These vegan Christmas cookies are full of holiday cheer. Simple vegan sugar cookies are topped with a homemade dairy-free frosting. And they are fun and easy to make as a family!
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I’ve created so many vegan cookie recipes for the blog over the years. There’s everything from chocolate chip cookies to vegan thumbprint cookies to chocolate chip chickpea cookies.
But it wasn’t until this holiday season that I realized I really missed it simple Vegan Christmas Cookie Recipe!
So there you have it: the easiest and most delicious vegan Christmas cookies you’ll ever have to make. These easy vegan sugar cookies are perfect to make with the kids during the holidays and are easy to throw together in just 30 minutes (plus time for the dough to chill).
So let’s bake!
And if you’re here preparing your holiday menu, don’t forget to check out our new vegan Thanksgiving and vegan Christmas cookbooks!
The ingredients
These vegan Christmas cookies are simple to put together. In fact, you probably already have most of these ingredients in your pantry.
For the vegan sugar cookie dough, you’ll need:
For the vegan topping, you’ll need:
See recipe card for detailed measurements and instructions.
Other equipment you will need
These Christmas cookies are pretty simple, but there are a few key elements that will make your life a lot easier:
Making vegan cookies
Start by making the cookies themselves. We’ll be using simple vegan sugar cookie recipes as the base for our vegan Christmas cookies.
Beat together the vegan butter, butter and sugar. Add the almond milk and vanilla and mix. The mixture should be light and fluffy!
Add the dry ingredients: baking powder, salt and flour. Mix until the dough is formed. Take a break here and refrigerate the dough for at least an hour.
Roll out the dough into a sheet ¼ inch thick. Use cookie cutters to cut out your Christmas trees, or any holiday shape you like!
Place on a baking sheet lined with parchment paper. Bake the cookies at 350 degrees Fahrenheit for 8-10 minutes.
Important tip!
Allow baked cookies to cool completely on a wire rack before covering with frosting. Trust me, don’t get impatient. If you ice the cookies while they are warm, the ice cream melts!
Making the vegan frosting
While the cookies are cooling, you can start making the simple vegan frosting, which we’ll be using to frost the Christmas cookies!
Mix powdered sugar, almond milk and corn syrup to make the vegan frosting.
Add a few drops of food coloring. If you want to make multiple colors, just divide the frosting into smaller bowls and paint them!
Add frosting to vegan cookies! I used the green icing to decorate my Christmas tree cookies.
Add extra decorations like colorful sprinkles to finish off the vegan Christmas cookies!
And there you have it: cute and festive vegan Christmas cookies that are so easy, kids could make them!
Fun variations
Make it gluten free. To make gluten-free vegan Christmas cookies, simply substitute a gluten-free baking flour.
Sandwich cookies. Simply sandwich two cookies together, with a layer of jam or chocolate in between. Try it with this vegan strawberry jam!
Cookies dipped in chocolate. Melt some vegan chocolate chips in the microwave in a small microwave safe bowl. Dip half of the cookie in the chocolate, decorate with sprinkles and let it cool.
Mix shapes and colors! Make multiple topping colors and a variety of holiday themed shapes. Candy canes, stockings and gingerbread men. It can even be garnished with crushed candy canes, yum.
More vegan treats
If you like these vegan Christmas cookies, be sure to check out these other holiday ideas:
And for the easiest holiday yet, don’t forget to check out my Complete Vegan Christmas Cookbook!
recipe
Vegan Christmas Cookies
These vegan Christmas cookies are full of holiday cheer. Simple vegan sugar cookies are topped with a homemade dairy-free frosting. And they are fun and easy to make as a family!
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Rations: 15 cookies
Calories: 280kcal
Instructions
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In a large bowl, beat the butter, margarine and sugar until light and fluffy.
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Add the almond milk and vanilla extract and beat again
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Add the yeast, salt half of the flour and mix well; then add the rest of the flour and mix until smooth
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Flatten the dough into a disk, wrap in plastic and chill in the fridge for at least 1 hour
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Preheat oven to 350F, remove dough from refrigerator and roll out to ¼ inch thick, use cookie cutters to make various shaped cookies, then transfer to a parchment lined baking sheet.
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Bake for 8-10 minutes, then remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
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Meanwhile, prepare the frosting by mixing the powdered sugar, almond milk and corn syrup until smooth; divide into smaller bowls and toss with food coloring if desired
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Decorate the cooled cookies with the frosting and sprinkles, leave for 8 hours for the frosting to harden
nutrition
Calories: 280kcal | Carbohydrates: 49g | Protein: 2g | Fat: 9g | Saturated fat: 2g | Polyunsaturated fats: 2g | Monounsaturated fats: 3g | Trans fats: 0.5g | Sodium: 163mg | Potassium: 23mg | Fiber: 1g | Sugar: 35g | Vitamin A: 288UI | Calcium: 25mg | Iron: 1mg