These classic cutout cookies start with creamy vegan butter beaten with cane sugar until light and fluffy, then flavored with vanilla and bound together with a flax gel for that soft, tender bite. The dough rolls out beautifully for cutting into any shape you like, baking up with just-set edges and soft centers that firm as they cool. Once cooled, each cookie gets dressed in a smooth powdered sugar glaze thinned with plant-based milk, which sets into a glossy, snappable shell — tint it with a few drops of food coloring for a festive finish. The result is a sturdy, bakery-style sugar cookie with crisp edges and a tender middle, perfect for holidays, birthdays, or any excuse to decorate. It's an easy win for an egg free cookie swap or dessert table, no special equipment or tricky techniques required.
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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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