Eggless Sugar Cookies Shweta In The Kitchen

In this post, sharing how to make egg-free cutout sugar cookies and three easy ways to frost them using eggless sugar cookie icing.

Step by Step Method

I prefer using my kitchen aid stand mixer to make the cookie dough but this can also be done using a hand mixer or a bowl and whisk (will need more elbow grease).

They are really easy to make, need basic ingredients and the frosting is super easy too. Sugar cookies with royal icing can look and sound intimidating to make but I promise after you try this recipe, you will no longer feel that way. You don’t need any special frosting skills so even if you are a newbie you will nail these cookies the first time. You then shape them by hand or roll and cut them into shapes, bake and cool before decorating. They are usually decorated with additional sugar, icing, sprinkles, or a combination of these. But they taste equally delicious without any icing too. In today’s post, I’m sharing the eggless version of the sugar cookie recipe along with an eggless sugar cookie icing. If you are allergic or just don’t eat eggs, now even you can enjoy sugar cookies. So without further ado let’s see how to make these delicious melt-in-mouth egg-free no spread sugar cookies.

powdered sugar - I prefer using powdered sugar for these cookies as it has a teeny bit of cornstarch and the powdery consistency of confectioners sugar keeps the cookies soft and tender. Substitute: You can use 1 cup of granulated sugar instead. Baking powder - We have used only a little bit that will help the cookies rise. Milk - Milk helps bind the cookies together and provides the moisture needed in place of eggs.

For the eggless frosting - powdered sugar (also known as confectioners sugar), vanilla extract, and milk. Optional - Gel food color and sprinkles

1 - Sift flour and baking powder and keep aside. 2 - Cream butter and sugar until light (pale) and fluffy. Start on low speed and once the sugar has been incorporated turn it to medium speed for 2-3 mins. 3 and 4 - Add milk and vanilla extract and mix well. The mixture should still look fluffy. 5 - Add the dry ingredients (flour and baking powder) and mix until just combined. Do not over mix. 6 - The dough will be soft yet slightly firm at this point. Shouldn’t be overly dry or crumbly, if so add a tablespoon of milk and mix. 7 - Transfer the dough onto a cling wrap, bring it together, shape it in a block and wrap to seal. 8 - Chill the dough for 30 mins in the refrigerator.

Frost the cookies

17 - Mix all ingredients (powdered sugar, vanilla, and milk) to form a thick but flowy paste. Do not make it too runny else it won’t stay on the cookies.
9 - After 30 mins, unwrap the dough and divide it into two parts using a knife. Refrigerate one half while we work with the other. 10 and 11 - Place the dough between two parchment papers. Using a rolling pin roll the dough into ¼th inch thickness. 12 - Use your favorite cookie cutters (using Christmas-themed ones) and cut as many as possible. 13 and 15 - Lift the cookies gently using a spatula and transfer them onto the lined baking tray. Remove the extra dough to make it easy to lift the cookies. 14 - Gather that excess dough into a ball and keep covered or refrigerated. This can be rolled and cut later to make more cookies. 16 - Bake the cookies at 350°F for 7mins for soft cookies. The cookies make look not done but will harden on cooling. For crispier cookies bake for 8-10 mins. Remove from the oven and let them sit on the tray for 2 mins and then gently lift using a spatula to transfer onto a cooling rack. Allow the cookies to cool completely before storing or frosting. Continue rolling and cutting with the remaining dough or keep it refrigerated for up to 4 days. 18 - To make the colored frosting, divide the white frosting into the number of colors needed and the quantity as needed and add a drop or two of gel food color. I’ve used red green blue and yellow gel food colors for frosting my cookies. For black color, I used store-bought decorating tube. But that is completely optional. Keep the frosting covered at all times as it dries really fast and will form a layer.

Three easy ways to frost your cookies

Method 1 - Dip the top of the cookie and let the excess drip off (Steps 19 and 20) 21 - Get rid of any air bubbles by using a toothpick to burst them. You can also use the toothpick to fill small gaps in the frosting by moving it in a circular motion. (See the video, Christmas tree frosting part) 22 - Add sprinkles (optional) while the frosting is still wet and allow to cool. Method 2 - Use a spoon to spread the frosting on the cookie (step 23) Method 3 - Transfer the frosting to a ziplock bag or piping bag. Cut a very small tip and use that to frost your cookies. (step 24) Allow the frosting to set before decorating the cookies with another icing color on top. That way the colors don’t mix. Refer to the video to see how I frost my cookies. The decorating need not be perfect, just have fun! Promise they will taste delicious irrespective of whether you frost them perfectly or not. Delicious eggless sugar cookies are ready. Allow the cookie frosting to set before storing. Hope you enjoy these Eggless sugar cookies with icing as much as we do!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!! Use powdered sugar as it helps keep the cookies soft and tender. Beat sugar and cream until light and fluffy for those tender melt-in-mouth cookies. Do not overbeat the dough once you add the flour, just mix until the is no flour visible. Over mixing will result in hard cookies. Chill the dough before rolling and cutting the cookies. It prevents the cookies from spreading while baking. Use two parchment papers to roll the dough. Makes it really easy and nonstick and less messy compared to dusting flour. Roll out the dough evenly, no thinner than ⅛ of an inch. I prefer ¼ inch thick. For soft cookies, bake just for 7 mins. They may look soft but they will harden as they cool. For crisper cookies bake for 8-10mins. This cookie recipe can be easily halved or doubled with the same results. Hack - If you don’t have cookie cutters use a bowl, wide-mouth glass jar, or cup.