Get festive with vegan Christmas sugar cookies! These colorful and fluffy treats are a perfect dessert or gift made with plant-based ingredients. Spread some holiday cheer with every bite!
Why You'll Love These Vegan Sugar Cookies
- Quick and Easy: Vegan sugar cookies for Christmas can be made with simple ingredients from any grocery store, perfect for bakers of all levels.
- Colorful and Festive: This recipe features sugar cookies with snowy white icing and vibrant sprinkles, perfect for a Christmas dessert table.
- Perfect Gifts: If you have friends or family visiting for the holidays, consider giving them these vegan sugar cookies as a thoughtful take-home gift.
- Large Bowl
- Medium Bowl
- Small Bowl
- Rolling Pin
- Baking Sheet
- Plastic Wrap
- Parchment Paper
- Measuring Cups and Spoons
- Cookie Cutters
- Pastry Bag
- All-Purpose Flour- Used as the base for the cookie dough.
- Baking Powder- Helps the cookies rise.
- Baking Soda- Gives the cookies their light and fluffy texture. The baking soda also aids in the rising of the dough.
- Salt- Balances out the sweetness in the cookies.
- Unsalted Vegan Butter- Softened vegan butter gives the sugar cookies a rich flavor.
- Granulated Sugar- The key ingredient in sugar cookies! Sugar gives these cookies their famous sweet, sugary flavor.
- Vanilla Extract- Adds flavor.
- Pumpkin Puree or Unsweetened Applesauce- Used as a binding agent in place of eggs in this sugar cookie recipe.
- Vegan Sour Cream- Gives the cookies a moist, tender texture.
- Powdered Sugar- The base of the frosting. Powdered sugar gives the frosting sweetness, texture, and volume.
- Almond Milk- Used to achieve the desired consistency of the frosting.
- Vanilla Extract- For added flavor.
- Light Corn Syrup- Gives the frosting a shiny, smooth finish and extra sweetness.
- Sprinkles and Candies- To decorate the frosting!
- Candies, sprinkles
How to Make Vegan Sugar Cookies For Christmas
Mix the flour, baking powder, baking soda, salt, vegan butter, sugar, vanilla extract, sour cream, and pumpkin puree or applesauce in a large bowl until everything is incorporated. Transfer the sugar cookie dough to a smaller bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.
Line a baking sheet with parchment paper and preheat the oven. Knead the cookie dough until soft. Roll out the dough with a rolling pin on a lightly floured surface.
Cut out the shapes you want using your cookie cutters and place them on the prepared baking sheet. Bake for about 10 minutes or until the vegan sugar cookies are lightly brown.
While the cookies are baking, you can make the frosting. In a small bowl, combine all frosting ingredients until smooth. Allow the bowl to sit at room temperature until ready to use.
Once the cookies are done, transfer them to a wire rack to cool completely, frost, and decorate them!
Tips For Making The Perfect Vegan Sugar Cookies
- Weigh your flour. Using a scale to weigh your flour can guarantee that you use the exact amount every time you bake. However, you can scoop the flour into the measuring cup and then level it off with a knife if you're using measuring cups. Do not scoop the flour using the measuring cup or pack the flour into the cup.
- Before Icing: Check to see if the cookies have cooled. Do not put frosting on a warm cookie. Your icing or frosting is going to melt.
- The Right Butter: Vegan butter sticks are great for baking. Do not use tubs of spreadable vegan butter because they typically contain water, which may ruin your Christmas sugar cookies.
Substitutions and Additions
- Swap out vegan butter for vegan margarine or coconut oil.
- Replace pumpkin puree or applesauce with flax egg, chia egg, of your favorite egg substitute.
- Use coconut milk, soy milk, or oat milk instead of almond milk.
- Add in some festive flavors like cinnamon, nutmeg, or almond extract.
- Incorporate a few drops of food coloring into the icing recipe to make colored icing.
Place your Christmas sugar cookies in an airtight container to keep them fresh. The cookies can be stored at room temperature for 2-3 days. The cookies can be refrigerated for up to two weeks. They can be stored in the freezer for up to 3 months. The cookies can be frozen with or without a decorative frosting applied to the surface.
Because the icing is delicate, avoid stacking the cookies on top of one another when keeping them. However, if you must stack the cookies, insert parchment paper between them.
Vegan Christmas Cookies FAQs
Can I make these vegan sugar cookies gluten-free?
Yes, you can bake these gluten-free cookies. You can accomplish this by substituting gluten-free all-purpose flour for standard all-purpose flour.
What can I use instead of the vegan butter?
If you dislike the flavor of vegan butter, you can substitute coconut oil.
Can I make these Christmas sugar cookies in advance?
Yes, you can! To make your cookies ahead of time, prepare the dough and place it in the refrigerator for three days before rolling it out and cutting out the shapes. Another option is to freeze the dough and let it thaw overnight in the fridge before rolling it out and cutting out the shapes.
Vegan Christmas Sugar Cookies
- 4 ½ cups all-purpose flour plus more for rolling dough
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted vegan butter softened
- 1 ⅔ cups granulated sugar
- 1 tsp vanilla extract
- ½ cup pumpkin puree or unsweetened applesauce
- 1 cup vegan sour cream
- 3 cups powdered sugar sifted
- 2-3 tbsp almond milk
- 1 tsp clear vanilla extract
- 2 tbsp light corn syrup
- candies, sprinkles
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, cream together butter, sugar and vanilla until fluffy.
- pumpkin puree or unsweetened applesauce
- Gradually add dry ingredients, alternating with sour cream until well combined.
- Transfer dough to smaller bowl and cover with plastic wrap.
- Chill for at least 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper or silicone mat.
- Knead dough about ¼ of the dough at a time with a small amount of flour just until dough is not sticky.
- Roll out onto floured surface about ⅛ - ¼ inch thick
- Cut with cookie cutter and place on prepared baking sheet.
- Bake for 10-12 minutes or until cookies are lightly brown.
- Cool completely and frost as desired.