These crisp, buttery-tasting cut-out cookies are a holiday classic, built on a simple flax egg and a soft, easy-to-roll dough that holds its shape beautifully through every cutter shape you love. Cane sugar gives the base a light sweetness, while a splash of vanilla rounds out the flavor before the dough chills into perfectly firm disks. Once baked to golden-edged perfection, they're finished with a smooth icing made from sifted powdered sugar and plant-based milk, thick enough to pipe clean lines or flood into colorful designs. A shower of sprinkles or sanding sugar before the icing sets adds that festive, bakery-style finish. Whether you're cutting stars, trees, or snowmen, this recipe is a reliably great option for a dairy free holiday cookie spread.
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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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