These classic cutout cookies come together with a buttery, flax-thickened dough that rolls out smooth and holds its shape through every cutter you own. A quick chill firms things up before baking, so the edges set crisp while the centers stay soft and just barely golden. Once cooled, each cookie gets finished with a glossy glaze thinned with plant-based milk and a touch of vanilla, then tinted however you like for the occasion. The whole process is straightforward — mix, chill, roll, bake, glaze — and the payoff is a tray of bakery-style cookies with tender centers and clean, defined edges. It's a solid pick for an added sugar–free spread, whether you're stocking a holiday cookie box or just want something sweet to decorate with the kids.
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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 an electric hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy.
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