My daughter is officially at the age where she is adamant we must leave snacks out for Santa. And she takes the responsibility very seriously. While Santa may be known for loving classic chocolate chip cookies, she has confidently declared that he is sure to love these vegan sugar cookies too! So, our Christmas spread for dear old Saint Nick is going to include some delicious chocolate chip cookies, these sugar cookies and some nut free bark snacks. Of course, I will need to remind he we don’t leave the reindeer forgotten too.
These sugar cookies are everything you want in a classic cut-out sugar cookie recipe, just made vegan. The cookie base itself isn’t overly sweet, which makes it perfect for decorating. The frosting adds just the right amount of sugary indulgence, creating a balanced cookie that’s festive without being overpowering.
If you’re looking for an easy vegan Christmas cookie that’s fun to make, reliable to bake, and ideal for decorating, this recipe is it. The dough is firm and forgiving, rolls out smoothly, and—best of all—does not require flouring your work surface. That means less mess, less stress, and more time for holiday baking traditions.
Whether you’re baking for Santa, hosting a cookie-decorating afternoon, or filling tins for gifting, these vegan sugar cookies are a cozy, nostalgic addition to your holiday baking list.
Why This Vegan Sugar Cookie Recipe Works
Make-ahead friendly:
The dough can be chilled in advance, and the baked cookies store well, making this an excellent recipe for busy holiday schedules.
Not too sweet:
The cookie base is lightly sweetened, which keeps the flavour balanced and allows the vanilla and buttery notes to shine. The frosting provides the sweetness, so the cookies never feel cloying.
Firm, rollable dough:
This dough holds together beautifully and rolls out cleanly between sheets of waxed paper—no extra flour needed. That means cleaner counters and cookies that keep their shape. All of that means an easy clean up, a serious win for me!
Perfect for decorating:
These cookies bake up flat and smooth, making them ideal for piping or spreading frosting. They’re sturdy enough to handle decorating without breaking.
Reliable vegan structure:
The flax egg and corn syrup work together to provide structure and tenderness, mimicking the texture of traditional sugar cookies without eggs or dairy.
Tips for Baking Vegan Sugar Cookies with Kids
Baking sugar cookies is as much about the experience as it is the end result, especially during the holidays. This recipe is very kid-friendly, and a few simple tips can make the process fun, calm, and (mostly) mess-free.
- Let kids help with the fun steps
Rolling out the dough, cutting shapes, and decorating are perfect tasks for little hands. Because the dough is firm and doesn’t require extra flour, kids can roll and cut without it sticking everywhere. - Chill the dough well
Fully chilled dough is easier for kids to handle and keeps cookie shapes from stretching or tearing. If the dough softens while working, simply pop it back in the fridge for a few minutes. - Use simple tools
Cookie cutters with clear shapes work best. Avoid cutters with narrow parts, as it’s too easy to break the dough getting it out of these. If you don’t have cutters, the rim of a cup is an easy alternative that kids can use confidently. - Keep decorating stress-free
For younger children, spreading frosting with a spoon or small spatula is often easier than piping. Perfection isn’t the goal, having fun is. - Work in small batches
Roll and cut one portion of dough at a time, keeping the rest chilled. This helps prevent frustration and keeps the process moving smoothly. - Embrace the imperfections
I always say that I don’t make pretty food, but it sure is tasty! When it comes to baking with kids uneven frosting, colourful sprinkles, and slightly wonky cookies are part of the charm. These are the cookies Santa will remember.
Did you make these vegan sugar cookies? Let us know what you thought by clicking the stars on the recipe below to leave a comment and/or rating.
Vegan Sugar Cookies
Equipment
- Cookie cutters (or use the rim of a cup, if you don't have cookie cutters)
Ingredients
Sugar Cookie Base
- 1 tbsp ground flax
- 3 tbsp water
- 1 cup vegan butter
- ⅔ cup granulated sugar
- ½ tsp salt
- 1 tbsp corn syrup
- 1 tsp vanilla extract
- 3½ cups all purpose flour
- soy milk *if needed, see recipe instructions
Frosting
- 2 cups icing sugar
- 4 tbsp vegan butter
- ½ tsp vanilla extract
- 1 tsp light corn syrup
- 1-2 tbsp soy milk
- food colouring optional
Instructions
Make the vegan sugar cookies
- First add the ground flax and water to a small bowl. Mix and set aside to thicken while you continue preparing the cookies.
- In a large mixing bowl, use an electric beater to beat the vegan butter and sugar together until creamy. Now, gently beat in the corn syrup, vanilla extract, flax mixture and salt until well combined.
- Now, add in a cup or so of flour at a time and beat the flour into the other ingredients until all the flour is incorporated into the batter. If the dough won't stick together and is too crumbly, you can add soy milk a tbsp at a time to help bring it together.
- Take out the dough and roll into two balls. Wrap with saran wrap and place in the fridge to firm up a touch more. An hour chill time works well.
- Roll out the dough with a rolling pin between two pieces of waxed paper. You want each cookie to be approximately a 1/4 in thick. Do not add more flour. Cut into desired shapes with cookie cutters and then place each cookie on a cookie sheet lined with parchment paper or an oven-safe silicone baking mat,
- Preheat the oven to 375℉ and, once ready, bake the cookies for 8-10 minutes. Transfer the cookies to a wire cooling rack to cool completely before icing.
Prepare the frosting
- When you are ready to decorate the cookies, prepare your frosting.In a mixing bowl, use an electric beater to beat the icing sugar, vegan butter, corn syrup, soy milk* and vanilla extract together. After well combined, beat in the food colouring (if using) to make your desired colour frosting.*Use 1 tbsp soy milk if piping the frosting onto your cookies. Use 2tbsp if spreading by spatula or spoon.
Assembling the sugar cookies
- Once the sugar cookies are cooled completely, you can gently spread the frosting on with a spatula or by piping onto the cookie. Let sit for about 15-30 minutes to allow the frosting to harden a bit and then enjoy or store in an airtight container, ideally in the fridge.
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