Crisp edges, soft chewy thick centres, these fluffy cookies are perfect for decorations or to consume as-is. They are so simple, easy to prepare and delicious in taste

I have seen so many eggless sugar cookies until I tried all of them and found this one to be perfect,inspired from net, this is one of the most soft yet crisp and sturdy sugar cookies. Making sugar cookies with egg is quite easier however making them eggless is what I was looking for this time and yes the cookies turned out to be perfect

If you wish to skip chilling of the cookies then egg based sugar cookies are the best but these cookies do require chilling. If you add excess flour, you will end up with hard cookies. Changing butter or sugar proportions can cause cookies to spread , so just stick to the recipe. You can halve, double ,triple the quantity as desired

I haven’t shared royal icing recipe here as I am still amateur at the designing , still practicing to improve. My kid loves the cookies with icing while my hubby loves it plain. You can munch on them as is or with cup of hot tea or milk. My son keeps asking for the sugar cookies so yes I am making them again but this time I would be sharing egg based cookies recipe in the blog. Happy Baking 🙂

*Feel free to add any flavour to the cookies. Do not over-bake these cookies else it will be too crisp and hard

**For more firmer dough , replace powdered sugar with icing sugar

***Do not change quantity of any ingredients for the right texture of the cookies

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Baking time: 8 mins Total time: 18 mins

Servings: 6

Ingredients

  • 190 g flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 112 g soft unsalted butter
  • 105 g powdered sugar/icing sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tbsp milk/water

Steps to prepare

  • In a bowl, mix flour, baking powder and salt. Keep it aside
  • Add butter and sugar in a bowl. Blend for 6-7 minutes or until light and fluffy. Always scrape sides while blending
  • Add vanilla essence or any flavouring of your choice and blend well
  • Gradually add dry ingredients and mix well
  • Add milk or water and knead well. Do not add excess flour or change quantity of any ingredients in the recipe
  • Cover the dough with cling wrap and chill until it’s set. The dough can be refrigerated for 1 week and frozen for 2 months
  • Preheat oven to 180 deg cel and line baking tray with parchment paper
  • Remove the dough from cling wrap. I prefer silicon mat and rolling pin as this gives better control while rolling cookie dough
  • Dust surface with flour and roll the dough into 1/4 inch thickness
  • Use any cookie cutter of desired shape and cut them dough
  • Place the cookies on the prepared tray
  • Bake for 8-10 minutes until edges are golden brown. Do not over bake
  • Allow the cookies to cool for 5-10 minutes. I prefer removing them to the wire rack as early as possible to prevent further cooking on the tray
  • Cool the cookies on wire rack completely
  • Store in airtight container and consume within 10 days
  • Optionally, you can also do royal icing on the cookies , but always do icing only once cookies are completely cooled
  • Serve with cup of hot tea/milk or as a gift
Eggless Sugar Cookies
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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