This spring the Easter Bunny has a surprise for every-bunny. This easy recipe for Vegan Easter Cookies is eggs-actly what you’re craving this holiday season!
Springtime brings so many delightful reasons to celebrate, but none compare to Easter! It brings so many traditions and treats to look forward to, but what if you want your holiday baking to be egg-free then you need to try this recipe!
These Easter cookies have all the flavor and egg-citement of traditional holiday cookies without the eggs or butter. You will fall head over tail for the fruity and nutty flavors in this bake, so hop on into the kitchen and let’s bake up a batch of Vegan Easter Cookies!
🥘 Ingredients
- Granulated Sugar: Choose granulated cane sugar to keep these cookies totally vegan.
- Vanilla Sugar: My homemade vanilla sugar brings a depth of sweetness that cannot be beaten. It makes them taste a little like delicious vanilla crescents!
- Kosher Salt: A dash of fine-grain kosher salt will highlight the sweet flavors in this recipe perfectly.
- Ground Almonds: Almonds bring a fantastic flavor and exciting texture. You can purchase pre-ground almonds or use a food processor to make them from scratch.
- Vegan Margarine: Vegan margarine has a rich, satisfying texture, similar to shortening, but with a more delicious buttery flavor.
- Water: Use a touch of water to help bring this crumbly cut-out dough together.
- Apricot Jam: Apricot jam has the quintessential flavor for fruity cut-outs. It has a great balance of sweet and tart fruit flavors; plus, apricot pairs perfectly with the nutty taste of the dough.
- Powdered Sugar: A simple yet elegant garnish is best for these beautiful cookies, so a dusting of powdered sugar is the way to go!
See the recipe card for quantities.
🔪 Instructions
Step One: Prepare the dough by combining the flour, sugars, salt, and almonds in a bowl. Form a well in the center of the ingredients.
Step Two: Cut the margarine into the bowl and mix lightly by hand.
Step Three: Add the water and knead the dough with the dough hook.
Step Four: Watch the texture of the dough and add water or flour as needed until the dough is soft and moldable, but not crumbly.
Step Five: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step Six: Preheat the oven and line the baking sheets.
Step Seven: Generously flour a clean work surface and then roll out about ⅓ of the dough.
Step Eight: Cut out the cookies. Use an Easter cutter to remove the center of half of the cookies.
Step Nine: Bake to golden brown perfection and then cool completely.
Step Ten: Assemble the cookies by spreading a small amount of apricot jam on the cookies with full centers and then sandwiching the filled cookies with an Easter cut-out cookie. Dust with powdered sugar, and enjoy!
🍓 Substitutions
Apricot Jam: You can have a lot of fun mixing up the flavor and color of these cookies by substituting the apricot jam with another flavor. Try black currant jam or sweet orange marmalade for a fun, fruity flavor, or mix it up with a sweet vegan spread like Biscoff.
🍽 Equipment
- Lined Baking Sheets and Cooling Rack: Prepare a couple baking sheets by lining them with parchment or a silicone mat. Also, set up a cooling rack for when they come out of the oven.
- Mixer and Bowl: Use a handheld or stand mixer to bring these rich, tasty cookies together.
- Plastic Wrap: A key to this easy recipe is wrapping and chilling the dough.
- Rolling Pin: If you don’t have a rolling pin, one old-school trick is to use a clean wine bottle instead.
- Easter Linzer Cookie Cutter: A Linzer cutter has a beautiful scallop edge, but plain circle cutters work as well.
💭 Top tips
- If you’re baking two trays at once, be sure to rotate them halfway through so everything bakes evenly.
- Remember to count an equal number of cookies with holes in the middle and without. That way there are no surprises with assembling!
- These cookies are perfect for any sunny spring day or Easter celebration. Pair them with your favorite coffee, tea, or easy spring cocktail!
🙋🏻 FAQ
These sweet cookies are super easy to store! Place leftover cookies in an airtight container or plastic bag, seal, and store them at room temperature for up to five days.
If you’d like them to last a little longer, try freezing the cookies! Wrap each finished cookie in plastic wrap and then place them in a freezer-safe bag. Freeze for up to three months and then thaw them in the fridge overnight.
No! You can enjoy these yummy cookies at any time of year! Just mix up the smaller cookie-cutter shape to match your holiday or special occasion!
These sweet treats are totally plant-based, so there are no eggs or dairy; however, they do contain wheat flour and almonds.
Other Recipes for You to Try
- Egg-less cut-out Easter Cookies with Pistachio Ganache (coming soon)
- Elderflower Fritters {Air Fryer}
- Cookies n Cream Blossom Cookies
- Lemon Sugar Cookies
- Sugar Cookies with Chocolate Chips
- Linzer Cookies with Egg Liqueur
- Matcha White Chocolate Chip Cookies
- M&M Cookies
- Chocolate Chip Vanilla Ice Cream (made with leftover chocolate Easter bunnies)
- Best Way to Make Iced Coffee
- Boozy Milkshake {with Cointreau}
- Unstirred Vanilla Iced Coffee
- Apricot Compote
- Thin Pancakes with Apricot Jam
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Vegan Cut-Out Cookies with Apricot Jam
Equipment
- Baking sheet
- Hand or stand mixer
- Cling film
- Bowl
- Rolling Pin
- Parchment paper/silicone mat
- Easter Linzer cookie cutter
Ingredients
Ingredients Cookies
- 10.6 oz Flour
- ½ cup Granulated sugar
- 2 tablespoon Vanilla sugar
- 1 pinch Kosher salt
- 1 cup Ground almonds
- 8.82 oz Margarine
- 3 tablespoon Water
- 5.3 oz Apricot jam
- Powdered sugar for dusting
Instructions
Dough
- Place 10.6 oz Flour, ½ cup Granulated sugar, 2 tablespoon Vanilla sugar, 1 pinch Kosher salt, and 1 cup Ground almonds in a bowl and form a mold in the middle.10.6 oz Flour, ½ cup Granulated sugar, 2 tablespoon Vanilla sugar, 1 pinch Kosher salt, 1 cup Ground almonds
- Cut 8.82 oz Margarine into pieces and pour into the well.8.82 oz Margarine
- Mix lightly with your hands.
- Add 3 tablespoon Water and knead into a dough using a food processor (dough hook).3 tablespoon Water
- Then wrap the dough in cling film and place in the fridge for 30 minutes.
Cutouts
- Preheat the oven to 170°C / 338°F fan and line two baking trays with baking paper.
- Spread some flour on the work surface and roll out ⅓ of the dough to 3 mm / ⅛ inch. Keep the remaining dough in the fridge until needed.
- Cut out Easter cookies using the cookie cutter. Always make sure that there are the same number of cookies with and without the Easter motif so that there are no problems when assembling.
- Bake the cut-out cookies for 10-12 minutes.
- Once baked, transfer to a cooling rack and leave to cool.
Assemble
- Spread some of the apricot jam onto the cookies without the Easter motif.
- Then place the cookies with the Easter motif on top and press them together lightly.
- Arrange the filled cookies, dust them with powdered sugar, and serve.
Notes
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
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