Vegan Christmas Sugar Cookies

About 30

Cookies

90 min.

Preparation Time

10 min.

Cooking Time

How to do it?

Vegan Christmas Sugar Cookies with crispy edges, they are easy to make and roll out! Have fun with easy icing and it tastes delicious! These sugar cookies are crispy outside and soft inside.

A little trick I learned is to roll the dough onto parchment paper before chilling in the refrigerator. This way, the cookie dough only needs to chill for about an hour before you can cut and chill 10 minutes more then bake! And you don’t have to roll out cookie dough that is crumbling everywhere. It is perfect for decorating Christmas sugar cookies.

These are our best-loved (and reviewed) Vegan Christmas Sugar Cookies to fill up your holiday cookie platters. These are well-loved by all ages and you’re sure to find some new favorites in this list. My family love these cookies so much! Since the dough is easy to handle, this recipe is excellent for baking with kids.

How Thick Should Sugar Cookies be Rolled Out?

Roll your dough out to about ¼-inch thick. You’ll have cookies thick enough to keep their shape, while also thin enough to promote even baking.

Avoid Overbaking

10 minutes might seem like a very short baking time for cookies. Do not overbake them! At around 10 minutes, the edges of the cookies should just start to turn golden brown. This is the time to pull them. If you continue baking, you risk compromising that signature tenderness of a perfect sugar cookie.

Let’s get started, and let me show you how to prepare this simple recipe at home cause these Vegan Christmas Sugar Cookies are a must-know recipe for the annual Christmas cookies baking season.

Classic Sugar Cookies

INGREDIENTS :

• 1/2 cup (112 g) softened vegan butter
• 3/4 cup (150gr) granulated coconut sugar
• 1/2 vanilla bean
• 1 tbsp almond butter
• 2 cups (250g) all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp oat milk
• 1/2 tsp baking powder
• 1 tbsp flax egg or regular egg

Instructions

First, we have to make flax egg if you are vegan, but you can use regular egg as well.

• Prepare the flax egg by mixing together 1 tbsp flaxseed meal, with 2 tbsp water in a small bowl and setting it aside for 10 minutes to thicken.

• Then, In a large bowl, add 2 cups of flour, 1/4 tsp salt, 1/2 tsp baking powder, 1/4 tsp baking soda and mix everything together until uniform and then set aside.
• In another large bowl, add 1/2 cup softened vegan butter, and 150 Gramm granulated sugar, here I am using brown coconut sugar, flax egg that we made just a little bit earlier, 1tbsp almond butter, to give a nutty flavour, 1/2 vanilla bean then Using a hand mixer or standing mixer, cream together until nice and fluffy.

• Then,add the dry to the wet ingredients and mix until uniform using a spatula or wooden spoon.
• Then 2tbsp oat milk and give a good mix.
• Transfer the dough into parchment paper, then roll out the dough to 1/4 inch thick between 2 pieces of parchment paper and cover it with another parchment paper on the top, then place it into the fridge to chill for at least 1 hour.

• When ready to roll, cut the dough with cookie cutters and transfer to prepared baking sheets. Continue re-rolling the dough until it is all used.

• Freeze again for about 10 minutes (so your shapes hold while baking!).
• In the meantime, preheat oven to 178º Cthen once the cookies have chilled, place them into the oven and bake for 9 to 10 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to rest on the baking sheet for 5-10 minutes
• To prepare the icing all you have to do is whisk 1 cup powder sugar with 1 tbsp milk, add food coloring if you would like, transfer it to a piping back and have fun! Just be sure to allow the icing to rest to harden before serving.
• I like also using melted dark chocolate, dip half of each cooled cookies into melted chocolate, and place onparchment paper or cooling rack until chocolate is set. You can also Sprinkle with decorations, as desired. Repeat with each cookie.
• Refrigerate until chocolate and decorations are set, about 30 minutes

Chocolate sugar cookies

INGREDIENTS :

• 220 gr all purpose flour
• 1/2 tsp salt
• 3/4 (75 g) unsweetened cocoa powder
• 1 cup granulated coconut sugar
• 1 cup vegan butter (softened)
• 1 tbsp flax egg or regular egg
• 1/2 vanila bean
• 30 gr ground almonds

Instructions

• In a large bowl, add 220 gr all purpose flour, three quarters cocoa powder, 30 gr ground almonds, 1/4 tsp salt and mix altogether,
• In another bowl, add 1 cup softened butter, 1 cup granulated sugar, 1 tbsp flax egg or regular egg, 1/2 vanilla bean then mix using hand mixer.
• Transfer the dry mixture to the wet and mix till well combined.
• Transfer the dough into parchment paper, roll out the dough to 1/4 inch thick between 2 pieces of parchment paper, cover it with another parchment paper on the top, then place it into the refrigerator to chill for at least 1 hour.

• When ready to roll, cut the dough with cookie cutters and transfer to prepared baking sheets. Continue re-rolling the dough until it is all used.
• Freeze again for about 10 minutes (so your shapes hold while baking!).
• In the meantime, preheat oven to 178º Cthen once the cookies have chilled, place them into the oven and bake for 10 minutes, or until the edges are lightly golden. Remove the cookies from the oven and allow them to rest on the baking sheet for 5-10 minutes
• To prepare the icing all you have to do is whisk 1 cup powder sugar with 1 tbsp milk, add food coloring if you would like, transfer it to a piping back and have fun! Just be sure to allow the icing to rest to harden before serving.

• I like also using melted dark chocolate, dip half of each cooled cookies into melted chocolate, and place onparchment paper or cooling rack until chocolate is set. You can also Sprinkle with decorations, as desired. Repeat with each cookie.

• Refrigerate until chocolate and decorations are set, about 30 minutes
• To store, place cookies in tightly covered container and refrigerate for up to five days

Ingredients

Tips