Soft Vegan Christmas Sugar Cookies
These vegan Christmas cookies are soft, buttery cut-outs that hold their shape beautifully for decorating, made without any dairy or eggs. The dough rolls out cleanly and stays tender for days, so you can bake a batch now and keep them on the holiday table all week.
They have the classic sugar cookie flavor with a hint of brown sugar richness, plus a simple almond-milk icing that sets to a smooth, matte finish. Perfect for festive sprinkles and winter cookie swaps.
What Makes These Cookies So Good
The combination of vegan butter and unsweetened applesauce gives these cookies a soft, just-baked texture that stays that way for days. There is none of the dry, crumbly bite some vegan cookies can get, just a tender crumb that melts in your mouth.
A little brown sugar deepens the flavor without making the dough sticky, and the vanilla-forward taste pairs perfectly with the simple icing. The dough is forgiving to roll and cut, even with intricate shapes, so you can get clean edges every time.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled: this gives the cookies structure and a tender crumb.
- 1 tsp baking powder: a gentle lift so they are not dense.
- 1/4 tsp salt: balances the sweetness.
- 1/2 cup (113 g) vegan butter, softened to room temperature: use a stick style for the best texture; coconut oil works in a pinch but may spread more.
- 1/2 cup (100 g) granulated sugar: classic sugar cookie sweetness.
- 1/4 cup (50 g) packed light brown sugar: adds moisture and a whisper of caramel.
- 2 tsp vanilla extract: choose a good quality one, it carries the flavor.
- 3 tbsp unsweetened applesauce: the egg replacer that keeps the cookies soft.
- 1-2 tbsp almond milk: as needed to bring the dough together.
- 1 cup (120 g) powdered sugar, sifted if lumpy: for the icing.
- 1-2 tbsp almond milk (extra): to thin the icing.
- 1/4 tsp vanilla extract (extra): echoes the cookie flavor.
- gel food coloring (optional): a tiny dot tints the icing without thinning it.
- vegan sprinkles: for decorating.
Variations / Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum; the dough may be a bit more delicate to roll.
- Flavor twist: swap the vanilla extract for almond extract, or add a teaspoon of finely grated lemon zest to the dough.
- Chocolate icing: stir 2 tbsp cocoa powder into the powdered sugar and add an extra splash of almond milk to reach the same drizzling consistency.
- Butter-free: replace the vegan butter with refined coconut oil; the cookies will have a slightly crispier edge and a neutral taste.
If you want a richer chocolate cookie, try my Vegan Chocolate Shortbread Cookies.
How to Make Soft Vegan Christmas Sugar Cookies
Step 1: Cream the Vegan Butter and Sugar
Preheat the oven to 350°F (175°C). In a large bowl, use an electric mixer to cream the 1/2 cup softened vegan butter with the 1/2 cup granulated sugar and 1/4 cup brown sugar on medium speed for about 2 minutes, until the mixture looks light and fluffy.
The color will pale slightly and you should not see any chunks of butter. Scrape down the bowl once during mixing so everything combines evenly.
Step 2: Add the Applesauce and Vanilla
Add the 3 tbsp applesauce and the 2 tsp vanilla extract to the creamed mixture. Mix on low speed until incorporated, then add 1 tbsp of almond milk if the mixture looks a little dry. The dough will look wetter and more cohesive at this point.
Do not worry about the softer texture now; the flour will pull everything together in the next step.
Step 3: Fold in the Dry Ingredients
In a separate bowl, whisk together the 2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Add the dry mix to the wet ingredients all at once and stir with a spatula or mix on the lowest speed just until a soft dough forms and no dry streaks remain.
Stop the moment the flour disappears. Overworking the dough develops gluten and can make the cookies tough, so use a light hand.
Step 4: Roll and Cut the Dough
Shape the dough into a flat disc, wrap it tightly in plastic, and refrigerate for at least 30 minutes. This firms the vegan butter and makes the dough far easier to handle without cracking.
Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use festive cookie cutters to stamp out shapes, then gather the scraps, re-roll them gently, and cut again. Try not to work the dough more than twice, as extra handling can make the cookies less tender.
Step 5: Bake the Cookies
Place the cut-out cookies on a parchment-lined baking sheet, spacing them an inch apart. Bake for 8 to 10 minutes, until the edges are set and just barely turning golden. The centers will still look a little soft and slightly puffed, which is exactly what you want.
Pull them out even if they seem underdone; they will firm up as they cool on the sheet for 5 minutes before you transfer them to a wire rack. Overbaking by even a minute robs them of that soft interior.
Step 6: Ice and Decorate the Cookies
While the cookies cool, whisk together the 1 cup powdered sugar, 1 tbsp almond milk, and 1/4 tsp vanilla extract in a shallow bowl. Add more almond milk a teaspoon at a time until the icing flows thickly but smoothly off the whisk. Tint a portion with gel food coloring if you like.
Dip the top of each cooled cookie into the icing, let the excess drip off, and place it back on the rack or parchment. Scatter vegan sprinkles immediately so they stick. The icing sets to a smooth, matte finish in about 30 minutes, and then the cookies are ready to share.
A Few Notes Before You Bake
- Weigh the flour if you can. A scale keeps the flour amount precise, which is the single best way to avoid dry, cracking dough.
- The 30 minute chill is non-negotiable. Warm dough will spread and lose its shape in the oven, so plan for that rest time.
- If the dough gets soft while you are cutting shapes, slide it onto a baking sheet and pop it in the freezer for 5 minutes before continuing.
- For naturally tinted icing, mix a pinch of freeze-dried raspberry or blueberry powder into a small amount of icing instead of food coloring.
Bake times by thickness:
| Dough thickness | Bake time at 350°F |
|---|---|
| 1/4 inch | 8-10 minutes |
| 1/2 inch | 10-12 minutes |
Keeping These Cookies Fresh
- Room temperature: Store the decorated cookies in an airtight container at room temperature for up to 5 days. Slip a plain slice of bread into the container to keep them soft.
- Refrigerate: If your kitchen is warm, you can store them in the fridge for up to 1 week, but bring them back to room temperature before serving for the best texture.
- Freeze: Freeze undecorated baked cookies between layers of parchment in a sealed container for up to 2 months. Thaw, then ice and decorate. You can also freeze the wrapped dough disc for up to 1 month; thaw in the fridge overnight before rolling.
What Goes Well With These Cookies
A mug of creamy vegan hot chocolate makes the perfect winter pairing, the rich cocoa balancing the sweet vanilla icing. A spiced chai latte with almond milk brings out the subtle warmth of the brown sugar in the cookies. For a simple snack, serve them alongside a cold glass of unsweetened almond milk for a classic dunk.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes. Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum, and handle the dough gently as it can be a bit more fragile.
Can I use coconut oil instead of vegan butter?
You can, but the cookies may spread a little more. Choose refined coconut oil for a neutral taste, and be sure to chill the dough thoroughly before baking.
How do I keep the cut-out shapes from spreading in the oven?
Chill the dough for at least 30 minutes before rolling, and avoid handling it too much so the fat stays cold. Also, line your baking sheet with parchment rather than a greased pan, which can cause more spread.
Can I make the dough ahead of time?
Yes, wrap the dough disc and refrigerate for up to 2 days before rolling and baking. Let it sit at room temperature for 5 minutes if it feels too firm to roll straight from the fridge.
Soft Vegan Christmas Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Cream the vegan butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
- Add the 3 tbsp applesauce and 2 tsp vanilla, then 1 tbsp almond milk if needed, and mix on low until combined.
- Whisk the flour, baking powder, and salt in a separate bowl, then fold into the wet mixture just until no dry streaks remain.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes. Roll the chilled dough to 1/4-inch thickness on a floured surface and cut out shapes.
- Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes, until edges are just barely golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Whisk together powdered sugar, 1 tbsp almond milk, and 1/4 tsp vanilla. Thin with more milk as needed. Dip cooled cookies, top with sprinkles, and let the icing set for about 30 minutes before serving.
