15 Dairy‑Free Christmas Cookie Recipes (So Good)

Classic Dairy-Free Sugar Cookies

Classic Dairy-Free Sugar Cookies are a delightful treat that embodies the spirit of Christmas with their sweetness and festive charm. These cookies are soft, buttery, and perfect for decorating with colorful icing or enjoying plain. With simple ingredients and easy instructions, you can whip up a batch of these delightful cookies that everyone, including those with dairy allergies, will love.

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as it will be added to the wet ingredients later.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened dairy-free butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Extracts: Beat in the dairy-free eggs (or flax eggs) one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract and almond extract (if using) until combined.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Chill Dough: For best results, wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape while baking.
7. Shape Cookies: After chilling, use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass for even baking.
8. Bake: Place the baking sheets in the oven and bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate (Optional): Once cooled, you can decorate the sugar cookies with dairy-free icing or sprinkles if desired, or enjoy them as is!

Enjoy these Classic Dairy-Free Sugar Cookies with your family and friends during the holiday season!

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
• Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
• 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

$49.99 −$20.00 $29.99

Buy on Amazon

Chocolate Chip Dairy-Free Cookies

Chocolate Chip Dairy-Free Cookies are a classic favorite that everyone can enjoy, regardless of dietary restrictions. These cookies are soft, chewy, and loaded with rich dairy-free chocolate chips. They’re perfect for holiday gatherings or simply enjoying with a glass of your favorite plant-based milk. Let’s embark on this easy-to-follow recipe to bring these delicious cookies to life!

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make sure the cookies don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will be combined with the wet ingredients later.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened dairy-free butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process should take about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the dairy-free eggs (or flax eggs) one at a time, making certain each is fully incorporated before adding the next. Then, mix in the vanilla extract until evenly distributed.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the cookie’s texture.
6. Stir in Chocolate Chips: Gently fold in the dairy-free chocolate chips using a spatula or wooden spoon, making sure that they are evenly distributed throughout the dough.
7. Scoop and Shape Cookies: Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly to encourage even baking.
8. Bake: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft but will continue to firm up as they cool.
9. Cool Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these delightful Chocolate Chip Dairy-Free Cookies with family and friends during the festive season!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

• Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
• Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
• Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

$24.97

Buy on Amazon

Peppermint Bark Cookies

Peppermint Bark Cookies are a delightful holiday treat that combines the rich flavor of chocolate cookies with the invigorating taste of peppermint. Topped with a layer of dairy-free chocolate and finished with crushed peppermint candies, these cookies are perfect for those looking to savor the festive spirit without dairy. They’re sure to be a hit at any holiday gathering or as a sweet gift for friends and family!

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside for later.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened dairy-free butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the dairy-free eggs (or flax eggs) one at a time, ensuring each one is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix the dough.
6. Stir in Chocolate Chips: Gently fold in the dairy-free chocolate chips and half of the crushed peppermint candies using a spatula or wooden spoon.
7. Scoop and Shape Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly to help them bake evenly.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges appear set and slightly firm. The centers may look a bit soft, as they will continue to cook as they cool.
9. Cool Cookies: After baking, allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
10. Add Toppings: While the cookies are cooling, melt the additional dairy-free chocolate in the microwave or using a double boiler. Once melted, dip the tops of each cookie into the melted chocolate, then sprinkle with the remaining crushed peppermint candies before the chocolate sets.
11. Final Cool: Allow the chocolate to harden at room temperature or refrigerate for a quicker setting. Once set, your Peppermint Bark Cookies are ready to be enjoyed or gifted!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

• 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
• ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
• ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

$99.00

Buy on Amazon

Gingerbread Men Without Dairy

Gingerbread Men Without Dairy are a classic holiday cookie that brings the warm and inviting flavors of ginger, cinnamon, and molasses to your festive celebrations. These adorable, spiced cookies are perfect for decorating with your favorite dairy-free frosting or simply enjoying on their own. They make a wonderful activity for families and can easily become a cherished part of your holiday traditions. Here’s how to make them dairy-free!

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Set this bowl aside.
3. Cream Butter and Sugar: In another large bowl, use a hand mixer or stand mixer to cream the softened dairy-free butter and brown sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add Molasses and Egg: Mix in the molasses and dairy-free egg to the butter and sugar mixture, followed by the vanilla extract. Beat until the mixture is smooth and well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together. Be careful not to overmix.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to roll out and shape.
7. Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut out gingerbread men shapes, or any festive shapes you prefer.
8. Transfer Cookies: Carefully place the cut-out gingerbread cookies on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are set. Keep an eye on them to prevent overbaking.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Decorate: Once cooled, you can decorate your Gingerbread Men with dairy-free frosting, sprinkles, or any toppings of your choice, or enjoy them plain!

These delightful gingerbread cookies are sure to spread holiday cheer and satisfy your sweet tooth while being completely dairy-free!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
• Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
• Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

$59.99 −$24.00 $35.99

Buy on Amazon

Dairy-Free Snickerdoodles

Dairy-Free Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie that packs a punch of flavor while being completely free from dairy. These soft and chewy cookies have a crisp exterior and a chewy interior, making them a perfect treat for your holiday gatherings. They are easy to make and are sure to impress both dairy-free and non-dairy-free cookie lovers alike. Here’s how to whip up a batch!

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal of the cookies after baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. Whisk these ingredients together until well mixed and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened dairy-free butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
4. Add Eggs and Vanilla: Add the dairy-free eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until they are combined. Be careful not to overmix; it’s okay if the dough is slightly crumbly.
6. Make Cinnamon Sugar Mixture: In a small bowl, combine ¼ cup of granulated sugar with 2 teaspoons of ground cinnamon to create your cinnamon sugar mixture. Mix well and set aside.
7. Form Cookie Balls: Scoop out about 1 tablespoon of dough for each cookie, and roll it into a ball between your palms. Then, roll each ball in the cinnamon sugar mixture until fully coated.
8. Place on Baking Sheet: Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
10. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious Dairy-Free Snickerdoodles with a glass of your favorite almond milk or dairy-free beverage!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

• 100% Leak-proof: Guaranteed no-spill seal and secure latches
• Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
• Lightweight & Sturdy: Easy to carry, yet durable for everyday use

$39.99 −$12.00 $27.99

Buy on Amazon

Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies are a hearty and wholesome treat that combines the chewy goodness of oats with the sweetness of plump raisins. These cookies are not only dairy-free but also egg-free and simple to make, making them perfect for anyone following a vegan lifestyle or looking for a deliciously healthier cookie option during the holidays. Enjoy them fresh out of the oven or store them for later indulgence!

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon, baking soda, and salt. Whisk them together until well blended.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until fully combined.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined, making sure not to overmix.
5. Add Raisins and Nuts: Gently fold in the raisins and chopped walnuts (if using) into the cookie dough until evenly distributed.
6. Scoop Dough: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread slightly during baking.
7. Bake Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers may still look soft; this is okay as they will firm up as they cool.
8. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Vegan Oatmeal Raisin Cookies fresh or store them in an airtight container for later!

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

• 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
• 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
• 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

$13.99

Buy on Amazon

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are rich, fudgy cookies that boast a stunning cracked surface, resembling a snow-covered landscape. These delightful treats are not only dairy-free but also incredibly easy to whip up, making them a favorite during the Christmas season. With a combination of cocoa powder and powdered sugar, they offer a perfect balance of sweetness and chocolaty goodness that will certainly satisfy any chocolate lover.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract. Stir until the mixture is smooth and fully combined.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir with a wooden spoon or spatula until the dough comes together. The dough will be thick and sticky.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling helps the dough firm up, making it easier to shape the cookies.
6. Scoop Dough: Once chilled, use a cookie scoop or tablespoon to scoop out portions of the dough. Roll the dough into balls, about 1 inch in diameter.
7. Dust with Powdered Sugar: Roll each ball in powdered sugar until thoroughly coated. This will give the cookies their distinctive crinkle appearance when baked.
8. Place on Baking Sheets: Arrange the powdered sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies will spread and develop cracks on the surface.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your Chocolate Crinkle Cookies or store them in an airtight container for later!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

• Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
• Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
• Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

$19.99 −$6.41 $13.58

Buy on Amazon

Coconut Macaroons

Coconut Macaroons are delightful, chewy cookies that are perfect for the holiday season. These sweet treats are made primarily with shredded coconut, egg whites, and sugar, creating a wonderful texture and coconut flavor that is simply irresistible. They are naturally dairy-free and can be easily dipped in dark chocolate for an extra touch of indulgence.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Ingredients: In a large mixing bowl, combine the shredded coconut and granulated sugar. Stir in the egg whites, vanilla extract, and salt. Mix until all the ingredients are well incorporated and form a sticky mixture.
3. Shape Macaroons: Using a cookie scoop or your hands, shape the mixture into small mounds, about 1 inch tall, and place them on the prepared baking sheet. Guarantee to leave some space between each mound as they may spread slightly while baking.
4. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the macaroons are golden brown on the edges. Keep an eye on them to avoid overbaking.
5. Cool: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
6. Dip in Chocolate (Optional): If desired, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Dip the bottoms of the cooled macaroons into the melted chocolate, allowing the excess to drip off before placing them back on the wire rack to set.
7. Serve: Enjoy the Coconut Macaroons as a festive treat, perfect for sharing with family and friends during the Christmas season! Store any leftovers in an airtight container at room temperature for up to a week.

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

• Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
• Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
• Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

$87.99 −$20.01 $67.98

Buy on Amazon

Almond Joy Inspired Cookies

Almond Joy Inspired Cookies are a delightful twist on the classic candy bar, combining the flavors of chocolate, coconut, and almonds into a chewy, delicious cookie. These dairy-free treats are sure to be a hit during the holiday season and perfect for snacking or sharing with loved ones.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and melted coconut oil. Add in the egg and vanilla extract, and whisk until the mixture is smooth and well-combined.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; some lumps are okay.
5. Add Mix-Ins: Fold in the shredded coconut, dark chocolate chips, and sliced almonds until evenly distributed throughout the cookie dough.
6. Shape Cookies: Using a cookie scoop or tablespoon, portion out the dough and form it into balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving space between each cookie.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
8. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Serve: Enjoy these Almond Joy Inspired Cookies with a cup of coffee or hot chocolate, and share with friends and family during the holiday season! Store any leftover cookies in an airtight container at room temperature for up to a week.

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

• 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
• Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
• Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

$29.99

Buy on Amazon

Cherry Almond Biscotti

Cherry Almond Biscotti are a delightful, crunchy Italian cookie that makes for a perfect companion to your morning coffee or afternoon tea. These delicious, dairy-free cookies are packed with the sweetness of dried cherries and the nutty flavor of almonds, making them a festive addition to your holiday cookie platter or a lovely treat year-round.

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sliced almonds. This will help guarantee that the leavening agent is evenly distributed throughout the flour.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, eggs, olive oil, and almond extract until the mixture is smooth and well combined.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring with a spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky.
5. Add Cherries: Fold in the chopped dried cherries, ensuring they are evenly distributed throughout the dough.
6. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log about 1 inch thick and 12 inches long. Place the logs on the prepared baking sheet, spaced apart.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
8. Slice the Logs: Once cool enough to handle, carefully transfer the logs to a cutting board. Use a serrated knife to slice each log diagonally into ½-inch thick biscotti pieces.
9. Second Bake: Arrange the sliced biscotti back on the baking sheet, cut sides facing up. Bake for an additional 10-12 minutes, then flip the biscotti and bake for another 10-12 minutes until they are crisp and golden.
10. Cool and Serve: Once baked, remove them from the oven and let them cool on a wire rack. If desired, dust with powdered sugar before serving. Enjoy your Cherry Almond Biscotti with your favorite warm beverage or gift them to friends and family during the holidays! Store leftovers in an airtight container at room temperature for up to two weeks.

Dairy-Free Shortbread Cookies

Dairy-Free Shortbread Cookies are a simple yet elegant treat that can be enjoyed any time of the year, especially during the festive season. These buttery, melt-in-your-mouth cookies are made without dairy, making them suitable for those with lactose intolerance or dairy allergies. With just a few basic ingredients, you can whip up a batch that is perfect for family gatherings or cookie exchanges.

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make certain the cookies don’t stick.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This step helps to make sure that all dry ingredients are evenly combined.
3. Add Coconut Oil: In a separate bowl, add the solid coconut oil. Use a fork or pastry cutter to break it down until it resembles coarse crumbs. You want it to be crumbly but not completely melted.
4. Incorporate Wet Ingredients: Pour the vanilla extract (and almond extract if using) into the bowl with the coconut oil. Mix everything together until it begins to form a dough. It may seem crumbly at first, but as you mix, it should come together.
5. Form the Cookies: Take small portions of the dough and roll them into balls, about 1 inch in diameter. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the palm of your hand or the bottom of a glass.
6. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges.
7. Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them firm up. Then, transfer them to a wire rack to cool completely.
8. Serve or Store: Enjoy your Dairy-Free Shortbread Cookies with your favorite beverage, or store them in an airtight container at room temperature for up to a week.

Peanut Butter Blossoms

Peanut Butter Blossoms are a delightful combination of sweet and salty flavors, featuring a soft peanut butter cookie topped with a chocolate kiss. These cookies are not only a festive classic but also a great option for those avoiding dairy, making them suitable for a wide range of dietary needs. The rich flavor of peanut butter pairs beautifully with the sweet chocolate, creating a cookie that is bound to be a hit during the holiday season and beyond.

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees an even distribution of the leavening agent.
3. Combine Peanut Butter Mixture: In a separate large bowl, mix the natural peanut butter, granulated sugar, brown sugar, and melted coconut oil. Use a hand mixer or stand mixer to blend these ingredients until smooth and creamy.
4. Add Vanilla: Add the vanilla extract to the peanut butter mixture and stir until fully incorporated.
5. Combine with Dry Ingredients: Gradually add the dry ingredient mixture into the peanut butter mixture, mixing until a dough forms. Be careful not to overmix.
6. Form Dough Balls: Using your hands, roll the cookie dough into balls about 1 inch in diameter. Then, roll each ball in the non-dairy granulated sugar until fully coated.
7. Place on Baking Sheet: Arrange the rolled cookies on the prepared baking sheet, spacing them about 2 inches apart for even baking.
8. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, until the edges are lightly golden. The centers may look slightly underbaked, which is perfect.
9. Add Chocolate Kisses: Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
10. Cool Completely: Let the cookies cool completely on the wire rack. This will help the chocolate kisses to set up nicely.
11. Serve or Store: Enjoy your Peanut Butter Blossoms with a glass of your favorite dairy-free milk, or store them in an airtight container for up to a week.

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies are a rejuvenating and zesty treat that brightens up any dessert platter during the holiday season. With their buttery texture and a delightful crunch from the poppy seeds, these cookies are perfect for those who prefer a dairy-free option. The combination of tangy lemon and the nutty flavor of poppy seeds makes these cookies a unique and enjoyable choice.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds. This step guarantees that the leavening agent is evenly distributed throughout the flour.
3. Cream Coconut Oil and Sugar: In a large mixing bowl, use a hand mixer or a stand mixer to beat the solid coconut oil and granulated sugar together until the mixture becomes creamy and light in texture.
4. Add Flavorings: Mix in the lemon zest, vanilla extract, and non-dairy milk to the coconut oil and sugar mixture. Continue to beat the mixture until everything is well-combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined, being cautious not to over mix, as this could result in tougher cookies.
6. Add Lemon Juice: Gently fold in the lemon juice until fully incorporated.
7. Form Cookie Dough Balls: Using a cookie scoop or tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie.
8. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft to maintain that chewy texture.
9. Cool Down: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Lemon Poppy Seed Cookies are ready to be served. Enjoy them as is or dust them with a bit of powdered sugar for an extra festive touch!

Pumpkin Spice Cookies

Pumpkin Spice Cookies are a warm and seasonal treat that captures the essence of fall in every bite. These soft, chewy cookies are infused with aromatic spices and have a delightful pumpkin flavor, making them a perfect addition to your holiday dessert spread. They are not only dairy-free but also incredibly easy to make, allowing you to enjoy the festive flavors without any hassle.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Confirm that the spices and leavening agent are evenly combined with the flour.
3. Cream Coconut Oil and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the solid coconut oil with both brown sugar and granulated sugar until the mixture is creamy and light in color.
4. Add Pumpkin and Flavorings: Mix in the pumpkin puree, vanilla extract, and non-dairy milk to the coconut oil and sugar mixture. Blend until all the ingredients are well combined.
5. Combine Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Stir gently until just combined, being careful not to over-mix, as this can affect the texture of the cookies.
6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of cookie dough onto the prepared baking sheet, making sure to leave some space between each cookie.
7. Bake Cookies: Place the baking sheet into the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but still soft in the center.
8. Cool Down: After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once the cookies are completely cooled, they’re ready to be served! Enjoy the warmth of pumpkin spice flavor with each delightful bite.

Snickerdoodle Sandwich Cookies

Snickerdoodle Sandwich Cookies are a delightful twist on the classic snickerdoodle cookie, featuring two soft and cinnamon-sugar-dusted cookies sandwiched together with a creamy dairy-free filling. These cookies are perfect for the holiday season, offering a chewy texture and rich flavors that will impress everyone at your festive gathering.

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt until fully combined. Set this mixture aside.
3. Cream Coconut Oil and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat together the solid coconut oil, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
4. Incorporate Wet Ingredients: Add the non-dairy milk and vanilla extract to the coconut oil-sugar mixture. Mix until the wet ingredients are well combined and smooth.
5. Combine with Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently with a spatula until just combined. Be careful not to over-mix.
6. Form Cookie Dough: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheets, making sure to leave space between each dough ball.
7. Coat with Cinnamon Sugar: In a small bowl, mix together 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. Roll each dough ball in this cinnamon sugar mixture before placing them back on the baking sheets.
8. Bake Cookies: Bake the cookies in the preheated oven for about 10-12 minutes, until the edges are slightly golden and the centers are still soft. Remove them and let them cool on the baking sheets for 5 minutes.
9. Cool Completely: Carefully transfer the cookies to a wire rack to cool completely.
10. Prepare Filling: In a medium bowl, beat the softened dairy-free butter with powdered sugar until smooth and creamy. Adjust the consistency with more powdered sugar or a little non-dairy milk, if necessary.
11. Assemble Sandwich Cookies: Once the cookies are completely cooled, spread a generous amount of the creamy filling onto the flat side of one cookie, and top it with another cookie, flat side down. Gently press together until the filling reaches the edges.
12. Serve and Enjoy: Your Snickerdoodle Sandwich Cookies are now ready to be served! Enjoy these treats at your holiday gatherings or share them with loved ones.