The Best Vegan Christmas Cookie Recipes
Dec 9, 2022 (Last updated Nov 28, 2023) by Hannah Sunderani
The Best Vegan Christmas Cookie Recipes
It’s holiday cookie week in the Two Spoons kitchen and I’ve rounded up the 4 best vegan Christmas cookies you must try this year! They’re easy to make, foolproof, and made with minimal ingredients. Two of the cookies even share the same dough, making it easy to provide a variety to guests this Christmas!
Don’t forget to join me this week on my Youtube Channel and bake these vegan Christmas cookie recipes alongside me on Vegan Afternoon with Two Spoons.
Vegan Christmas Cookie Baking Tips
When I first went vegan, I did not know how to bake at all. Over the years I’ve learned a lot about what works and what doesn’t, as well as the best vegan swaps to make. So before getting started with your vegan Christmas cookie baking, I’ve got a few tips for you to ensure your vegan Christmas cookies turn out perfectly without any stress.
- Don’t over-mix vegan cookie dough. Unlike when baking breads like my Vegan Cinnamon Rolls or Spelt Bread, you do not want to over-mix the cookie dough. Just mix enough until it holds together when pressed between your fingers and lightly pat it into a disc. Overdoing it will make your vegan Christmas cookies dense – and that is no fun!
- Double the recipes! If you’re baking up a storm for friends and family this holiday season and want to provide a variety of cookies, feel free to double the batch. For example, you can make a double batch of my vegan shortbread cookie recipe and turn half of the dough into vegan almond Linzer cookies. (Recipe for both below)
- Maximize your cookie dough. After you’ve rolled out and cut your cookie dough into shapes, don’t throw out the excess! Bunch it back up into a dough ball and roll it out again to cut into more cookies. We want to get the most out of our dough!
Check out these vegan baking tips from The Kitchn for even more baking resources.
Commonly Asked Vegan Baking Questions
What do vegans use for butter in baking?
There are many butter substitutes you can use in vegan baking. The most common and obvious choice is vegan butter sticks, of course. Vegan butter simply swaps the dairy fat for oils like coconut oil, vegetable oil, or a blend of oils. When baking, I highly recommend vegan butter sticks instead of buttery spreads. They’re more firm and less likely to cause your cookies to spread. Coconut oil, unsweetened applesauce, and vegetable shortening are also common butter substitutes.
How do vegans replace eggs in baking?
Chicken eggs are used in baking to provide moisture, fat, and structure to the baked goods. My favorite go-to vegan egg replacers are ground chia seeds or ground flaxseeds. These ingredients are staples in my pantry. Pumpkin puree, tofu, and even store-bought vegan egg replacers from brands like Bob’s Red Mill are also commonly used.
Why is my vegan cookie dough cracking when I roll it out?
If your dough is cracking too much, it is possible you are applying too much pressure when you are rolling it out. The other possibility is the dough is still too cold. Give it about 5 minutes to warm up and try it again.
If you dough is still cracking then it’s possible that the dough is too dry.. Thats okay! Simply wet your hands and flick the dough with a few droplets of water. Bunch back together into a dough ball and re-chill in the fridge for 30 minutes.
Is vegan baking healthier?
It can be! Vegan recipes are naturally cholesterol-free and typically are a bit more nutritious. But vegan baking can also be equally as indulgent. Christmas time is the perfect season to indulge in buttery, sugary vegan Christmas cookies.
I’ve found that allowing myself to indulge from time to time has offered me a lot healthier of a relationship with food.
Now without further ado, let’s get baking!
Vegan Christmas Cookie Recipes
1. Buttery Sweet Vegan Shortbread Cookies
2. Vegan Linzer Cookies Recipe
3. Classic Vegan Gingerbread Cookies Recipe
4. Vegan Sugar Cookies
How to Make a Vegan Cookie Gift Box
Gifting friends, family, neighbours, and school teachers a cookie gift box is always a good idea! They’re affordable, beautiful looking and guaranteed to please vegans and non-vegans alike.
In addition to adding my Vegan Christmas Cookies, I’d recommend adding in some additional candies or treats for variety. Candy canes, small dark chocolates, and candied pecans would all make great additions. The more variety, the better!
Next, it’s time to assemble. Choose your cookie box – this can be disposable, a wooden box, a round metal cookie tin, etc. Then fill the box with cookies, stacking them in different directions and layering them nicely for visual appeal.
It’s also helpful to bunch up a bit of parchment paper into the bottom of the box so that you don’t need to fill it entirely, and still gives the look of being plentiful!. I even like to tie a few stacks of cookies with different holiday ribbons. Don’t be afraid to get creative!
Then once all of your vegan Christmas cookies are in and layered how you’d like, tightly cover and gift!
Additional Vegan Christmas Desserts to Try
5. How to Make Gooey Sticky Vegan Cinnamon Rolls
6. Vegan Pecan Pie
7. Best Vegan Chocolate Chip Cookies
8. Soft and Chewy Gingerbread Cookies (V+GF)
9. Holiday Chocolate Tarts
10. Holiday Spice Cake
11. Vegan Cinnamon Buns (Mini-Estonian Kringle Bread)
12. Popcorn Candy Cane Bark
I hope you love these vegan Christmas cookies as much as we do! If you do bake these cookies, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.
And don’t forget to join me for Cookie Week on Vegan Afternoon with Two Spoons on Youtube to make all the cookies from my round-up with me!
As always, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Vegan Sugar Cookies
Ingredients
Sugar Cookies
- 1/2 cup vegan butter cold (I like Earth Balance)
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 1/4 tsp almond extract (optional but recommended)
- 2 tbsp almond milk
- 1 1/2 cups all-purpose flour , divided (more if needed)
- 1 tsp arrowroot starch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Vegan Icing (pipe-able)
- 1 cup icing sugar
- 1/3 cup vegan butter room temperature
- 1-2 tsp almond milk
Instructions
Sugar Cookies
- In a large bowl using a handheld or stand mixer, beat the vegan butter on medium high and sugar until fluffy and light, 4 minutes. Scrape down the sides of the bowl as needed to ensure it's well combined.
- Add the vanilla, almond extract and almond milk. Beat on high until fully combined, about 1 minute. Again, scrape the sides of the bowl as needed.
- In a separate small mixing bowl, whisk together 1 cup of flour, the arrowroot starch, baking powder, the baking soda and the salt until well combined.
- Add the dry ingredients to the butter mixture and mix together on low speed, until just combined. Add the remaining 1/2 cup of flour gradually and mix on low until just combined (about 2 minutes), scrape down the sides as needed. (The dough should start to come together but not be wet. The thick dough should be slightly crumbly in the mixing bowl, but stop adding flour if the dough starts to look dry, add a little more if the dough seems too wet – I found 1 1/2 cups total flour to be the perfect amount. See notes below for more information about cookie dough).
- Turn the cookie mixture onto work surface and form a dough ball with your hands. Once it's all together, flatten it into a disc, about 1-inch thick. Cover in plastic or reusable wrap and cool in the fridge for 1 hour or preferably overnight.
- Take the dough out and leave it on the counter to thaw for 10 minutes. Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
- Liberally flour work surface and the dough ball. Roll out the dough to be 1/4 inch thick. (If the dough crumbles off the sides as you roll, press it firmly into the dough and roll again. See notes below for more tips about this cookie dough). 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. (Remember to keep it floured as it warms up so it doesn't stick to the rolling pin.)
- Bake in the middle rack of the oven, rotating halfway through, until lightly browned on edges and bottom, 8-10 minutes. Let the cookies cool for 5 minutes, and then transfer to a wire rack to completely cool and harden before icing.
Vegan Icing Sugar
- With a handheld or stand mixer, beat the vegan butter and sugar until fluffy and light, about 4 minutes. Add the almond milk gradually while mixing until you reach the desired texture. Spoon into a piping bag and decorate as desired.
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Notes
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