How do you get three kinds from one dough?

The finished base dough is divided into three equal parts. You knead a few extra ingredients into each third – orange zest and jam for the rolls, cinnamon for the caramel cookies, grated coconut for the stars. From a single dough you get three completely different Guetzli.

Can I replace the coconut blossom sugar?

Yes. Coconut blossom sugar gives the dough a fine caramel note, but you can swap it 1:1 for regular sugar or cane sugar. The dough still works just as well and holds its shape while baking.

How long do the cookies keep?

In an airtight tin the Guetzli keep for about two weeks. The jam rolls and coconut stars stay nicely short and crumbly; the caramel cookies are best in the first few days while the caramel is still soft.

Does the dough really need to chill?

Yes, the minimum 30 minutes in the fridge are worth it. Chilled dough is much easier to roll out, cut into shapes and slice cleanly, it doesn't stick, and it keeps its shape in the oven.

Do the cookies make a good gift?

They do. Because all three kinds come from one dough, you quickly have a colorful mix of cookies. Packed in a pretty tin or bag, they make a lovely edible gift from the kitchen for the Advent season.

26 NOVEMBER 2019

Vegan Cookies - 1 Dough and 3 Kinds

Name: vegan cookies - 1 dough and 3 kinds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 Trays
Ingredients: 500 g (18 oz.) light flour; 300 g (10.5 oz.) vegan butter; 150 g (5.3 oz.) coconut blossom sugar; 1 pod vanilla; pinch salt; 1 tsp baking powder; 1 packet orange zest; 3 Tbsp rosehip jam; 2-3 tsp cinnamon; 50 g (1.8 oz.) coconut blossom sugar; 30 g (1 oz.) date syrup; 20 g (0.7 oz.) vegan cream; 2 Tbsp grated coconut; 50 g (1.8 oz.) coconut chocolate; 50 g (1.8 oz.) dark chocolate; grated coconut for sprinkling

By Verena Frei

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This post is also available in: deutsch

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Last updated 8 July 2026

Prep: 15 min
Cook: 30 min
Servings: 3 Trays

Hello lovelies, are you already busy with Christmas baking? Or are you still looking for easy, foolproof recipes? Then today I have just the thing for you: vegan cookies - 1 dough and 3 kinds. 1 easy, vegan base dough from which you can conjure up 3 delicious kinds of cookies – or, as we say here: Guetzli.

Together with Migros Bio/Alnatura Switzerland* I developed these delicious recipes for you. The ingredients are all organic quality, because that's very important to me not only when cooking but also when baking. And I think you can simply taste it in the finished cookies. Instead of industrial sugar I used coconut blossom sugar, because I love its caramel note. For the caramel I used date syrup, and I can tell you already: it turned out incredibly delicious. You'll find all the necessary ingredients at your Migros.

Especially with Christmassy ingredients like cinnamon, chocolate and citrus fruits (in this case the zest), it's particularly important to pay attention to good quality and organic. With cinnamon, for example, Ceylon cinnamon is more precious than cassia and finer and more restrained in aroma. Cassia cinnamon, on the other hand, is rich in coumarin but contains practically no eugenol. Since coumarin can be harmful to the liver in too-large amounts, it's recommended to prefer Ceylon cinnamon.

Organic baking ingredients and sweeteners in a bowl, ingredients

But now on to the recipes – I made 3 different kinds from the base dough:

Jam rolls with rosehip jam

Caramel thumbprint cookies

Coconut chocolate stars

By adding just a few ingredients, you get 3 different delicious Guetzli that are very different not only in appearance but also in taste, so everyone can find their favorite.

Assorted vegan Christmas cookies on a round plate from above

And here are the individual steps for the Guetzli:

Jam rolls with rosehip jam

Square rolled shortcrust dough on baking paper, preparation

Jam being spread onto the dough with a spoon, step

Dough sheet fully spread with red jam, from above

By the way, the rosehip jam is super delicious; I bought it for the first time and I'm thrilled. It's wonderfully velvety and fine, and did you know that rosehips are a real vitamin-C wonder? They're also full of valuable antioxidants. So the Guetzli get a really healthy kick :-).

Jam dough wrapped into a long roll on baking paper

Dough log being cut into jam pinwheels, cutting

Jam dough rolled into a log on baking paper

Sliced jam pinwheels on baking paper before baking

Caramel thumbprint cookies

vegan caramel cookies

Dough ball beside a cinnamon pack and glaze, ingredients

Dough strand being cut into pieces with a knife, step

Cut dough pieces shaped into balls beside a chocolate pot, preparation

The caramel turned out incredibly good and I'll definitely make it again for another recipe. If you bake it along with the cookies it gets a bit harder in the middle. If you add it to the wells only after baking, it stays softer. Both versions are super delicious, though, and went down very well with my caramel lovers.

Shaped dough balls beside a chocolate pot on baking paper, in the pot

Caramel thumbprints with chocolate filling on baking paper, freshly filled

Thumbprint cookies with chocolate filling on baking paper from above

Coconut chocolate stars

Star-shaped cut dough on baking paper, step

Small dough stars on baking paper before baking

Rows of unbaked dough stars on baking paper from above

I'll admit it, I don't like cutting out cookies – there, I've said it. I'm just too impatient for it. BUT the dough rolled out so well and was so easy to cut out that even I enjoyed making all the stars. The important thing is simply that it's cold enough.

Star cookies being dipped into melted chocolate, cooking

Chocolate-coconut stars on a cooling rack, freshly baked

Cookie platter with chocolate thumbprints and red berries, close-up Please don't ask me now which kind tastes best to me, because I can't possibly decide. I love all 3 a lot, because despite the same base dough they're really quite different. The kids loved the coconut stars, my husband the caramel ones. So everyone will definitely find a kind they especially enjoy.

And another thing I love: you don't need many ingredients and yet you can conjure up 3 refined cookie varieties to impress your loved ones during Advent and at Christmas. They also make a great edible gift idea, of course.

Three dough balls on a grey plate from above, preparation

And I'm so happy with how well the dough worked – no sticking when cutting out, and it holds its shape while baking and doesn't spread. The coconut blossom sugar gives it a fine aroma – if you don't like it that much, you can of course swap it for another sugar.

Three cookie varieties on a stone plate in close-up

Caramel star cookies in a metal tin, plated

Chocolate-coconut stars in a divided tin from above

Rolled-out dough with cut-out stars, preparation

Of course there aren't any of the Guetzli left here anymore, so I'll bake some more with the kids – and I'm already really looking forward to it. I hope I could win you over with this easy recipe, and I'm curious which kind will be your favorite.

If you're looking for more Christmas baking: my espresso cookies are just as quick to make, my moist pear spice cake brings warming Christmas spices to the table, and for a sweet finish there's my gingerbread mousse with cherries. All three go beautifully with a tin of colorful Guetzli.

If you're on Pinterest, you can find me here and feel free to pin this picture:

*This blog post was created in collaboration with Migros but reflects my own opinion.

Yours, Verena

TIPS

Verena's notes

Divide the dough as evenly as you can, so all three kinds come out the same size. For the caramel cookies: if you bake the caramel along with them it sets a little firmer in the middle – add it to the wells only after baking and it stays soft. For every kind, make sure the dough is well chilled so nothing sticks and the shapes stay clean. You can swap the coconut blossom sugar for another sugar if you don't like its caramel note.

5.0 from 3 votes