Happy Vegan Christmas Cookies For You!

These vegan Christmas cookies bring all the cozy holiday charm—crisp edges, soft centers, and warm spices—without any dairy or eggs.

They taste like classic sugar cookies with a hint of vanilla and almond, and they hold their shape beautifully for cut-outs.

You can decorate them with simple icing or go all out with sprinkles and crushed candy canes.

Whether you’re baking with kids or prepping gifts for neighbors, these cookies are reliable, festive, and irresistibly good.

Why This Vegan Christmas Cookies Recipe Works

This recipe leans on vegan butter for the classic flavor and structure you expect in a holiday cookie.

A mix of granulated sugar and powdered sugar creates a tender crumb with a light snap at the edges.

Instead of eggs, we use a flax “egg” and a touch of plant milk to bring the dough together without making it sticky.

A blend of vanilla and almond extract brings that nostalgic bakery flavor, and a hint of cinnamon or nutmeg gives it holiday warmth.

The dough is easy to roll, cuts cleanly, and bakes evenly—no spread, no fuss.

Shopping List

• Vegan butter (stick style works best, not tub; room temperature)
• Granulated sugar
• Powdered sugar (for tenderness and icing)
• Ground flaxseed (to make a flax egg)
• Plant milk (oat, soy, or almond)
• Vanilla extract
• Almond extract (optional but highly recommended)
• All-purpose flour
• Cornstarch (for a softer bite and clean edges)
• Baking powder
• Fine sea salt
• Ground cinnamon or nutmeg (optional)
• Powdered sugar, plant milk, and lemon juice (for simple icing)
• Vegan sprinkles or crushed candy canes (for decorating)

How to Make It

1. Make the flax egg: In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir and let it thicken for 5–10 minutes.
2. Cream the butter and sugars: In a large bowl, beat 3/4 cup vegan butter with 1/2 cup granulated sugar and 1/4 cup powdered sugar until light and fluffy, about 2–3 minutes.
3. Add liquids and flavor: Beat in the flax egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract.Add 1–2 tablespoons plant milk only if needed later; hold off for now.
4. Whisk dry ingredients: In a separate bowl, whisk 2 1/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon cinnamon or a pinch of nutmeg if using.
5. Combine: Add the dry ingredients to the wet in two additions. Mix on low just until the dough comes together. If it’s crumbly, add plant milk 1 teaspoon at a time until it holds.The dough should be soft but not sticky.
6. Chill the dough: Divide the dough in half, flatten into discs, wrap, and chill for 30–60 minutes. Chilled dough holds shape and is easier to roll.
7. Prep to bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll and cut: Lightly flour your surface.Roll one disc to about 1/4 inch thick. Cut shapes with cookie cutters, rerolling scraps as needed. Keep the second disc chilled until you’re ready for it.
9. Bake: Place cookies on the prepared sheets, 1–2 inches apart.Bake 9–11 minutes, until the edges are set and just turning slightly golden. Avoid overbaking; they firm up as they cool.
10. Cool completely: Let cookies rest on the sheet for 2 minutes, then transfer to a rack to cool fully before decorating.
11. Make simple icing: Whisk 1 cup powdered sugar with 1–2 tablespoons plant milk and a few drops of lemon juice or vanilla until smooth and thick but pourable. Adjust with more sugar or milk as needed.
12. Decorate: Spread or pipe icing onto cooled cookies.Add vegan sprinkles or crushed candy canes. Let the icing set before stacking.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days. Place parchment between layers to protect decorations.
• Refrigerator: Extends freshness to about a week, but bring cookies to room temp before serving.
• Freezer (baked): Freeze undecorated cookies for up to 2 months.Thaw at room temp, then decorate.
• Freezer (dough): Freeze dough discs for up to 2 months. Thaw overnight in the fridge, then roll and bake as usual.

Benefits of This Recipe

• Egg-free and dairy-free: Great for mixed-diet gatherings and folks with allergies.
• Classic taste and texture: Buttery flavor and tender crumb without animal products.
• Reliable cut-outs: Dough chills well, rolls cleanly, and cookies hold their shape.
• Customizable: Easy to flavor and decorate, from simple glaze to elaborate designs.
• Make-ahead friendly: Dough and baked cookies both freeze well, easing holiday prep.

Pitfalls to Watch Out For

• Overbaking: Vegan cookies can dry out quickly. Pull them when edges are just set.
• Warm dough: If dough gets sticky, chill it.Warm dough spreads and loses shape.
• Too much flour: Overpacking flour makes cookies tough. Spoon and level, don’t scoop.
• Wrong vegan butter: Tub-style spreads can be too soft. Use stick-style for better structure.
• Skipping cornstarch:</-strong> It helps tenderness and clean edges.If you omit it, reduce plant milk.

Variations You Can Try

• Lemon sugar cookies: Add 1 tablespoon lemon zest to the dough and swap almond extract for extra vanilla.
• Gingerbread twist: Add 1 1/2 teaspoons ground ginger, 1/2 teaspoon cinnamon, and 1/8 teaspoon cloves; replace 2 tablespoons flour with molasses-sweetened sugar or add 1 tablespoon molasses and a bit more flour if needed.
• Chocolate dip: Dip cooled cookies in melted dairy-free chocolate and sprinkle with crushed peppermint.
• Spiced maple: Replace 2 tablespoons granulated sugar with maple syrup and bump cinnamon to 1 teaspoon; chill well before rolling.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add an extra teaspoon plant milk if the dough feels dry.

FAQ

Can I make these Vegan Christmas Cookies without almond extract?

Yes. Use all vanilla, or swap in orange extract for a bright holiday twist.

Almond extract adds that classic bakery note, but the cookies are still delicious without it.

What plant milk works best?

Oat and soy milk perform reliably and taste neutral. Almond milk is fine too. Avoid flavored or sweetened milks if you want control over sweetness and aroma.

Do I have to use a flax egg?

Flax binds well and adds slight richness.

You can substitute a chia egg (same ratio) or 3 tablespoons unsweetened applesauce. With applesauce, chill longer to keep the dough firm.

How do I keep the cookies from spreading?

Chill the dough, don’t overcream the butter, and measure flour accurately. If your kitchen is warm, chill the cut shapes on the baking sheet for 10 minutes before baking.

Can I add sprinkles before baking?

Yes.

Press sprinkles gently into the dough before baking so they stick. For a cleaner look, add them over icing after the cookies cool.

Why include both granulated and powdered sugar?

Granulated sugar helps the cookies hold structure and creates light crispness. Powdered sugar adds tenderness and a delicate bite, giving you that ideal holiday-cookie texture.

How thick should I roll the dough?

About 1/4 inch.

Thinner cookies will be crisp; thicker ones stay softer. Keep thickness consistent so they bake evenly.

Can I flavor the icing?

Absolutely. Add vanilla, almond, peppermint, or lemon extract.

Start with a tiny amount and taste as you go—extracts can be strong.

Final Thoughts

These vegan Christmas cookies feel classic, bake beautifully, and welcome all eaters to the table.

The dough is forgiving, the flavor is nostalgic, and the decorating options are endless.

Keep a batch of dough in the fridge during the holidays, and you’ll be ready for cozy afternoons, last-minute gifts, or a plate for Santa—plant-based and proudly festive.