These classic cut-out cookies roll and cut like a dream, holding crisp, clean edges through baking so every star, tree, and snowman keeps its shape. The dough comes together with a flax egg for structure and vegan butter for that rich, tender bite, then chills until firm enough to work with easily. A smooth, sweet icing sets up into a matte finish that's perfect for flooding shapes or piping fine details, and a scattering of sprinkles or sanding sugar adds that festive final touch. Once iced and dried, they stack and store beautifully, making them a great make-ahead project for holiday gifting or a cookie platter. It's a solid pick for a gluten free Christmas cookie lineup, delivering that same buttery, snap-to-the-bite texture you want from a proper cut-out.
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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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