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.
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 really melts in the mouth delicious!!
Well, you know how I feel about my recipes. I only share them with you when I am one hundred percent happy and proud of the recipe. If not, it goes back to the trial and error stage. I NEVER EVER share a recipe I'd tried just once. Definitely not if baking is involved. The same recipe can be so different at two different times.
Now, those of you who have been using my recipe The BEST Chocolate Sugar Cookies, which is one of my popular post on this blog. Well, let's just say you going to love this one as well. But, don't ask me to choose. I make them both just as often.
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 tbsp depending on how you measure the flour. You can use milk, but I prefer water to keep it simple.
Step by step instructions
Prepare
- Sift flour with cocoa powder, baking powder and salt - set aside.
Mix dough
- Cream butter and powdered sugar until light and fluffy (about 3 minutes).
- Add vanilla - mix well.
- Lastly, add flour in two batches and foam a smooth cookie dough.
- If cookie dough feels dry - add one tbsp of water.
- Wrap the cookie dough in cling wrap and chill until firm.
Cut and Bake cookies
- Preheat the oven to 180 C/ 360 F.
- Roll chilled cookie dough about ¼ inch thick on a lightly floured surface with cookie cutters of your choice.
- Place on a cookie tray and bake on the middle shelf for 8 to 10 minutes.
- 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.
For the eggless frosting
- Sift the powdered sugar so there are no lumps.
- Combine all ingredients until light and fluffy.
- Add more powdered sugar or light corn syrup to bring to consistency.
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You can also find a collection of my tutorials and recipes here on Pinterest.
Eggless Chocolate Sugar Cookies Recipe
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Ingredients
For the Eggless Chocolate Sugar 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 tbsp (60 g) Cocoa powder
- ½ tsp Baking powder
- 1 tsp Salt
- 1 tsp Vanilla
Eggless Sugar Frosting
- 1 cup (120 g) Powdered sugar/confectioners sugar
- 4 tbsp (60 ml) Milk
- 2 tbsp Light corn syrup
- ½ tsp Clear vanilla, almond or rose extract
Instructions
For the Eggless Chocolate Sugar Cookies
Prepare
- Sift flour with cocoa powder, baking powder and salt - set aside.
Mix dough
- Cream butter and powdered sugar until light and fluffy (about 3 minutes).
- Add vanilla - mix well.
- Lastly, add flour in two batches and foam a smooth cookie dough.
- If cookie dough feels dry -add one tbsp of water.
- Wrap the cookie dough in cling wrap and chill until firm
Cut and Bake cookies
- Preheat the oven to 180 C/ 360 F.
- Roll chilled cookie dough about ¼ inch thick on a lightly floured surface with cookie cutters of your choice.
- Place on a cookie tray and bake on the middle shelf for 8 to 10 minutes.
- 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.
For the Eggless frosting
- Sift the powdered sugar so there are no lumps.
- Combine all ingredients until light and fluffy.
- Add more powder sugar or light corn syrup to bring to consistency.
Equipment
Nutrition Information
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
