Back in the day, my friend used to host a cookie exchange party every year. Everyone would bring about 40-50 cookies and the recipe printed out on an index card. Each person would get to take 2 of each type of cookie as well as the recipe for each cookie. It was an awesome party and it’s something I miss doing each year. I am ecstatic to tell you all, however, that through December 24th, I will be hosting a virtual, vegan version of this cookie swap party, with tons of guest posts from some of my favorite bloggers. Keep checking back to see who brings what type of cookie!
This cookie swap party has had so many amazing guests so far, and today’s guest is no exception. Melissa, from Vegan Fling, is just a powerhouse of talent. She is an incredible photographer and all of her recipes are just plain genius. Melissa does wonders with recreating family traditions with a vegan spin and every time I visit Vegan Fling, I’m left wishing that I could come hang out with her family! If that weren’t enough, every post is filled with positivity and proves how easy it is to be vegan, even if the rest of your family is not. Melissa’s contribution to the cookie swap has me in total awe (The cream cheese! The sparkles! The stars!) and I’m sure that you will be too.
I am very excited to be participating in the Keepin’ It Kind cookie swap party today! All the recipes so far have been so wonderful and creative, and I hope everyone will enjoy these simple and easy sugar cookies that I am bringing to the party.
My family loves to bake around the holidays, and we usually make a variety of cookies and other baked treats. These cream cheese sugar cookies are the perfect base to decorate however you’d like. We’ve never really been into elaborate decorations on cookies, and I’m much happier with a simple icing or just sprinkles. I found these all natural sprinkles that were dyed with vegetable juices and I love them! I decided to make sparkly star cookies, and they looked pretty festive in my holiday cookie gift boxes.
- 1 1/4 C flour
- 1/4 C cornmeal
- 1/8 tsp salt
- 1/2 C vegan butter, softened
- 1/2 C sugar
- 4 oz vegan cream cheese
- splash of almond milk
- Combine flour, cornmeal, and salt in a medium bowl and set aside.
- Beat the butter, sugar, and cream cheese together. Stir flour mixture in a little at a time.
- Chill the dough in the refrigerator for at least 30 minutes. Preheat oven to 350 F.
- Place the dough out on a floured surface and roll to 1/4 in thick.
- Cut with cookie cutters of your choice.
- Brush tops of cookies with a little almond milk and top with sprinkles.
- Bake 15 to 18 minutes. Let cool and enjoy!
Thank you so much to Kristy for having me over today, and I hope everyone has a wonderful holiday season filled with lots of vegan cookies!
Thanks for stopping by and be sure to come back Sunday to see who our next special guest is and what they bring to the party! Thank you so much, Melissa, for sharing these gorgeous sparkly stars!