Vegan Christmas Pudding Cookies

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These Vegan Christmas Pudding Sugar Cookies are made with a chocolate biscuit base and decorated to look like Christmas Puddings. They are an adorable festive treat!

Prep Time30

Cook Time15

Chilling time1

Total Time1 45

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cookies

Calories: 142.24kcal

Equipment

Rolling Pin
Cookies cutters
Baking trays
Cooling rack
Icing bags

Ingredients

For the cookie dough

150 g vegan block butter or margarine
100 g caster sugar
1 teaspoon vanilla paste
225 g plain flour
50 g cocoa powder
1 pinch salt
2 tablespoon unsweetened soy milk or similar non-dairy milk

For the decoration

250 g icing sugar
water warm
red and green gel food colouring

Instructions

To make the cookies

In a large bowl, cream together the butter, sugar and vanilla until light and fluffy (I use an electric mixer but this can be done by hand).
Add in the flour, cocoa powder and salt and stir until combined; to bring it together into a ball of dough, add the plant milk and stir.
Lightly dust your work surface with flour and tip the dough out (don’t worry if its still crumbly at this stage, there’s no need to add extra milk).
Knead the dough to bring it together until its one smooth ball of dough. Avoid overworking it.
Wrap the dough in cling film or place it into a Ziploc bag and place into the fridge to chill for at least 30 minutes. While the dough is cooling, line a couple of baking sheets with baking paper and place to one side.
Once the dough is chilled, roll it out on to a floured surface. Be sure to move pick up the dough and rotate in between rolling it out to stop it sticking to your work surface. Stop once the dough is roughly 5mm / ¼ inch thick.
Cut out as many cookies as you can and place them straight on to the lined baking trays. Place these trays into the fridge for 30 minutes.
Bring together all of the trimmings into a ball, re-roll and cut out more cookies. Keep repeating this until you have use up all of the dough and don’t forget to chill them before baking.
While the cookies are chilling, preheat the oven to 180 C / 350 F / gas mark 4.
Bake the cookies for 12-15 minutes until they are just golden brown.
Once baked, transfer the cookies to a cooling rack and leave to cool completely before decorating

To decorate

Sift the icing sugar into a large bowl and slowly add just 1 tablespoon of warm water at a time until the icing is smooth and thick. It should be thick enough to hold it's shape when piped. Be very cautious as it's much easy to add more water to make it thinner than it is to add more icing sugar to make it thicker.
Split the icing between three bowls. Leave one white and colour the other two green and red. (You only need a few tablespoon of icing for the red and green.)
Transfer the icing into separate icing bags then, using the white icing pipe the outside of the drips. Let this set slightly before filling in the outline.
Leave the icing to set again before using the red and green icing to pipe holly and berries.
Leave the icing to dry for an hour or two before eating.

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