Easy Eggless Sugar Cookies
I found the basic recipe online when I wanted to make sugar cookies but had no eggs. The dough is tasty as well. I modified the recipe to make the cookies sweeter. I also use organic ingredients and as organic sugar does bake a little differently than refined sugar, your results may vary if you dont use it. Ive also included bread machine instructions. It does better by hand but if you have arthritis, it is easier to just toss it all in the breadmaker and use the dough option.
I found the basic recipe online when I wanted to make sugar cookies but had no eggs. The dough is tasty as well. I modified the recipe to make the cookies sweeter. I also use organic ingredients and as organic sugar does bake a little differently than refined sugar, your results may vary if you dont use it. Ive also included bread machine instructions. It does better by hand but if you have arthritis, it is easier to just toss it all in the breadmaker and use the dough option.
- Carbohydrate 128.014794375319 g
- Cholesterol 122.12 mg
- Fat 47.1761112500015 g
- Fiber 3.22141879844666 g
- Protein 12.0765781250015 g
- Saturated Fat 29.3528215000003 g
- Serving Size 1 1 Serving (215g)
- Sodium 329.679046875227 mg
- Sugar 124.793375576872 g
- Trans Fat 3.5916905000009 g
- Calories 983 calories
Step-by-step
- Soften butter. Cream together softened butter and sugar. Add water and salt, mix. Slowly add flour to mixture, 1 cup at a time. Add cinnamon and vanilla. Mix well until a soft dough. Knead dough by folding over and folding over again. You may need to add a little bit of flour while doing this. Let dough refrigerate 2-3 hours for optimal cutting.
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Take dough from refrigerator and reknead. If dough is too hard, sprinkle some water on it. To make the flaky layers, be sure to use the folding technique when rekneading. Roll out dough on floured surface and cut, or roll the dough into balls and press down.
- If you want a sugared top, press top of cookies onto a sugared surface before baking.
- Bake at 325 degrees for approximately 15-20 minutes. Cookies should be lightly browned around the edges but VERY soft when they come out of the oven. Cool and then serve!
- Soften butter. Lightly mix together all ingredients (you can do this by hand or quickly with a mixer). Put in breadmaker pan and on dough setting.
- When dough comes out, it should be soft and mixed. Let refrigerate for 2-3 hours.
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Take dough from refrigerator and reknead. If dough is too hard, sprinkle some water on it. To make the flaky layers, be sure to use the folding technique when rekneading. Roll out dough on floured surface and cut, or roll the dough into balls and press down.
- If you want a sugared top, press top of cookies onto a sugared surface before baking.
- Bake at 325 degrees for approximately 15-20 minutes. Cookies should be lightly browned around the edges but VERY soft when they come out of the oven. Cool and then serve!
Butter carries the entire structural and flavor burden when eggs are removed from a baking formula. Without the protein coagulation and moisture provided by whole eggs, heavy fat ratios must compensate to prevent the final crumb from turning dry or crumbly. Working with two full cups of butter requires keeping temperatures cool, which is why chilling the finished dough for two to three hours is non-negotiable for maintaining shape during baking.
Traditional Scandinavian butter cookies often rely on mechanical lamination to build texture, a principle applied here through folding the dough repeatedly rather than simply mixing it. Folding incorporates pockets of air and butter that flatten during rolling, resulting in distinct, flaky layers as the moisture evaporates in the oven. Kneading should be done gently on a lightly floured surface, adding water droplets only if the butter firms up too much during manipulation.
Baking at a moderate 325 degrees Fahrenheit prevents the high sugar content from burning before the center sets. Pull the pans out when edges turn lightly golden while centers still feel exceptionally soft; residual heat finishes the bake without hardening the crumb. Those managing dairy restrictions can substitute plant-based butter blends, though fat moisture levels may alter chilling times slightly.
