1-Gathering and Prepping Ingredients: First, ensure all your ingredients are at room temperature for the best results. Creaming the wet ingredients properly is key, so beat the vegan butter and powdered sugar until fluffy this takes about 3 minutes and gives your dough that light texture. Once mixed, add in the dairy-free yogurt, vanilla extract, and almond extract if you’re using it, blending until everything combines smoothly.

2-Gathering and Prepping Ingredients: Mixing the dry ingredients comes next, as it’s important not to overwork the dough. Sift the flour, baking powder, and salt together to avoid lumps, then gently fold them into the wet mixture. Use a rubber spatula and mix for 3 4 minutes until just incorporated, which keeps your cookies soft and chewy.

3-Shaping and Baking the Cookies: After combining, shape the dough into a flat disk, wrap it up, and chill in the fridge for 30 minutes. This step is crucial for vegan Christmas cookies to hold their cut-out shapes without spreading too much. While it chills, line your baking sheets with parchment paper for easy cleanup.

4-Shaping and Baking the Cookies: Once chilled, roll the dough to about 1/4-inch thickness on a floured surface. Cut out your favorite shapes and transfer them to the baking sheets using a thin spatula. Pop them in the freezer for a bit while you preheat the oven to 350°F this extra chill helps them keep their form.

5-Baking and Finishing Touches: Bake the cookies for 12 minutes until the edges turn lightly golden, then let them cool completely on the sheets. For decorating, make a simple vegan royal icing by whipping aquafaba with powdered sugar and a drop of vegan food coloring. Pipe it on and let it set for 15 minutes to 8 hours, depending on how firm you want it.