Eggless Sugar Cookies / Eggless Soft and Chewy Sugar Cookies
These Eggless Sugar Cookies are one of the simplest things in our life. But they are the most satisfying, addictive, and irresistible. These cookies are crispy on the edges, and as your teeth sink through them, you will find soft and chewy goodness.
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Ingredients
- 2 cups (240g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (85g) unsalted butter softened to 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
- Measuring: For soft and perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- 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: 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 extra for a couple of minutes.
- Cookie Size: 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.
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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