These Eggless Brown Sugar Cookies are buttery, rich, chewy, and tender. They are slightly crispy on the edges, and as your teeth sink through them, you will find the soft goodness! The sparkling and crinkly cookie tops make them stunning.
Eggless Brown Sugar Cookies are satisfying, addictive, and irresistible. The molasses flavor from the dark brown sugar makes them tempting, and they’re great with a glass of milk or your favorite hot drink!
About Eggless Brown Sugar Cookies
This recipe for eggless brown sugar cookies is adapted from my Eggless Sugar Cookies. The recipe for Sugar Cookies is highly popular on my blog and YouTube channel, so I also decided to share my favorite brown sugar cookie recipe.
This small-batch cookie recipe yields 10-11 brown sugar cookies. So, the recipe is perfect for a family of two or if you want to like freshly baked cookies and do not want to store the leftovers.
Eggless Brown Sugar Cookies are simple but very pleasant and comforting. The best part is that we do not need to chill the dough, and we can bake the cookies right after making the cookie dough.
Eggless Brown Sugar Cookies are slightly crispy on the edges but very soft and chewy inside. These cookies spread well while baking, but they are not flat. Brown Sugar cookies are fluffy and tender inside.
The cookies are buttery and sweet and have delicious caramel and vanilla flavors. Their simplicity in flavor makes them addictive and tempting.
Making the brown Sugar Cookies is simple. The dough comes together super quickly; we only need simple pantry ingredients.
Why You Will Love These Cookies
- Eggless Brown Sugar Cookies are soft, chewy, tender, and slightly crispy on the edges.
- The recipe is easy to make with a few ingredients.
- It is a small-batch recipe and perfect for a family of two or portion control.
- These cookies are simple but highly satisfying and tempting.
- Brown sugar provides an excellent caramel flavor to the cookies.
- The cookies are made without eggs and any type of egg replacer.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour. It is essential to measure the flour correctly. Fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. The other best way is to weigh the flour using the kitchen scale if you have one. Too much flour will make the cookies cakey and crumbly.
- Cornstarch: A tablespoon of cornstarch makes the cookies soft and chewy. If you do not have cornstarch, replace it with a tablespoon of flour.
- Baking Soda: I used baking soda to make the eggless sugar cookies instead of baking powder. Baking soda helps the cookies to spread nicely. Do not use baking powder instead of baking soda.
- Salt: It provides a pleasant contrast to the sweetness of the cookies.
- Ground Cinnamon: Cinnamon adds a warm flavor and complements well with brown sugar.
- Butter: Use unsalted butter, and it should be at room temperature.
- Oil: Instead of using only butter, I have added a little oil to make these cookies. Oil makes the cookies tender and prevents them from flattening while baking.
- Brown Sugar: Brown sugar is the key ingredient for these cookies. Use dark brown sugar for the molasses flavor, and do not replace it with light brown or granulated sugar. Brown sugar provides sweetness and adds structure to the cookies.
- Vanilla: It adds a sweet flavor to these Eggless Brown Sugar Cookies.
- Granulated Sugar: We need granulated sugar to roll the cookie dough balls. Rolling the cookie dough ball into granulated sugar provides sparkling and crinkly tops to the cookies. However, it is optional, and you can skip this step. You can also use cane sugar or any other decorative sugar to roll the cookie dough balls.
How To Make Eggless Brown Sugar Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with a silicone mat or parchment paper and set aside.
- Whisk flour, baking soda, ground cinnamon, and salt together in a small bowl.
- Cream the butter and oil on medium to high speed in a stand mixer bowl fitted with a paddle attachment until well combined and smooth for about 1-2 minutes.
- You can also use a hand-held eclectic mixer.
- Add the brown sugar and vanilla and continue beating until the mixture is light and fluffy for about 2-3 minutes.
- Scrape down the sides and bottom of the bowl.
- Turn the mixer to low and add dry ingredients; mix until thoroughly combined.
- Do not overmix.
- Scrape the sides and bottom of the bowl and bring the dough together with a spatula or clean hands.
- Do not knead the dough.
- Scoop the dough into small balls and flatten them slightly (do not flatten the balls too much).
- Then, roll each cookie ball into granulated sugar if desired and place them on the baking sheet, keeping them 2 inches apart.
- Bake in the preheated oven for 12 minutes.
- For the very soft cookies, bake them only for 10-11 minutes.
- The cookies will be puffy but still soft in the middle.
- Remove them from the oven and allow them to cool on the baking sheet for 4-5 minutes.
- They will continue to set in the middle even after being removed from the oven.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
Eggless Brown Sugar Cookies stay well at room temperature for a week; keep them in an airtight container. However, they are best consumed within a few days of being made.
Baking Tips For Eggless Brown Sugar Cookies
Measuring: For the perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Oil: Oil makes the cookies soft and tender. You can use sunflower, canola, vegetable, or light olive oil.
Brown Sugar: Use dark brown sugar for the best flavor. Do not use light brown sugar; it will reduce the caramel flavor of the cookies.
Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing of the dough will result in stiff and crumbly cookies.
Baking The Cookies: Baking the cookies for 12 minutes makes them slightly crispy on the edges and soft in the center. But if you like very soft cookies, bake them for only 10 minutes.
Scaling Up The Recipe: If you like to make a big batch of cookies, you can easily double or triple the recipe.
Frequently Asked Questions
Yes! The dough will stay in the fridge for up to two days and freeze well for three months. If you freeze the eggless brown sugar cookie dough, make sure to completely thaw it before baking.
There could be one or more reasons for the cookies to be flat, as mentioned below:
If the ingredients are not measured correctly, it may happen.
Butter should be softened to room temperature. If it is softer than this, cookies will lose their shape and go flat.
Using more butter or sugar than mentioned in the recipe may cause this problem.
If the dough is very soft and greasy, it may happen. If you find your dough is very soft and sticky, place it in the refrigerator for at least 15-20 minutes before baking.
Pressing the cookie dough balls too much before baking makes the cookies flat.
There could be one or more reasons, as mentioned below:
You added too much flour.
Baking soda is expired.
The butter was too cold and not at room temperature.
The oven is not at the right temperature.
More Eggless Cookies
Recipe Card
Eggless Brown Sugar Cookies (Samll Batch)
Ingredients
- 1 cup (120g) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup (57g) butter
- 2 tablespoon (30ml) oil
- 7 tablespoon (90g) dark brown sugar
- ½ teaspoon vanilla
- 3 tablespoon Granulated sugar to roll the cookie balls (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set aside.
- Whisk flour, cornstarch, baking soda, ground cinnamon, and salt together in a small bowl.
- Cream the butter and oil on medium to high speed in a stand mixer bowl fitted with a paddle attachment until well combined and smooth for about 1-2 minutes. You can also use a hand-held eclectic mixer.
- Add the brown sugar and vanilla and continue beating until the mixture is light and fluffy for about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Turn the mixer to low and add dry ingredients; mix until thoroughly combined. Do not overmix.
- Scrape the sides and bottom of the bowl and bring the dough together with a spatula or clean hands. Do not knead the dough.
- Scoop the dough into small balls and flatten them slightly (do not flatten them too much). Roll each cookie ball into granulated sugar if desired and place on the baking sheet, keeping them 2 inches apart.
- Bake in the preheated oven for 12 minutes. The cookies will be puffy but still soft in the middle. Remove them from the oven and allow them to cool on the baking sheet for 4-5 minutes. They will continue to set in the middle even after being removed from the oven.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
- Eggless Brown Sugar Cookies stay fresh at room temperature for a week; keep them in an airtight container. However, they are best consumed within a few days of being made.
Notes
- Measuring: For the perfect cookies, measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Oil: Oil makes the cookies soft and tender. You can use sunflower, canola, vegetable, or light olive oil.
- Brown Sugar: Use dark brown sugar for the best flavor. Do not use light brown sugar; it will reduce the caramel flavor of the cookies.
- Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing of the dough will result in stiff and crumbly cookies.
- Baking The Cookies: Baking the cookies for 12 minutes makes them slightly crispy on the edges and soft in the center. But if you like very soft cookies, bake them for only 10 minutes.
- Scaling Up The Recipe: If you like to make a big batch of cookies, you can easily double or triple the recipe.
Thanks for coming! Let me know what you think.