Eggless Sugar Cookies | #ratingval# from #reviews# reviews | |
Prep time: 30 Mins
Cook time: 10 Mins
Yields: 20 Cookies
Are you a baking novice and want to impress your family/friends with homemade cookies which look fancy and taste "out of this world" good!? This eggless sugar cookie recipe is your best bet.
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- as needed, colored sugar
- In a large bowl cream together the butter and sugar until light and fluffy. Beat in the vinegar and vanilla extract.
- In another bowl, combine the flour and baking soda. Incorporate this into the creamed sugar mixture and mix well.
- Scoop out a tablespoon of dough for each cookie, roll it into a ball, and flatten into 1/4 inch thickness; sprinkle with colored sugar and place 2 inches apart (See My Notes)
- Bake in an oven preheated at 350F/180C in a greased pan for 8 to 10 minutes or until the edges are lightly browned. Transfer the pan to a wire rack and let the cookies cool down for 2-3 minutes before removing them from the pan. Store it in air-tight containers once it's cooled completely.
- I felt the batter was a bit loose...not quite stiff. So decided to put it in the fridge for a while. Otherwise, the cookies would spread too much. This was not mentioned in the original recipe, but I did it because the dough consistency did not feel right. Initially, I stored the dough in the fridge for a while (20 mins maybe) and then rolled, flattened, and sprinkled the sugar. By the time I started rolling and flattening, I felt it was becoming sticky again. So put the cookie sheet in the fridge again for another 10 minutes to harden up a little. The cookies spread out perfectly and beautifully.
- I was also skeptical about vinegar in the recipe and wondered how it would taste. When I tasted the dough, I noticed a hint of sourness, but I couldn't taste it in the cookies. So trust me, go ahead and bake these cookies.
- Like many other readers, I too doubted if it would turn out right, and boy I was in for a big surprise! These egg-free sugar cookies turned out absolutely gorgeous and delicious. Not too sweet, not too crispy, or chewy...just the perfect texture. The only change I made was to use a little extra vanilla extract then mentioned in the original recipe, which gave the cookies a very good flavor and aroma.