Happy new week folks!
I simply can't believe how quickly December has come. It really feels like only yesterday I was going crazy for all things pumpkin... and now... well, it's ALL about COOKIES!Â
As the fact that we are in December wasn't crazy enough, the thought of Christmas in 3 weeks gives me panic attacks. Why? Well, because believe it or not, I've got nothing ready! My parents are coming over to stay with us over Christmas, and I think I will wait with preparing everything until they are here (Dad, if you are reading this, I'm just kidding, EVERYTHING will be ready for your arrival!).
The only thing that I do, and will have ready, are cookies. Because I've been baking them like crazy over the last few weeks (have you noticed?). And who can blame me, when they taste utterly delicious and make your house smell like heaven! Plus, it's a little tradition of mine, to bake festive cookies as soon as December is here, and start giving them away to my friends. I'd like to think it puts them into a festive spirit, and generally cheers everyone up. Who doesn't feel happy, when presented with a giant bag of homemade cookies?
And today's recipe, for these melt-in-your-mouth cinnamon & maple snowflake cookies is one of my latest additions to these goody bags I give away. Because you do need a good selection of cookies in your goody bag, and one type of cookie is simply not enough. This year, I'm planning on including the following selection:
And naturally, these cinnamon cookies with hints of maple.
I absolutely LOVE cinnamon cookies. Any kind of cinnamon cookie is good for me. The smell and the taste are just THE BEST, and I've never met anyone, who doesn't adore cinnamon cookies.
Plus, just like my gingerbread men cookies, these will double up as Christmas tree decorations. And you don't really need a fancy cutters to make them. Any cookie cutters will do!
The only reason why I'm calling them 'snowflake' cookies, is simply because of the cutters I've used. And like with most cut-out cookies, the secret to sharp and neat edges is in chilled dough. Do not skip this part, because it's crucial. Especially if using intricate cookie cutters, like I did. They do have a bit of bad reputation, for being difficult to work with, time consuming, and fiddly. However, having a super chilled dough will be much easier to work with, and cutting the shapes will go much smoother, trust me!
That's why, with this recipe for cinnamon & maple snowflake cookies, the dough is rolled before being chilled. Once it's chilled and out of the fridge, cutting out even the fanciest of shapes will be a piece of cake (or a cookie). Also, because of these intricate cookie cutters I've used, I'm not adding any raising agents to the ingredients. However, if you are using classic, traditional cookie cutters, you can add ½ teaspoon of baking powder to the flour mix. Also, this recipe worked with buckwheat flour, which means you can make it gluten-free if needed to be.
📖 Recipe
Cinnamon & Maple Snowflake Cookies
Ingredients
- 300 g all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 180 g dairy free butter or spread (softened)
- 150 g soft brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon maple extract
Icing sugar to decorate (optional)
Instructions
- In a medium bowl, combine flour, salt and cinnamon.
- Using an electric mixer, beat together butter/ spread and sugar until creamy and smooth. Add vanilla extract and maple extract, and beat for about 2 minutes.
- Add flour mixture and beat on low speed until just combined. If the mixture feels too soft, add 1 tablespoon of flour, if it feels too dry, add 1 tablespoon of dairy free milk.
- Divide the dough into two equal parts. Roll out each part of the dough onto the baking parchment to about ¼ inch thickness. Transfer the rolled out dough onto baking trays and chill for at least 2 hours. You can also chill the dough overnight, just remember to cover the dough with cling film so it won't dry out in the fridge.
- When the dough is chilled, preheat the oven to 170 C. Prepare your baking trays, and line them up with baking parchment. Take one of the dough pieces out of the fridge and using your cookie cutter, cut into desired shapes. Transfer to prepared baking trays and bake for 8 minutes, rotating cookies half way through to ensure more even bake.
- Re-roll any leftover dough (chill again if necessary) and repeat until you have used up all of the dough.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Mary
Can I use real butter?
Anna
Hi Mary! Yes you can use real butter in this recipe. Happy baking!
Dreena Burton
This is cookie artwork, Anna. How positively beautiful these are!
annabanana
Ohh Dreena, that is just the nicest thing to say!
Thanks so much for making my day!
Linda from Veganosity
Those are gorgeous cookies! Maple and cinnamon is such a great combination of flavors, can't wait to try these.
annabanana
Thank you Linda!
Yes, the combo is perfect, and ideal for festive season! Happy to hear you will be trying them out!
francesca
Hey Anna, your cookies are *perfection* :O and one more proof that Vegan baking is so easy. I want to make these during the holidays, I can only hope mine will look half-as-good as yours ♥
annabanana
Hey Francesca!
Trust me, there were quite few failed attempts, before this 'perfection' was achieved! 🙂
Just make sure you work with super chilled dough, and you will have great results!
Amy Katz from Veggies Save The Day
Talk about some gorgeous cookies! I have a couple of cookie exchange parties to go to this weekend, and these will be perfect!
annabanana
Awww thanks Amy! 🙂
They will be great for cookie exchange! Hope you will get to try them! Hugs!
Randi Tisdall
Ooooo, these look so good! I usually do the same thing and make cookies for friends every year- it's one of my favorite things about Christmas. Hope you enjoy the rest of your holiday hun!
annabanana
Thank you so much Randi!
It's one of my favourite too! And so therapeutic! And also wishing you a happy baking this holiday season! x
Edyta at Innocent Delight
These snowflakes cookies look so gorgeous. I bet they taste delicious too. Great photos.
annabanana
They were very tasty, but sadly all gone now!
And thanks so much Edyta, that is the biggest compliment!
Pam
I'm on board with everyone else. Those cookie shapes are just beautiful. I would love a cutter like that, but don't know if I would have the finesse to make them come out as wonderfully as yours. I'm sure they're as yummy as they are beautiful (and you did a great job with the photos).
annabanana
Aww Pam, thank you so much for this lovely comment!
I'm sure you will make an incredible cookies too! And you don't really need finesse, just a bit of patience! 🙂
Hope you will get to try them!
Monica | Nourish & Fete
Woow! These snowflake cookies look so pretty! What cutters did you use?
annabanana
Thank you 🙂 You can use any cutters to make the recipe, the ones I've used were purchased at Lakeland. Hope this helps!
Monica | Nourish & Fete
These are seriously gorgeous! I second the request to know where you got that cookie cutter - it's beautiful!
annabanana
Thank you so much Monica!
The cutters were bought couple of years ago from Lakeland (UK). But you can get similar ones from Amazon I believe.
Jill
I am so impressed with how clean the edges are on your beautiful cookies! I'm not sure mine would look that good but this is a recipe I need to try!
annabanana
Hah, thanks Jill!
As long as you chill the cookie dough, you will get these neat edges! I also found that dipping the cutters in some cornstarch helps with sharp edges!
Jo
Anna, I just can't stop looking at these snowflakes! Sooooooo gorgeous! May I ask where did you find these cookie cutters? I would love to make some!
annabanana
Hey Jo! And thanks so much! Cookie cutters were from Lakeland, you can find them online. I really hope you will get to try them! But remember, you don't need complicated cookie cutters, any will do! 😉