These Vegan Orange and Ginger Stained-Glass Cookies are a delight for the eyes and the tastebuds! Bite into a warm, spicy and citrusy biscuit with a kaleidoscope centre. You can display these treats on the dessert table or add them to your tree to wow your guests!
Try All 3 Ways To Make These Cookies!
I enjoy getting the most out of my recipes so there are three ways to create these cookies. You can create the ornamental designs shown in the image for your dessert tray, hang them on the tree without icing (because it can melt from the heat) or leave them as is, shaped, with no window and ready for guests!
Mmmmm…Ginger
Adding ginger to a cookie recipe kicks the taste up a notch and leaves you with a nostalgic holiday taste. Kids and grown-ups will love this recipe! Create the shapes in any way that you’d like and read the instructions carefully as there are a few moving parts when it comes to the stained-glass portion of the design. Looking for the perfect holiday cookie cutters? Try this set of 11 designs.
Scroll below for the full recipe on these Vegan Orange and Ginger Stained-Glass Cookies and if you’re looking for more cookie recipes, check out my recipes for Peanut Butter Hemp Cookies and the World’s Best Vegan Chocolate Chip Cookies!
The Perfect Homemade Holiday Gift
Cookies make the perfect holiday gifts. Do you bake cookies for the holiday? Share your festive recipes below for everyone to see or tag me on social at @SusanCooksVegan for a chance to be featured!
Show Me Your Cookies!
If you make these Vegan Orange and Ginger Stained-Glass Cookies please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give these Vegan Orange and Ginger Stained-Glass Cookies a star rating.
Thanks for the love, my friends!
Susan xox
PrintVegan Orange and Ginger Stained-Glass Cookies
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Total Time: 38 minutes
- Category: Dessert
- Method: Baking
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of cold vegan butter cut into chunks (I use Earth Balance)
- 1/3 cup of vegan granulated sugar
- 2 tsp of ground ginger
- Zest from one orange
- 3 tbsp of non-dairy milk
Optional: Dust finished cookies with powdered sugar or paint with icing:
Orange Ginger Icing:
- 1/3 cup of icing sugar
- 1–2 tbsp of orange juice
- ½ tsp of ground ginger
Mix all ingredients together. Start with 1tbsp of orange juice, add second tbsp if needed.
Instructions
- Pre-heat oven to 375F. Line two baking sheets with parchment paper.
- Place flour, sugar, ginger, orange zest and vegan butter in a medium-sized bowl. Using a pastry cutter or two knives cut in the butter until it becomes fine crumbs. Slowly add the non-dairy milk until a dough forms. Alternatively, you may also use a food processor for this step.
- Turn out dough on a lightly floured surface and knead briefly until dough is smooth — cover and chill for 30mins.
- Flour the work surface again, then roll out the dough to 4mm thick (about the size of two $1 coins stacked). Use 7cm size cutters to cut out the shapes then use 4cm (or less) size cutters to cut out the middle. Re-roll and use leftover pieces of dough.
- If using as an ornament, make a hole in the top of each biscuit. Ensure it is large enough for your string or ribbon. It will close slightly during baking.
- Using a rolling pin or can, crush the candies in their wrapper or a plastic bag. Put the pieces into the middle of each cookie. They should be level with the top of the dough.
- Bake for 10-12 minutes or until the cookies are golden brown and the middle has melted.
- Leave the cookie to harden, then transfer to a rack to cool. Thread with ribbon, and it becomes an ornament or dust with icing sugar or paint with icing if eating as a cookie.
- Cookies will keep for a month but best if eaten within three days.
Notes
Leave 15 minutes cooling time.
