Christmas is a time for celebration, warmth, and—of course—delicious cookies straight from the oven. For many, the holiday season is filled with memories of baking with loved ones and filling the house with the sweet scent of cinnamon, ginger, and vanilla.
But if you’re vegan, you don’t have to miss out on the joy of holiday baking! In fact, vegan Christmas cookies can be just as festive, flavorful, and crowd-pleasing as their traditional counterparts.
Whether you’re hosting a holiday party, looking for a sweet homemade gift, or simply want to enjoy a treat with your favorite mug of hot chocolate, these recipes have you covered.
In this post, I’ll guide you through my best vegan Christmas cookie recipes, from classic gingerbread and spiced sugar cookies to rich chocolate peppermint delights. With clear instructions and accessible ingredients, you’ll be able to whip up a dazzling array of cookies that everyone at your holiday gathering will love—vegan or not.
Let’s get baking and make this Christmas the sweetest one yet!
Why You’ll Love This Recipe
There’s something magical about baking cookies during the holidays, but it’s even more special when everyone can indulge. Here’s why these vegan Christmas cookies are sure to become your new seasonal favorite:
- Inclusive and Allergy-Friendly: Made without eggs or dairy, these cookies are perfect for vegans and those with dairy or egg allergies.
- Festive Flavors: Think spiced gingerbread, melt-in-your-mouth sugar cookies, and chocolate-peppermint—each bite is packed with holiday cheer.
- Simple Ingredients: You don’t need anything fancy—just pantry staples and a few plant-based swaps.
- Fun for All Ages: The doughs are easy to handle, making these recipes ideal for baking with kids.
- Perfect for Gifting: These cookies hold up beautifully, making them great for cookie exchanges and festive tins.
“The best part about vegan baking? Everyone gets to join in the fun—without sacrificing flavor or tradition!”
Ingredients
Below, you’ll find a master list of the ingredients for making a trio of vegan Christmas cookies: Vegan Gingerbread Cookies, Vegan Sugar Cookies, and Vegan Chocolate Peppermint Cookies. Most ingredients overlap, so you can easily create a festive cookie platter!
| Ingredient | Gingerbread | Sugar Cookies | Chocolate Peppermint |
|---|---|---|---|
| All-purpose flour | 2 1/4 cups | 2 1/2 cups | 2 cups |
| Baking powder | 1 tsp | 1 tsp | 1 tsp |
| Baking soda | 1/2 tsp | – | 1/2 tsp |
| Salt | 1/4 tsp | 1/2 tsp | 1/4 tsp |
| Ground cinnamon | 2 tsp | 1 tsp | 1/2 tsp |
| Ground ginger | 1 1/2 tsp | – | – |
| Ground nutmeg | 1/4 tsp | 1/4 tsp | – |
| Vegan butter (softened) | 1/2 cup | 3/4 cup | 1/2 cup |
| Brown sugar | 1/2 cup | – | 1/4 cup |
| Granulated sugar | – | 3/4 cup | 1/2 cup |
| Molasses | 1/4 cup | – | – |
| Non-dairy milk | 3 tbsp | 2 tbsp | 3 tbsp |
| Pure vanilla extract | 1 tsp | 1 1/2 tsp | 1 tsp |
| Cocoa powder | – | – | 1/2 cup |
| Vegan chocolate chips | – | – | 2/3 cup |
| Candy canes (crushed) | – | – | 1/3 cup |
For Quick Reference, Here’s What You’ll Need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground spices: Cinnamon, ginger, nutmeg
- Vegan butter
- Brown sugar and granulated sugar
- Molasses
- Non-dairy milk (such as almond, oat, or soy)
- Peppermint extract (optional for peppermint cookies)
- Pure vanilla extract
- Cocoa powder (for chocolate cookies)
- Vegan chocolate chips
- Candy canes (for garnish)
Equipment
- Mixing bowls (at least two, medium and large)
- Measuring cups and spoons
- Hand mixer or stand mixer (or a sturdy whisk and strong arms!)
- Rubber spatula or wooden spoon
- Rolling pin (for roll-out cookies)
- Cookie cutters (festive shapes for gingerbread and sugar cookies)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Optional: Piping bag and small tip (for decorating)
Instructions
Below are step-by-step instructions for three classic vegan Christmas cookies. Each recipe yields about 24 cookies.
Feel free to double or triple batches for gifting!
Vegan Gingerbread Cookies
- Prepare the dough: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tsp ground cinnamon, 1 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.
- In a separate bowl, beat together 1/2 cup softened vegan butter and 1/2 cup brown sugar until creamy. Add 1/4 cup molasses, 3 tbsp non-dairy milk, and 1 tsp vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- Chill the dough: Wrap the dough in plastic wrap and chill for at least 1 hour (up to overnight) to make rolling easier.
- Roll and cut: Preheat your oven to 350°F (175°C). Roll the dough on a lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut out festive shapes.
- Transfer shapes to a parchment-lined baking sheet, spacing 1 inch apart.
- Bake: Bake for 8-10 minutes, until the edges are firm but not browned. Cool for 2 minutes on the sheet, then transfer to a wire rack.
- Decorate: Once cooled, decorate with vegan royal icing or dust with powdered sugar.
Vegan Sugar Cookies
- Cream the butter and sugar: In a large bowl, beat 3/4 cup vegan butter and 3/4 cup granulated sugar until light and fluffy. Add 2 tbsp non-dairy milk and 1 1/2 tsp vanilla extract.
- In another bowl, whisk together 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg.
- Gradually add the dry mixture to the wet, mixing until a soft dough forms. If needed, add a little more non-dairy milk to help the dough come together.
- Chill: Flatten the dough into a disk, wrap in plastic, and refrigerate for 30-60 minutes.
- Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thick on a floured surface. Cut out shapes with cookie cutters.
- Place cookies on lined baking sheets. Bake for 8-10 minutes, until just set but not browned.
- Let cool for 2 minutes on the baking sheet before moving to a wire rack.
- Decorate as desired: Use vegan icing, natural food coloring, or festive sprinkles.
Vegan Chocolate Peppermint Cookies
- Cream the butter and sugars: In a bowl, beat 1/2 cup vegan butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until fluffy. Mix in 3 tbsp non-dairy milk and 1 tsp vanilla extract.
- In another bowl, whisk 2 cups flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon.
- Gradually add dry ingredients to wet, mixing until a soft dough forms. Fold in 2/3 cup vegan chocolate chips and 1/3 cup crushed candy canes.
- Shape the cookies: Scoop tablespoon-sized portions onto a lined baking sheet, spacing 2 inches apart. Flatten slightly with your hand.
- Bake: Bake at 350°F (175°C) for 9-11 minutes. The centers should look slightly underdone; they’ll firm up as they cool.
- Sprinkle extra crushed candy canes on top while cookies are still warm.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Cookie pro tip: For even baking, rotate your cookie sheet halfway through the bake time!
Tips & Variations
- Chill the dough: Chilling prevents spreading and makes cut-out cookies easier to handle. Don’t skip the chill!
- Customize your shapes: Use classic stars, trees, and gingerbread people, or try snowflakes and hearts for a personal touch.
- Decorate naturally: For a wholesome twist, try dried cranberries, chopped nuts, or coconut flakes as toppings.
- Gluten-free version: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check out our Gluten Free Soy Free Vegetarian Recipes for more inspiration!
- Flavor swaps: Add orange zest to sugar cookies, swap peppermint for almond extract, or stir espresso powder into chocolate dough for mocha flair.
- Make ahead: Cookie dough can be made up to 2 days in advance and stored in the fridge, or frozen for up to 2 months. Just thaw in the refrigerator before using.
“Don’t be afraid to get creative—Christmas cookies are all about fun and flavor!”
Nutrition Facts
Nutrition will vary by recipe and decoration, but here are approximate values for one cookie (assuming each batch makes 24 cookies and without heavy icing or extras):
| Cookie Variety | Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) |
|---|---|---|---|---|---|
| Gingerbread | 90 | 3 | 16 | 7 | 1 |
| Sugar Cookie | 100 | 4 | 17 | 8 | 1 |
| Chocolate Peppermint | 110 | 5 | 18 | 9 | 1 |
These cookies are lower in saturated fat than traditional versions, and contain no cholesterol. For lower sugar options, consider reducing the sugar by 2-3 tablespoons per batch, or using coconut sugar for a different flavor profile.
Serving Suggestions
- On a festive platter: Arrange cookies by type and color for a beautiful centerpiece at your holiday table.
- With hot beverages: Serve alongside vegan hot chocolate, spicy chai, or herbal teas for a cozy treat.
- As edible gifts: Package in decorative tins or glass jars, tied with ribbon and a handwritten note.
- With other vegan desserts: Pair your cookies with cakes or quick breads, like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or Vegan Bread Machine Recipe for Soft, Delicious Loaves.
- Holiday cookie swap: Bring a batch to your next cookie exchange for a guaranteed hit—just be prepared to share the recipe!
- With a savory spread: Balance your cookie platter with a vegan dip, like our Lipton Vegetable Dip Recipe: Easy Party Favorite for a complete party spread.
“A plate of homemade vegan cookies, shared with loved ones, is what the holidays are all about.”
Conclusion
Baking vegan Christmas cookies is a joyful, creative tradition that welcomes everyone to the table. Whether you’re a seasoned baker or new to plant-based treats, these recipes prove that you don’t have to compromise on taste or festivity when going dairy- and egg-free.
In fact, the bright flavors, chewy textures, and endless decorating possibilities make vegan cookies a perennial holiday favorite in our home.
I hope these recipes inspire you to whip up a batch (or three!) and create new holiday memories, one cookie at a time. Don’t forget to explore more plant-based inspiration on the blog, from Peruvian Vegetable Recipes for Flavorful Healthy Meals to Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Wishing you a very merry, delicious, and compassionate Christmas season!
📖 Recipe Card: Vegan Gingerbread Christmas Cookies
Description: These classic vegan gingerbread cookies are perfectly spiced and delightfully chewy. They're easy to make and ideal for festive decorating with family and friends.
Prep Time: PT20M
Cook Time: PT10M
Total Time: PT30M
Servings: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/4 cup unsulphured molasses
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, spices, baking soda, and salt.
- In another bowl, combine melted coconut oil, brown sugar, molasses, non-dairy milk, and vanilla.
- Pour wet ingredients into dry ingredients and mix until a dough forms.
- Roll the dough to 1/4-inch thickness and cut into shapes.
- Place cookies on baking sheet and bake for 8-10 minutes.
- Let cool before decorating as desired.
Nutrition: Calories: 110 kcal | Protein: 1.5 g | Fat: 4 g | Carbs: 17 g
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