Sugar Cookies
Ingredients
The cookie dough
-
⅓
cup
butter, softened
-
3
tbsp
sunflower or avocado oil
-
⅔
cup
granulated sugar
-
⅔
cup
icing sugar
-
1
large
egg, room temperature
-
1
tbsp
vanilla extract
-
1
tbsp
almond or plant-based milk
-
2
cups
all-purpose flour
-
2
tbsp
all-purpose flour
-
½
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
Swiss Meringue Buttercream
-
1½
large
egg whites, room temperature
-
½
cup
granulated sugar
-
½
cup
unsalted butter, softened
-
2
tbsp
unsalted butter, softened
-
1½
tsp
vanilla extract
Instructions
- 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, then set aside.
- In a large bowl, mix butter and oil with a hand mixer for 2 minutes until combined.
- Gradually add granulated sugar and mix until light and pale in color.
- Add icing sugar and whisk until combined and light.
- Mix in the egg, vanilla, and milk until combined.
- Add the flour mixture and beat until smooth, avoiding overmixing.
- Cover the bowl with plastic wrap and refrigerate for 30-45 minutes.
- Roll out the chilled dough on a floured surface to 1/8 – ¼ inch thickness.
- Cut out cookies with cookie cutters and place them on the baking trays.
- Refrigerate the cookies for 20-30 minutes before baking.
- Space cookies 2 inches apart on the trays.
- Bake for 12-13 minutes until slightly golden on the edges.
- Cool on the trays for 5 minutes, then transfer to a wire rack.
- Prepare the buttercream by heating egg whites and sugar over simmering water until sugar dissolves.
- Whip the egg whites and sugar until stiff peaks form, then gradually add butter until fluffy.
- Add vanilla to the buttercream and mix until incorporated.
- Decorate cookies as desired with buttercream and toppings.
Nutrition Facts (estimated)
Servings
22-24
Calories
112
Total fat
8.4g
Total carbohydrates
9.1g
Total protein
0.6g
Sodium
69.9mg
Cholesterol
24.7mg
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