Panettone is one of my favorite holiday treats, so I set out to recreate those classic flavors in an easier, more accessible cookie. These vegan panettone-inspired sugar cookies are buttery, chill-and-bake friendly, and infused with cinnamon, nutmeg, and bright orange zest. Golden raisins, chopped dried cherries, and candied orange peel are folded into the dough, while melted vegan white chocolate and sliced almonds or candied orange finish the cookies for a festive touch.
What You Need For These Festive Vegan Cookies
- All purpose flour
- Cinnamon
- Nutmeg
- Vegan butter (room temperature)
- Cane sugar
- Oranges and candied orange slices or peel
- Vanilla extract
- Non-dairy milk (I prefer oat milk)
- Golden raisins
- Dried cherries (chopped)
- Vegan white chocolate (for melting)
- Sliced almonds
If you’re ready for holiday baking, try other favorite vegan cookie recipes like Vegan Red Velvet Crinkle Cookies, Vegan Santa’s Trash Cookies, or Vegan Crème Brûlée Sugar Cookies. These panettone cookies combine a sandy, crumbly texture similar to pecan sandies with the bright, fruity flavors of panettone bread. They practically melt in your mouth and are worth making again and again.
Presentation Matters: Serving and Storing Your Vegan Panettone Cookies
Presentation elevates these cookies for holiday gatherings. Choose a simple white platter or a rustic wooden board to showcase the golden edges and colorful fruit pieces. Arrange cookies in concentric circles or slightly overlapping rows so the candied orange peel and raisins are visible. Just before serving, dust lightly with powdered sugar or a bit of finely grated lemon zest to accentuate their festive look.
Pair the cookies with complementary drinks—spiced chai, sparkling apple cider, or Earl Grey tea all work beautifully. Label the tray to indicate the treats are plant-based, and consider eco-friendly serving utensils like small bamboo tongs for a tidy, sustainable setup.
To store, let the cookies cool completely, then stack them in an airtight container with parchment paper between layers to prevent sticking. Keep them at room temperature in a cool, dry place away from direct sunlight. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Thaw at room temperature for 15–20 minutes before serving.
Sharing the Joy: Festive Gifting Ideas for Vegan Panettone Cookies
Homemade cookies make a warm, personal gift. For a simple presentation, place cookies in clear cellophane bags and tie them with festive ribbon—add a sprig of rosemary or a cinnamon stick for aroma. Attach a handwritten tag noting that the cookies are vegan and include serving suggestions.
For a more curated gift, assemble a holiday cookie box: line a tin or sturdy box with parchment, layer cookies separated by tissue, and include a small jar of spiced jam or a miniature bottle of citrus-infused olive oil. Add a sprig of holly or a small ornament to make the package special.
If you want to share more widely, create cookie baskets for neighbors, coworkers, or community groups. Combine panettone cookies with other vegan treats—like peppermint bark, spiced nuts, or dairy-free chocolate truffles—and arrange them in a reusable basket with a cloth napkin. Finish with a colorful bow and a holiday card to spread cheer and show that plant-based treats can be festive and indulgent.
More Festive Treats:
Other non-cookie holiday favorites to include in gift boxes: Vegan Little Debbie Xmas Trees, Vegan Peanut Butter Snowballs, and 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, melted
- Sliced almonds, candied orange slices
Instructions
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In a large bowl, sift the flour, then whisk in the salt, cinnamon, and nutmeg. Set aside.
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In a separate large bowl or the bowl of a stand mixer, beat the vegan butter and cane sugar until light and fluffy.
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Add the orange zest, vanilla, and non-dairy milk, and continue to beat until combined.
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Add the dry mixture to the wet in 1/2 cup increments while mixing, scraping the bowl as needed, until fully incorporated.
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Stir in the golden raisins, chopped cherries, and chopped candied orange peel for about a minute to distribute evenly without overmixing.
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The dough will be slightly crumbly with a sandy texture. Form it into a ball, divide in two, and roll each portion into a log of the desired cookie circumference. Wrap tightly in parchment and chill for at least 1 hour.
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Preheat the oven to 350°F (175°C).
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Remove the logs from the fridge and slice into rounds. If edges crumble, press the slices gently back into shape. Place cookies about 1 inch apart on a parchment-lined baking sheet.
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Bake for 12–15 minutes, until set and lightly golden at the edges.
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Let the cookies cool completely, then dip or drizzle with melted vegan white chocolate and top with sliced almonds or candied orange pieces.
Notes
