Easy to make, these traditional style cut-outs are completely vegan and provide the perfect canvas for the vegan icing and sprinkles. Allow the kids to help with the decorating for a fun-filled holiday activity.

Vegan Holiday Cut-Out Cookies

For cookies, stir together water and egg replacer in a small bowl; let stand for 2 minutes. 

Combine plant butter and cane sugar in large mixing bowl. Beat with electric mixer on medium speed for 1 minute or until light and fluffy. Beat in egg replacer mixture and almond extract. Whisk together flour, baking powder and salt in small bowl. Add to butter mixture; beat until dough forms. Cover and chill for 1 hour.

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper; set aside.

Dust work surface with powdered sugar. Roll out dough to 1/8-inch thickness. Cut into desired shapes using 2- to 3-inch cookie cutters. Place 1-inch apart on prepared cookie sheets. Re roll scraps, if desired. Bake for 8 to 10 minutes or until bottoms just begin to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire rack and cool completely. 

For icing, combine 5 Tbsp. warm water, egg replacer and almond extract in a medium mixing bowl; stir until smooth. Beat in powdered sugar with electric mixer on medium-high speed until light and fluffy, about 5 minutes. If icing appears too thick, add additional water, 1 tsp. at a time, until desired consistency.

Divide icing into small bowls and tint with food color as desired. Immediately frost and decorate cookies as desired with icing and sprinkles. 