Christmas Cookie Wreath | plant-based, vegan

Cookie Wreath with Fresh Berries




  • 1/2 cup vegan margarine (Earth Balance)
  • 1/2 cup all-natural cane sugar
  • 2 tablespoons vegan cream cheese (Violife Original Cream Cheese)
  • 1 tablespoon apple sauce
  • 1/2 teaspoon vanilla extract or vanilla bean paste
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon grated lemon zest (optional)
  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt (optional)




  • Using a hand mixer, in a medium-size bowl, cream the vegan margarine and sugar until fluffy.
  • Add the vegan cream cheese and mix again until well combined.
  • Next, add the apple sauce, vanilla, and lemon zest.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Stir to combine.
  • Add the flour mixture to the vegan margarine mixture, a little at a time, mixing as you go.
  • Form into a dough.
  • On a silicone mat or parchment paper, roll out the dough, about 1/4 inch thickness.
  • Place the rolled out dough on a baking tray. Cover with parchment paper.  Let chill in the fridge for about one hour.
  • Cut around a 7-inch diameter (cake pan) to make the outer edge, remove excess dough.  Next, place a 3-inch cookie cutter in the middle to cut out the middle section.  Remove the inner dough circle.
  • Preheat oven to 350F.
  • Bake for 15-18 minutes or until the cookie wreath begins to brown on the edges.
  • Let cool completely.


  • 1 container (7.05 oz) Vegan Cream Cheese (Violife)
  • 1-2 cups powdered sugar
  • 1/4 teaspoon lemon extract

Add the cream cheese and lemon extract to a medium-size bowl, and whip with a hand mixer until smooth.

Next, add the powdered sugar 1/2 cup at a time until the frosting is the desired consistency.

Chill in the fridge for 30-60 minutes.

Assembling the Cookie Wreath:

  • Make sure the cookie wreath is completely cool.
  • Carefully add a layer of frosting to the top of the cookie.
  • Be creative.  (It may look more whimsical if the icing does not go all the way to the edges.)
  • Next, decorate with strawberries, blueberries, and blackberries.
  • Finally, add some green mint leaves to make the cookie wreath pop.
  • Optional:  Use left over dough to bake some mini stars to add to the decor.
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