Vegan Copycat Pillsbury Christmas Cookies

Perfect for the holidays, these cookies are inspired by Pillsbury's iconic sugar cookie dough logs. A delightful twist on shortbread and sugar cookies, this vegan version is sure to elevate your Christmas parties this year!

Recipe Type: Snacks | Serves: Makes 20-24 cookies

Ingredients

• Flour: 3 cups

• Cane Sugar: 3/4 cup

• Maple Syrup or Honey: 1/4 cup

• Oat Milk: 2 tbsp

• Arrowroot Starch: 2 tbsp

• Baking Powder: 1/2 tsp

• Vegan Butter: 1 cup, melted

• Vanilla Extract: 2 tsp

• Salt: a generous pinch

• Green Food Colouring*

• Citrus Zest: a pinch (optional)

Instructions

1. Combine flour, sugar, arrowroot starch, salt and baking powder in a large bowl. Mix until combined.

2. In a stand mixer, combine melted butter, maple syrup or honey, and citrus zest, if using. Add in your dry ingredients and mix slowly until fully incorporated. Add in oat milk until the consistency is thick and sticky.

3. Set aside 1/4 of the dough into a medium bowl. Add in the green food colouring and work it in until evenly coloured.

4. Flatten your 1/4 green and 3/4 plain doughs, and place them in a reusable silicone bag. Refrigerate for about 30 minutes.

5. On a lightly floured surface, roll out your green dough. Using a small tree cookie cutter, make cookie shapes. Once you’ve used up all the dough, stack all of your green trees into a line and set aside.

6. Take your plain dough, and create 4 long strips (about as long as the stack of your green trees).

7. Place the plain dough around the stack of green trees, careful not to ruin the shape of the green trees. Roll to create a cylinder

8. Wrap your cookie dough in foil, and refrigerate for about 1 hour.

9. Preheat your oven to 350. Slice your cookie dough about 1/2” thick.

10. Bake for about 12-14 minutes or until slightly golden. Enjoy!

*In place of green food colouring, feel free to use matcha powder or spirulina to create a green colour!