Holidays
Holiday Sugar Cookies
Prep
30 minutes
Cook
12 minutes
Yield
24
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!
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
Ingredients
- 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
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
Girl. You must have a lot of fun in your kitchen, I just am blown away by how good these are, and with all the alternative replacements you’ve made in this recipe. My husband was shocked, like he probably won’t stop hassling me to make more… super well done, good work!!
I am so happy to hear this hun!
These cookies are the most amazing sugar cookies ever … just really amazing! Definitely going to write this recipe down in my “smash it out of the park” cookies handbook. LOL
this makes me so happy!! let me know what you make next, zoe!
I adore this recipe. My family adored them too. They’re the best-tasting vegan sugar cookies I’ve ever made! They held their shape and are nice and soft!!!
thank you so much, bianca!
I’ve made these sugar cookies twice. I rolled the dough and used cookie cutters. Baked them like shown in the video! THEY tasted GREAT! Was wondering how far in the advance dough can be made? I am going to bring the dough prepped for Christmas day and bake them that night!
that should be fine! Just make sure to keep the dough in the fridge!
I made this with my own egg alternative but everything else I did word for word, I am so surprised! They are so delicious. Great recipe!
so glad you loved them, brenda!