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Eggless Sugar Cookies

Eggless Sugar Cookies
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Classic eggless sugar cookies that are soft, fluffy, and perfect for cutouts and decorating, made with simple ingredients.

Ingredients

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  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup salted butter, softened but still cool
  • 1 ½ cups powdered sugar (add ¼ cup more if you prefer sweeter cookies)
  • 1 tablespoon vanilla extract
  • 4 tablespoons whole milk (or as needed)

Instructions

  1. In a medium bowl, sift together the all-purpose flour and baking powder; set aside. This helps ensure a light texture.
  2. In a large mixing bowl, using an electric mixer, cream together the softened butter and powdered sugar until the mixture is light, pale, and fluffy. Start on low speed to incorporate the sugar, then increase to medium speed for 2-3 minutes.
  3. Add the vanilla extract and milk to the butter mixture, mixing until well combined. The mixture should retain its fluffy appearance.
  4. Gradually add the dry sifted ingredients (flour and baking powder) to the wet mixture. Mix until just combined, being careful not to overmix, which can lead to tough cookies.
  5. At this point, the dough should be soft but slightly firm, not overly dry or crumbly. If it seems too dry, add an additional tablespoon of milk and mix until incorporated.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
  7. Once the dough is adequately chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. On a lightly floured surface, roll out the dough to your desired thickness (about ¼ inch is good for cutouts). Use cookie cutters to create shapes, then carefully transfer them to the prepared baking sheet.
  9. Bake for 8-10 minutes, or until the edges are very lightly golden. The cookies should still appear soft in the center.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cool, they are ready to be decorated or enjoyed plain.

Notes

  • Sift flour and baking powder for a light texture.
  • Cream butter and sugar on low then medium speed for 2-3 minutes until light and fluffy.
  • Do not overmix the dough to prevent tough cookies.
  • Add extra milk if dough is too dry.
  • Chill dough at least 1 hour to prevent spreading.
  • Roll to about ¼ inch thickness.
  • Bake until edges lightly golden; centers should look soft.
  • Cool briefly on sheet before wire rack.

Find it online: https://www.masterthecook.com/eggless-sugar-cookies/