Easy Vegan Mince Pie Cookies with a buttery cookie, cream cheese frosting topped with mince meat and a puff pastry star.
Ingredients for the cookies
- 115g of dairy-free butter (cubed)
- 140g of caster sugar
- 1 teaspoon of vanilla extract
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 tablespoons of mincemeat
- 20g of raisins
Ingredients for the frosting
- 100g of dairy-free block butter
- 1 tablespoon of dairy-free cream cheese
- 200g of icing sugar
- 1 teaspoon of vanilla extract
Ingredients for the decoration
- 1 sheet of vegan puff pastry
- Icing sugar (to dust)
- Preheat the oven to 180°C fan and line 2 baking trays with greaseproof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla and milk. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
- Fold in the mincemeat and raisins until combined.
- Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.
- Add the butter and cream cheese into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the vanilla and icing sugar, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter then whip some more. Transfer the frosting into a piping bag fitted with a large round tip nozzle.
- Once the cookies are fully cool, pipe a swirl of the frosting on top of each cookie, decorating them with half a tablespoon of mincemeat.
Method (pastry star)
- Preheat oven to 180°C fan and line a baking tray with greaseproof paper.
- Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some flour if the pastry is too sticky.
- Use festive shaped cookie cutters to cut out the shapes and place onto the lined baking tray. Brush the top of each pastry shape with some dairy-free milk and bake in the middle of the preheated oven for 8-10 minutes or until puffed up and golden brown. Remove from the oven and allow to cool before placing ontop of the cookies. If you add the star while its still warm, the heat could melt the frosting.
- Dust the cookies with some icing sugar and serve.
To store: Store the cookies in a sealed container in the fridge. Best enjoyed within 4 days of making.
Un-iced cookies can be left at room temperature in a sealed container for up to 2 days.
What dairy-free butter to use? It’s best to use a vegan block butter if possible as this will give you the best results and bake. My favourite is Naturli Vegan Block and Flora Plant Based Butter.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Keywords: mince pie cookies, crumbl cookies, vegan mince pie crumbl cookies, christmas baking