These cookies are filled with all the tasty morsels that Santa loves. The Santa Cookies recipe makes at least a hundred cookies because you will want to share these delicious treats with friends, families, and elves. Happy Holidays!
1 package (8 ounces) of Miyoko’s vegan butter at room temperature
1 package (8 ounces) of Kite Hill or Toffuti vegan cream cheese at room temperature
3 cups of organic sugar
3 teaspoons of vanilla extract
2 tablespoons of Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)
5 1/2 cups of all-purpose flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 a pound of macadamia nuts (In a food processor, pulse to make about 2 cups of chopped pieces)
2 cups of King David vegan white chocolate chips
1 package of fresh cranberries (In a food processor, pulse all of the fresh cranberries)
Whisk together in a large bowl, flour, baking soda, baking powder, and salt.
Use Bob’s Red Mill Egg Replacer to create two egg replacements. Follow instructions on the package.
Use a dough paddle in a large mixing bowl, cream butter, and cream cheese, with sugar, vanilla extract, and egg replacement.
Switch to a dough hook, and slowly add in dry ingredients on low speed. Push the dough into the center as it climbs up the sides of the bowl until combined.
Next, add the macadamia nuts, white chocolate chips, and ONLY 1/2 of the cranberries. The other half of the cranberries used in decorating before baking.
When all dough is combined. Cover the bowl with cling wrap and refrigerate for an hour.
Preheat oven to 350 degrees
Place some parchment paper on a baking sheet.
Place dough on parchment paper in batches and roll out to a thickness of a quarter of an inch. Using a two-inch cookie cutter, cut dough and place cookies at least two inches apart. Decorate with a few extra cranberries before baking.
Bake cookies for ten to thirteen minutes. Then let cookies cool on the baking sheet for five minutes before moving them to a cooling rack.
Sending you love and light.