Vegan Christmas Cut-Out Cookies
The holiday cookie tin just got a serious upgrade. These festive cut-outs are buttery, tender, and hold their shape beautifully — everything you want in a Christmas cookie, with zero animal products in sight. A simple flax egg (just ground flaxseed and water stirred together until it gels) does the binding work that a traditional egg would, and softened vegan butter creams up with organic cane sugar just as fluffy and fragrant as the classic version. The dough chills until firm, rolls out cleanly, and bakes to lightly golden edges with soft, pillowy centers that are genuinely hard to stop eating. The finishing icing — powdered sugar whisked with plant-based milk — sets to a smooth, glossy coat that's perfect for swirling in festive colors with gel food coloring. With 24 cookies in a single batch, there's plenty to decorate, gift, and still keep a few hidden for yourself.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the dough
- 1 cup vegan butter, softened
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the icing
- 2 cups powdered sugar, sifted
- 3–4 tbsp plant-based milk
- gel food coloring, as desired (optional)
Can be omittedgel food coloring
For serving
- vegan sprinkles or sanding sugar, for decorating (optional)
Instructions
- 1
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.
- 2
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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