FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES ...
Being a vegetarian, it's always difficult to find recipes, especially for baking, that retain the texture and taste without eggs. I found a recipe for sugar cookies on recipezaar a few months ago, and every time I used it, I would tweak it just a little. Over time, it has developed into this awesome recipe which results in fluffy, light, sugar cookies - emphasis on the fluffy. (No one is a huge fan of flat, hard cookies,after all.) Enjoy!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
- Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
- Combine salt, flour and baking powder in a separate bowl.
- Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
- Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
- Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
- Bake for 8-10 minutes, until bottom is lightly golden.
Nutrition Facts : Calories 372.4, FatContent 30.9, SaturatedFatContent 19.5, CholesterolContent 81.7, SodiumContent 330.2, CarbohydrateContent 22.7, FiberContent 0.4, SugarContent 10.6, ProteinContent 2
EGGLESS SUGAR COOKIES RECIPE - DELISH
This basic cookie dough recipe skips the eggs and instead uses sour cream in its base to keep them soft and moist.
Provided by Maria Siriano
Categories Christmas feed a crowd baking dessert
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 12
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 5 minutes. Add sour cream and vanilla and beat to combine. Turn mixer speed to low and gradually add dry ingredients. Mix until just combined. Turn dough out onto a piece of plastic wrap, form into a disc, and refrigerate for at least 1 hour. When ready to bake cookies, set oven rack to the center position and preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll dough to 1/4-inch thickness. Use a cookie cutter to cut dough into desired shapes, gathering and re-rolling any leftover dough until it is all used. Place cookie cutouts onto prepared baking sheet. Bake for 10 to 12 minutes, until cookies are just barely golden at the edges. Cool on the baking sheet on a wire rack for 5 minutes, then transfer cookies directly to wire rack to cool completely.
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