Vegan Christmas Cookies

Name: Perfect Vegan Christmas Cookies
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1/2 cup vegan butter (softened); 1/4 cup + 3 tablespoons white sugar; 3/4 cup brown sugar; 1/4 cup milk of choice (I used soy milk); 1 teaspoon vanilla extract; 1 3/4 cup all purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup vegan candy buttons (* See notes); 1/2 cup vegan chocolate chips

by Arman Liew

updated on Oct 01, 2024

3 comments

5 from 88 votes

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My vegan Christmas cookies are soft, chewy, and loaded with vegan candy buttons! Perfect for cookie exchanges, gifting, and more.

Love holiday vegan desserts? Try my vegan sweet potato pie, vegan brownies, candied pecans, and pumpkin cake next.

During the holiday season, my family takes baking to another level. Like clockwork, we go into cookie-making mode, and our kitchen becomes a cookie factory.

With so many of our friends and family having dietary restrictions, it only makes sense that we include them in our cookie exchanges, too (hello, keto Christmas cookies and gluten-free Christmas cookies!).

My vegan Christmas cookies recipe is one for anyone who can’t have eggs or dairy (or animal products) but wants a delicious cookie that is festive, and that does NOT sacrifice flavor.

Table of Contents

Why I love this recipe
Ingredients needed
How to make vegan Christmas cookies
Arman’s recipe tip
Storing instructions
Frequently asked questions
More vegan Christmas cookie recipes to try
Perfect Vegan Christmas Cookies (Recipe Card)

Why I love this recipe

Simple ingredients. Like my vegan cookies, this festive version calls for pantry staples.
Quick chill time. Unlike other cookie recipes that call for several hours or overnight chilling time, these need just one hour.
No egg replacements. No flax eggs, chia eggs, or egg substitutes are needed. This is my #1 non-negotiable with any kind of vegan cookie.
Easy to make ahead. You can prep the dough in advance and even freeze it to bake it up later. I think I even have some left from last Christmas!
Perfect texture. These cookies are perfectly crisp around the edges and soft in the middle. They are perfectly sweet, and you are guaranteed that every mouthful will have plenty of chocolate in them!

Ingredients needed

Vegan butter OR coconut oil. I prefer using vegan butter but softened coconut oil can also be used. If you choose to use the butter, opt for sticks or blocks, not spreads. In terms of brands, I adore Miyokos.
White sugar and brown sugar. A combination of both sugars will yield the perfect texture- Crisp edges and perfectly soft centers.
Non-dairy milk. I used soy milk, but almond, coconut, oat, and other plant-based milks will work.
Vanilla extract. A must for any good cookie.
All purpose flour. Also known as plain flour. Be sure to sift the flour very well in case there are any clumps.
Baking soda. Gives the cookies some rise and helps prevent them from overspreading.
Salt. A pinch of salt balances out the flavors and brings out the natural sweetness of the other ingredients.
Candy buttons. A mix of green and red candy buttons! There are a handful of vegan-friendly candy buttons on the market, including Choco No No’s and Unreal chocolate.
Chocolate chips– Optional, but I enjoy adding some vegan chocolate chips to the dough for extra pockets of chocolate throughout.

Find the printable recipe with measurements below

How to make vegan Christmas cookies

Step 1- make the dough. Start by adding the sugars and butter to a mixing bowl and using a hand mixer, cream them together. Add the milk and vanilla extract and mix until combined. Add the dry ingredients and mix until just combined. Fold through the candy buttons and chocolate chips.

Step 2- chill the cookie dough. Next, cover the mixing bowl and refrigerate the dough for an hour.

Step 3- shape the cookies. Now, divide the dough into 12 portions. Using your hands, roll into balls.

Step 4- Bake the cookies. Place them onto a lined baking sheet and bake for 10-12 minutes until the sides just firm up. Remove the cookies from the oven and let them cool completely.

Arman’s recipe tip

Chilling the dough for an hour prior to baking the cookies will prevent them from overspreading and also yield a perfectly gooey center. I know it’s hard to resist but trust me, it makes all the difference.
Do not over-bake the cookies, as they continue to firm up as they are cooling down. I like to remove them around the 12-minute mark.
Avoid re-freezing the unbaked cookie dough. The candy buttons bleed into the dough and become crumbly once thawed.

Storing instructions

To store: Leftovers keep well at room temperature in an airtight container for up to two weeks.

To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.

Make ahead: You can prepare the dough up to 5 days in advance before baking them. Simply cover the prepared dough in plastic wrap and refrigerate it. Once ready to use, let the dough sit at room temperature for 30 minutes.

Frequently asked questions

Can I omit the candy buttons?

Yes, swap out the candy buttons for nuts, chocolate chips, or seeds.

Can I mail these cookies?

These cookies hold well when mailed by postal mail. Aim to have them baked and mailed out within 2 days of them being baked.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.