Vegan Christmas Sugar Cookies

December 18, 2019

Dessert

By: Chris Petrellese 

These Vegan Christmas Sugar Cookies will transform you back to your childhood and you wouldn’t even know that they are plant-based. They are made with just 8 simple ingredients and SO dang good!

An overhead shot of colorful christmas cookies on a marble board; food photography

‘Tis the seasons for cookies galore, and today we are baking up some Vegan Christmas Sugar Cookies. This recipe requires just eight simple ingredients and is sure to be a favorite amongst all of your family and friends.

An overhead shot of the ingredients needed to make vegan christmas sugar cookies

No fancy ingredients are required to make these — all you need is flaxseed meal, all purpose flour, vegan butter, granulated sugar, vanilla extract, almond extract, salt, and baking powder 🙂 Chances are, you already have all of these at home! Also, be sure that you have cookie cutters ready because they’re going to come in handy for this one 😉

A few notes before we get started:

  • We recommend you roll and cut out cookie dough directly on a lightly floured silicone baking mat (or parchment paper) that you will be baking them on. This way you can pick up the mat/parchment and place it directly on the baking sheet to avoid distorting the shape of the cookies
  • Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes before baking just to ensure that they keep their shape.
  • The cookies will seem soft them you remove them from the oven but fear not! The cookies will set as they cool.
  • The baking time will depend on the size and thickness of your cookies, plus how soft or crunchy you will want them. The first batch is a good test for you to determine what works for you. We baked ours for 11 minutes as we like them soft.
  • Be sure to ice the cookies only when they are completely cooled! Also, the icing is a bit sensitive so stacking the cookies on top of one another to store may smear the icing.
A platter of vegan christmas cookies with shortbread, gingerbread, chocolate chip and sugar cookies

Looking for more holiday cookies? We’ve got you covered!

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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An overhead shot of colorful christmas cookies on a marble board; food photography

Vegan Christmas Sugar Cookies


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: About 25 cookies

Description

These Vegan Christmas Sugar Cookies will transform you back to your childhood and you wouldn’t even know that they are plant-based! They are made with just 8 simple ingredients and are SO dang good!


Ingredients

Sugar Cookies

  • 1 flax egg (1 tablespoons flaxseed meal + 3 tablespoons water)
  • 3/4 cup (162g) granulated sugar
  • 1 stick (1/2 cup) vegan butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 2 1/4 (270g) cups all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1/4 (1.5g) teaspoon salt

Icing

  • 1 cup organic powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 to 2 tablespoons unsweetened almond milk

Instructions

  1. Remove the butter from the refrigerator and allow it to rest at room temperature for at least 30 minutes before starting.
  2. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
  3. In a large bowl, add in the flour, baking powder and salt.  Mix everything together until uniform and then set aside.
  4. In another large bowl, add in the softened vegan butter, and granulated sugar. Using a hand mixer or standing mixer, cream together until nice and fluffy. Add in the prepared flax egg, vanilla and almond extracts and mix until combined. Alternatively you can do this by hand by whipping vigorously with a whisk. Carefully add the dry mixture to the wet and mix until uniform using a spatula or wooden spoon.
  5. Transfer the dough into plastic wrap, parchment paper or a vegan wax wrap, wrap it tightly and then place it into the refrigerator to chill for at least 1 hour.
  6. After an hour, remove the dough from the fridge. Next, you will need to roll out the dough to 1/4 to 1/2-inch thick using a rolling pin, cup, etc. To make things easier and also to not distort the shape of the cookies, we rolled and cut our cookie dough directly on a lightly floured silicone baking mat (or parchment paper) that we will be baking them on. This way we could pick up the mat/parchment and place it directly on the baking sheet. Be sure to leave 1/2-inch between each cookie so they do not bake into each other. If you do not want to do this, just roll the dough out on a lightly floured work surface, cut it out with your cookie cutters and use a spatula to transfer them to a lined baking sheet.
  7. Chill the cut cookie dough on the baking sheet in the fridge for at least 10 minutes. We also like to place our leftover dough in the fridge when we are not using it to keep it chilled.
  8. In the meantime, preheat the oven to 350°F. Once the cookies have chilled, place them into the oven and bake for 9 to 11 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to rest on the baking sheet for 2 minutes, and then transfer them to a wire rack to cool completely. (see notes)
  9. Once the cookies have completely cooled, you are free to ice them as you would like! To prepare the icing all you have to do is whisk all of the ingredients for the icing together, add food coloring if you would like, transfer it to a piping back and have fun! Just be sure to allow the icing to rest to harden before serving.
  10. Store in air tight container and enjoy 🙂

Notes

  • Keep in mind that the cookies will firm up as they cool! Also note that the baking time will depend on the size and thickness of your cookies, plus how soft or crunchy you will want them. The first batch is a good test for you to determine what works best for you. We baked ours for 10 minutes.
  • The icing is a bit sensitive so stacking the cookies on top of one another to store may smear the icing a bit.
  • The nutrition facts do not take into consideration the addition of icing.
  • Category: Christmas, Cookies, Dessert
  • Method: Oven
  • Cuisine: Vegan

Keywords: Christmas, Cookies, Dessert, Vegan, Sugar, Cut Out, Icing

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Amazing cookies to see, eat and gift:D

  2. Zoë Sutherland says:

    Is it missing the baking soda?

  3. Peacefeline says:

    Just made these and they are so delicious! I cut discs from a roll of the dough. Perfect!

  4. Peacefeline says:

    These are the best vegan sugar cookies that I have ever made! I had almost given up on a truly delicious vegan sugar cookie but this is it! I literally couldn’t stop eating them. My whole family enjoyed them. I rolled the dough into a cylinder and after refrigerating the dough cut them off of the log to keep it simple for me. I love how they look with the flaxseed meal in the dough I think it keeps them from looking too plain and gives them a little character. I’m going to try your chocolate chip cookie recipe now since this one turned out so well.
    Thanks for the recipes and keep up the great work!

  5. Carla says:

    Is it possible to make these with a plant based sugar instead? ????

  6. Cate says:

    Can you leave out the almond extract?

    • Chris Petrellese says:

      Yes, you can, I would replace it vanilla extract though. It will change the flavor profile, but it should still be yummy 🙂

  7. Jennifer says:

    Can I use Bob’s Red Mill Egg Replacer instead of the flax egg ? Thanks!!

  8. Katlyn Benton says:

    Super delicious recipe!! Made them for my whole family and everyone enjoyed them 😉

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