This is your new go-to cut-out sugar cookie dough for the holidays — and it’s completely vegan. With just seven simple ingredients, these Vegan Christmas Cut-Out Cookies keep their shape while baking, making them ideal for classic holiday cookie cutters and festive decorating. Below you’ll also find easy recipes for a vegan decorating icing and a vegan buttercream.
Why You’ll Love This Recipe
- Only seven basic ingredients make a reliable vegan cut-out cookie dough that’s easy to roll, cut and bake.
- The dough pairs well with either our decorating icing or vegan buttercream, and both icings are included below on the recipe card.
- This dough is versatile — use it for Christmas or any occasion simply by changing the cutters and decorations.
Chef’s Tips
- Sift the confectioners’ sugar before making the decorating icing — any lumps will show up on the finished cookie.
- Gel food coloring gives richer hues than liquid coloring and won’t thin the icing as much, making it easier to work with for detailed designs.
- Choose a decorating method to match your time and skill level. For quick decoration, dip or brush the cookies with icing, or spread on buttercream and add sprinkles. For smooth, professional-looking designs, pipe an outline with a fine tip, let it set, then flood the area with icing. After the base dries you can pipe additional details. This flooding technique yields clean, polished shapes.
More Easy Vegan Holiday Treats
- Easy Vegan Pecan Pie Recipe
- Vegan Potato Latkes Recipe
- Easy Vegan Sugar Cookies
- Paleo Peppermint Hot Chocolate
- Hocus Pocus Halloween Popcorn
- Cranberry Salsa
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Vegan Christmas Cut-Out Sugar Cookies
Prep: 20 minutes
Cook: 10 minutes
Chilling Time: 30 minutes
Total: 1 hour
This straightforward recipe yields consistent cut-out cookies that are vegan-friendly. Decide whether to finish them with the decorating icing or with the vegan buttercream included below.
Cheryl Malik
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16
Ingredients
For the Cookies
- ½ cup vegan butter softened
- ¾ cups sugar
- ¾ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 4 tablespoons vegan milk of choice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Favorite Easy Decorating Icing
- 3 cups sifted confectioners’ sugar the sugar MUST be sifted
- 1-2 tablespoons vegan milk of choice add more if needed for spreading consistency
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla
- food coloring as needed
- colored granulated sugar and holiday sprinkles optional, for topping
Favorite Buttercream Icing
- ½ cup vegan butter softened
- 16 ounces powdered sugar 16-ounce package
- 3 tablespoons vegan milk of choice
- 1 teaspoon vanilla extract
- food coloring as needed
- colored granulated sugar and holiday sprinkles optional, for topping
Instructions
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Sift the flour, baking powder and salt into a bowl and set aside.
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Cream the sugar and vegan butter in a mixing bowl with an electric mixer until smooth, about 2 minutes. Stir in the vanilla.
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Add the sifted flour mixture and mix until incorporated. Add the vegan milk one tablespoon at a time until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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On a lightly floured surface, roll the chilled dough to 1/4–1/2 inch thickness. Dip each cutter in flour and cut the shapes, re-flouring as needed. Transfer the cookies to the prepared baking sheets.
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Bake until the edges just begin to turn golden, about 10 minutes. Cool the cookies on a wire rack before decorating.
Notes
This recipe requires about one hour total, including chilling and baking. Decorating time will vary depending on your chosen method and is not included in the prep time.
For the Decorating Icing (enough for a thick layer plus extra for detailed work)
- In a small bowl, combine the sifted confectioners’ sugar with 1–2 tablespoons of vegan milk, adding more a little at a time until the icing reaches a spreadable consistency.
- Whisk in the light corn syrup and vanilla until the icing is smooth and glossy. If it’s too thick, add a touch more corn syrup.
- Divide into separate bowls for different colors. Add food coloring gradually until you reach the desired intensity.
- Apply the icing by brushing, dipping or piping. For flood-style decoration, pipe outlines, allow them to set, then flood the center. Finish with sprinkles or colored sugar and let the cookies set on wax paper or a cooling rack.
For the Buttercream (enough to thickly frost cookies)
- Beat the softened vegan butter and powdered sugar together with an electric mixer until light and fluffy.
- Add the milk and vanilla and beat until the frosting reaches a spreadable consistency.
- Tint if desired, then spread on cooled cookies and top with colored sugar or sprinkles.
Nutrition Information
Calories: 220kcal | Protein: 1g | Fat: 5g | Sugar: 9g
Nutrition values are estimates per serving using the ingredients listed and do not include optional toppings. Actual values may vary with different brands or portion sizes.
© Author: Cheryl Malik