Attention cookie monsters and holiday bakers! Looking for that perfect vegan Christmas sugar cookie recipe without the fuss? Dive into our 6-Ingredient Vegan Christmas Cookies. Crafted with simplicity in mind, these cookies bring all the festive feels with none of the dairy. And with just six basic ingredients, you're set for a holiday baking win. Perfect for Christmas gatherings, cookie swaps, or cozy evenings by the tree. Capture the essence of the holidays with a recipe that's search-engine (and real-life) approved. Bite into the vegan magic of the season!
The Best Vegan Christmas Cookies
6-Ingredient Vegan Christmas Sugar Cookies: Festive & Unbelievably Easy!
Dreaming of that perfect Christmas cookie that's as easy as pie? With just six ingredients for the dough, our Vegan Christmas Sugar Cookies are your answer. These cookies are every bit as festive as they are simple. Whether you're vegan, gluten-free, or just a fan of delicious cookies, this recipe has got you covered. And if you're not plant-based? No worries! Feel free to use regular butter or milk. Now, let’s bake some holiday magic!
Easy Vegan Christmas Cookie Ingredients
For those Festive Cookies:
- ¾ cup melted vegan butter (or regular, if you're not going vegan)
- 1 cup organic cane sugar
- 2 tablespoon unsweetened almond or oat milk (or regular milk)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 2 cups of all-purpose flour (go gluten-free with King Arthur Measure for Measure. Just remember, almond flour or baking flour won't do the trick here!)
For the Silky Vanilla Icing:
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla extract
For some Chocolatey Decor:
- ½ cup vegan chocolate chips, melted
- 1 tablespoon vegan butter (or regular butter)
Easy Vegan Christmas Cookie Steps
Follow these super simple steps for how to make these delicious Vegan Christmas Sugar Cookies:
- Heat Things Up: Preheat your oven to 425°F.
- Mix & Mingle: In a mixing bowl, combine the melted butter, sugar, milk, vanilla, and baking powder. Gradually add the flour and blend until you have a good doughy consistency.
- Chill Out: Shape that dough into a mound, wrap it in plastic, and let it chill in the fridge for about 30 minutes.
- Roll & Shape: On a floured surface, roll out the dough to about ¼ to ⅓-inch thick. Get creative with those cookie cutters! Lay your festive shapes on a parchment-lined cookie sheet.
- Bake & Wait: Pop them in the oven. Want them soft? 8-10 minutes will do. Prefer them a bit firmer? Aim for 10-12 minutes. Aim for a lovely golden touch.
- Decor Time: If you're dressing them up, melt your vegan chocolate with butter or whip up the icing using an electric mixer. Get artsy with a pastry bag and give those cookies some flair!
There you go, dear bakers! A batch of around 40 delightful cookies awaits. Perfect for gatherings, gifts, or a sneaky midnight treat. Enjoy the taste of the holidays without the fuss!
Frequently Asked Questions
No cookie cutter? No problem! We recommend trying our Vegan Sugar Cookie recipe here! No cookie cutter necessary and they only take 20 minutes to bake!
We recommend storing these Christmas cookies in an airtight container at room temperature for up to 5 days.
Is there any other way other than with an ice cold glass of oat milk?
Vegan Christmas Cookies
Ingredients
Vegan Christmas Sugar Cookies
- ¾ cup melted vegan butter
- 1 cup organic cane sugar
- 2 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vanilla Icing
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla
Vegan Chocolate for Decorating
- ½ cup melted vegan chocolate chips
- 1 tablespoon vegan butter
Instructions
Vegan Christmas Cookies
- Preheat the oven to 425
- In a medium mixing bowl, mix the melted vegan butter, sugar, almond milk, vanilla, and baking powder. Then, add the flour and mix until a thick dough forms. Form the dough into a mound and wrap it in plastic wrap. Refrigerate it for 30 minutes.
- Roll the cookie dough onto a floured surface, adding more flour as needed if the dough is sticky. Roll it into a ¼ - ⅓ of an inch thick and use your cookie cutters to cut shapes. Place the shapes onto a cookie sheet lined with parchment paper. Bake in the oven for 8-10 minutes for softer cookies or 10-12 minutes for more firm cookies (until they are lightly golden).
- You will still have plenty of dough left so roll the dough back into a mound and repeat the previous step until all of the dough is used. You should have about 40 cookies.
- If decorating your cookies, simply melt the vegan chocolate and butter together or mix the icing ingredients with an electric hand mixer. Use a pastry bag to ice your cookies and enjoy!
Sungeetha Murthy says
Hi, I love your recipes! I was wondering for this recipe if substituting the butter with coconut oil will work? Also, would using one cup of almond flour and one cup of gluten free flour work?
Jillian Glenn says
Hi Sungeetha, thank you so much! Coconut oil should work great as a substitute for vegan butter. I don't think the almond flour will work as it won't soak up enough of the liquid to create a "cut cookie" dough. I think your batter will be too soft.
Benedita Cachadinha says
Hi! Love ypir recipes!!
Can i replace vanilla with something else?
??
Jillian says
Hi there! Absolutely! I bet almond extract or even lemon extract would be tasty!
Amee says
Hi. Thank you for the lovely recipes! Is it possible to substitute the almond milk with soy milk because of allergies. Thanks ?