Go Back
+ servings
Scalloped cut out eggless sugar cookies on a wire rack.
Print Recipe
4.96 from 24 votes

Best Eggless Sugar Cookies

These eggless sugar cookies are perfect. They are buttery, light, and crumbly and hold their shape so perfectly well for cut-out cookies!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Snack
Cuisine: American
Diet: Vegetarian
Servings: 40 cookies
Calories: 2924.8kcal
Author: Priya Maha

Ingredients

Cookies:

  • 250 g all purpose flour
  • 30 g cornstarch (cornflour)
  • 210 g butter
  • 100 g powdered sugar
  • teaspoon salt
  • ½ teaspoon vanilla extract

Garnish:

  • Brown sugar

Instructions

  • Preheat the oven to 175°Celsius and line a baking tray with parchment paper.
  • Sift all purpose flour and corn-starch into a large bowl.
  • In a separate bowl, cream butter, sugar and salt until light and creamy. Add in vanilla extract and beat until well incorporated.
  • Add in flour, in three batches and mix until all the flour has been well incorporated. Form the dough into a ball and rest it for about 30 minutes before shaping the cookies.
  • To shape the cookies, divide the dough into 3 sections for easy handling.
  • Knead each section lightly and form into a ball. Flatten the ball lightly with fingers and place it in between 2 sheets of parchment paper or plastic.
  • Roll the dough to about 4mm thick. Use a round cookie cutter to cut the cookies out.
  • Lift the cookies off the parchment paper by pushing them from beneath the parchment paper the dough is resting on and place them on the prepared baking tray.
  • Sprinkle ⅛ teaspoon of brown sugar on each cookie.
  • Bake cookies in the preheated oven for approximately 10 to 12 minutes until the cookies turn golden brown on the sides.
  • Remove tray from oven and let the cookies rest in the tray for 5 minutes before transferring onto a wire rack to cool completely. Store the cookies in an airtight container.

Notes

    • 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, I lift the cookies and arrange them on a baking tray.

Nutrition

Calories: 2924.8kcal | Carbohydrates: 318.3g | Protein: 27.7g | Fat: 172.8g | Saturated Fat: 108.3g | Polyunsaturated Fat: 7.4g | Monounsaturated Fat: 44.4g | Trans Fat: 6.9g | Cholesterol: 451.5mg | Sodium: 1800mg | Potassium: 323.8mg | Fiber: 7g | Sugar: 98.9g | Vitamin A: 5247.9IU | Calcium: 89.9mg | Iron: 11.8mg