Vegan Bonbon cookie recipe

This vegan bonbon cookie recipe turns out cute treats that are a cinch to make and have plenty of possibilities. A confection which sits pretty and tastes divine, these cute mincemeat parcels are perfect for the holidays.

Recipe Notes

I'm a big fan of getting creative in the kitchen, whether it's with a recipe of my own or an already composed winner from a favourite cook book. The same rule applies to this bonbon recipe, so I encourage you to use your imagination with these cute cookies, to go crazy with colour combinations, fillings, and toppings. Dried fruits, candied ginger, chocolate chunks, anything you think would make an agreeable centre. And who said there was anything wrong with an electric blue cookie with hot pink icing? Topped with almond slivers and chocolate chips?

Achieve a marbled effect with the dough by waiting until everything is mixed before adding the colouring, mixing it in last until your dough acquires the desire look. Heck, why not try multiple colours?

Yes, these cookies would be great for children. This I know, because I am one. A children, that is. Not a cookie.

Vegan Mincemeat Bonbon Cookies

Makes approx 18 cookies

Ingredients
- 100g (½ cup) low or no salt vegan butter substitute
- 105g (¾ cup) icing sugar (confectioners' sugar)
- 1 tablespoon vanilla or almond flavour
- Food colouring (optional)
- 215g (1 ½ cups) all purpose flour
- ⅛ teaspoon salt
- Mincemeat
- (140g) 1 cup icing sugar
- 2 tablespoon soy milk (or your favourite non dairy drink)
- 1 teaspoon vanilla
- A few drops of colouring, if desired

Directions/Method
1. Preheat your oven to 175 ° C (350 ° F).
2. Sift the icing sugar into a large bowl and mix with the butter, vanilla, and food colouring until well combined. Add the flour and salt, blending until the mix just sticks together (you may need to add a drop of water or soy milk to achieve this).
3. Scoop tablespoon sized pieces of dough and roll into a rough ball shape. Flatten in the palm of your hand and add about ⅛-1/4 a teaspoon mincemeat in the centre. Fold the sides up and gently roll back into a smooth ball.
4. Place each cookie at least an inch apart on a baking sheet (don't worry about greasing it) and bake for 12-14 minutes. Try not to let the cookies brown!
5. While the cookies are cooling on a cooling rack, make the icing by sifting the additional cup of icing sugar and mixing with the extra 1 teaspoon vanilla, soy milk, and colouring. Once the cookies are cooled, drizzle the icing over each one with a spoon or pipe it over. Add sprinkles, mini candies, nuts, fruit, or any other creative edible you can think of for decoration!