Christmas is almost here. I can feel my fingers tingling with excitement about opening presents. What about you?
Holidays make me miss home more than usual. I find an invisible string tugging me towards Lebanon. Due to this, I am trying to recreate some childhood memories through my latest renditions.
I have many memories of huddling in a blanket during the winter holidays and munching on Oreo cookies. We competed against each other to see who did the ‘twist, lick, and dunk’ better.
These homemade sandwich cookies are a delicious ode to those carefree days. I replicated my embossed cookie recipe to whip up these Oreo-like beauties.
Plus, these cookies make the perfect stocking stuffers for Christmas. If your loved ones have a sweet tooth, they will enjoy these cute drool-worthy Oreo replicas.
You can also whip them up exclusively for yourself to enjoy a guilt-free indulgence.
What’s inside these tasty treats?
My delicious sandwich cookies are a lighter and healthier version of their store-bought counterparts. With the right ratios, you can conjure a perfect stack of chocolaty, creamy cookies.
I slipped in a nutritious twist by sprinkling pink pitaya powder into the filling. It adds a pretty pop of color to my beautiful batch while elevating its health quotient.
What to Expect?
- A dairy-free holiday cookie
- Quick and easy recipe
- Vegetarian Christmas cookies
- No traces of refined sugar
- No artificial flavoring
- No additives or chemical colors
The Best Baking Tips for Christmas Cookies
Cool Butter FTW
Replace soft butter with cold cubes of butter to retain its texture and shape. My baking hack prevents your cookie dough from turning into a melting mess. It also allows you to skip the refrigeration step required for other Christmas cookie recipes.
- Ditch Leavening Agents
Baking powder provide your baked goods light and puffy texture. I like my cookies to have crispy edges and a bite to them. That is why it is best to skip the baking powder for this venture.
- Cookie Construction & Cornstarch
Want your cookies to have crispy, clean edges? Slip in some cornstarch (i.e. a flavorless thickening agent) to witness baking sorcery at work. Adding it into the batter provides your holiday cookies with the desired structure.
- The Power of Parchment
Hate messy countertops? Can’t get the right cookie texture?
Parchment paper serves as a triple threat for baking problems. Lining it in the baking trays prevents moisture collection and burnt, sticky cookies. When you roll your dough between two sheets of parchment, it creates an even thickness. It also prevents the countertops from getting dusted with flour.
How to Store Christmas Cookies?
Store leftover oreo cookies in an air-tight container (i.e. Tupperware) and keep them at room temperature for a few days. Or, refrigerate them to enjoy them for a week.
You can also wrap them tightly with cling film and freeze them for months. It is an excellent way to prepare the cookies before the holidays.
Healthy Alternatives for Holiday Cookies: Pink Pitaya Edition
I try using healthy substitutes for known baking staples to add a healthy twist to my recipes.
Here are alternative ingredients that work well for this holiday treat:
- Vegan Oil: You can use coconut oil, olive oil, and vegetable oil.
- Intense Colors: Add more pitaya powder to obtain a darker shade.
- Alternatives for Refined Sugar: Ditch refined-sugar for subtle cane sugar to control your calories and sugary contents. You can also add a few teaspoons of raw honey/maple syrup to manage the sweetness.
P.S: Get your baking supplies ready for more Christmas baking ideas from yours truly!
- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 mins
- Yield: 45 cookies 1x
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter (vegan), cut into small cubes
- 1 tbsp coconut oil
- 2/3 or ¼ cup cane sugar
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 large egg
- 1/4 cup cornstarch
- 1/2 cup cacao powder
- 3 ½ cups powdered sugar sifted
- 1 cup vegan butter
- 1 tbsp tapioca flour
- 2 tbsp almond milk (Adjust quantity to get the right texture)
- 1 tsp vanilla extract/powder
- 1 tbsp pink pitaya powder
- Beat coconut oil, butter, and vanilla wet in a stand mixer. Then whisk until it reaches a smooth consistency. Avoid overbeating to prevent air bubbles. *
- Whisk and blend the egg into your cookie dough.
- Sift and mix your flour, salt, sugar, cornstarch, and matcha powder into the batter.
- Keep adding flour until the dough turns into a ball.
- Stop mixing when the cookie dough pulls from the bowl without leaving behind any traces.
- Place dough between two sheets of parchment paper. **
- Roll the dough to a thickness of 3/8”. Use rolling pin rings for uniform thickness.
- Use different sizes of star-shaped cookie cutters to create the tree branches. ***
- Assemble the cut cookies with a 2” gap.
- Preheat the oven to 375 °F and line your baking sheets with parchment paper. ****
- Bake for 9-12 minutes (or until the cookies are set). *****
- Let the cookies cool on the baking sheets.
- Create cookie sandwiches by filling homemade buttercream between two cookies.
- Cream your butter in a large mixing bowl.
- Chuck in the remaining ingredients (except natural coloring).
- Blend your mixture until it’s perfectly combined.
- Add 1 tbsp of pitaya powder to get a festive pink frosting.******
- Mix well.
*Overbeating can change its consistency by forming air bubbles.
** Retains even thickness and makes post-baking clean up less messy.
***Make sure the cut cookies are even to maintain a consistent look.
**** Turn the heat up a notch to bake faster and prevent them from turning into crumbly messes.
***** Baked cookies have firm edges and a set center with no crumbly/soft bits.
Keywords: Healthy homemade oreo cookies