Best No Egg No Milk Sugar Cookies Recipes

FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES)

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.
• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
• Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
• Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
• Bake for 8-10 minutes, until bottom is lightly golden.

EGG-FREE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.

NO-EGG, NO- MILK SUGAR COOKIES RECIPE

Steps:

• Mix vinegar and soy milk in small bowl. Stir this well and set it aside. Mix 2 1/2 cups flour and remaining dry ingredients in mixing bowl and stir with spoon until blended. Cream Crisco and dry ingredients together with your hands until its all rubbed into the mix (will appear pebbly). Add vanilla to sour soymilk and pour into dry ingredients gradually. Knead with your hands and add more flour until it forms into a nice dough. It should still be slightly sticky but mostly come away from the mixing bowl sides. Refrigerate dough for 1-2 hours. Roll it out on a well floured surface to about 1/4 inch thickness and cut with cookie cutters. Gently lift up shapes and place them on parchment or wax paper on a cookie sheet (trim paper edges smaller than pan so they don't smoke). Bake at 425 degrees (F) until edges of cookies become firm (7 minutes or less). Remove from cookie sheet and cool on a clean towel or rack. Frost and decorate when completely cooled. This dough freezes well for a few weeks, just knead it a little after thawing.