Sugar Cookie Recipe No Egg: Perfectly Delicious & Easy to Make!

Craving a batch of soft, sweet, and utterly delightful sugar cookies but short on eggs? Or perhaps you’re baking for someone with an egg allergy? Look no further! This sugar cookie recipe delivers everything you love about classic sugar cookies – the melt-in-your-mouth texture, the sweet vanilla flavor, and the endless decorating possibilities – all without a single egg. Get ready to roll out some deliciousness that everyone will adore! This recipe is perfect for holiday baking, a fun weekend activity, or simply satisfying that sweet tooth.

Why This Recipe Works

Many sugar cookie recipes rely on eggs for binding, moisture, and richness. So, how do we achieve the same results without them? The secret lies in a few key adjustments. We’ll be using a combination of ingredients that work together to mimic the role of eggs:

• Butter and Shortening: A blend of butter and shortening provides the perfect balance of flavor and texture. Butter contributes a rich, buttery taste, while shortening helps create a tender, slightly crumbly cookie.
• Milk (or Cream): A small amount of milk (or even better, cream!) adds moisture and helps bind the ingredients together, creating a smooth dough.
• Cornstarch: This seemingly unassuming ingredient plays a vital role in creating a soft, tender texture. It helps to prevent the cookies from becoming too tough or chewy.
• Proper Mixing: Overmixing can develop gluten, resulting in a tough cookie. We’ll focus on mixing just until the ingredients are combined.
• Chilling the Dough: Chilling the dough is crucial! It allows the gluten to relax, prevents the cookies from spreading too much during baking, and makes the dough easier to handle.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup shortening
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (or heavy cream)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cornstarch

Instructions

1. Cream Butter and Shortening: In a large bowl, cream together the softened butter and shortening with an electric mixer until light and fluffy. This should take about 2-3 minutes.
2. Add Sugar and Vanilla: Gradually add the granulated sugar to the butter mixture, beating until well combined and smooth. Stir in the vanilla extract.
3. Incorporate Milk: Add the milk (or heavy cream) and mix until just combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough should come together into a ball.
6. Chill the Dough: Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This is a crucial step for preventing spreading and ensuring a tender cookie.
7. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
8. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
9. Bake the Cookies: Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
10. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Decorate (Optional): Once the cookies are completely cool, decorate them with your favorite frosting, sprinkles, or other decorations.

Tips for Success

• Use Softened Butter: Make sure your butter is properly softened but not melted. It should be soft enough to easily press a finger into, but still hold its shape.
• Don’t Overmix: Overmixing the dough develops gluten, which can result in tough cookies. Mix just until the ingredients are combined.
• Chill the Dough: Don’t skip the chilling step! It’s essential for preventing spreading and ensuring a tender cookie.
• Roll Out Evenly: Try to roll out the dough to an even thickness to ensure that the cookies bake evenly.
• Don’t Overbake: Overbaking will result in dry, hard cookies. Bake until the edges are lightly golden brown.
• Parchment Paper is Your Friend: Using parchment paper or silicone baking mats prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
• Experiment with Flavors: Add a pinch of almond extract, lemon zest, or orange zest to the dough for a different flavor profile.
• For Extra Soft Cookies: Replace 1/4 cup of the all-purpose flour with cake flour.

Storage Instructions

Store the baked sugar cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in an airtight container for up to 2 months. To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. Thaw completely before decorating or serving.

You can also freeze the unbaked dough. Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw completely in the refrigerator before rolling out and baking.

FAQ

Q: Can I use margarine instead of butter?
A: While margarine can be used, butter provides a richer flavor. If using margarine, opt for a high-quality variety.

Q: Can I use a different type of milk?
A: Yes, you can use almond milk, soy milk, or oat milk as a substitute for dairy milk. Keep in mind that the flavor may be slightly different.

Q: Why are my cookies spreading?
A: There are several reasons why your cookies might be spreading. Make sure your butter is not too soft, the dough is properly chilled, and you are not overmixing the dough. Also, ensure your oven temperature is accurate.

Q: Can I add food coloring to the dough?
A: Yes, you can add gel food coloring to the dough for a fun and festive look. Add a few drops at a time until you reach your desired color.

Q: My cookies are too dry. What did I do wrong?
A: Overbaking is the most common cause of dry cookies. Make sure to bake the cookies for the recommended time and check for doneness by looking for lightly golden brown edges. Using too much flour can also lead to dry cookies, so be sure to measure accurately.

Conclusion

This egg-free sugar cookie recipe is a game-changer for anyone with egg allergies, dietary restrictions, or simply a shortage of eggs in the fridge. It’s easy to make, yields perfectly soft and delicious cookies, and offers endless possibilities for decorating. So, gather your ingredients, preheat your oven, and get ready to create some sweet memories with these delightful sugar cookies. Happy baking!