Vegan Christmas Cookie Recipes for the Holidays

Discover your new go-to vegan cut-out sugar cookie dough for the holidays. Made with just seven everyday ingredients, these Vegan Christmas Cookies hold their shape while baking, making them ideal for cutting into classic holiday shapes and decorating however you like. Below you’ll also find two vegan-friendly icing options: a simple decorating icing and a creamy vegan buttercream.

Why You’ll Love This Recipe

Only 7 simple ingredients. This straightforward dough yields reliable cut-out cookies that keep their shape and texture in the oven.
Two easy icing options included. Choose the lighter decorating icing for smooth, glossy finishes or the richer vegan buttercream for a soft, spreadable topping. Both recipes are provided below.
Versatile for any occasion. Although perfect for Christmas cutters, this dough works for birthdays, seasonal parties, or everyday treats—just change the cutters and decorations.

Chef’s Tips

Sift confectioners’ sugar for smooth icing. Any lumps will show up on the finished cookie and can make piping or flooding difficult.
Use gel food coloring for vibrant hues. Gel colors provide more intense shades with less liquid, so icing keeps the right consistency and is easier to work with.
Choose a decorating method that matches your time and skill level. For a quick finish, dip or brush cookies with decorating icing or spread buttercream and add sprinkles. For detailed designs, pipe outlines with a fine tip, let the lines dry, then flood the interior with more icing for a clean surface. Once dry, you can add additional piped details. This controlled approach gives professional-looking cookies without specialty equipment.

Various vegan decorated Christmas cookies on a white marble background.

Close up of Christmas cookies with green, white, red, and yellow frosting.

More Easy Vegan Holiday Treats

Easy Vegan Pecan Pie Recipe
Vegan Potato Latkes Recipe
Easy Vegan Sugar Cookies
Paleo Peppermint Hot Chocolate
Hocus Pocus Halloween Popcorn
Cranberry Salsa

Vegan Christmas Cut-Out Sugar Cookies

Prep: 20 minutes

Cook: 10 minutes

Chilling Time: 30 minutes

Total: 1 hour

This easy, reliable dough produces perfectly shaped cut-out cookies every time. Decide whether to use the quick decorating icing for a smooth finish or the creamy buttercream for a richer bite.

Cheryl Malik

Servings: 16

Ingredients

For the Cookies

½ cup vegan butter, softened
¾ cup sugar
¾ teaspoon vanilla extract
1 ¾ cups all-purpose flour
4 tablespoons vegan milk of choice
1 teaspoon baking powder
¼ teaspoon salt

Favorite Easy Decorating Icing

3 cups sifted confectioners’ sugar (must be sifted)
1–2 tablespoons vegan milk of choice, add more as needed for spreading consistency
1 tablespoon light corn syrup
½ teaspoon vanilla
Food coloring as needed
Colored granulated sugar and holiday sprinkles, optional for topping

Favorite Buttercream Icing

½ cup vegan butter, softened
16 ounces powdered sugar (one 16-ounce package)
3 tablespoons vegan milk of choice
1 teaspoon vanilla extract
Food coloring as needed
Colored granulated sugar and holiday sprinkles, optional

Instructions

Sift the all-purpose flour, baking powder, and salt into a bowl and set aside.
In a mixing bowl, beat the sugar and softened vegan butter with an electric mixer until creamy, about 2 minutes. Blend in the vanilla extract.
Add the sifted flour mixture and stir until incorporated. Add vegan milk one tablespoon at a time until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll the chilled dough to a thickness of 1/4 to 1/2 inch. Dip each cookie cutter in flour and cut out shapes, re-flouring the cutter as needed. Transfer cut cookies to the prepared baking sheets.
Bake until the edges are just beginning to turn golden, about 10 minutes. Allow cookies to cool completely on a wire rack before decorating.

Notes

Plan for about 1 hour total including chilling, prep, and baking. Decorating time varies widely depending on technique and design complexity and is not included in the total time.

Decorating Icing (enough for a thick layer plus extras for detailed work)

In a small bowl, mix the sifted confectioners’ sugar with 1–2 tablespoons of vegan milk, adding more as needed to reach a smooth, spreadable consistency.
Whisk in the light corn syrup and vanilla until the icing is glossy. If the mixture is too thick, add a touch more corn syrup to loosen it slightly.
Divide the icing into separate bowls for different colors. Add food coloring gradually until you reach your desired shades.
Apply the icing by painting with a brush, dipping the cookie tops, or using a piping bag. For clean flood designs, pipe outlines first, allow the lines to set, then fill the center. Let decorated cookies dry on waxed paper or a cooling rack before stacking.

Buttercream (enough to generously frost the cookies)

Cream the softened vegan butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy.
Add the vegan milk and vanilla, beating until the buttercream reaches a spreadable consistency.
Tint the frosting with food coloring if desired, then spread it onto cooled cookies and finish with colored sugar or sprinkles if you like.

Nutrition Information

Nutrition values are approximate and reflect one serving prepared with the listed ingredients. Actual values may vary by brand or ingredient substitutions.