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Christmas is just around the corner, and it’s officially time to bake Grandma Sita’s holiday plant-based treats! These Spanish-style Christmas cookies, made with toasted flour, have a nutty flavor, silky texture, and crumble to dust in your mouth with every bite.
This festive recipe is inspired by polvorones, one of Spain’s most iconic Christmas cookies. The name comes from polvo—Spanish for “powder”—perfectly describing their famously delicate, crumbly texture and snowy dusting of icing sugar.
These easy, delicious, and budget-friendly plant-based cookies are not overly sweet and require only a handful of simple ingredients. They’re the perfect addition to your holiday dessert tray, all season long.
INGREDIENTS *Makes approx. 2 baking trays.
400 g all-purpose flour, toasted
200 g vegetable oil or vegan butter, at room temperature
150 g icing unrefined sugar
1 tsp ground cinnamon (optional)
Additional icing sugar, for dusting
METHOD
1. Prepare the oven:
Line two baking sheets with parchment paper and preheat your oven to 180°C for about 30 minutes.
2.Toast the flour:
Place the flour in a pan over medium-high heat, whisking constantly.
3.Cook until golden:
Toast for about 10 minutes, or until the flour turns a deep golden brown. Let cool completely, then sift to remove any lumps.
4.Combine ingredients:
In a large mixing bowl, add the toasted flour, cinnamon (if using), vegetable oil or vegan butter, and icing sugar.
5.Knead the dough:
Mix and knead for about 10 minutes, until it comes together into a ball. The dough will naturally be soft and crumbly—this is normal. Once ready, wrap the dough in cling film and refrigerate for 30 minutes. The dough may be slightly crumbly; this step helps it firm up and makes it easier to handle.
6. Shape the cookies:
After resting, remove the dough from the fridge, divide it into small portions, and form balls. Place them on the baking trays and gently flatten them with the bottom of a glass to about 1 cm thick.
7. Bake:
Reduce the oven temperature to 150–160 °C (300–320 °F) and bake for 10 minutes. Do not bake longer, as they will become hard. When done, remove from the oven and let them cool slightly.
8. Dust with powdered sugar:
Once slightly cooled, sprinkle the cookies with powdered sugar before serving.
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Grandma Sita’s tips:
✅Vegan butter or veggie oil both work: Extra virgin olive oil is traditional in Spain and adds a delicious flavour.
✅Dough texture: It should feel crumbly but hold together when squeezed—similar to shortcrust pastry.
✅Storage: The dough keeps in the fridge for up to 5 days or freezes for 1 month.
Finished cookies: Store in an airtight container at room temperature for up to 5 days.
✅Gift idea: In Spain, polvorones are often individually wrapped. Use colourful food-safe baking paper for gifting.
A Bit of History
Polvorones and mantecados originated in Andalucía in the 16th century. Today, they’re enjoyed across Spain and in places like Mexico, Cuba, and the Philippines. There’s no single “official” recipe—each region and family adds its own twist.
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A Planet-Friendly Holiday
More people around the world are choosing plant-based treats for their festive celebrations. Each of us can take small steps at home to reduce waste and enjoy more sustainable holiday traditions. Every bit counts. Happy Holidays!
