Recipe: Holiday Sugar Cookies

Ingredients

Preheat the oven to 325°F and line two baking trays with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a large bowl, mix the butter and oil with a hand mixer until combined.
Gradually add the granulated sugar and mix until light and pale.
Add the icing sugar and whisk until combined.
Mix in the Nabati Eggz, vanilla, and plant milk until combined.
Add the flour mixture and mix until a smooth dough forms, being careful not to overmix.
Cover the bowl with plastic wrap and refrigerate for 30-45 minutes.
Roll out the dough on a floured surface to 1/8 – ¼ inch thickness.
Cut out cookies with holiday cookie cutters and place them on the baking trays.
Refrigerate the cookies for 20-30 minutes before baking.
Space the cookies 2 inches apart on the trays.
Bake for 12-13 minutes until slightly golden on the edges.
Let cool on the trays for 5 minutes before transferring to a wire rack.
Prepare buttercream while cookies bake, whisking egg whites and sugar over simmering water until sugar dissolves.
Whip the egg whites and sugar until stiff peaks form, then gradually add soft butter.
Once the buttercream is fluffy, add vanilla and mix well.
Decorate the cookies as desired with buttercream and sprinkles.

Servings

Calories

112

Total fat

8.4g

Total carbohydrates

9.1g

Total protein

0.6g

Sodium

69.9mg

Cholesterol

24.7mg