Growing up, my mom was always cooking, creating, and baking. For Christmas, she was always baking different types of cookies (my favorite was always snickerdoodles). I didn’t really think anything of her skills until I was old enough to appreciate how cool it was to have a mother that took pride in being able to bake things from scratch. What’s interesting is that the older I get, the more I see similarities between myself and her. She would have loved these butter cookies!
One of my favorite cookies ever has always been a good ol’ butter cookie. I’d never made them before but I figured now was as good a time as any to give them a try. Also, it’s Christmas Eve so it’s the perfect time for baking. I made these last week and me and my husband completely devoured them in just a few days. In fact, after removing them from the oven I caught Deryle sneaking them on several occasions… so beware. These cookies are dangerously good!
To tell the truth, I think I’m all baked out for the moment. Yesterday my aunt and cousin came over and I planned to gift her a batch of chocolate chip cookie dough so I made that and my other new favorite ginger cookies. I had also planned to whip up some snickerdoodles, but I was pooped! So I think I’ll make them next weekend.
If you’re in the midst of making your own cookie spread for Christmas Day, definitely add these to the list! Though I’ve referred to them as Christmas cookies, they’re perfect for year-round too! Just swap the green and red sprinkles for confetti or any other color of your choice (or none at all). These butter cookies are soft, but crispy, perfectly sweet, and deliciously buttery. Give them a try and let me know what you think in the comments below!
Christmas Butter Cookies
- 1 cup vegan butter
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 2 flax eggs 2 tbsp ground flax seeds+5 tbsp water mixed and chilled for 10 min in the freezer
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp almond milk
- red/green sprinkles (optional)
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter, sugar, and salt until fluffy.
- Mix in flax eggs and vanilla until combined, then add flour and continue mixing. Next add in the almond milk.
- Transfer to a piping bag with a large star tip and begin piping the cookie dough on a large baking sheet (I lined mine with parchment paper). Top with sprinkles of your choice (optional).
- Transfer to the freezer for 15 minutes to help them keep their shape, then bake for about 12-14 minutes.
- Once done, remove from the oven and let cool for about 5 minutes before transfering them to a wire rack to cool completely. ENJOY!