Eggless Vanilla Sugar Cookies

These eggless vanilla sugar cookies are light and airy, with a shortbread texture that melts in the mouth. Perfect cookies to decorate with frosting or snacking on with a cup of coffee.

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I have been making these for a while now, mostly when I have a request for eggless cookies. The classic vanilla sugar and chocolate sugar cookies are very popular but they do have eggs so often these are on request.

Why make these cookies?

• They are light and airy with a soft, chewy mouthfeel.
• The best part is that they are so simple and easy to make with simple and easy-to-find pantry staples.
• The dough, as well as the cookies, have a great shelf life. You can prepare the dough and keep it in the fridge for up to a month. Perfect for the busy holiday season

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Ingredients and substitutes

• Butter—I use unsalted butter to control the amount of salt. You can also use salted butter. If you do, just omit salt from the recipe.
• Powdered sugar—This adds lightness to the cookie dough. First, we cream it until it’s light and fluffy, so don’t skip that part. Second, 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, but you will compromise on the texture.
• Baking powder—If you notice, there is barely any. 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.
• Milk—Depending on how you measure the flour, you may also use milk. I prefer water to keep it simple.

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Eggless vanilla sugar cookies

Cookies

• In a bowl, sift flour with 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.
  Pro tip – Since we do not have eggs for leavening, you should cream and add a bit of air to our cookie dough to make it lighter (about 2 minutes).
• Next, add flour in two batches and combine well, but do not overmix. If the cookie dough feels dry, add one tablespoon of water or milk.
  Pro 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.
  Pro 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.
  Pro tip – The cutout cookies will keep in the fridge for 12 hours or freeze for a month. Preheat the oven for 10 minutes before baking.
• Roll the chilled cookie dough about 1/4 inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I’ve used 3-inch round cookie cutters.
  Pro 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.
  Pro 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.
  Pro tip – Always decorate cookies only after they are completely cold; otherwise, the icing will melt.

Eggless frosting

• Sift the powdered sugar 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. However, colors will affect consistency, so you may need more powdered sugar.

Storage

• This cookie recipe can be halved or doubled without any issues.
• The dough can be kept in the fridge for up to 4 day, or
• Frozen for up to 3 months. If frozen, thaw in the refrigerator overnight before you roll out.
• The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.

Tips for Success

• 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 two weeks, but they 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 what will result in a different outcome. 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 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 the 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 tend to be dry and hard when cool. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies also continue to cook and set as they cool.

These creative ideas will help you explore the versatility of homemade sugar cookie dough and enjoy it in unique and exciting ways. Feel free to experiment, customize, and add your personal touch to these suggestions.

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Frequently asked questions

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