Nothing says Christmas quite like these Cinnamon Twist Cookies. They’re simple to make and require just 8-ingredients. Did I mention that they are incredibly delicious?
In the spirit of the holiday season, Jasmine and I are going head to head this month in a Christmas Cookie Bake-Off. I thought it would be appropriate to make a vegan version of one of my parents’ classic recipes. I hope you love it as much as I do!
Growing up, my parents baked up a storm every holiday season, and these Cinnamon Twist Christmas Cookies were always in the mix. Made with a simple blend of butter, cream cheese, and flour, the dough was super simple to veganize. I definitely recommend using Kite Hill cream cheese or making your own! We have a recipe for our cream cheese linked in the recipe card below. The pastry dough is light and flaky with a delicate buttery flavor. Inside is a layer of cinnamon, sugar, and nuts. I know this is probably obvious, but the flavor combination is pretty damn epic!
Jasmine made some delicious Thumbprint Cookies that are gluten-free and also made with just 8-ingredients! Whos do you like better? Watch the challenge video below and let us know!
4 oz. vegan cream cheese (we recommend Kite Hill or homemade)
4 oz. vegan butter (we use Earth Balance)
1 1/4 cups all-purpose flour + more for rolling
2 tablespoons unsweetened almond milk
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone mat.
In a food processor, pulse the walnuts until they are finely ground. Transfer the walnuts to a large bowl along with the cane sugar, brown sugar, and cinnamon. Set aside.
In a large mixing bowl, cream the vegan cream cheese and butter together until fluffy. Gradually add the all-purpose flour until it forms a smooth dough. If the dough is too soft, add a little more flour. Place the bowl in the refrigerator for 15 minutes.
Flour a clean work surface. Once the dough has chilled, roll it out into about a 15×12″ rectangle, about 1/2 inch thick. Using a brush, lightly coat the dough with the almond milk. Liberally sprinkle the moistened dough with the cinnamon sugar mixture.
Using a pizza cutter or a sharp knife, cut dough into strips (about 2 to 2 1/2-inches long x 1-inch wide). It is easiest to first cut the dough into long 1-inch strips lengthwise and then to cut those horizontally into 2 to 2 1/2-inches long strips. Pick up one strip and gently twist the dough into a spiral shape. You can refer to a photo of the final cookie in the blog post to get a better idea of the final appearance. If any sugar falls out, you can roll the cookie dough in it.
Lay the twists onto lined the baking sheet. These cookies don’t expand much so you can load up the baking sheet without worry!
Place into the oven and bake for 20-25 minutes or until golden. Watch carefully and rotate the tray halfway through baking.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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