If you’re on the hunt for a cozy, festive treat that’s completely plant-based, you’re going to adore this Vegan Cinnamon Snowflake Cookies Recipe. These cookies are not only beautiful with their intricate snowflake shapes, but they also deliver a warm cinnamon flavor dusted lightly with icing sugar. I remember the first time I baked them — my whole kitchen smelled like a little winter wonderland, and my family couldn’t stop sneaking more before the holiday party even started!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand, making it super easy to whip up anytime.
- Perfect Texture: These cookies are crisp on the edges with a tender bite inside—my favorite kind of cookie balance.
- Festive and Fun: The snowflake shapes add that holiday charm that’s sure to impress guests or delight your kids.
- Vegan Friendly: No eggs or dairy here, yet the flavor and richness don’t take a hit—you won’t miss the animal products at all!
Ingredients You’ll Need
This recipe keeps things straightforward with classic baking ingredients, but trust me, each one plays a key role in getting that perfect crumb and tasty cinnamon kick.
- Dairy-free Butter: I love using Vitalite because it creams beautifully and adds richness without dairy.
- Vanilla Paste: Adds a deep aromatic note that’s so much better than vanilla extract in this cookie dough.
- Soft Light Brown Sugar: The slight molasses flavor helps make these cookies wonderfully tender.
- Plain Flour or White Spelt Flour: Both work great but spelt adds a little nuttiness if you want to experiment.
- Ground Cinnamon: The heart of this cookie’s flavor — aromatic, warm, and just the right amount of spice.
- Icing Sugar + Extra Cinnamon: For dusting at the end to give that snowy, festive finish.
Variations
I love getting creative with this Vegan Cinnamon Snowflake Cookies Recipe depending on the season or what I’m in the mood for. Feel free to tweak it to make it your own!
- Spiced Up: Adding a pinch of ground nutmeg or ginger gives a lovely holiday vibe — I tried this last Christmas and it was a hit.
- Chocolate Lover’s Twist: Mix some dairy-free mini chocolate chips into the dough before chilling for a treat that satisfies extra sweet cravings.
- Gluten-Free Option: Swap plain flour for a gluten-free blend if you need — just be sure to chill the dough longer for easier cutting.
- Natural Sweetness: Use coconut sugar instead of brown sugar for a subtle caramel flavor and lower glycemic impact.
How to Make Vegan Cinnamon Snowflake Cookies Recipe
Step 1: Cream the Butter, Vanilla, and Sugar
Begin by softening your dairy-free butter at room temperature to avoid lumps. Then, in a mixing bowl, cream together the butter, vanilla paste, and brown sugar using a hand mixer or wooden spoon. You’re aiming for a smooth, fluffy texture here—this is going to give your cookies that lightness I fell in love with from the start.
Step 2: Stir in the Flour and Cinnamon
Mix in the plain flour (or spelt) and ground cinnamon gradually until a soft dough forms. The dough might feel a little soft, but that’s exactly what you want. If it’s sticky, a quick chill in the fridge will help firm it up.
Step 3: Chill the Dough
Wrap your dough tightly in cling film and pop it in the fridge for at least 30 minutes. I learned the hard way that skipping this step leads to mushy cookies that lose their charm, so chilling really makes all the difference for clean snowflake shapes and the perfect texture.
Step 4: Roll and Cut into Snowflakes
Once chilled, roll the dough out to about half a centimeter thick on a lightly floured surface. Use your snowflake cookie cutter (I picked mine up in a little seasonal shop) to cut shapes. Transfer the cookies carefully to a baking tray lined with parchment paper—don’t overcrowd to avoid sticking.
Step 5: Bake and Cool
Bake your cookies at 160°C (140°C fan) for 12-15 minutes. Halfway through baking, I always rotate the tray to make sure they brown evenly. You’ll know they’re done when the edges turn lightly golden. Let them cool on the tray for at least 10 minutes, then gently lift onto a wire rack.
Step 6: Dust with Icing Sugar and Extra Cinnamon
Finally, sprinkle your snowflake cookies with a sift of icing sugar mixed with a pinch of cinnamon for that extra festive look and warmth. It’s such a simple step but trust me, it makes the cookies look like they’ve just fallen from a winter sky.
Pro Tips for Making Vegan Cinnamon Snowflake Cookies Recipe
- Chill Makes a Difference: I can’t stress enough how chilling the dough firm helps with clean cookie cutter edges and less spreading in the oven.
- Flour Fluffing: Always fluff and lightly spoon flour before measuring to avoid dense cookies.
- Rotate Mid-Bake: Rotating the baking tray halfway prevents uneven browning, keeping all your snowflakes perfectly golden.
- Gentle Handling: Use a thin spatula or knife to transfer cookies to wire racks so you don’t break those delicate snowflake arms.
How to Serve Vegan Cinnamon Snowflake Cookies Recipe
Garnishes
I like to dust mine generously with a mix of icing sugar and cinnamon—it looks like freshly fallen snow and adds that perfect hit of spice. Sometimes I also sprinkle crushed vegan white chocolate for a frosty shimmer.
Side Dishes
Pair these cookies with a warm cup of almond milk chai latte or classic maple-spiced coffee. I’ve also served them alongside fruit compotes or dairy-free whipped cream for an extra festive dessert platter.
Creative Ways to Present
For holiday parties, I arrange these snowflake cookies on a large platter lined with pine needles and cranberries. Kids love helping decorate a cookie tree by stacking them and drizzling vegan icing over the top. It’s a fun twist that doubles as decor!
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to a week. I always put a slice of bread in the container to keep them soft and prevent drying out—works like a charm every time.
Freezing
If you want to freeze, place cooled cookies in a single layer on a tray first, freeze until firm, then transfer to a freezer bag. They freeze well for up to 3 months. When you’re ready to enjoy, just thaw at room temperature and dust with fresh icing sugar.
Reheating
To revive that just-baked warmth, gently heat cookies in a low oven (150°C / 300°F) for 3-5 minutes. I like doing this right before serving to get that fresh-baked appeal and cozy cinnamon aroma back.
FAQs
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Can I use regular butter instead of dairy-free butter for this Vegan Cinnamon Snowflake Cookies Recipe?
Absolutely! If you’re not strictly vegan, regular butter will work just fine and might even add a little extra richness. Just keep in mind it won’t be dairy-free anymore, but the texture and flavor remain excellent.
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What’s the best way to roll out the dough without it sticking?
I recommend piping a little flour on your rolling surface and rolling pin, but not too much. You want just enough to prevent sticking without drying out the dough, which can cause cracking. Also, rolling between two sheets of parchment paper is a game-changer for easy cleanup and no-stick!
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Can I make this cookie dough ahead of time?
Yes, you can prepare the dough and keep it tightly wrapped in the fridge for up to 2 days. When ready, roll out and cut as usual. I find this really helps deepen the flavor and makes the dough easier to handle.
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How do I get my snowflakes to hold their shape during baking?
Chilling the dough well before cutting is key. Also, avoid using too much flour when rolling—excess flour can cause spreading. Finally, bake at the recommended temperature without increasing time to prevent them from puffing or melting out of shape.
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Are these cookies suitable for nut allergies?
This recipe itself doesn’t include nuts, but always check your dairy-free butter brand for any cross-contamination warnings. If needed, you can also substitute with allergy-friendly spreads with similar consistency.
Final Thoughts
This Vegan Cinnamon Snowflake Cookies Recipe has become a staple in my holiday baking because it’s fuss-free, festive, and insanely delicious. Every time I make them, I feel like I’m sharing a little warmth with the people I care about—whether it’s a casual coffee catch-up or a big seasonal gathering. Give these a try and watch how fast they disappear—your kitchen is about to become the coziest spot in the house!
Print
Vegan Cinnamon Snowflake Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delight in these charming Vegan Cinnamon Snowflake Cookies that perfectly blend warm cinnamon spice with a tender, buttery texture. Made with dairy-free butter and a touch of vanilla, these festive cookies are light, crisp at the edges, and dusted with a sweet cinnamon-icing sugar mix. Ideal for holiday celebrations or a cozy treat any time of the year.
Ingredients
Cookie Dough
- 200 g / 7 oz dairy-free butter (such as Vitalite)
- 1 tsp vanilla paste
- 100 g / 3.5 oz soft light brown sugar
- 300 g / 10.5 oz plain flour or white spelt flour
- 1 tsp ground cinnamon
Finishing
- Icing sugar, for dusting
- Extra ground cinnamon, for dusting
Instructions
- Cream the butter, vanilla, and sugar: In a large bowl, beat together the dairy-free butter, vanilla paste, and soft light brown sugar until smooth and creamy to ensure a well-mixed base for your cookies.
- Mix in flour and cinnamon: Gradually stir in the plain flour and ground cinnamon, combining everything thoroughly to form a smooth dough without overworking it.
- Chill the dough: Wrap the dough tightly in cling film and refrigerate for at least 30 minutes to let it firm up, which will make it easier to roll out and cut.
- Preheat the oven and prepare the baking sheet: Set your oven to 160°C (140°C fan) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Roll out and cut the cookies: Once chilled, roll the dough out to about ½ cm thickness on a lightly floured surface. Use a snowflake-shaped cookie cutter to cut out shapes and place them spaced evenly on the prepared baking tray.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, turning the tray halfway through to promote even baking until the edges turn golden brown.
- Cool and dust: Allow cookies to cool on the tray for at least 10 minutes to set properly, then dust them generously with icing sugar mixed with a pinch of extra cinnamon for a festive touch.
Notes
- Make sure the dough is well chilled before rolling to prevent sticking and maintain the cookie shape.
- You can substitute plain flour with white spelt flour for a nuttier flavor and lighter texture.
- If you don’t have vanilla paste, vanilla extract can be used as an alternative.
- For crispier cookies, roll the dough thinner, and for chewier cookies, keep it slightly thicker.
- Store cookies in an airtight container to maintain freshness for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
