So this Christmas we were looking at the list of Christmas dishes made across the world, but we just wanted to make some simple cookies that tasted like shortbread and were yummy too! Are they better than Shakar para? Maybe!
Keeping our vegetarian friends in mind, we decided to make eggless Christmas cookies.
And of course, to keep the processed sugar at bay, we replaced sugar with natural honey. You can use regular honey too. 😉
This recipe makes about 100 cookies, so if you want to make lesser, just use half or quarter the ingredients.
500 grams plain flour (maida)
100 grams rice flour
300 grams butter
half tsp salt
250 ml honey
1 tsp baking soda
1 tsp cinnamon powder
Few drops color of your choice
Few drops of essence of your choice
If you want the cookies to taste more like Christmas, add in the tsp of cinnamon powder. If you’re not a fan of cinnamon, you can skip it.
If you’re using powdered sugar instead of honey, the density changes and you’ll have to adjust the ingredients a bit. So use 350 grams butter and 175 grams sugar. Everything else stays the same. So let’s get to how to make vegetarian Christmas cookies, shall we?
How to make eggless Christmas cookies?
Start by sifting the flour and salt with the baking soda. Next, add in the butter and honey and mix together with your hands. You could cream the butter and honey together if you want to, but really, as long as the butter is soft, it’s not necessary. Don’t beat together or massage the mixture too much since you want it to be light and airy. Then add in the color and essence and form into balls. Freeze them for 30 minutes and they’re ready to go.
Now there are different things you can do. We had a few old tree and star-shaped cookie cutters that one of our Australian aunties gave us many years ago. So we rolled out the dough about half a cm thick and cut out those cookies first.
You can decorate these cookies with white royal icing if you want them to look more like Christmas sweets. But we didn’t because it will just be excess sugar. Also, if you cook them for longer, they become crisper, whereas if you keep them in the oven for a shorter time, they’re softer and more melt-in-the-mouth.
What we really love to do with cookies is make logs. This though, you have to do before freezing the dough. Just roll out the different colored dough into 1 cm or 1.5 cm thick logs first. Then place them one over the other in a chessboard pattern and squish it together. Yes, I said squish! That’s what we do. Then put it in the refrigerator for 30 minutes to 45 minutes.
Once your logs are frozen, cut them into quarter-inch thick pieces.
Line some trays with butter paper, and arrange the cookies on them. Preheat your oven to 200 degrees Celsius. Bake the cookies at 180 degrees Celsius or 350 degrees Fahrenheit for 15 to 20 minutes and they’re ready.
And that’s it! Our yummy and tasty shortbread-style cookies are ready. I love that the texture looks like scooped ice cream. And they just melt in the mouth! Try making them and see how fast they disappear off your shelf! We’re down half a batch already, and it’s not even Christmas yet. They disappear as fast as our traditional mass pav and vanilla cream!
Other Recipes For Christmas
- Chocolate Chip Coconut Cake
- Wood apple pickle
- Tu BShvat Cookies
- Date Rolls, delicious biscuity treats
- Coconut Cordial Dessert
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Eggless Christmas Cookies (Vegetarian)
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- 500 g Plain Flour (Maida)
- 100 g Rice Flour
- 300 g Butter (or Ghee – Indian Clarified Butter)
- 250 ml Honey
- 1 teaspoon Baking Soda
- .5 teaspoon Salt
- 1 teaspoon Cinnamon Powder (Dalchini)
- 2 drops Red Food Color
- 2 drops Green Food Color
- Sift the plain flour, rice flour, salt and baking soda together. (Also add cinnamon powder if you want.)
- Add in the butter and honey and mix with your hands. (Don't beat as it will lose air. Using your hands to fold lightly ensures that the air stays in the mixture.)
- Add in the color and cinnamon powder (optional) and form into balls.
- Freeze the dough for 30 minutes.
- Roll out the cookie dough half a cm thick and cut into shapes.
- Place on a tray lined with parchment or butter paper and bake at 180 degrees Celsius or 390 degrees Fahrenheit for 20 to 25 minutes. (It varies from oven to oven.)
- Once the cookies cool, decorate with royal icing if you wish.
- Roll out the different colored cookie doughs into 1 or 1.5 cm thick logs.
- Press 4 different logs together to form a chessboard pattern.
- Put the dough in a wrap and freeze for 30 minutes.
- Cut the dough into slices and place on a papered tray.
- Cook at 200 degrees Celsius or 390 degrees Fahrenheit for about 20 to 25 minutes. And that's it!
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- You can replace 1 tsp baking soda with 2 tsp baking powder, but the the rise will be different.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
4 thoughts on “Vegetarian Christmas Cookies With Honey”
I really liked the recipe. Easy. But the cookies turned out a little bit salty. Why?
It’s possible that you added a tad too much baking soda in the mixture. Try using a little lesser next time.
This recipe is perfect for other times too. I just tried it and it was awesome!
I looked for honey based cookies and tried a number of them. But this one turned out the best. Not too sweet, and perfectly crispy!