Eggless sugar cookies-4

This is going to be a “super” quick one (I had to use the word super, you know since its superbowl sunday). One because my wrist is not allowing me to type too much. Two, today is Downton Abbey and Sherlock Day (besides Superbowl Sunday). And three I am way too tired. But since I had promised my friend that I will be posting this recipe soon, I am here keeping that promise.

A while back when I had posted about a sugar cookie recipe (with eggs), somebody else had also asked for an eggless sugar cookie recipe. This one is also for you.

Taste wise these were pretty good. Actually very good. Would not have guessed they were eggless and I ended up having quite a few while “taste-testing”. I wasn’t too adventurous with the shape (and will definitely get back to you when I have tested this recipe with more complicated shapes) but the recipe did hold the square and round shape pretty well and there was no spreading. Its also a very easy recipe to throw together and with results this good, you definitely should try it. And do let me know how it goes!

Eggless sugar cookies-2Eggless sugar cookies-5

 

4.8 from 6 reviews
Eggless Sugar Cookies
 
Recipe type: dessert, eggless
Ingredients
  • 1 stick (1/2 cup) butter, softened
  • ½ cup sugar
  • ½ tsp vanilla
  • 3 tbsp milk
  • 1½ cups of flour
  • ½ tsp salt
  • 2 tsp baking powder
Instructions
  1. Preheat oven to 350 F.
  2. Line cookie sheets with parchment paper.
  3. In a bowl, mix the flour, salt and baking powder. Set aside.
  4. Cream the butter and sugar till light and fluffy. Beat in the vanilla and milk.
  5. Add the flour mix to the creamed butter and fold till combined. Do not overmix or you will activate gluten toughening the cookies.
  6. Roll the dough out to desired thickness but not too thin.I roll the dough out between two pieces of parchment paper. And then place the rolled out dough in the refrigerator to chill before stamping the shape out. Place on baking sheet.
  7. Bake about 8-10 minutes. Do not over bake else they would become very crunchy.
  8. Let cool on the tray for 1-2 minutes till cool enough to handle. Transfer to wire rack to cool completely. Enjoy!
  9. These made about 24 cookies. But yield depends on the size of cookies you decide to make.

 

 

Eggless sugar cookies-7

24 Thoughts on “Eggless Sugar Cookies

  1. oh they look so beautiful:) What happened to your wrist??

  2. Beautiful cookies are you making these for a baby shower? I hope your wrist is on recovery soon.

  3. i want to have babies just coz i could have this cookies on their birthday or something :P
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  4. Hi,
    I just sat down after baking a batch of your cookies, and they came out wonderful :). I am planning to put them in favour boxes at my son’s birthday. Thanks once again.

  5. Hi there, what icing did you use for this recipe? If it contains eggs, is it possible if you know one that doesn’t have eggs?
    I just need to know this because I’m planning on making this for one of my friends who can’t eat eggs due to religious reasons.

  6. Chef Sisi on 13 February, 2015 at 8:02 am said:

    These are amazing

  7. Chef Sisi on 13 February, 2015 at 8:02 am said:

    These are amazing! Yummy

  8. Hi,
    This is the first time i am visiting your blog and I wanted to give a try to these simple cookies…I have a question,can i make them with baking soda instead of baking powder? if yes what quantity should i use?

    • Hi Uma, Sorry for getting back to you so late. Baking soda requires an acid for it be effective in baking your baked goods and since this recipe does not have acid I would suggest you to not use baking soda. Although these cookies do not need to rise, so it might work but I am not sure since I have not personally tried it. If you try it out please let me know how your results were.

  9. They look beautiful – how long do they last?

  10. love this recipe, and have used it several times! i added a few dashes of cinnamon to the dough, and roll the dough balls in sugar cinnamon, flatten dough balls on cookie sheet before baking with a glass and turned it into egg-less snicker-doodles! thank you so much for your recipe!

  11. Adrienne on 16 March, 2015 at 2:22 pm said:

    I plan on making these for a class party, as we have an egg allergy in the class. Do you use salted or unsalted butter? I can never seem to get a consensus as to what the default should be if it’s not specifically stated. Thanks!

    • Hi Adrienne so sorry for the late reply. I use unsalted butter, but when I have only salted butter in my pantry i just omit the salt. Still works. But yes with unsalted butter you have more control over the amount of salt you are putting in.

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  13. Jasmeet on 1 April, 2015 at 5:25 pm said:

    hi planning on making these but how thick did u roll the dough? and if they do not ride or spread are they still chewy? and can u tell if they are eggless or do they taste the same as cookies that have eggs

    • Hi sorry wasn’t able to reply sooner. Hope they turned out fine. These are not as chewyas regular chocolate chip cookies but have a texture closer to biscuits. With the correct flavoring they taste as good as ones with eggs.

  14. Jasmeet on 1 April, 2015 at 5:25 pm said:

    sorry i meant rise, not ride

  15. I used this recipe for Christmas cookies and it held the shapes just great! I am planning on making again, and wondering if substituting margarin in place of the butter will still work out the same?

  16. Fabulous, simple, easy to make, and delicious!

  17. Arlene on 22 April, 2015 at 8:06 pm said:

    I just tried this recipe, and aside from the dough being a little crumbly, it turned out lovely! Very tasty cookie, though I may cut down some on the salt next time. I intend to ice them so it’s no problem, though. Added some orange zest for a bit of extra flavour and don’t regret it. Thank you so much!

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