My one-base vegan Christmas cookie box🎄✨

Every year I love making a big box of Christmas cookies to share with friends and family, and this time I wanted to make it extra fun and simple: five different cookies from one single dough.
The base is inspired by Viennese cookies (spritz cookies), soft, buttery, perfect for piping, and super customizable. If you like holiday baking projects you can do in an afternoon, this is a great one!

Here are the 5 flavors I made this year:
🍊 Orange–vegan white chocolate
🎄 Matcha mini trees
🥨 Cinnamon sugar pretzels
🍭 Almond candy canes
🍫 Classic dark-chocolate spritz

It’s a really easy dough, but since there are several shapes and flavors, it’s the kind of recipe that’s fun to make with a friend or with family. Put on a playlist, pipe a million shapes, and enjoy the chaos 😅

The recipe is also available on my app Eline’s Table https://elinestable.com/app

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❄️ Ingredients

Base dough:
• 300 g vegan margarine
• 400 g sugar
• 250 ml plant milk
• 720 g all-purpose flour (T55 if you have it)
• 1 tsp vanilla extract
• Pinch of salt

For the variations:
• 1 orange (zest)
• 1 tbsp matcha
• 1 tsp ground cinnamon
• 2 tbsp sugar
• ½ tsp almond extract
• A few drops red food coloring
• Sprinkles (optional)
• 50 g vegan white chocolate
• 50 g dark chocolate
• 2 tsp coconut oil

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🥣 Step 1 — Make the base dough

Cream the margarine and sugar until fluffy.
Add the plant milk + vanilla and mix again.
Add the flour + salt and mix one last time — the dough will be soft and sticky.
Divide it into 5 equal bowls.

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🍊 Orange–White Chocolate Cookies

Zest half of the orange into one bowl of dough.
Pipe round cookies onto a parchment-lined sheet using a star tip.
Freeze 30 minutes so they keep their shape.

🎄 Matcha Mini Trees

Mix the matcha into the second bowl.
Pipe little tree shapes.
Freeze 30 minutes.

🥨 Cinnamon Sugar Pretzels

Mix the cinnamon into the third bowl.
Pipe pretzel shapes.
Freeze 30 minutes.
Before baking, roll them gently in cinnamon + sugar.

🍭 Almond Candy Canes

Split the fourth dough portion in two.
Color one half red and add the almond extract.
Place both colors in the same piping bag and pipe candy cane shapes.
Add sprinkles if you want.
Freeze 30 minutes.

🍫 Classic Spritz

Pipe the last plain portion into spritz shapes.
Freeze 30 minutes.

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🔥 Baking

Bake each batch at 180°C / 355°F for about 13 minutes.
They should still be a little soft when they come out — they firm up as they cool.

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✨ Finishing

Melt the dark chocolate with 1 tsp coconut oil, and the white chocolate with the other tsp.
Dip the spritz cookies in dark chocolate.
Dip the orange cookies in white chocolate and zest the remaining half orange on top.
Dust the matcha trees with powdered sugar if you like.

Store in a tin for up to 3 days at room temperature… if they last that long.