Vegan Reindeer Cookies
Vegan Reindeer Cookies- these fun and festive Christmas cookies are sure to delight both kids and adults!
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Vegan Reindeer Cookies
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For the cookies:
1 cup vegan butter, softened
3/4 cup brown sugar
1/4 cup pure cane sugar
1 egg replacer (I use Bob’s Red Mill)
1 1/2 tsp pure vanilla extract
1 tsp baking soda
2 1/4 cups all-purpose flour
1/2 tsp salt
To decorate the cookies:
Mini twist pretzels
Candy eyes
Yum Earth Choco Yums (vegan hard shell candy)
For the vegan chocolate frosting:
2 tbsp vegan butter, softened
2 tbsp cocoa powder
2 cups powdered sugar
1-2 tbsp almond milk
Also needed:
1 inch circular cookie cutters
Directions:
How to make the cookies:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tbsp of egg replacer with 2 tbsp of water (These are the direction for Bob’s Red Mill- if you are using a different brand, read the directions, the ratio might be different). Stir and set aside.
Using a stand mixer (or a mixing bowl and hand-held mixer), beat the vegan butter and both kids of sugar.
While the mixer is running, add the egg replacer, pure vanilla extract, all-purpose flour (one cup at a time), baking soda and salt. Mix until combined (the dough will be crumbly and hold its’ shape when pressed)
Scoop approximately 2 tablespoons of dough and roll it into a ball using your hands. Flatten it slightly with the palm of your hand. Add a few more mix-ins to the top and add the holiday sprinkles. Arrange the cookies on the baking sheet leaving 2-3 inches of room between each cookie. They will spread as they cook.
Bake for 13 minutes or until the sides are lightly browned. Once you remove the cookies from the heat, use the 1 inch circular cookie cutter to cut 12 snouts. (You should be able to get 4 snouts from 1 cookie).
The cookies will firm up as they cool. Remove from heat and let them cool on the baking sheet for 5 minutes. They transfer to a wire rack and allow them to cool for an additional 15 minutes.
For the chocolate frosting:
Add the vegan butter, powdered sugar, cocoa powder and almond milk to the bowl of your stand mixer.eat until throughly combined and creamy. If the frosting seems too thin, add more powdered sugar. If it seems too thick, add another tablespoon of almond milk.
To decorate the cookies:
Apply the chocolate frosting to the center of the cookie and smooth it out.
Add the pretzels for antlers. Press the circular cookie on and add the candy eyes.
Attach the candy nose with a small amount on frosting.
Vegan Reindeer Cookies
Ingredients
For the cookies
- 1 cup vegan butter, softened
- 3/4 cup brown sugar
- 1/4 cup pure cane sugar
- 1 egg replacer (I use Bob's Red Mill)
- 1 1/2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour
To decorate the cookies
- mini twist pretzles
- candy eyes
- Vegan hard shell candies (I used Yum Earth)
For the vegan chocolate frosting
- 2 tbsp vegan butter, softened
- 2 tbsp cocoa powder
- 2 cups powdered sugar
- 1-2 tbsp almond milk
Instructions
For the cookies
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tbsp of egg replacer with 2 tbsp of water (These are the direction for Bob's Red Mill- if you are using a different brand, read the directions, the ratio might be different). Stir and set aside.
- Using a stand mixer (or a mixing bowl and hand-held mixer), beat the vegan butter and both kids of sugar.
- While the mixer is running, add the egg replacer, pure vanilla extract, all-purpose flour (one cup at a time), baking soda and salt. Mix until combined (the dough will be crumbly and hold its' shape when pressed)
- Scoop approximately 2 tablespoons of dough and roll it into a ball using your hands. Flatten it slightly with the palm of your hand. Add a few more mix-ins to the top and add the holiday sprinkles. Arrange the cookies on the baking sheet leaving 2-3 inches of room between each cookie. They will spread as they cook.
- Bake for 13 minutes or until the sides are lightly browned. Once you remove the cookies from the heat, use the 1 inch circular cookie cutter to cut 12 snouts. (You should be able to get 4 snouts from 1 cookie).The cookies will firm up as they cool. Remove from heat and let them cool on the baking sheet for 5 minutes. They transfer to a wire rack and allow them to cool for an additional 15 minutes.
For the chocolate frosting
- Add the vegan butter, powdered sugar, cocoa powder and almond milk to the bowl of your stand mixer.eat until throughly combined and creamy. If the frosting seems too thin, add more powdered sugar. If it seems too thick, add another tablespoon of almond milk.
Decorating instructions
- Please refer to the blog post for decorating instructions.
Looking for more Vegan Christmas Cookie recipes like these Vegan Reindeer Cookies?
Santa’s Kitchen Sink Vegan Cookies
Amazing Vegan Hot Chocolate Cookies
Amazing Vegan Chocolate Peppermint Cookies
Vegan Melted Snowman Sugar Cookies
Soft and Chewy Vegan Ginger Christmas Cookies
I love seeing your finished projects! If you enjoyed making this Santa’s Kitchen Sink Vegan Cookies or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
