These classic cut-out cookies come together with a simple flax egg standing in for the usual binder, keeping the dough tender and easy to roll without any last-minute fuss. A stick of softened vegan butter and a splash of vanilla give the base that rich, buttery flavor everyone expects from a holiday cookie, while a quick chill firms the dough up so your shapes hold crisp, clean edges once cut. Rolled thin and baked just until the bottoms turn golden, these bake up soft in the center with a light snap at the edges — exactly what you want for stacking, gifting, or decorating with the kids. A smooth, pipeable icing finishes each cookie in whatever color you like, and a few sprinkles pressed in before it sets add that festive, bakery-style touch. Once the icing dries completely, these hold their shape beautifully for storing or packaging up as gifts. It's a solid pick for anyone building out a lower-added-sugar holiday cookie plate without giving up the look and feel of a traditional cut-out cookie.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy. Add the flax egg and vanilla extract and beat on low until fully incorporated, about 30 seconds.
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