Panettone is one of my favorite treats to have during the holidays. So, I wanted to create another holiday treat that has those exact flavors, but is easier and more accessible. These vegan buttery, chill, and bake sugar cookies have cinnamon and nutmeg. Orange zest, golden raisins, cherries, and candied orange peel for the tops. White chocolate and almonds dipped and drizzled on top make these perfection.
What You Need For These Festive Vegan Cookies
- All purpose flour
- Cinnamon
- Nutmeg
- Vegan Butter, I like to use Country Crock Plant butter
- Cane Sugar
- Oranges and Candied Orange Slices
- Vanilla
- Non-dairy Milk, I like to use oat milk
- Golden Raisins
- Dried Cherries
- Vegan White Chocolate
- Sliced Almonds
If you are ready for holiday baking, I have some other amazing cookie recipes. My favorites include: Vegan Red Velvet Crinkle Cookies, Vegan Santa’s Trash Cookies, and Vegan Creme Brulee Cookies. These vegan panettone cookies are such a beautiful combination of something like a pecan sandy cookie, with buttery crumbliness, and panettone bread. They melt in your mouth, and you will want to make these over and over again.
Presentation Matters: Serving and Storing Your Vegan Panettone Cookies
When it comes to showcasing your freshly baked vegan panettone cookies, presentation is key. Begin by selecting a beautiful platter or tiered cake stand—crisp white porcelain or rustic wooden boards both make excellent backdrops for the cookie’s golden-brown edges and colorful fruit pieces. Arrange cookies in concentric circles or fan them out in overlapping layers, allowing the vibrant bits of candied orange peel and juicy raisins to peek through. Sprinkle a light dusting of powdered sugar or finely grated lemon zest over the top right before serving to accentuate their festive flair.
If you’re hosting a small gathering or holiday party, consider pairing your vegan panettone cookies with beverages that complement their sweet, citrusy notes. A mug of spiced chai latte, a glass of sparkling apple cider, or even a beautifully brewed Earl Grey tea can elevate the tasting experience. Place small labels next to the serving tray to let guests know these treats are 100% plant-based, gluten-free if desired, and bursting with seasonal flavors. Don’t forget to provide eco-friendly serving utensils—bamboo tongs or small tongs lined with parchment for a hygienic, stylish touch.
Storing these delicate cookies correctly will ensure they remain soft, chewy, and full of flavor for days. Once completely cooled, place them in an airtight container layered with sheets of wax or parchment paper to prevent sticking. Store at room temperature in a cool, dry spot away from direct sunlight. For longer preservation, freeze them in single layers on a baking sheet, then transfer to a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature for about 15–20 minutes—your vegan panettone cookies will be just as fresh as the day you baked them.
Sharing the Joy: Festive Gifting Ideas for Vegan Panettone Cookies
There’s nothing more heartwarming than giving someone a homemade treat, and vegan panettone cookies make a thoughtful, personalized gift. Start by packaging them in clear cellophane bags tied with festive ribbons—red and gold for a classic holiday look, or green and silver for a modern twist. Insert a small sprig of fresh rosemary or a cinnamon stick into each ribbon for an aromatic flourish that hints at the flavors within. Attach a handwritten gift tag that highlights the plant-based nature of the cookies and offers serving suggestions.
If you’re aiming for a more elaborate gift, assemble a holiday cookie box. Line a sturdy cardboard or tin box with decorative parchment paper, and stack layers of cookies separated by tissue paper. Include a miniature bottle of artisanal olive oil infused with citrus, or a small jar of spiced jam that pairs beautifully with the fruity notes of the cookies. Top it all off with a sprig of holly or a handmade ornament to turn your gift into a keepsake. This curated approach showcases your attention to detail and makes your vegan panettone cookies feel extra special.
For those looking to share beyond family and friends, consider creating cookie gift baskets for neighbors, coworkers, or local community organizations. Combine vegan panettone cookies with other vegan treats—peppermint bark, spiced nuts, or dairy-free chocolate truffles—and arrange them in a wicker basket lined with reusable cloth napkins. Add a festive touch with a colorful bow and a holiday card. Not only will your recipients appreciate the thoughtful variety, but you’ll also spread awareness that plant-based holiday treats can be every bit as indulgent and joyous as traditional confections.
More Festive Treats:
These are some of my favorite non-cookie holiday treats to add to your gift treat boxes. Vegan Little Debbie Xmas Trees, Vegan Peanut Butter Snowballs, Vegan Chocolate Turtles.
Vegan Panettone Cookies
Ingredients
- 2 1/2 Cups All purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 Cup Vegan butter, room temperature
- 1 Cup Organic cane sugar
- 2 teaspoons Orange zest
- 1 teaspoon Vanilla
- 1/3 Cup Non-dairy milk, unsweetened I used oat milk
- 1/2 Cup Golden raisins
- 1/4 Cup Dried cherries, chopped
- 1/4 Cup Candied Orange peel, chopped*
Topping
- 1 Cup Vegan white chocolate, I used King David Brand(melted)
- Sliced almonds, candied orange slices*
Instructions
- In a large mixing bowl, sift the flour and then whisk in the salt, cinnamon, and nutmeg. Set aside.
- In a separate large mixing bowl, or the bowl of a stand mixer, beat together the vegan butter and cane sugar with a hand mixer, or the paddle attachment of the stand mixer, until the butter is fluffly and light in color.
- Add the orange zest, vanilla, and non-dairy milk. Continue to beat together until everything is fully incorporated.
- Now, add the dry mixture to the wet, about 1/2 cup at a time, while the mixer is on, until everything is fully combined, scraping down the sides of the bowl as needed.
- Pour the golden raisins, chopped cherries, and chopped candied orange peel into the dough and mix again for just a minute so you don't overmix the dough.
- The dough will be a bit crumbly. It has a pecan sandy texture. Pull the dough together into a large ball. Divide into two portions. Roll each portion into a log the circumference you want the cookies to be. Wrap each log in parchment paper and chill for at least an hour.
- Preheat the oven to 350 degrees(F).
- Take the dough logs out of the fridge, and cut the dough into slices. If they crumble a little, that is normal, just press the dough back into the circle and place each slice on a large baking sheet lined with parchment paper about an inch apart.
- Bake for 12 to 15 minutes.
- Let cool, then dip in melted vegan white chocolate and top with almonds and/or candied orange.
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