Vegan Christmas cookies have come a long way from the crumbly, flavor-deficient versions of the early plant-based baking era. These ones, built on a base of vegan butter, oat milk, and a touch of aquafaba for binding, behave exactly like a classic rolled sugar cookie: they cut clean, hold their shape in the oven, and come out with that slightly crisp edge and tender, melt-in-the-mouth center. The primary keyword here is function, not just label. These are cookies first, vegan second.
The dough uses cold vegan butter (coconut oil-based blocks work better than spreads here), a precise ratio of flour to cornstarch for tenderness without spread, and a small amount of aquafaba, which is the strained liquid from a can of chickpeas, that acts as the egg binder. The warm spicing is classic: vanilla, a little almond extract, and a pinch of cardamom that lifts the whole batch without announcing itself. Dairy-free, egg-free, and absolutely worth making.
Equipment
Instructions
Tap each step to track your progress
- 1
Whisk together the flour, cornstarch, baking powder, salt, cinnamon, and cardamom in a large bowl until evenly distributed. Set aside.
- 2
In a stand mixer fitted with the paddle attachment, beat the cold vegan butter and granulated sugar on medium speed for 2 minutes, just until the mixture looks crumbly and pale yellow. Do not cream it warm, the cold butter is what keeps these cookies from spreading.
- 3
Add the aquafaba, vanilla extract, and almond extract. Beat on low for 30 seconds, then medium for another 30 seconds, until the mixture pulls together into a rough mass. It will look slightly shaggy, that is correct.
- 4
Add the flour mixture all at once and beat on low until the dough just comes together and no dry patches remain, about 45 seconds. Do not overmix.
- 5
Turn the dough out onto a lightly floured surface, press into a flat disc, and divide in half. Wrap each half tightly in cling film. Refrigerate for at least 2 hours, or overnight for best results.
- 6
Preheat your oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper.
- 7
Working with one disc at a time (keep the other refrigerated), roll the dough out on a lightly floured surface to 1/4 inch thickness. Cut shapes with your chosen cookie cutters, pressing firmly and cleanly. Transfer to the prepared baking sheet, spacing cookies about 1 inch apart.
- 8
Bake for 10 to 12 minutes, until the edges are just set and the centers look barely done. The cookies will firm up as they cool, so pull them a minute earlier than you think. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
- 9
While cookies cool completely, make the icing: combine the sifted powdered sugar, aquafaba, cream of tartar, and vanilla in a bowl. Beat with a hand mixer on medium-high for 2 to 3 minutes until thick, bright white, and ribbon-like. It should hold a line drawn through it for at least 10 seconds.
- 10
Divide the icing into small bowls and tint with gel food coloring as desired. For outlining, use icing at this consistency. For flooding, thin each portion with aquafaba, a teaspoon at a time, until a line sinks back into itself within 5 to 8 seconds.
- 11
Decorate cooled cookies with a piping bag or a zip-lock bag with a tiny corner snipped off. Outline first, let set for 10 minutes, then flood the interior. Allow icing to dry fully at room temperature for at least 2 hours before stacking or packaging.
Tips & Tricks
Cold butter, cold dough, every time
The biggest difference between cookies that hold their cut shape and cookies that spread is temperature. Use cold vegan butter from the refrigerator, chill the dough for at least 2 hours, and if the cut shapes soften while you are working, slide the baking sheet into the refrigerator for 10 minutes before baking.
Aquafaba quality matters
Not all aquafaba is equal. Tinned chickpea liquid from low-sodium, organic brands tends to be more concentrated and works better both as a binder in the dough and as the base for the icing. Avoid chickpea cooking water from scratch, it is typically too thin.
Roll between parchment for clean cuts
Rolling the dough directly between two sheets of parchment paper means you can skip the flouring step entirely, which prevents any excess flour from toughening the dough. It also means the rolled sheet can go straight into the refrigerator on a flat board if the dough softens.
Let cookies cool completely before icing
Even slightly warm cookies will melt the icing and cause it to run. Wait until they are fully at room temperature, at least 30 minutes off the baking sheet, before piping or flooding.
Make the dough up to 3 days ahead
The chilled dough actually improves after 24 to 48 hours in the refrigerator as the flavors develop. Make the dough on a weeknight, roll and bake on the weekend. The baked, uniced cookies can also be made 2 to 3 days in advance of a party or a gifting session.
Troubleshooting
The cookies spread into puddles
The vegan butter was too warm or too soft before mixing. Always start with cold butter cut into cubes, and make sure the dough is properly chilled before rolling and baking. If your kitchen runs warm, chill the cut shapes on the baking sheet for 10 minutes before they go in the oven.
The dough crumbles when I try to roll it
Too much flour worked into the dough, often from flouring the surface too heavily. Press the dough together firmly before rolling. If it still cracks at the edges, let it sit at room temperature for 5 minutes to soften slightly, then try again. The aquafaba acts as the binder, so make sure you measured it properly.
The royal icing is grainy or won't whip up
Aquafaba from different brands of chickpeas varies in protein concentration. If the icing looks grainy or loose, add cream of tartar 1/4 teaspoon at a time and beat longer. Reduce aquafaba (i.e., simmer it down by about a third) for a stronger binder. Also make sure the powdered sugar is fully sifted before combining.
The icing bleeds when I flood inside the outline
The flood icing is too thin, or you started flooding before the outline had fully set. Wait at least 10 minutes after piping the outline before flooding, and make the flood icing slightly stiffer than you think you need.
The cookies taste bland
Likely the vegan butter brand is low in flavor, or the extracts were old. Use a high-quality vegan butter with a pronounced buttery flavor (European-style coconut oil blocks work well). Replace your vanilla and almond extract if they have been open more than 12 months.
Variations
Chocolate Spice Version
Replace 1/3 cup of the all-purpose flour with Dutch-process cocoa powder and add 1/4 teaspoon of cloves to the spice mix. The cookies will be darker with a deep chocolate-spice flavor. They pair especially well with a simple white vegan royal icing for high contrast.
Lemon Shortbread Style
Omit the cinnamon, cardamom, and almond extract. Add the zest of one large lemon and increase the vanilla to 1 1/2 teaspoons. The result is a bright, clean shortbread flavor that works well with a simple powdered sugar glaze thinned with lemon juice.
Gluten-Free Version
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (one that contains xanthan gum). Increase the chilling time to a minimum of 3 hours, as gluten-free doughs are more fragile when rolled. The cookies will be slightly more delicate but hold their shape reasonably well. Do not overbake.
Whole Wheat Walnut Variation
Substitute 1 cup of the all-purpose flour with white whole wheat flour and fold in 1/2 cup of finely chopped walnuts after the dough comes together. Skip the cut-out step and roll into balls, flatten slightly, and bake as drop cookies. These are richer and more rustic, ideal for a cookie swap where you want textural variety.
Serving & Gifting
Arrange on a tiered cake stand or a wide flat board for a cookie swap or holiday table. These pair well with hot spiced apple cider, plant-based hot chocolate, or a strong black tea. For gifting, layer in cellophane bags with a ribbon or pack in a tin with parchment between each layer to protect the icing. Fully dried, iced cookies travel well.
Storage & Freezing
Undecorated cookies store in an airtight container at room temperature for up to 3 weeks. Decorated cookies with dried icing keep well for 1 to 2 weeks at room temperature in a single layer or between sheets of parchment. The undecorated dough freezes well for up to 2 months: wrap the discs tightly in cling film and place in a freezer bag. Thaw overnight in the refrigerator before rolling. Do not freeze decorated cookies, the icing softens and may streak when thawed.
Common Questions
Can I use margarine or vegan spread instead of vegan butter?
You can, but spreads contain more water than block-style vegan butter, which makes the dough softer and the cookies more prone to spreading. Stick to a firm, block-style vegan butter, such as Miyoko's Creamery, Earth Balance Buttery Sticks, or a European-style coconut oil-based block, for the best cut-out results.
What is aquafaba and can I substitute it?
Aquafaba is the liquid from a can of cooked chickpeas (garbanzo beans). It behaves like a light egg white due to its protein and starch content. For this recipe you can substitute 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it gel for 5 minutes), though the dough will be slightly stickier and the royal icing will not whip as cleanly.
How do I make the vegan royal icing thicker for outlining versus flooding?
At full consistency, the icing is right for outlining: a line drawn through it holds for 10 or more seconds. For flooding, add aquafaba one teaspoon at a time until a line sinks back in 5 to 8 seconds. Keep two separate bowls, one for each consistency, once you start adding liquid you cannot easily thicken the icing back.
Are these cookies gluten-free?
The base recipe uses all-purpose wheat flour and is not gluten-free. See the Gluten-Free Variation above for instructions using a 1:1 gluten-free baking flour blend. The icing ingredients are naturally gluten-free, just check your powdered sugar brand for any added starch from wheat sources.
How long do vegan Christmas cookies last?
Undecorated cookies keep for up to 3 weeks in an airtight container at room temperature. Iced and fully dried cookies keep for 1 to 2 weeks. The unbaked dough can be frozen for up to 2 months.
Can I make these cookies without a stand mixer?
Yes. Use a hand mixer with beater attachments, or cut the cold vegan butter into the flour mixture by hand using a pastry cutter or two forks until the mixture resembles coarse crumbs, then add the aquafaba and extracts and knead lightly to bring it together. Do not overwork the dough by hand or the cookies will be tough.
