These classic cutout cookies roll out smooth and hold their shape beautifully, thanks to a flax gel that adds structure right alongside the vanilla and a well-mixed dough of flour, baking powder, and salt. Chilling the dough before rolling keeps the edges crisp and the shapes clean, whether you're going for stars, hearts, or simple rounds. Once baked, the tops stay pale and just barely set, giving you that soft, tender bite in the center every good sugar cookie needs. The glaze on top is where the fun happens — sifted powdered sugar whisked into a smooth, pourable ribbon, tinted any color you like for the occasion. Let it set until it's no longer tacky and you've got a glossy, snap-when-you-bite finish. This one is a genuinely solid pick for a vegan cookie tray, no matter the holiday or celebration.
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In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the flax gel and vanilla extract until fully incorporated.
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