Sometimes it’s best to stick to what you know…that’s my motto for the year. It’s why I am posting an Eggless Sugar Cookies Recipe.
Besides my standing motto which is “speak your mind” because those that matter don’t mind and those that mind don’t matter….something like that…haha!
Easy Eggless Sugar Cookies
I have tested a new Sugar Cookie recipe at least a dozen times, no lie. Don’t ask me why because I have been using this Eggless Sugar Cookie recipe forever.
Why was I trying to change it, I don’t know! The very first batch I made, using eggs, I thought tasted nice.
When my hubby tasted them he didn’t think they were nice. I must admit when my family tells me they don’t like something I make, I actually pretend to be upset with them.
Deep down I actually appreciate their honesty. Many times they’ve saved me from posting a recipe that I would have regretted.
My 12-year old tells me “Mom we don’t have to like everything you make”…cheeky little thing! I agree in a way although he doesn’t have to know that.
Sometimes I know there are things that are not perfect and may not taste as nice. I do pretend that I love it just so they can eat it and it doesn’t go to waste…Lol!
For me the best cookies are the eggless ones. I have never been satisfied with cookies that has eggs in the recipe so I don’t know why I bother trying.
Don’t get me wrong, I am sure there are perfectly great cookies with eggs out there. Let’s just say it never works quite as well for me.
Maybe I associate eggs with cakes rather than cookies so it turns out a disaster. I am giving up on the whole egg in cookie saga. From now on I am never using eggs in my cookies again.
Okay maybe I shouldn’t say never but will see. These cookies are so easy to make and it only requires 4 ingredients. How much more simple can it get!
Decorating is not my strongest skill. However, there are easy ways to make cookies look pretty without all the stress.
I dip my cookies in chocolate. Add some store bought stuff to the mix and you have cookies that look amazing.
It’s all about making life easy. So stick with me and you will remain stress free in the kitchen…haha!
How to make Eggless Sugar Cookies
Always ensure your butter is at room temperature. Beat the butter and sugar until light and creamy. Mix in the vanilla. Add flour and you have cookie dough.
Never add all your flour at once when making the cookie dough. I cannot stress this enough. There may be times when you will not need to use all of the flour or sometimes add more.
Weather affects the moisture content in flour. Therefore at times you may need more and other times less.
You would note from my cookie recipes I never use the same technique all the time. This time I wanted my cookies to be perfectly neat.
I therefore refrigerated my dough for an hour. It is easier to cut out cookie shapes when the dough is a little firm.
It made it easy to get perfectly neat shapes when rolled out. I then refrigerated the cookies for 30 minutes.
Good Quality Butter
A good quality butter makes all the difference to your cookies. For these Eggless Sugar Cookies I did use Kerrygold Butter but there are loads of good quality butter in the stores.
I know many bakers use unsalted butter in their baking. I prefer salted butter and I usually don’t add anymore salt to my baked goods.
The reason people use unsalted butter is due to the fact that every brand has a different salt content. However, I haven’t seen a huge difference in taste with salted butter.
Decorating the Cookies
Although I decorated the cookies with melted chocolate you can decorate them as you prefer. I do have a royal icing recipe with my gingerbread cookies recipe if you wish to try that.
This is a pretty easy recipe and I loved making them. With Valentine’s Day around the corner you can try making some for your loved ones. I am sure they will appreciate the effort.
More Cookie Recipes to try:
Eggless Sugar Cookies
- 125 gram/1/2 cup butter room temperature
- 1/4 cup/60ml castor sugar
- 1&1/2 tsp vanilla essence
- 1&1/2 cup cake wheat/all purpose flour
- chocolate or royal icing for decorating
- Using an electric mixer beat the butter and sugar until light and fluffy
- Add the vanilla essence and mix. Slowly add the flour, little bits at a time. Mix until a soft dough is formed. Add more or less flour as required. You should have a soft, pliable dough
- Wrap the cookie dough in clingwrap and refrigerate for 1 hour
- Roll out the cookie dough and cut into shapes. Refrigerate for another 15 minutes
- Preheat oven to 160 degrees Celsius. Bake cookies for 20-25 minutes until slightly brown along the edges
- Cool the cookies completely on a cooling rack before decorating
- You can use any other flavoring you prefer instead of the vanilla essence
- This is also a versatile dough so you can add nuts, chocolates etc.