Holiday Glow Caramel Frost Vegan

There's something about spiced cookies that always takes me back to a December afternoon when I decided to bake something entirely plant-based for the first time, unsure if I could actually pull it off. The smell of cinnamon and nutmeg filling my kitchen felt like a quiet rebellion against all the dairy-heavy traditions I'd grown up with. These Holiday Glow Caramel Frost cookies emerged from that experiment—soft, tender, and topped with a frosting so silky that even my skeptical aunt asked for the recipe. Now they're the cookies I reach for whenever I want something festive without the fuss.

I'll never forget the moment my friend took a bite at a holiday potluck and immediately went quiet—the good kind of quiet, the kind where you know someone's genuinely surprised. She kept coming back for more, and afterward she told me she couldn't believe there was no butter or eggs involved. That's when these cookies stopped being an experiment and became something I actually trusted to impress people.

Ingredients

• All-purpose flour: Two cups forms the base, and I've learned that measuring by spooning and leveling keeps your cookies tender rather than dense.
• Baking soda and baking powder: Together, they lift and lighten these cookies in a way that makes them feel less heavy than traditional dough.
• Ground cinnamon and nutmeg: These warm spices are the soul of the recipe—use fresh spices from a container you've had less than six months, or they'll taste dusty.
• Coconut sugar: It dissolves smoothly into the wet ingredients and adds subtle molasses notes that make the cookies taste more complex than they are.
• Coconut oil, melted: This keeps everything moist and tender; cold or solid oil won't blend smoothly with the other wet ingredients.
• Unsweetened applesauce: It replaces eggs beautifully and adds moisture without overpowering the spice profile.
• Plant-based milk: Use whatever you have on hand—oat milk creates the creamiest dough, but almond or soy work just as well.
• Vanilla extract: A full teaspoon matters here; it brightens all the warm spices and keeps the cookies from tasting too heavy.
• Vegan butter: For the frosting, use a stick of real vegan butter, not the spray—it emulsifies better and tastes richer.
• Powdered sugar, sifted: Sifting removes lumps that would make your frosting grainy, trust me on this one.
• Sea salt: Just a pinch in the frosting amplifies the caramel notes and keeps everything from tasting one-dimensionally sweet.

Instructions

Heat your oven and prepare:

Set your oven to 350°F and line two baking sheets with parchment paper so the cookies won't stick.

Whisk the dry team:

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until everything is evenly distributed. This breaks up any lumps in the spices and helps them distribute evenly through the dough.

Combine the wet ingredients:

In a large bowl, stir together coconut sugar, melted coconut oil, applesauce, plant-based milk, and vanilla until the mixture looks smooth and creamy. The applesauce should fully incorporate and not sit in streaks.

Bring dry and wet together:

Pour the dry mixture into the wet bowl and stir gently until just combined. You're looking for no flour streaks visible, but don't overmix or your cookies will be tough.

Portion the dough:

Using a tablespoon or small cookie scoop, drop dough onto your prepared baking sheets about two inches apart. The cookies will spread slightly, so give them room to breathe.

Bake until golden:

Bake for 10 to 12 minutes, watching for the edges to turn lightly golden while the centers still look slightly underbaked. They'll continue cooking on the hot pan as they cool.

Cool completely:

Transfer cookies to a wire rack and let them cool for at least 15 minutes before frosting. Warm cookies will melt the frosting, so patience is your friend here.

Make the caramel frosting:

Melt your vegan butter in a small saucepan over medium heat, then add coconut sugar and plant-based milk. Stir gently for 2 to 3 minutes until the sugar dissolves completely and the mixture smells nutty and caramel-like.

Cool and whisk smooth:

Remove the pan from heat and let the frosting cool for about five minutes, then whisk in sifted powdered sugar, vanilla, and sea salt until the frosting is thick and spreadable. It should be glossy but hold its shape.

Frost and finish:

Once the cookies are completely cool, spread or pipe frosting on top of each one. Let the frosting set for a few minutes before serving so it holds together.

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There's a moment when you frost the last cookie and step back to look at them all lined up that feels a little ceremonial, like you've made something that's more than just dessert. They're small and spiced and topped with something silky that catches the light, and somehow that's become my favorite part of the baking process.

Why Vegan Baking Changed Everything

When I started baking without dairy or eggs, I discovered that the texture could be just as tender if you understood how each ingredient works in place of the ones you're replacing. Applesauce keeps these cookies moist without making them dense, coconut oil adds richness without the heaviness of butter, and coconut sugar dissolves into a smooth wet mixture that feels almost buttery. The first time I pulled a batch out of the oven and bit into one, I was genuinely surprised at how soft they were—I'd braced myself for something drier or grainier, but instead they melted in my mouth.

Making the Frosting Your Own

The caramel frosting is forgiving enough to adjust to your taste, and I've learned that the sea salt is essential—it's what makes the frosting taste like caramel instead of just sweet. Some nights I add a tiny pinch of espresso powder or a quarter teaspoon of cinnamon to echo the spices in the cookie, and it creates this beautiful depth that makes people ask what the secret ingredient is. You could also thin it slightly with more plant-based milk if you prefer a more pourable glaze, or leave it thick if you want to pipe it into little swoops.

Storage and Making Ahead

These cookies actually taste better after a day or two because the flavors meld together and the cookies soften slightly, so don't hesitate to bake them in advance for a holiday gathering. They keep for up to four days in an airtight container, and the frosting stays creamy without weeping or separating if you seal them properly. You can also freeze the unfrosted cookies for up to two weeks—just frost them after thawing and they'll taste fresh-baked.

• Add flaky sea salt or chopped toasted pecans on top of the frosting before it sets for extra texture and flavor.
• For a gluten-free version, swap in a 1:1 gluten-free flour blend and measure the same way you would with regular flour.
• If you want to make these nut-free, use oat milk in both the dough and frosting instead of almond milk.

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These cookies have become my answer to every holiday gathering and cozy evening—they're simple enough to make on a whim but feel special enough to share with people you care about. I hope they bring the same kind of warmth to your table that they've brought to mine.

Recipe Questions & Answers

→ How should I store these cookies?

Keep them fresh by storing in an airtight container at room temperature for up to 4 days.

→ Can I make them gluten-free?

Yes, substitute the all-purpose flour with a reliable 1:1 gluten-free baking flour blend.

→ What plant-based milk is recommended?

Almond, soy, or oat milk all work well. Opt for oat or soy if you require a nut-free version.

→ How do I get the caramel flavor?

The frosting uses melted vegan butter, coconut sugar, and plant-based milk simmered together to create a caramel-like taste.

→ Can I add toppings to the frosting?

A sprinkle of flaky sea salt or chopped toasted pecans complements the sweetness beautifully.