Look no further! Your Christmas Cookie baking just got a whole lot easier!
Honestly the best Christmas sugar cookie dough recipe
A neutral dough recipe with just a touch of lemon & vanilla extract and I like to add the zest of a lemon as well.
This recipe makes quite a large amount for about 2 dz small to medium sized cookies
Although for some of you, I have a feeling that may not be enough!
You can easily cut the recipe in half or even double it, just check your math if you do because many times it is poor math and measuring that causes recipe failures!
Notes for Success:
A traditional Sucre dough like this one is great not only for cookies
But I you can use this dough as a tart shell for tarts like Fruit Tarts, Chocolate Tarts, Lemon Meringue Tarts etc…
Using a stand mixer is recommended since this is a hefty recipe and once you add the flour a hand mixer will not be up for that task!
You can of course mix the flour in by hand if you don’t have a stand mixer though.
In the video tutorial you will see that is is necessary to knead the dough back to a pliable consistency after chilling and before rolling it out or it may seem crumbly
I know in the video I am making Halloween Cookies but it is the same dough for the Christmas cutouts too!
For the Sugar Cookie Dough
- All Purpose Flour 3 cups (375g)
- Baking Powder 1½ teaspoons (7g)
- Salt 1 teaspoon (6g)
- Vegan Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- Aquafaba 4 Tablespoons (60ml)
- Vanilla Extract 2 teaspoon (10ml)
- Lemon Extract *optional ½ teaspoon
- Lemon Zest 1 lemon approximately 2 teaspoons
For the Vegan Royal Icing
- 4½ teaspoons (20g) EnerG Egg Replacer
- Warm Water 6 Tablespoons (90ml)
- Vanilla Extract ½ teaspoon
- Confectioner's Sugar 4 cups (480g)
- For the cookie dough
- Cream the slightly softened vegan butter with the sugar until light and fluffy, about 3- 5 minutes.
- Add the lemon zest, the aquafaba and the extracts to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
- Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
- Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.
- You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step. *see video
- Knead it with a bit of flour until it is no longer a crumbly mass, but a soft pliable dough
- Roll out the dough to ¼" thick and cut shapes as desired
- If you are dipping in crystal sugar, spritz each cookie with water and then sprinkle with the sugar.
- Transfer cookie cutouts to a parchment lined sheet pan and bake in preheated to 350° F oven for approximately 18-22 minutes or until light golden brown.
- For the Royal Icing
- Combine the egg replacer with the warm water and whisk smooth
- Place the sifted confectioners sugar in a mixing bowl and then add the vanilla extract and the egg replacer mixture.
- Mix on medium to high speed until it is smooth
- Color as desired with food colors and decorate as you like on baked and cooled cookies.
- Allow cookies to dry slightly at room temperature
Cookies stay fresh at room temperature for up to 2 weeks in an airtight contaner