Eggless Brown Sugar Cookies (Samll Batch)
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.
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.
Nutrition (Approximate Values)
Calories : 116kcalCarbohydrates : 20gProtein : 1gFat : 4gSaturated Fat : 0.4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 0.01gCholesterol : 1mgSodium : 93mgPotassium : 34mgFiber : 0.4gSugar : 10gVitamin A : 10IUVitamin C : 0.002mgCalcium : 17mgIron : 1mg
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