Vegan Sugar Cookies for ? Christmas

Easy Vegan Sugar Cookies with Coconut and Green Icing

Merry Christmas you guys!!! What are y’all baking today? Cookie day here.

These coconut sugar cookies are a popular Christmas recipe in Scandinavia, and taste buttery and sweet. Sugar cookies are rolled and cut into shapes, or hand-shaped. They’re the perfect cookie to make a huge batch of during the holidays, and they’re so much fun to decorate! 

Makes: 40-45 Cookies
Prep Time: 30 Minutes
Cook Time: 9-10 Minutes

Nutrition Info Per Serving
Carbs: 9g
Protein: 0g
Fat: 2g
Calories: 53



¾ cup powdered cane sugar
¼ cup + 2 tbsp coconut oil
¼ cup almond milk, unsweetened
1 tsp vanilla extract
1 ⅓ cups all-purpose flour
¼ tsp baking powder


½ cup powdered cane sugar
1 ½ tsp water
Greens powder, such as barley grass, wheatgrass, or spirulina, etc. (optional for green icing)


  1. Preheat the oven to 350 degrees F and line 2 large baking pans with parchment paper. 
  2. Gently heat the coconut oil and almond milk in a small saucepot until the coconut oil is melted, but the mixture is not hot. 
  3. Add this mixture along with the powdered sugar and vanilla into a stand mixer and mix on medium speed until combined – about 3 minutes. 
  4. Add the flour and baking powder and mix until mostly combined. Dump the contents of the bowl onto a gently floured surface and knead into a dough. 
  5. Divide the dough in half and set one half aside. Roll out the other half into an even, thin layer about ¼ inch thick. Use cookie cutters to cut out pieces and lay them onto the parchment lined trays. Do the same with the other half of the dough. Gather any trimmings and roll the dough out again to cut out as many cookies as possible. 
  6. Bake the cookies for 9-10 minutes or until they are slightly golden brown. Allow the cookies to cool.
  7. While the cookies are cooling, make your glaze. Whisk together the powdered sugar with the water. If the mixture is too thick, add a tiny bit of water at a time. If you want green icing, you can add a small spoon of powdered greens into the icing and whisk to combine. Add the desired amount until you achieve the color you like. 
  8. When the cookies are cooled, use a brush tool to brush the glaze onto the cookies. Allow them to dry before serving. 

Are you in the mood for something new?
Want vegan dessert recipes that taste good and are simple to make? 

Download our NEW ebook:
Favorite Desserts made VEGAN! 100 Sweet Seductive Recipes. 

Don’t miss the special release offer!

Vegan Strawberry Shortcake Recipe

Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe

Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe

Vegan Darling Recipe

Strawberries and whipped cream are seriously a match made in heaven! ❤️ This light and fluffy cake is the perfect pairing for the fluffy whipped cream and sweet strawberries. We won’t blame you for licking whipped cream off a spoon when you’re making this classic dessert.

Makes: 8 Servings
Prep Time: 20 Minutes
Cook Time: 40-45 Minutes

Nutrition Info Per Serving
Carbs: 52g
Protein: 3g
Fat: 13g
Calories: 350

Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe



1 ¼ cups all-purpose flour
1 tsp baking soda
1 cup warm water
1 cup cane sugar
⅓ cup vegan butter, melted, plus extra for greasing your pan
1 tsp lemon juice
1 tsp vanilla extract

Vegan Icing:

the cream from 1 14oz can full fat coconut milk, chilled in the fridge overnight
3 tbsp maple syrup
½ tsp vanilla extract
¾ cup strawberries, diced into small chunks
Additional strawberries for decorating


  1. Begin by preheating your oven to 350 degrees F. Grease a 9” circle baking pan with vegan butter and set it aside.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Whisk to combine and set aside.
  3. In a separate bowl, combine water, butter, sugar, lemon juice, and vanilla extract and whisk together until it’s nice and smooth.
  4. Add the wet to the dry ingredients and whisk until combined.
  5. Pour the batter into the pan and bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
  6. Allow the cake to cool completely.
  7. When the cake is cooled, make the coconut whipped cream. Take the canned coconut milk out of the fridge and turn it upside down. When you open the can, the coconut water should be on top and the cream should be on the bottom. Pour out the coconut water as you won’t need it for this recipe.
  8. Scoop out the cream from the can and transfer it into the bowl of a stand mixer. Add the maple syrup and vanilla extract and beat it on medium-high speed for about 10 minutes or until the mixture becomes nice and fluffy.
  9. Chop up the strawberries into small chunks. Add them to the whipped cream and beat the mixture for another 2 minutes, until the whipped cream turns slightly pink.
  10. Pour all of the icing on top of the cake and distribute it evenly. Top with additional fresh strawberry slices to decorate. If you want to, you can cut the cake in half to create a two layer cake and add whipped cream in the middle.
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe
Vegan Fresh Strawberry Shortcake with Yummy Vegan Icing Recipe