During F&W Cookie Week, some of our favorite digital contributors are sharing their best holiday cookie recipes in a virtual swap. Post your favorite baking experiments on Instagram using #FWCookie. Here, spiced vegan cookies from Kate Lewis of Le Chou Sauvage.
A family favorite, this spin on traditional Swedish Pepparkakkor keeps all the spice lovers in our family coming back for more. The thin, crispy cookie has a great crunch and a pleasant spiciness, gently married with a hint of citrus. Even better for gingersnap lovers like my dad, the flavor intensifies the next day. This recipe has a generous yield so feel free to cut it in half. Otherwise, it is perfect for sharing! The traditional shapes used for these cookies are flowers, hearts, trees, and stars. I used a star shape (about 2 1/2".) Feel free to use whatever shapes you like.
Yield: 10 dozen 2 1/2" cookies