When I was little, my mom and I used to spend the weekends before Christmas in the kitchen, making all sorts of different cookies and gingerbread. While my mom is a passionate baker, I prefer cooking and don’t really bake a lot. But this year, I decided to make vegan Christmas cookies for the first time, and give them away to friends.
I made 5 different kinds, and these vanilla moon cookies were among everyone’s favorites. Luckily they are easy to make, so I might even whip up another batch before Christmas.
- 280g (gluten-free) all purpose flour
- 100g finely ground almonds
- 60g brown sugar
- 1 package vanilla sugar
- 0.5 tsp vanilla bean powder
- 200g margerine (room temperature)
- for the topping: 1 package vanilla sugar, powdered sugar
- In a big bowl, mix the flour, almonds, sugar, vanilla sugar and vanilla.
- Add the margerine in small portions and knead into the dough with your hand.
- Form the dough into 1 to 3 rolls (depending on the length of the rolls) of a diameter of about 3cm. Wrap a strip of baking paper or something similar around it and place in the fridge for an hour or so.
- After at least 1h, preheat the oven to 180°C, take the rolls out of the fridge one by one and cut into slices of about 1cm. Take each of the slices and roll it into a little sausage in your hands, then gently shape into a moon and place on a baking sheet.
- Bake for 12 – 15 minutes, then take them out of the oven and sprinkle with vanilla sugar and powdered sugar. Let them cool on a rack.
Inspired by Zucker & Jagdwurst.