Buttery, vanilla-scented dough comes together with a flax egg standing in for the classic binder, then chills into firm disks that roll out beautifully for cookie cutters of any shape. These bake up with just-set edges and soft, tender centers — exactly what you want from a proper cut-out cookie. A smooth, spreadable icing gets swirled or piped on top and left to set into a matte, snap-when-you-bite finish, with a drop of color if you want a festive look. Plant-based milk keeps both the dough and the icing dairy-free without sacrificing that rich, homemade texture. Whether you're cutting out stars, hearts, or holiday shapes, this batch holds its lines cleanly through baking and decorating alike. It's a dependable, from-scratch option for anyone building an added sugar free cookie spread that still looks and feels like the real deal.
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Stir together the ground flaxseed and 3 tbsp 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.
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