is much heavier than the carton one, meaning it preserves the natural fat of the coconut, hence why it is thicker. Usually, it is never sweetened and when you shake the can a little, you do not feel the movement of the milk because it is, indeed, thicker (full-fat).