This recipe for Orange Spice Holiday Cookies is a great one to try this time of year when your house may be filled with relatives and party guests. As these cookies bake, they fill the house with a warm and comforting aroma — a blend of citrus and cinnamon, a hint of nutmeg, pumpkin and cloves. These tender little circles are vegan, aka dairy and egg free.
Orange Spice Holiday Cookies
vegan, makes 12-17 cookies depending on size
1 1/2 cups wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
3/4 cup organic sugar
1 tsp vanilla extract
3 Tbsp Earth Balance buttery spread, softened
1/2 cup orange juice
1/3 cup canned pumpkin, unsweetened
3 Tbsp soy milk
1 tsp orange zest + extra pinches for tops of cookies as desired
optional: 1 tsp flax seeds (helps to bind a bit more)
1/2 cup sugar for rolling the cookie dough balls in + citrus zest for garnish
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
2. Combine flour, baking powder, spices, salt.
3. Soak optional flax seeds in juice for a few minutes – until gel forms a bit. Add in the soy milk, vanilla extract, sugar, pumpkin and softened Earth Balance. Whip until smooth.
4. Fold into the dry mixture. Fold until smooth. Fold in the orange zest – or add zest in pinches over top cookie dough balls if you’d prefer.
5. Place dough in the freezer for at least ten minutes — this step is optional but will allow you to form more perfect balls of dough for “prettier” cookies.
6. Scoop dough and shape into balls; roll the balls generously in your dry sugar mixture.
7. Bake at 375 for about 15 minutes or until edges begin to crimp and brown. These cookies will firm up quite a bit as they cool. They become chewy yet stay moist.
photo credit: Kathy Patalsky
Read more from Kathy on her blog, Healthy. Happy. Life.
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