Vegan Holiday Cookies

Vegan holiday cookies.png

Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, stopped by to share her favorite holiday cookie recipe that's like two recipes in one! And it just happens to be vegan!

Sugar Cookies with Vanilla Buttercream Frosting

For the cookies

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ½ cups granulated sugar
  • 7 oz. coconut milk
  • 6 ½ oz. coconut oil
  • ½ Tbsp vanilla extract


For the frosting

  • 4 oz. (½ cup) vegan margarine
  • 1 lbs. (5 cups) powdered sugar
  • 2 tsp vanilla extract
  • 1–2 tsp almond milk (as needed)

1. Blend the flour, baking powder, and salt. Set aside.

2. Mix sugar, coconut milk, vanilla, and coconut oil.

3. Add flour mixture to the coconut milk mixture. Mix well.

4. Form dough into big ball and wrap in wax paper or place into sealable bowl, refrigerate for 30 minutes – 1 hour.

5. Roll dough and cut into desired shapes, place on cookie sheet.

6. Bake at 350 degrees for 8-10 minutes until done. Do not over bake.

Make frosting by blending margarine and powdered sugar until smooth. If the mixture is stiff, drizzle 1 tsp of almond milk until desired consistencChocolate Thumb Prints


Chocolate Thumb Prints

For the cookies

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup cocoa powder
  • 1 ½ cups granulated sugar
  • 7 oz. coconut milk
  • 6 ½ oz. coconut oil
  • ½ Tbsp vanilla extract
  • ½ - 1 cup sanding sugar


For the frosting

  • 4 oz. (½ cup) vegan margarine
  • ½ cup cocoa powder
  • ¼ cup Karo syrup
  • 1 lbs. (5 cups) powdered sugar
  • ½ tsp vanilla extract
  • 1 – 2 tsp almond milk (as needed)

1. Blend the flour, baking powder, salt, and cocoa powder. Set aside.

2. Mix sugar, coconut milk, vanilla, and coconut oil.

3. Add flower mixture to the coconut milk mixture. Mix well.

4. Scoop into small balls, roll in sugar, and use your thumb to make indention and place on cookie sheet.

5. Bake at 350 degrees for 8-10 minutes until done. Do not over bake.

6. Make chocolate frosting by blending margarine, cocoa powder, and karo syrup until smooth.

7. Add powdered sugar and blend. If the mixture is stiff, drizzle 1 tsp of almond milk until desired consistency is reached. Do not make it too thin.

8. Add vanilla and beat until creamy.