Egg Free Sugar Cookies
One of our favorite egg free recipes is sugar cookies. I make these for all sorts of occasions – birthdays, Christmas, basically any holiday or celebration.
As you know, my boys are allergic to eggs. We have been making all sorts of recipe swaps. It’s been kind of fun to play around in the kitchen.
In my experience, I have found that baking powder is better to use than baking soda in eggless recipes. The baking powder helps to fluff up the eggless recipes. If you’re going to switch the soda for powder, use a 3:1 ratio. Whatever amount of baking soda is called for, triple it.
Making egg free sugar cookies ahead of time
These babies freeze. If you want to make them ahead of time, go right ahead. After they cool, before decorating, put them in a Tupperware. I separated each layer with parchment paper. I suspect they’d last about a month in the freezer.
Last November, I made a batch, froze them, and brought them with us to North Carolina. They defrosted in the car.
When you are checking the oven, to see if they are ready to come out, remember that they won’t be super brown around the edges. Only a little golden. There is no egg, so they will look blonder than traditional sugar cookies.
These are perfect. Notice they are only slightly brown around the edges, but they are mostly blond on top. This next picture shows a slightly over-done batch. Don’t get me wrong, these were still delicious… but they were crunchy, not as soft as the blonder batch.
Thank you for reading. Next time, I will share my recipe for egg free royal icing. Although, most often we decorate these babies with buttercream icing. Yum!
Let me know if you bake a batch! Tag me (@the_stucrew on Insta) in your pics!
Egg Free Sugar Cookies
Equipment
- Cookie baking sheets
- Cookie drying racks
Ingredients
- 3 ¼ cups All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Salt
- 1 cup Butter, softened to room temperature
- 1 ¼ cups Granulated sugar
- 1 tsp Vanilla extract
- ¼ cup Milk
Instructions
- Sift together flour, baking powder and salt in a bowl. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy. Mix in vanilla extract and milk.
- Slowly add in the dry ingredients.
- Divide the cookie dough in half, form them into disks and wrap them in wax paper or plastic wrap. Chill in the refrigerator for about an hour or until slightly firm.
- Preheat the oven to 375°F. On a lightly floured surface, take out one of the disks and roll it out to about ¼ inches thick. Cut into shapes and transfer them to a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake for 10-12 minutes or until they are slightly brown on the edges. (They won't get super brown since there is no egg.)
- Cool completely on a drying rack before decorating.
Notes
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