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Vegan Christmas Sugar Cookies

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Cool in freezer 15 minutes
Total Time 55 minutes

Ingredients

Ingredients

    Dry ingredients:

    • 2 ¼ cups all-purpose flour
    • ½ tsp baking powder
    • ¼ tsp salt

    Wet ingredients:

    • 1 TBSP ground flax seeds
    • 3 TBSP water
    • 3/4 cup vegan butter
    • 1/2 cup brown packed sugar
    • ¼ cups white sugar
    • 2 tsp vanilla extract

    Icing:

    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    • 2-3 tsp non-dairy milk I used Unsweetened Vanilla
    • natural food dye **see notes section below

    Instructions

    Instructions

      For the cookies:

      • Preheat oven to 350F (180C).
      • In a coffee cup, mix the flax and water together and set aside to thicken for about 5 minutes.
      • In a small bowl, beat the vegan butter and sugar together until creamy, about 2 minutes. Add the remaining wet ingredients to the butter and sugar, including the flax mixture, and mix well.
      • In a large bowl, add all the dry ingredients together (sifted) and mix well with a fork or spoon.
      • Add the wet mixture into dry and combine until a dough is formed. If your dough needs more moisture, add up to 1 TBSP of water. I used Earth Balance and it was fine without adding anything extra.
      • Put the dough between two sheets of parchment paper and roll it out to about 1/4 inch thick. Place it onto a baking tray and chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes. 
      • Once chilled, cut your cookie shapes and lay them back on the parchment and set them on a cookie sheet. If you don't have parchment and were using wax paper to roll out the cookies, lightly grease the cookie sheets. DO NOT PUT WAX PAPER IN THE OVEN. Re-roll remaining dough until it’s all used up, chilling in between if needed.
      • Bake 8 - 11 minutes.

      For the icing:

      • Add the powdered sugar, vanilla essence, 2 teaspoons of non-dairy milk, and food coloring if using, to a bowl. Mix together. Add 1 to 2 teaspoons more non-dairy milk if needed to reach desired consistency. Let cookies cool completely before decorating. Enjoy!

      Notes

      **I used spralina for green food coloring at it works amazingly well with no altered taste. I used blueberries for pink, and I would not recommend that. It was too light of a pink. I will try beets next time.
      *Adapted from Sam Turnbull, It Doesn't Taste Like Chicken.
      *If you are going to decorate them all fancy then double the icing recipe.