Best Eggless Sugar Cookies

❤️Why you will love this recipe

• This is an easy cookie recipe, with only simple ingredients.
• There is no egg in this recipe, making it a perfect cookie option for vegetarians and those with egg allergy.
• The cookies are buttery and crumbly with a lovely light, melt-in-your-mouth texture.
• The dough is easy to handle just like my no-spread sugar cookies and is perfect for making cut out and decorated cookies. You can cut it into simple shapes with cookie cutters and decorate these with fondant cut-outs or use simple glaze icing.
• The cookies are definitely a great choice for festive occasions too!
• Whether or not you are into eggless cookies, these amazing sugar cookies are a must-try. They are so easy to make and will give you the best results every single time!

📋Ingredients

• All purpose flour + salt - mix these together and sift.
• Cornstarch (corn flour) - gives lightness in texture to the finished cookies. Cornstarch also adds crispiness to cookies, and that is basically the secret to the light and crumbly texture of these eggless sugar cookies.
• Butter - I prefer to use salted butter and add in a little bit of extra salt in mixing the cookie dough. Using unsalted butter is fine too, just make sure to add a small extra pinch of salt into the cookie batter. 
• Powdered sugar (icing sugar) - powdered sugar tends to clump so it is always a good idea to sift it first before adding it to the butter for creaming. This is to avoid lumps of sugar in the cookies.              
• Vanilla extract - adds a lovely flavor and aroma to the cookies.
• Brown sugar (optional, for garnish)

🧾Substitution and variations

• Vanilla extract can be substituted for almond extract or any other flavors you wish.
• Instead of making these cookies into single layers, you can turn them into sandwich cookies with peanut butter, or Nutella or even buttercream centers.
• Instead of cutting the cookies into round shapes, you can cut them into any other shapes you like. You can also make smaller cookies or large cookies, but remember to adjust the baking time accordingly.
• Brown sugar dredging on top of the cookies is optional. You can also replace the sugar with chopped nuts or sprinkles if you wish.

Mixing and baking the cookies

• Start by sifting both the all purpose flour and cornstarch (dry ingredients) into a large bowl. Set is aside.
• In a separate large mixing bowl, cream butter, sugar and salt until creamy with a paddle attachment on an electric mixer (stand mixer or hand mixer). There is no need to beat until the mixture is light, suffice if the ingredients are mixed until they appear creamy.
• Add the vanilla extract and beat briefly.
• Next, add in the sifted flour mixture into 3 batches into the creamed wet ingredients and mix until well incorporated.
• Form the dough into a ball. Place the eggless cookie dough in the mixing bowl and leave it aside to rest for 30 minutes, covered in a kitchen towel or a cling wrap.

Shaping and baking the cookies

• To roll and cut the cookies, divide the dough into 3 sections for easy handing. Form each section into a ball and flatten lightly with your fingers.
• Place the first section between two sheets of parchment paper on a flat surface. Place a dowel rod on either side and make sure your rolling pin rests on the rods as you roll it. This is to guide the cookie thickness (about 4mm thick). You can also use rolling pin guides or simply roll without any guide by eyeballing it.
• After rolling, remove the parchment sheet that sits on top of the rolled dough.
• Use a cookie cutter to cut the cookies out. Dip the cutter in flour if the dough is sticky.
• Lift the cookie dough off the bottom layer parchment paper by lifting the paper and pushing the cut cookie from underneath the paper. Repeat the process until all the cookies have been cut out.
• Place the cut eggless sugar cookies on a parchment paper (or cookie sheet / baking sheet) lined cookie tray. Sprinkle the top of each cookie with about ⅛ teaspoon of brown sugar and bake in a preheated oven at 175 degrees Celsius for approximately 10 minutes until they turn lightly golden on the sides.
• Remove the tray from the oven. Let the cookies rest in the tray for 5 minutes before transferring them to a wire rack (cooling rack) to cool completely to room temperature.
• Store the baked cookies in an air-tight container.

🍽️Serving & storage

• After baking, always keep these eggless sugar cookies in an airtight container to retain their crisp and crumbly texture. These cookies last well for a good 2 weeks.

💡Expert tips

• Since the dough is quite soft, the best way to handle it is by rolling it between 2 sheets of parchment or plastic. I normally place 2 dowel rods on either side of my dough and ensure my rolling pin rests on them on both sides before rolling it. That way, the thickness will be consistent for all cookies. You can also use rolling pin guides to help you with the dough thickness.
• To transfer the cut-out cookies into your baking tray, lift the parchment sheet underneath the rolled dough and gently push the cut-out cookies from underneath the sheet to separate them out. And then, lift the cookies and arrange them on a baking tray.

💭FAQs