These crisp, buttery cut-out cookies come together from a simple dough of vegan butter, cane sugar, and flour, with a flax-and-water mixture doing the work of binding everything into a smooth, rollable dough. Chilling the dough before rolling keeps the edges sharp when you cut out your favorite holiday shapes, and a short bake gets you cookies with just-set edges and lightly golden bottoms — sturdy enough for decorating, tender enough to bite through easily. Once cooled, a simple powdered sugar and plant-based milk icing gets tinted with gel food coloring and piped or spread on in whatever pattern strikes your fancy, then finished with sprinkles or sanding sugar for that classic festive look. It's a fun, hands-on baking project for the whole family, and it fits neatly into an egg free holiday cookie lineup without missing a beat. Stack them on a platter or box them up for gifting — either way, they hold their shape and their color beautifully once the icing sets.
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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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