Holiday Sugar Cookies

These easy holiday sugar cookies are seriously the best. There is nothing better than a simple, nostalgic sugar cookie. Am I right? These cookies will be a staple in your holiday baking and can be personalized by adding in your own special ingredients, topping with icing, or eating them on their own.

Why you’ll love these holiday sugar cookies: 

• Easy: This recipe is easy. You can prep these in 30-minuets and have them ready in under an hour
• Nostalgic: Didn’t we all grow up eating sugar cookies around the holiday season? These cookies will throw you right back to a simpler time
• Kid-Friendly: Get your kids involved to decorate these with icing, sprinkles, or whatever they want

Ingredient Notes: 

Nabati Plant Eggz: Nabati Plant Eggz are such a great vegan egg substitute because making flax eggs can be confusing when substituting in recipes and annoying. These eggz are made primarily from lupins, which are a type of legume that gives you that great egg consistency. 

Vanilla: There is nothing I could emphasize more than the importance of using a good quality, pure vanilla in your baking. You CAN taste the difference between the real thing and the cheap stuff. Look for high-quality vanilla vs. the artificially flavored stuff.

How to make holiday sugar cookies:

1. Preheat the oven to 325F, and line 2 baking trays with parchment paper.

2. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, combine butter and oil, with a hand mixer for 2 minutes until thoroughly combined.

4. Add the granulated sugar slowly, with a hand mixer on medium/high speed until light and pale in colour.

5. Next, add the icing sugar and whisk until combined and light.

6. Slowly mix in the Nabati Eggz, vanilla, and plant milk, and beat until combined.

7. Add the flour mixture and beat until no streaks or flour clumps remain, creating a smooth and uniform dough. Do not overmix.

8. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.

9. Remove the cookie dough from the fridge and place it onto a gently floured surface, roll out to 1/8 – ¼ inch thickness.

10. Use your favorite holiday cookie cutters to cut out your cookies and set them onto the baking trays. Continue these steps until you use all of the dough.

11. Refrigerate the cookies for about 20 – 30 minutes prior to baking (you may need to place another sheet of parchment paper onto your baking sheet to layer the cookies for refrigerating).

12. Space the cut-out cookies onto your baking sheets 2 inches apart from each other.

13. Evenly space the cookie dough 2-3 inches apart onto the baking trays.

14. Bake for 12 – 13 minutes, until slightly golden on the edges.

15. Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

16. While the cookies are baking, prepare your buttercream. Bring a pot, with a few inches of water, to a strong simmer.

17. In a medium-sized stainless steel or glass bowl, combine egg whites and granulated sugar. Whisk to combine.  Set the bowl on top of the pot with simmering water. The bowl should remain higher than the water level.  Continuously mix and heat the egg whites and granulated sugar, until the sugar has dissolved. This will occur at 120F (50F). Once the sugar has dissolved, remove the bowl from the heat and transfer to a new medium or large-sized bowl. Using a hand or stand mixer, whip the egg whites and sugar on high speed until stiff peaks have formed. The meringue will look shiny. This will take 5 – 10 minutes. At this time, begin to add your soft butter in increments.  Add ¼ cup of butter at a time, until fully incorporated. Continue to whip at high speed, scraping the edges of the bowl in between. Once you have added all OR most of the butter, continue to whip until it forms a light and fluffy icing (During the process of adding butter, it may seem soft OR look like it is curdled- continue adding your butter and whipping on high speed. The buttercream will come together.) Once the buttercream has come together, add the vanilla and whip on medium speed until fully incorporated. Divide your buttercream into small bowls and add your own colours or flavours! Prepare a couple of piping bags with small round piping tips, and add the buttercream to each one.

18. Decorate the cookies as you wish! Add candies, sprinkles, etc.! Have fun and customize your holiday cookies!!

Expert Tips & FAQ: 

How should I decorate these cookies? Decorate these cookies with your favourite holiday sprinkles, chocolates, etc.! Add buttercream icing or skip it and enjoy your cookies plain. If having plain, press granulated sugar on top for a little extra fun!

Can I make this recipe gluten-free? Yes! Use 1 ¾ cup of Bob’s Red Mill 1:1 GF flour blend instead of all-purpose flour!

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Storage: Store cookies at room temperature in an airtight container for 2 – 3 days, 5 – 7 days in the fridge, or in the freezer for 2-3 months. 

Other cookie recipes you’ll love: 

• Chocolate Brownie Whoopie Pie
• Brown Butter & White Chocolate Snickerdoodles
• Ferrero Rocher Cookies
• Red Velvet Cookies

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Holiday Sugar Cookies

5 from 5 votes

These easy and delicious holiday sugar cookies are so versatile and can be decorated in your favorite way. Get creative and get your kids involved baking these up!

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 24

Calories 112 kcal

Ingredients

  

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• 1/3 vegan cup butter softened
• 3 tbsp sunflower or avocado oil
• 2/3 cup white sugar
• 2/3 cup icing sugar
• 1/4 cup Nabati Eggz
• 1 tbsp vanilla
• 1 tbsp almond or plant-based milk
• 2 cups + 2 tbsp all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

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Instructions

 

• Preheat the oven to 325F, and line 2 baking trays with parchment paper.
• In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, combine butter and oil, with a hand mixer for 2 minutes until thoroughly combined.
• Add the granulated sugar slowly, with a hand mixer on medium/high speed until light and pale in colour.
• Next, add the icing sugar and whisk until combined and light.
• Slowly mix in the Nabati Eggz, vanilla, and plant milk, and beat until combined.
• Add the flour mixture and beat until no streaks or flour clumps remain, creating a smooth and uniform dough. Do not overmix.
• Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
• Remove the cookie dough from the fridge and place it onto a gently floured surface, roll out to 1/8 – ¼ inch thickness.
• Use your favourite holiday cookie cutters to cut out your cookies and set them onto the baking trays. Continue these steps until you use all of the dough.
• Refrigerate the cookies for about 20 – 30 minutes prior to baking (you may need to place another sheet of parchment paper onto your baking sheet to layer the cookies for refrigerating).
• Space the cut-out cookies onto your baking sheets 2 inches apart from each other.
• Evenly space the cookie dough 2-3 inches apart onto the baking trays.
• Bake for 12 – 13 minutes, until slightly golden on the edges.
• Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
• While the cookies are baking, prepare your buttercream. Bring a pot, with a few inches of water, to a strong simmer.
• In a medium-sized stainless steel or glass bowl, combine egg whites and granulated sugar. Whisk to combine.  Set the bowl on top of the pot with simmering water. The bowl should remain higher than the water level.  Continuously mix and heat the egg whites and granulated sugar, until the sugar has dissolved. This will occur at 120F (50F). Once the sugar has dissolved, remove the bowl from the heat and transfer to a new medium or large-sized bowl. Using a hand or stand mixer, whip the egg whites and sugar on high speed until stiff peaks have formed. The meringue will look shiny. This will take 5 – 10 minutes. At this time, begin to add your soft butter in increments.  Add ¼ cup of butter at a time, until fully incorporated. Continue to whip at high speed, scraping the edges of the bowl in between. Once you have added all OR most of the butter, continue to whip until it forms a light and fluffy icing (During the process of adding butter, it may seem soft OR look like it is curdled- continue adding your butter and whipping on high speed. The buttercream will come together.) Once the buttercream has come together, add the vanilla and whip on medium speed until fully incorporated. Divide your buttercream into small bowls and add your own colours or flavours! Prepare a couple of piping bags with small round piping tips, and add the buttercream to each one.
• Decorate the cookies as you wish! Add candies, sprinkles, etc.! Have fun and customize your holiday cookies!!

Video

Notes

Decorate these cookies with your favourite holiday sprinkles, chocolates, etc.!

Enjoy your cookies plain, if you would like! Press granulated sugar on top for a little extra fun!

Use 1 ¾ cup of Bob’s Red Mill 1:1 GF flour blend instead of all-purpose flour!

Add any of your favourite holiday flavours to the icing-make it fun and delicious!

Store cookies at room temperature in an airtight container for 2 - 3 days, 5 – 7 days in the fridge, or in the freezer for 2-3 months. 

ENJOY! These are the perfect cookies to decorate with your loved ones!! 

Nutrition

Serving: 24 | Calories: 112kcal | Carbohydrates: 9.1g | Protein: 0.6g | Fat: 8.4g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.5g | Trans Fat: 0.5g | Cholesterol: 24.7mg | Sodium: 69.9mg | Sugar: 8.9g

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