Vegan Butterhorn Cookies

These Vegan Butterhorn Cookies are the perfect holiday treat! Flaky pastry dough filled with cinnamon and sugar, you won't want to miss these!

Holiday cookies are my favorite. I love all the spices and the flavors of the holidays. When I first started dating Michael, I was introduced to a whole new set of recipes! One of the recipes that I fell in love with were these Italian Butterhorn cookies. The cookies tasted like mini cinnamon rolls! I quickly fell in love with these cookies and knew that I had to recreate them. These Italian Butterhorn Cookies taste exactly like the originals! I think I might have eaten them all in one sitting!

For some other delicious holiday recipes, check out this Vegan Christmas Crack or these Vegan Peppermint Brownies.

Jump to:

• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tip
• Vegan Butterhorn Cookies
• Food safety

Ingredient Notes

• Vegan Sour Cream- The vegan sour cream in this recipe helps to make the dough soft and fluffy. The dough will be almost pillowy. If you don't have vegan sour cream on hand, you can swap it with a vegan greek yogurt.
• All-Purpose Flour- This recipe uses AP Flour as the base, you can swap for whole wheat flour, however, it will make the dough a little denser. You can also swap your favorite Gluten-Free flour in this recipe.
• Chickpea Flour- You will notice that this recipe contains chickpea flour. When you mix chickpea flour with water, you get a thick, egg-like consistency. The traditional butterhorn recipe contains egg yolk and the chickpea flour will mimic that egg yolk consistency. You can swap for a flax egg or one egg yolk.
• Vegan Butter- I use my favorite vegan butter in this recipe, however, feel free to swap coconut oil instead.

See the recipe card for full ingredients and quantities.

Instructions

How to make the butterhorn dough:

• Add the chickpea flour and water to a small bowl. Stir and set aside.
• Cut the butter into the dough using a pastry cutter
• Add the vegan sour cream and chickpea egg.
• Mix until well combined. The dough will be the texture of pie dough and will be very fluffy and pillowy.
• Refrigerate for 3 hours or overnight

How to Cut and Bake the Butterhorns

• Take the dough out of the refrigerator and cut it into four equal pieces.
• Roll each quarter into a circle
• Add 4 tablespoons of the cinnamon-sugar mixture to the center of the dough and spread to the edges
• Cut into 8 triangles and starting at the widest end, roll towards the center, forming a crescent.
• Bake for 20 minutes at 350 degrees

Hint: When cutting the butterhorns, I like to envision cutting a pizza. That will help you picture how to cut it into 8 equal slices. Make sure to always use a sharp knife to avoid injuring yourself!

Substitutions

• Greek Yogurt - Feel free to swap the vegan sour cream with vegan greek yogurt in this recipe.
• Gluten-Free - use gluten-free flour instead of white flour to make these cookies gluten-free
• Sugar-Free - Make these butterhorn cookies sugar-free by swapping your favorite sugar-free substitutes.

Variations

• Maple Glaze - Add some ground cloves and maple syrup to the icing to turn these into maple-glazed butterhorns.
• Chocolate - Omit ½ cup of the AP flour and replace it with ½ cup cocoa powder to turn these into chocolate butterhorns.
• Citrus - add orange zest to the glaze to give these a citrus spin!

Check out another great recipe here!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need for this recipe.

• Pastry Cutter
• Mixing Bowl
• Rolling pin
• Cookie Sheets

Storage

Store the vegan butterhorns in an airtight container for up to one week.

This vegan butterhorn recipe is also a great recipe to freeze. Freeze the dough for up to 3 months and then pull it out of the freezer to defrost fully before slicing and baking.

To give these as a gift, line tins with parchment paper. Leave a cute note for your friends or family members instructing them for proper storage and how long to keep.

Top tip

Wait until the cookies are completely cool to drizzle the icing on the top. If you don't, the icing will just melt off. These cookies only have a light frosting, however, it is key to the flavor!

Pin for Later!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.