Soft, Sweet, and So Festive: Vegan Christmas Cookies

If there’s one thing I’ve learned after years of holiday baking, it’s this: cookies bring people together—especially these soft, chewy, roll-in-sugar-twice kind of cookies. And when they’re vegan Christmas cookies? Oh honey, they’re not just cookies, they’re a little love note from the oven.

Whether you’re baking for your plant-based bestie, impressing the in-laws with something dairy-free, or you just ran out of eggs (guilty as charged), this recipe’s here to save the day. It’s quick, simple, and makes exactly 12 dreamy cookies—just enough to share… or not. (No judgment here.)

I first made these when my sister went full vegan and my kids were very skeptical about anything “plant-based.” But after one bite? Silence. Crumbs. And then a very serious question: “Wait… these are vegan?!”

That’s when I knew these cookies were something special.

So let’s talk about what makes this recipe the cookie MVP of your holiday season—fast enough for busy weeknights, festive enough for the cookie swap, and friendly enough for both vegans and omnivores alike.

Why You’ll Love These Vegan Christmas Cookies

Let’s be real: the holiday season can be chaos. School concerts, office parties, that never-ending gift list… the last thing you need is a fussy cookie recipe that requires three specialty flours and a prayer to the baking gods.

Here’s why these vegan Christmas cookies are going to be your go-to this December:

• They’re shockingly easy. No chill time, no fancy equipment, no weird ingredients—just pantry basics and a good ol’ mixing bowl.
• They bake in under 12 minutes. That’s less time than it takes to wrap a present.
• They’re pillowy-soft and perfectly chewy. Just like a classic sugar cookie, but with a cozy holiday twist.
• They’re totally dairy- and egg-free. Great for vegans, lactose-free friends, or anyone just trying something new.
• They’re freezer-friendly. Make a batch, pop some in the freezer, and be the cookie fairy whenever guests show up.

Plus, that roll-in-sugar step? That’s not just for looks. It gives each bite a little sparkle and crunch—like tinsel for your taste buds.

Ingredients You Probably Already Have

Okay, here’s what you’ll need to get started. No hard-to-find vegan substitutions, promise. These are kitchen staples that turn into magic:

• ½ cup vegan butter, slightly softened (think Earth Balance or Miyoko’s)
• ¾ cup granulated sugar
• 2 tbsp light brown sugar, tightly packed (this adds depth and chew!)
• ¼ cup almond milk (or any plant milk you have on hand)
• 2 tsp vanilla extract – because every cookie needs a little sweet perfume
• 1¾ cups all-purpose flour, spooned and leveled (or a 1:1 gluten-free blend)
• 1 tsp cornstarch – the secret to softness
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ⅓ cup granulated sugar, for rolling (yes, roll them like sugar-coated snowballs)

If you’ve baked any classic vegan sugar cookie recipe before, you’ll see some familiar friends here. But the twist is in the method (coming right up!)—and it’s what gives these their bakery-worthy texture.

Need a gluten-free version? Swap in your favorite gluten-free all-purpose flour. I’ve tested this with King Arthur’s GF blend and they turned out just as dreamy.

How to Make the Best Vegan Christmas Cookies

You’ve got your ingredients lined up, maybe even a little Mariah Carey playing in the background (no shame—we’re all living our best festive lives). Now, let’s walk through the steps like we’re baking side-by-side in my kitchen.

Step 1: Preheat and Prep

Go ahead and preheat your oven to 350°F. Line two large baking sheets with parchment paper so your cookies won’t stick—and because no one wants to scrub trays during holiday break.

While the oven warms up, take a minute to soften your vegan butter. You don’t want it melted, just soft enough to whip into the sugars. If your kitchen is cold (like mine in December), zap it in the microwave for about 10–15 seconds.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine:

• ½ cup vegan butter
• ¾ cup granulated sugar
• 2 tbsp packed light brown sugar

Use a handheld mixer or stand mixer on medium speed to beat everything together until it’s light and fluffy—usually around 2–3 minutes. You’ll know it’s ready when it looks pale and creamy, like sweet little clouds.

This step is key! Creaming incorporates air, which helps give these cookies that soft, dreamy bite.

Step 3: Add Wet Ingredients

Now pour in:

• ¼ cup almond milk
• 2 tsp vanilla extract

Give it another quick mix—just until everything is combined. Don’t overbeat here. We’re not trying to win a baking championship; we’re just going for smooth and incorporated.

Step 4: Add the Dry Ingredients

Time for the dry stuff! Add these right into the same bowl:

• 1¾ cups all-purpose flour
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Stir slowly with the mixer on low, or switch to a wooden spoon if you’re feeling rustic. Mix until the dough comes together and no flour streaks remain. It should feel soft but not sticky—like a perfect sugar cookie dough.

If it’s too sticky to roll, pop it in the fridge for 10 minutes. But usually, this dough is ready to roll right away.

Step 5: Roll & Sugar-Coat

Scoop out 12 equal balls of dough—about 2 tablespoons each. If you’ve got a cookie scoop, now’s the time to shine.

In a small bowl, pour out that extra ⅓ cup of sugar. Roll each dough ball generously in the sugar, giving them a sparkly snowball vibe.

Place them evenly spaced on the baking sheets. These cookies will spread just a bit, so give them room to do their thing.

Step 6: Bake Like a Pro

Pop the trays (one at a time) onto the middle rack of your oven. Bake for 10 to 12 minutes.

The edges should look set, but the centers will still seem soft and underbaked. That’s exactly what you want. They’ll continue to cook on the tray as they cool, giving you that soft-in-the-center, golden-on-the-outside vibe.

Now here comes the fun part—and the secret to making these cookies look like they came from a fancy bakery…

Step 7: The “Cookie Drop” Trick

The moment you take them out of the oven, lift the tray about 2 feet above your counter and drop it. Yep, you read that right. Drop it 6–7 times.

This creates beautiful cracks on top and helps the cookies flatten just enough while keeping that fluffy, chewy center.

I know it sounds dramatic, but trust me—it works like a charm. Your cookies will settle into that signature chewy texture with crackled tops that just scream “Instagram me.”

Let the cookies cool on the pan for 10–15 minutes. They’ll be super soft at first, but they firm up beautifully. Then move them to a wire rack—or straight to your mouth. No shame.

Pro Tips for Your easy vegan cookies Recipe

These cookies may be simple, but a few small tweaks can make them next-level:

• Want them extra chewy? Add 1 extra tablespoon of brown sugar.
• Prefer crispier edges? Flatten the dough balls just a bit before baking.
• Add-ins? Go wild. Mini vegan chocolate chips, dried cranberries, or crushed peppermint candy are all fabulous here.
• Holiday shapes? This dough isn’t ideal for cutting with cookie cutters, but you can gently press festive sprinkles or mini decorations on top before baking.

Cookie party hack: Bake a double batch, freeze half the dough balls before baking, and then bake straight from the freezer when guests pop by unexpectedly. Instant holiday hostess magic!

That’s it—you’ve got a plate full of gorgeous, crackly-topped, soft-centered vegan Christmas cookies that taste like the holidays and come together faster than you can sing “Jingle Bells.”

FAQs About vegan Christmas cookies recipes

Baking for a crowd? Freezing ahead of time? Swapping ingredients on the fly? You’ve got questions, and I’ve got sugar-dusted answers. Let’s dive into a few of the most common ones.

Can I freeze this vegan sugar cookie dough?

Yes, ma’am—and it freezes beautifully. Once you’ve rolled the dough into balls (before baking), place them on a parchment-lined tray and freeze until solid. Then toss them in a zip-top freezer bag, label them with the date, and freeze for up to 3 months.

When ready to bake, roll them in sugar while still frozen and bake as directed—just add a minute or two to the baking time.

Perfect for surprise guests, last-minute school events, or let’s-be-honest, late-night cookie cravings.

Can I substitute the almond milk?

Absolutely. You can use oat milk, soy milk, coconut milk—whatever you have in the fridge. I’ve tried this vegan sugar cookie recipe with oat milk and even unsweetened vanilla soy, and it turns out delicious every time.

What’s the best vegan butter for cookies?

Stick-style vegan butters tend to give the best structure. I love Earth Balance or Miyoko’s, but if you’re using a tub-style vegan spread, just make sure it’s not too soft. You want that perfect middle ground—not melted, not rock hard.

How should I store leftover cookies?

If you have any left (which is debatable), keep them in an airtight container at room temp for up to 4 days. You can also freeze baked cookies for longer storage—just let them cool completely, then freeze with parchment between layers.

Pro tip: microwave for 10 seconds for that fresh-baked vibe. Warm cookies on demand? Yes, please.

Can I make these gluten-free?

Totally. Just use a 1:1 gluten-free all-purpose flour blend (like King Arthur or Bob’s Red Mill). These blends usually include xanthan gum, which helps mimic the texture of regular flour. The result? Still soft, still chewy, still holiday magic.

A Cookie That Delivers Joy—Fast

These vegan Christmas cookies are more than just a sweet treat—they’re a little pocket of peace during the holiday hustle.

You don’t need a gourmet kitchen or 12-step process. Just a few pantry staples, a mixing bowl, and a little sprinkle of sugar. In under 30 minutes, you’ve got something homemade, heartfelt, and totally plant-based that everyone at the table can enjoy.

And if you’re anything like me—juggling kids, holiday prep, and a deep need for some quiet joy—you’ll love how this recipe delivers all the warm, nostalgic feels without the stress.

So, whether you’re baking a batch for Santa, boxing them up for neighbors, or sneaking one while wrapping presents at midnight… these cookies have got your back.

Want more quick, cozy holiday treats or easy dinner wins? Here are a few reader-favorite recipes that pair perfectly with your cookie-baking adventures:

• Craving a hearty breakfast after opening gifts? Try How to Make Venison Breakfast Sausage—a savory way to start the day.
• Need a main dish that’ll wow the crowd? You’ll love The Perfect Smoked Meatloaf—easy, smoky, and oh-so satisfying.
• Looking for a rich, gooey dessert to bring to your next gathering? These Slutty Brownies are everything you need in one decadent bite.
• Serving a casual holiday dinner? Whip up The Best Homemade Sloppy Joe Sauce—comfort food that’s always a hit.
• Hosting a brunch or light lunch? These Chicken Salad Recipes for Every Taste are fresh, flavorful, and fuss-free.

And don’t forget to snap a pic and tag me on Instagram—I love seeing your creations and holiday cookie swaps! #30minrecipes

‘Til next time, happy baking and warmest wishes from my kitchen to yours. ❤️

– Grace

Vegan Christmas Cookies Everyone Will Love - 30minrecipes

Soft, buttery Vegan Christmas Cookies that are easy to make and fun to decorate. A must-try recipe for cookie lovers any time!

Type: Dessert

Cuisine: American

Keywords: vegan christmas cookies easy vegan cookies sugar cookie recipe vegan vegan christmas cookies recipes vegan sugar cookies recipes

Recipe Yield: 12 cookies

Calories: Approx. 145 calories per cookie (optional – can be added based on analysis)

Preparation Time: PT10M

Cooking Time: PT12M

Total Time: PT22M

Recipe Ingredients:

• ½ cup vegan butter, slightly softened
• ¾ cup granulated sugar
• 2 tbsp light brown sugar, packed
• ¼ cup almond milk (or any plant milk)
• 2 tsp vanilla extract
• 1¾ cups all-purpose flour (or 1:1 gluten-free blend)
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ⅓ cup granulated sugar, for rolling

Recipe Instructions: Preheat Oven: Preheat to 350°F and line two baking sheets with parchment paper. Cream Butter & Sugars: Beat softened vegan butter, granulated sugar, and brown sugar until light and fluffy. Add Wet Ingredients: Mix in almond milk and vanilla until just combined. Add Dry Ingredients: Stir in flour, cornstarch, baking soda, baking powder, and salt until dough forms. Roll & Sugar-Coat: Form dough into 2-tbsp balls, roll in sugar, and place on baking sheets. Bake: Bake for 10–12 minutes, or until edges are set but centers still soft. Cookie Drop Trick: Drop the tray from about 2 feet onto the counter 6–7 times after baking to create cracks. Cool & Serve: Let cool for 10–15 minutes, then transfer to wire rack (or eat warm!).

Editor's Rating:
4.9