Making the Eggless Sugar Cookies is straightforward and requires simple baking ingredients! They are tempting and great with a glass of milk or your favorite hot drink.
Soft and Chewy Eggless Sugar Cookies
When I made these cookies the first time, I was a little unsure about the flavors. But to my big surprise, I loved them, and they became my top favorite cookies. Eggless Sugar Cookies are simple but very pleasant and comforting. They are fantastic as a tea-time snack with a cup of tea. 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. Texture: Eggless 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. Sugar cookies are fluffy and tender inside. Flavor: Eggless Sugar Cookies are buttery, sweet, and vanilla flavored. Their simplicity in flavor makes them delicious and tempting. Ease of Making: The best part is that there is no need to chill the dough. So Eggless Sugar Cookies are quick to make. The dough comes together super quickly; we only need simple pantry ingredients.
How To Make Eggless Sugar Cookies
Preheat the oven to 350°F (180°). Line the baking sheet with a silicone mat or parchment paper. Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
Cream the butter and oil at medium to high speed in a stand mixer fitted with a paddle attachment or with a handheld electric mixer. 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. I have used a medium-sized ice cream scoop, which makes large cookies. But a small ice cream scoop is also suitable for smaller cookies.
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.
More Eggless Cookies
Recipe Card
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: These cookies spread well, so make sure to keep enough space between cookie balls on the baking sheet. Baking Time: 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. But, if you want crispier cookies, bake them for a couple of minutes extra. Scooping: I have used a medium-sized ice cream scoop to portion the cookie dough, making large cookies. So, for medium or smaller cookies, use a small ice cream scoop.
