These rich, dark and delicious eggless chocolate sugar cookies are an addiction. With their light and fluffy texture combined with the dark chocolate that just melts in the mouth. A simple and easy recipe that will have you making these more often than you plan.
Table of Content
Now, that I have shared with you my eggless vanilla sugar cookies, you won't be surprised that there is a chocolate version of this recipe as well. Does it make sense to say that this one is, melt in the mouth, delicious!!
Look at how deep that cocoa is, and notice how light and fluffy the cookie is. Now, that's what I mean by melt in the mouth.
ingredients and substitutes
- Butter - I use unsalted butter so I can control the amount of salt. You can use salted butter as well. If you do, just omit salt in the recipe.
- Powdered sugar - This adds lightness to the cookie dough. First, because we cream it until it's light and fluffy, so don't skip that part. And second, because powdered sugar has cornstarch added to it which gives the cookies that shortbread texture that melts in the mouth. You can use one cup of regular sugar. And yet, you will compromise on the texture.
- Cocoa powder - I love using dark cocoa powder, but any cocoa powder works for this. Have you ever tried Cadbury cocoa powder? You must!
- Baking powder - If you notice there is barely any. And sometimes, I omit the baking powder when I need my cookies to be the exact size of the cookie-cutter after they are baked. This helps me decorate them with fondant.
- Water - You may need only one or two tablespoon depending on how you measure the flour. You can use milk, but I prefer water to keep it simple.
Step by step instructions
Cookies
- In a bowl, sift flour with cocoa powder, baking powder, and salt - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter with powdered sugar until light and fluffy. Then add the vanilla and mix some more
Tip - we do not have any eggs for leavening so you do want to cream and add a bit of air into our cookie dough to make them lighter (about 2 minutes) - Next, add flour in two batches and combine well but do not overmix. If cookie dough feels dry -add the milk or water as necessasry
Tip - you want the cookie dough to be a rollable consistency so if necessary add water or the cookies will be too crumbly - Wrap the cookie dough in plastic wrap and chill until firm.
Tip - you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process when in haste. - Preheat the oven to 180 C/ 360 F.
Tip - The cut-out cookies will keep in the fridge for 12 hours or freeze for a month. Pre-heat the oven 10 minutes before baking. - Roll the chilled cookie dough about ¼ inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I've used 3-inch round cookie cutters.
Tip- if you live in hot and humid conditions, it may be best to chill the cookies for 15 minutes before baking. - Place on a baking tray lined with parchment paper or a silicone mat. Bake on the middle shelf for 8 to 10 minutes.
Tip - Depending on thickness these can take up to 12 minutes. You only need a slight color on the edges. - Cool on a cooling rack completely before you transfer to a cookie jar or decorate.
Tip - always decorate cookies only after they are completely cold otherwise the icing will melt.
Eggless frosting
- Sift the powdered sugar with cocoa powder so there are no lumps.
- Combine all ingredients in a bowl until light and fluffy. Add more powder sugar or light corn syrup to bring to consistency.
- This icing can be colored for frosting. But, note that colors will affect consistency so you may need more powdered sugar.
Frequently asked questions
Is it ok to chill cookie dough overnight? Do I have to make the cookies immediately?
Sugar cookies have a good shelf life, as a dough as well as cookies. The dough, if wrapped well, can usually stay in the fridge for 4 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with plastic wrap for about 3 to 4 days. Also, sugar cookie dough can be frozen for a month or more if wrapped well.
Can I reduce the chilling time for these eggless sugar cookies?
These cookies will cut and bake better when properly chilled. And, if you don't have enough time, I highly recommend using my recipe for no-chill sugar cookies instead (these are not eggless).
Can I add more flour to ensure these cookies do not spread?
I have tested and tried these cookies. So, if you follow the recipe and bake them at the right temperature they will not spread. You can also try my other no spread sugar cookies recipe (these are not eggless).
Why are my sugar cookies flat?
Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. And, too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
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Printable Recipe
Eggless Chocolate Sugar Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 180°C / Gas Mark 4
Difficulty: Easy
Diet : Eggless, Vegetarian, NF
Calories: 115kcal
Adjust Servings Here: 36 Cookies
Description
These rich, dark and delicious eggless chocolate sugar cookies are an addiction. With their light and fluffy texture combined with the dark chocolate that just melts in the mouth. A simple, easy and effortless recipe that will have you making these more often than you plan.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookies
- 8 oz (226 g) Unsalted butter ((2 sticks) room temperature)
- 2 cups (240 g) Powdered sugar
- 3 cups (375 g) All-purpose flour
- 4 tablespoon (30 g) Cocoa powder
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 - 4 tablespoon Milk or water ((as necessary for consistency) )
Eggless Sugar Frosting
- 1 cup (120 g) Powdered sugar (/confectioners sugar)
- 4 tablespoon (60 ml) Milk
- 2 tablespoon Light corn syrup
- ½ teaspoon Clear vanilla, ( or almond or rose extract)
Instructions
Cookies
- In a bowl, sift flour with cocoa powder, baking powder, and salt - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter with powdered sugar until light and fluffy. Then add the vanilla and mix some moreTip - we do not have any eggs for leavening so you do want to cream and add a bit of air into our cookie dough to make them lighter (about 2 minutes)
- Next, add flour in two batches and combine well but do not overmix. If cookie dough feels dry -add the milk or water as necessary. Tip - you want the cookie dough to be a rollable consistency so if necessary add water or the cookies will be too crumbly
- Wrap the cookie dough in plastic wrap and chill until firm. Tip - you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process when in haste.
- Preheat the oven to 350°F / 180°C / Gas Mark 4 Tip - The cut-out cookies will keep in the fridge for 12 hours or freeze for a month. Pre-heat the oven 10 minutes before baking.
- Roll the chilled cookie dough about ¼ inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I've used 3-inch round cookie cutters. Tip- if you live in hot and humid conditions, it may be best to chill the cookies for 15 minutes before baking.
- Place on a baking tray lined with parchment paper or a silicone mat. Bake on the middle shelf for 8 to 10 minutes.Tip - Depending on thickness these can take up to 12 minutes. You only need a slight color on the edges.
- Cool on a cooling rack completely before you transfer to a cookie jar or decorate.Tip - always decorate cookies only after they are completely cold otherwise the icing will melt.
Eggless frosting
- Sift the powdered sugar with cocoa powder so there are no lumps.
- Combine all ingredients in the bowl until light and fluffy. Add more powder sugar or light corn syrup to bring to consistency.
- This icing can be colored for frosting. But, note that colors will affect consistency so you may need more powdered sugar.
Recipe Notes & Tips
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the refrigerator over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Notes
- Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well can usually stay in the fridge for 4 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days
- Sugar cookie dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season
- Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
- Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
- Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
- These cookies will cut and bake better when adequately chilled. If you don't have enough time I highly recommend using my recipe for no-chill sugar cookies instead. You can also try my other no spread sugar cookies recipe.
- If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown quicker. 350°F / 180°C/ Gas Mark 4 is a guide I like to use but every oven is different so adjust temperature accordingly.
- If you have cookies baking quicker with most recipes then perhaps it's time to check if your oven temperature needs calibration.
- Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
Adapted from -
Nutrition Information
Serving: 26- grams per cookie (without frosting)Calories: 115- kcalCarbohydrates: 16.1- gProtein: 1.5- gFat: 5.5- gSaturated Fat: 3.4- gPolyunsaturated Fat: 1.4- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 14- mgSodium: 74- mgPotassium: 0- mgFiber: 0.8- gSugar: 6.9- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Karuna
Hi Veena.
I have made these cookies before and they are perfect. Can I make them in any different flavours other than chocolate and vanilla? I have to make about 400 decorated eggless cookies
Veena Azmanov
I have not tested other flavors other than just flavorings. I have used pink food color with strawberry extract to make pink sugar cookies. But, not really substituted any fruit powders or purees. Thanks