Holiday baking does not need to be complicated. These vegan christmas cookies rely on plant-based butter and a spoonful of applesauce to create a soft, sweet dough. Colorful sprinkles add a festive touch to every bite.
The entire process takes less than thirty minutes from start to finish. You can easily double the batch if you are baking for a larger gathering or putting together gift tins for neighbors.
Why this works
- Creaming the vegan butter and sugar together creates air pockets that help the cookies rise and stay tender.
- Unsweetened applesauce acts as a binder in place of eggs while adding a subtle amount of moisture to the dough.
- Rolling the dough balls directly into the sprinkles ensures an even, thick coating that stays intact during baking.
Ingredients you'll need
- Vegan butter: Use a stick-style vegan butter rather than a tub spread. Tub spreads contain more water and will alter the texture of the cookies.
- Cane sugar: Make sure your sugar is organic to ensure it is vegan, as some conventional sugars are processed with bone char.
- Applesauce: Choose unsweetened, smooth applesauce so you do not add excess sugar or chunks of fruit to the dough.
- Sprinkles: Check the label on your sprinkles to confirm they are vegan. Some red food dyes or confectioner glazes contain animal byproducts.
- Plant milk: Any unsweetened, unflavored non-dairy milk like almond, oat, or soy will work in this recipe.
Exact quantities are in the recipe card below.
How to make it
Step 1: Mix the wet ingredients
Start by creaming the softened vegan butter and organic cane sugar until the mixture is fluffy. This step provides structure. Mix in the applesauce, vanilla extract, and a splash of plant milk.
Step 2: Form the cookie dough
Add your dry ingredients directly to the wet mixture. Blend on a low speed until a cohesive dough forms. Avoid overmixing once the flour is incorporated so the cookies stay tender.
Step 3: Coat and bake
Portion the dough and roll it into even spheres. Press each ball into a bowl of festive sprinkles. Bake on a parchment-lined sheet until the edges are golden, then cool briefly on the pan.
Serve it with
Serve these alongside a mug of hot cocoa or a glass of cold oat milk. They also make a great addition to a dessert spread with Christmas Candy and Christmas Punch.
Storage and reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can freeze the baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.
FAQ
Can I make the dough ahead of time?
Yes, you can wrap the cookie dough tightly in plastic wrap and chill it in the refrigerator for up to 2 days before baking.
Why did my cookies spread too much?
This usually happens if the vegan butter is melted rather than softened, or if a tub-style spread was used instead of stick butter.
Can I use different mix-ins instead of sprinkles?
You can fold in dairy-free chocolate chips, crushed peppermint candies, or chopped nuts instead of using the sprinkle coating.
