These colourful, easy to make Vegan Wreath Cookies will be your go-to treat over the Holidays. A buttery pistachio cookie dipped in dairy-free white chocolate, sprinkles and a fondant bow. Vegan, easy to make and absolutely delicious.
This incredible recipe has been made in collaboration with Wonderfully Pistachios. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Wreath Cookies
It’s been a tradition in my family to hang a wreath on the door every christmas. Our wreath has a cute Santa in the middle and a adorable wooden ‘Merry Christmas’ sign. It’s not Christmas for me until it’s proudly on the door- haha! If you don’t have am actual wreath, then these cookies come second best! Buttery cookies are filled with ground pistachios before being dipped in melted dairy-free white chocolate. We don’t stop there, they’re then decorated with festive sprinkles and a red fondant bow. How CUTE!
Looking for more festive recipes, make sure to check out my range of the BEST Vegan Christmas recipes here.
Why you’ll love this recipe
- Vegan friendly.
- Easy to make.
- Simple yet effective.
- Fun design.
- Filled with pistachio.
- Chocolate topping.
- Super festive.
- Great for kids to make and decorate.
- Amazing for gifts!
- Great for storing.
Ingredients you’ll need:
You only need a handful of ingredients for these wreath cookies. Find the full written recipe and method in the recipe card at the bottom of the page.
- Dairy-free butter – Make sure the butter is at room temperature.
- All purpose / plain flour – Sieve to remove any lumps / clumps before baking.
- Cornflour / cornstarch
- Icing sugar
- Pistachio nuts – De-shell, and grind up the nuts before baking. You want them to be ground fine.
- Dairy-free milk – You can use any dairy-free milk for this recipe including almond, soya and oat for example.
- Dairy-free white chocolate -My favourite vegan white chocolate is Sainsburys own Deliciously Free from White Chocolate, and iChoc Vanilla. There are a lot of vegan white chocolates / on the market, make sure to have a little look and find your favourite!
- Red fondant bow – If you can’t find vegan red fondant, make your own with some white fondant and vegan friendly red food gel.
- Vegan sprinkles – Make sure to use vegan friendly sprinkles. I’ve linked the ones I use here.
How to make Vegan Wreath Cookies
- Cookies
In a bowl, cream the butter. Sift in the flour, cornstarch, icing sugar and ground pistachio nuts. Add some milk and a drop of green food gel (optional). Transfer to a piping bag and pipe the dough in rings on a tray lined with grease proof paper.
- Bake
Freeze then bake for 10 minutes or until slightly golden in colour. Allow to cool on the tray.
- White chocolate
Melt the chocolate, dip the tops of the cookies in the chocolate and place on grease proof paper.
- Decoration
While the chocolate is still wet, add on some festive sprinkles. Form some red fondant into a bowl and place in the middle of the white chocolate. Serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, Facebook & TikTok! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Wreath Cookies
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
The BEST Vegan Wreath Cookies which not only look adorable but taste delicious. With ground pistachio nuts and white chocolate, they’re a great Holiday treat!
Ingredients
Ingredients for the cookies
- 190g of dairy-free butter
- 180g of all purpose / plain flour
- 4 tablespoons of cornflour / cornstarch
- 80g of icing sugar
- 50g of pistachio nuts (ground)
- Dairy-free milk (if needed)
- Green food gel (optional)
Ingredients for decoration
- Dairy-free white chocolate
- Red fondant bow
- Vegan sprinkles (optional)
Instructions
Method (cookies)
- In a medium sized mixing bowl, cream the dairy-free butter until smooth.
- Sift in the flour, cornflour, icing sugar and ground pistachio nuts. Add in a drop of green food gel to make the colour more vibrant (optional). Mix until well combined then mix in the milk. The dough should be firm but pipeable. If needed, add in a-little more milk.
- Transfer the dough to a piping bag fitted with a small star nozzle. You may want to work with only half of the dough at a time as it is tough.
- Line a baking tray with grease-proof paper. Pipe little swirls in a circle shape (refer to the photos for reference and example). As the dough is firm, it takes a-little pressure to pipe them out.
- Pace the cookies in the freezer for 10 minutes to firm up. During this time, preheat oven to 170℃ fan.
- Once the cookies are very firm, bake in the middle of then oven for 15 minutes until they feel firm to the touch. Remove from the oven and allow the biscuits to cool on the tray before transferring to a wire rack to cool down fully. Serve as they are or decorate into Christmas / festive wreaths.
Method (decorating)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Dip the top of each biscuit into the white chocolate.
- While the chocolate is wet, roll out little bits of red fondant, shape into bows and place on the chocolate. You can even add on some festive sprinkles.
- Serve and enjoy.
Notes
To store: Keep these cookies fresh by storing in a sealed container in the fridge. Allow to enjoy within 3 days of making.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
