Eggless Chocolate Sugar Cookies
Coooking Temperature: 350°F / 180°C / Gas Mark 4
Diet : Eggless, Vegetarian, NF
Calories: 6
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.
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 tbsp (30 g) Cocoa powder
- ½ tsp Baking powder
- 1 tsp Salt
- 1 tsp Vanilla extract
- 2 - 4 tbsp Milk or water (as necessary for consistency)
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, 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 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. 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.
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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