Eggless Sugar Cookies / Eggless Soft and Chewy Sugar Cookies
These cookies are simple but very satisfying, comforting, delicious, and addictive.
Video
Ingredients
- 2 cups (240g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (85g) unsalted butter softened at room temperature
- 6 tablespoon (90ml) oil (sunflower, canola, or vegetable)
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla
- 3 tablespoon (45ml) milk
Instructions
- Preheat the oven to 350° F.
- Line the baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld electric mixer, cream the butter and oil at medium to high speed.
- Beat butter and oil until well combined and smooth for about 2-3 minutes. Scrape down the sides of the bowl.
- Add the sugar and vanilla and continue beating until the mixture is light, pale, and fluffy.
- Scrape down the sides of the bowl.
- Turn the mixer to low and add dry ingredients and milk; mix until fully combined.
- Do not overmix.
- Scrape the sides of the bowl and with a spatula or clean hands, bring the dough together.
- If the dough is stiff and doesn't come together, add 2-3 teaspoon of more milk.
- Do not knead the dough.
- Scoop the dough with an ice cream scoop and roll it into a ball.
- Flatten the balls with the palm of your hand and place them on a baking sheet keeping them 2 inches apart.
- Bake in the preheated oven for 14-16 minutes or until the cookies are lightly golden around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 4-5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing
- Eggless Sugar Cookies stay well at room temperature for up to 10-12 days; Keep them in an air-tight container. However, it is best to consume them within few days of making them.
Notes
- For the soft and 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.
- 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.
- These cookies spread well, so make sure to keep enough space between cookie balls on the baking sheet.
- Because every oven is different, keep an eye on cookies after 12 minutes of baking. Once the cookie edges are set and lightly golden, they are done.
- If you want crispier cookies, bake them for a couple of minutes extra.
- I have used a medium-sized ice cream scoop to portion the cookie dough, making large cookies. So for medium cookies, use a small ice cream scoop to portion the dough.
Nutrition (Approximate Values)
Calories : 160kcalCarbohydrates : 19gProtein : 2gFat : 9gSaturated Fat : 3gTrans Fat : 1gCholesterol : 10mgSodium : 113mgPotassium : 20mgFiber : 1gSugar : 9gVitamin A : 121IUCalcium : 6mgIron : 1mg
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