Hanukkah Happiness: Vegan Jelly Donut Cookies
In the hustle and bustle of the holiday season, the desire for delightful treats often meets the constraints of time. But don’t worry, these Vegan Jelly Donut Cookies are here to rescue your taste buds from longing.
Hanukkah is synonymous with joy, family, and, of course, jelly donuts. But what if you could capture that same joy in a fraction of the time? Enter the Vegan Jelly Donut Cookies — a swift and heavenly shortcut to the sweetness of the season. In just two hours, including a blissful one-hour nap for the dough, you can indulge in the joy of homemade goodness without the typical wait.
Rich in history and deep-rooted in tradition, this fried delight has been a symbol of celebration for centuries. The history of jelly donuts, or “Sufganiyot” in Hebrew, traces back to Jewish communities in the Middle East. These communities celebrated Hanukkah, the Festival of Lights, with foods fried in oil to symbolize the miraculous oil that burned for eight days in the temple.
Jelly-filled donuts gained popularity due to their connection to oil. The act of frying these treats has become a delightful tradition, encapsulating the spirit of Hanukkah. Each bite becomes a reminder of the festival’s significance and a nod to the cultural practices that have been cherished through generations.
These Vegan Jelly Donut Cookies aim to encapsulate the essence of Sufganiyot in a more manageable, yet equally delightful, form. Imagine the burst of sweet, fruity jelly encased in a perfectly baked, vegan cookie — an explosion of flavors that pays homage to tradition while accommodating modern dietary preferences.
Crafted for those who seek the joy of jelly donuts without the complexity, these cookies bring a touch of simplicity to the festive table. No need for deep frying or elaborate preparations; the Vegan Jelly Donut Cookies offer a straightforward yet elegant solution to your Hanukkah cravings.
Embracing the diversity of dietary preferences, these cookies cater to a vegan lifestyle! Whether you’re following a plant-based diet or simply looking to diversify your holiday treats, the Vegan Jelly Donut Cookies extend an inclusive invitation to the Hanukkah celebration.
Dive into the joyous fusion of tradition and innovation this Hanukkah season! Check out my other recipes here.
Vegan Jelly Donut Sandwich Cookies
Author: Micah Siva
Makes: 24 cookies
Ingredients
- ¾ cup vegan butter, at room temperature
- ¾ cup granulated sugar
- 2 tablespoons unsweetened non dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups all purpose flour
- 3 tablespoon almond flour
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Cinnamon sugar topping:
- 2 tablespoons unsweetened non dairy milk
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Filling:
- 1 cup strawberry jam
- In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat the vegan butter and sugar until fluffy and light, about 2 to 3 minutes. Add the milk, vanilla extract, and almond extract, beating for 1 minute to combine.
- Add 1 cup flour to the butter mixture, mixing on low until just combined. Add the remaining 1 cup flour, almond flour, cornstarch, cinnamon, nutmeg, baking powder, and salt to the butter mixture. Mix on low speed until just combined. The dough will look slightly crumbly, but should stick together when formed into a ball using your hands.
- Tip the dough onto a clean kitchen counter, Flatten the dough into a disc and wrap in plastic wrap. Refrigerate for at least 45 minutes.
- When ready to roll, line 2 baking sheets with parchment paper.
- Remove the dough from the fridge, and cut it in half. Re-wrap one half of the dough with plastic wrap, and keep in the fridge. Roll one half of the dough on a well floured surface to ⅛-inch thickness.
- Using a 3-inch circular cookie cutter (or a glass), cut out circles of dough and transfer them to the lined baking trays.
- Re-roll the scraps until all the dough is used. If you find the dough is sticking to the cutter, dip it in flour before cutting.
- Use a small circular cookie cutter to cut out the middle of half the circles of dough. This will be the top cookie.
- Transfer the sheet pans to the fridge for 10 to 15 minutes to prevent spreading.
- Preheat the oven to 350F.
- Make the cinnamon sugar topping:
- In a small bowl, combine the sugar and cinnamon. Set aside. When ready to bake, brush the tops of the top cookie piece with non dairy milk using a pastry brush, and sprinkle with the cinnamon sugar topping.
- Bake for 7 to 9 minutes, ur until just golden, and let cool completely on the baking tray.
- Once cool, spread approximately 1 heaping teaspoon of jam on the middle of the circular cookies, and top with the cut out, top cookie, pressing gently to make a cookie sandwich.
Note:
These cookies are best eaten the same day, as the jam will soften the cookies. To prepare in advance, make the cookies, unfilled, and freeze for up to 3 months, filling before eating.