Steps

• Preheat your oven to 350°F.
• Melt the coconut oil and mix it with the sugar. Add the plant-based milk and apple sauce. Mix well. Pour in the flour, add the baking soda, salt, and spices (cinnamon, ginger, nutmeg, 4-spice blend...). Mix by hand to form a dough. You can add a little more plant-based milk if it's too crumbly or a bit more flour if it's too sticky. The texture should be very easy to roll out.
• Flour your work surface (basically, sprinkle a little flour on it). Roll out the dough to a thickness of 0.3 to 0.5 cm (approximately 1/8 to 1/4 inch). I recommend rolling it out in pieces, especially if your space is limited. Cut out shapes of your choice using Christmas-themed cookie cutters. Place your cookies on a baking sheet lined with parchment paper and bake for 10 minutes.
• You can create a glaze to decorate your shortbread cookies: mix 200g of powdered sugar with 1 or 2 tablespoons of water. And make a parchment paper cone to apply it (you can search for a tutorial on Google, it's hard to explain in writing... But trust me, this is always how we do it for glaze or chocolate decorations when you are a pastry chef, don't be fooled into buying a cookie decorating gadget 😉).