How to Prepare Eggless Sugar Cookies
Sugar cookies are a classic treat that people enjoy, whether during the Christmas season or as a just-because snack. But if you avoid eggs — whether for dietary reasons or allergies — you’ll be pleased to know that eggless sugar cookies are just as easy, tasty and fun to make as the classic version. These cookies are buttery, soft and ideal for decorating, or for eating plain.
This recipe will take you through the process of making egg-free sugar cookies that are crispy at the edges but soft in the center. Whether you’re cooking for a party, holiday or just because, these cookies will do the trick!
Why You'll Love This Recipe:
Egg Free: Great for people allergic to eggs, vegans, or just anyone avoiding eggs.
Soft and Chewy: These cookies are soft in the middle and slightly crisp on the edges.
Customizable: You can top these with sprinkles, frosting, or make them your own in different ways!
Quick and easy: You need only a few ingredients, and they come together in no time.
Ideal for All Ages: Kids and adults will adore these cookies, either plain or decorated.
Ingredients:
2 ½ cups all-purpose flour
1 cup unsalted butter (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoon milk (any kind: dairy or plant-based)
½ teaspoon baking soda
¼ teaspoon salt
Optional: Sprinkles or colored sugar for garnish
Step-by-Step Instructions:
Preheat the Oven:
Line a baking sheet with parchment paper and preheat your oven to 350°F (175°C). It guarantees your cookies won’t stick, and they bake evenly.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda and salt. Set this aside for later.
Cream the Butter and Sugar:
Soften the butter Set your butter out to soften In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer. Beat together until light and fluffy, about 3-4 minutes.
Add Vanilla and Milk:
Stir in vanilla extract and milk to the same butter-sugar mixture. Beat until smooth and well combined.
Dry, then Combine Wet and Dry Ingredients:
Gradually add the dry ingredients (flour mixture) to the wet mixture. Beat on low speed until the dough begins to form. Once fully combined, finish mixing with your hands or spatula to ensure homogeneity.
Roll the Dough:
Grab a small piece of dough (roughly 1 tablespoon in quantity) and form into a ball. This is done by hand or with a cookie scoop.
If you would like a smoother texture and an extra touch of decoration, you can roll each dough ball in sugar or colored sprinkles before putting it on the baking sheet.
Flatten the Cookies:
On the prepared baking sheet, place the dough balls about 2 inches apart to make room for spreading. Press down on each dough ball with the bottom of a glass or your fingers to flatten them slightly, so they’re about ¼ inch thick.
Bake the Cookies:
Using the preheated oven, bake the cookies for 8-10 minutes, or until the edges turn golden brown. Baking times will vary based on your oven, so keep an eye on them. You want to remove the cookies from the oven when the center is still soft.
Cool and Decorate:
Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Once cool, you can decorate them with icing, sprinkles, or colored sugar, if you like, or eat them plain!
Best Egg-Free Sugar Cookies Tips:
Chill the Dough– If it’s too soft or sticky, chill in the fridge for 30 minutes before rolling into balls. This will make it easier to work with and create thicker cookies.
Use Room Temperature Butter: Having butter at room temperature creates the ideal texture when you mix it with sugar. Using cold butter can result in dough that’s difficult to work with.
De King Ideas: I like to sprinkle colorful sprinkles or sugar on top of the dough balls before baking for these cookies to add texture and visual appeal. Or frost them with icing once they are cooled.
Don’t Overbake: Sugar cookies can turn from just-right to overbaked in the blink of an eye. Watch these closely as they bake, particularly around the 8-minute point. For soft oatmeal cookies, you will know when you take them out of the oven when they are golden brown on the outside but still soft in the middle.
Frequently Asked Questions:
Can I replace the butter with vegan butter in this recipe?
Vegan Butter: You can use regular butter in this recipe, but if you want to make this recipe 100% plant-based you can do so with a vegan butter. Just make sure the vegan butter is softened ahead of time.
Can I prepare the dough in advance?
Absolutely! You can prepare the dough in advance and refrigerate it for 2 to 3 days. Just remember to allow it to reach room temperature before rolling it out and baking.
Is it possible to use another kind of sugar?
If you want a more caramelized flavor, you can replace it with coconut sugar or brown sugar, but it will affect a little bit the texture and color of the cookies.
How should I store leftover cookies?
Keep the eggless sugar cookies in an airtight container at room temperature for 5-7 days. They can also be frozen for up to 3 months if you want to store them for a longer period.
Can I use this dough for cut-out cookies?
Yes, this dough can also be used for cut-out cookies! Just roll the dough out on a floured surface, cut with cookie cutters and bake. You may want to refrigerate the dough for around 30 minutes before rolling it out, to make it easier to handle.
Final Thoughts:
These eggless sugar cookies are fast to make and produce a bomb, soft, sweet treat that everyone likes. Whether you’re baking for yourself, or whipping up a batch to share, these cookies will definitely be a winner. With their buttery taste and easy, customizable style, they’re ideal for holidays, parties, or simply an afternoon nosh with a cup of tea. Happy baking!
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