Eggless Brown Sugar Cookies are satisfying, addictive, and irresistible. The molasses flavor from the dark brown sugar makes them tempting, and they’re great with a glass of milk or your favorite hot drink!
About Eggless Brown Sugar Cookies
This recipe for eggless brown sugar cookies is adapted from my Eggless Sugar Cookies. The recipe for Sugar Cookies is highly popular on my blog and YouTube channel, so I also decided to share my favorite brown sugar cookie recipe. This small-batch cookie recipe yields 10-11 brown sugar cookies. So, the recipe is perfect for a family of two or if you want to like freshly baked cookies and do not want to store the leftovers. Eggless Brown Sugar Cookies are simple but very pleasant and comforting. The best part is that we do not need to chill the dough, and we can bake the cookies right after making the cookie dough. Eggless Brown Sugar Cookies are slightly crispy on the edges but very soft and chewy inside. These cookies spread well while baking, but they are not flat. Brown Sugar cookies are fluffy and tender inside. The cookies are buttery and sweet and have delicious caramel and vanilla flavors. Their simplicity in flavor makes them addictive and tempting. Making the brown Sugar Cookies is simple. The dough comes together super quickly; we only need simple pantry ingredients.
How To Make Eggless Brown Sugar Cookies
Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set aside. Whisk flour, 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 the balls too much).
Then, roll each cookie ball into granulated sugar if desired and place them on the baking sheet, keeping them 2 inches apart.
Bake in the preheated oven for 12 minutes. For the very soft cookies, bake them only for 10-11 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.
More Eggless Cookies
Recipe Card
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.
