These Vegan Christmas Cookies have the perfect crispy edges and tender centers. Topped with a homemade icing made with natural food coloring, they are the best vegan sugar cookies.
Cream the butter and sugar together in a medium sized bowl. Mix in the mashed sweet potato, pure vanilla extract and coconut milk. Then stir in the dry ingredients.
Sprinkle flour onto your work surface and roll out the dough. The dough needs to be about 1/8″ thick. Use cookie cutters to cut out shapes.
Place the dairy free sugar cookies on a baking sheet and put in the freezer for 10 minutes. Bake for 12 minutes or until they are set around the edges. Let cool on a wire rack then decorate.
Combine butter, powdered sugar and milk until it’s the desired consistency. Divide the icing into three small bowls. Use the beet juice, matcha tea, and turmeric as natural food coloring to dye the icing. Stir well and decorate the cooled cookies.