Holiday Cookies

Holiday cookies are a beloved tradition for many families around the world. These sweet treats come in a variety of shapes and flavors and are often enjoyed during the Christmas and New Year seasons. These easy cookies are a staple of the holiday season and I decorated them with colorful frosting. You can add sprinkles, making them a festive addition to any holiday spread.

Baking and decorating holiday cookies is also a fun activity to do with family and friends. Many families have passed down their special cookie recipes from generation to generation, making holiday cookies a cherished part of family traditions. Now you can make your new tradition with vegan holiday cookies. They are a delicious and cherished part of the holiday season. These cookies are not only perfect for the holiday season but also enjoyed all year round for Valentines, Birthdays, or any occasion.

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How to Make Vegan Holiday Cookies

What You’ll Need…

All-Purpose Flour: we recommend using organic unbleached flour.
Granulated Sugar: many sugars are not vegan so we recommend organic raw sugar.
Plant Milk: We use oat milk generally but any unsweetened plant milk will work.
Vegan Butter: Use vegan butter sticks. The whipped butter has more water and is not as good for baking.

Chef’s Tips

Holiday Cookies

Course: Dessert

Cuisine: American

Keyword: Cookies

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Resting time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 24 Cookies

Calories: 147kcal

Author: Those Vegan Chefs

Perfect vegan sugar cookies with decorating icing. Great for Christmas cookies, valentines cookies, or any occasion.

Print Recipe

Ingredients

SUGAR COOKIES

• ¾ cup vegan butter room temperature
• ¾ cup granulated sugar
• 2 Tbsp unsweetened plant milk
• 1 Tbsp cornstarch
• 1 tsp vanilla extract
• 2 ¼ cups all purpose flour
• ½ tsp baking powder
• ½ tsp salt

ICING

• 1 ½ cups powdered sugar
• ½ tsp vanilla extract
• 2 Tbsp plant milk

Instructions

HOW TO MAKE VEGAN SUGAR COOKIES

• In a large bowl using a stand mixer fitted with the paddle attachment, beat the vegan butter for about 1 minute until creamy and smooth. Add the sugar and beat on high speed for 2-3 minutes until fluffy and light.
• Add in the plant milk, cornstarch, and vanilla. Beat on high until combined, about 1 minute. Scrape the sides of the bowl as needed.
• Add 1 cup of flour to the wet mixture. Add the baking powder and salt. Mix on low speed, until combined. Add 1 more cup of the flour and continue to mix on low until just combined; do not over-mix. The dough should feel similar to play dough when you work it in your hands, but it will look crumbly in the bowl. If it seems too wet for rolling, add another ¼ cup of flour. You want the dough to be thick, but not dry. If the dough is too wet, your cookies will spread.
• Scoop all of the dough out of the bowl; use your hands to push it all together. Divide the dough into two balls.
• Chill in the refrigerator for at least 1 hour or overnight.
• Once chilled, allow to warm to room temperature. Roll dough to ¼ inch sheet and cut into desired shapes using a cookie cutter and place them on the prepared baking sheets. Continue re-rolling the dough until it is all used.
• Bake for 8-10 minutes, in the middle rack of the oven, until very lightly colored on top and around the edges. They will appear underdone but will firm up considerably as they cool. Let them cool for 5 minutes, and then transfer them to a wire rack to cool completely before icing.

HOW TO MAKE VEGAN ICING

• Whisk all icing ingredients in a bowl. If it seems too thick, add a little more plant milk. It should be smooth, glossy, and not runny. If too runny, add more powdered sugar.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 147kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 102mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 5IU | Calcium: 11mg | Iron: 1mg