Description
This Eggless Sugar Cookie recipe offers a delightful twist on a classic treat, producing soft, buttery cookies without the use of eggs. Perfect for those with egg allergies or anyone looking for a simple, crowd-pleasing sugar cookie recipe that is easy to make and decorate for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon vanilla extract (or almond extract for variation)
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- A pinch of salt (optional)
Decoration
- Colored sugar or sprinkles for decoration (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Then add the vinegar and vanilla extract, mixing thoroughly to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt if using. Gradually add this dry mixture to the wet ingredients, mixing until the dough forms a cohesive ball.
- Shape and Decorate: On a floured surface, roll the dough into 1-inch balls or flatten it to about 1/4-inch thickness if making cut-out shapes. Decorate the cookies with colored sugar or sprinkles if desired, pressing gently so the decorations stick.
- Bake the Cookies: Preheat your oven to 350°F (180°C). Arrange the cookies on a greased or parchment-lined baking sheet, spacing them apart to allow for spreading. Bake for 8 to 10 minutes, or until the cookie edges turn slightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for 2 to 3 minutes after baking, then transfer them to a wire rack to cool completely. Serve fresh or store in an airtight container to maintain freshness.
Notes
- Using vinegar helps replicate the texture eggs provide, making the cookies tender and soft.
- You can substitute vanilla extract with almond extract for a different flavor profile.
- If you prefer a crisper cookie, bake for the full 10 minutes or slightly longer, but watch carefully to avoid burning.
- Cookies can be made ahead and stored for up to one week in an airtight container.
