Eggless Sugar Cookies Recipe – Sharmis Passion

Eggless sugar cookies are crispy cookies topped with royal icing. Sugar cookies are a family treat and are usually made during Christmas. Learn how to make sugar the perfect way with step-by-step pictures.

Wow!! I finally baked my own batch of sugar cookies. This is my reaction whenever I bake successfully in the current situation of unscheduled power cuts. I baked 2 batches of sugar cookies and had them ready to decorate. The next day I decorated them with homemade royal icing and sprinkled colors on top and turned into tada sugar cookies

About Eggless Sugar Cookies

The sugar cookies are slightly crunchy and melt in the mouth with royal icing as a topping. These cookies are very easy to make and good for the eyes too. They look colorful and absolutely attractive especially for kids. For a first timer, it took me a long time to decorate these cookies but surely with practice we can make them quicker, easier and definitely better.

When I showed these cookies, Mittu was surprised and he liked it and said, Amma, this is for me and only for me. She even started crying after seeing the last 2 cookies, then I had to convince her that I would make them again for her. And seeing her enjoy every bite of these cookies was the most precious moment.

Eggless Sugar Cookies Ingredients

• Flour – Maida and wheat flour are used for this recipe.
• butter -Butter is used at room temperature.
• Sugar -Icing sugar is used in these classic cookies. But you can also take powdered sugar instead of it.
• vanilla – Although vanilla essence is optional, it gives a mild flavor to the cookies.
• Salt – If your butter is unsalted then use salt, if you are using salted butter then do not add salt.

How to Make Eggless Sugar Cookies Step by Step

1. Sieve flour, salt, baking powder together and mix well and keep aside. Add butter, icing sugar, milk and vanilla essence in a mixing bowl and mix it together to form a creamy mixture.

2. Then add the flour mixture and mix well and knead a smooth dough. Add 2-3 teaspoons additional milk if required. But don’t be tempted to add more milk, just add it to knead the dough. Roll the cookies on butter paper with the help of chapati roller to about ¼ inch thickness. Then cut into different shapes with cookie cutters.

3. Carefully lift it with a ladle and place it on a tray lined with butter paper. Before baking I put it in the fridge for 15 minutes and the cookies did not spread much, so you can put them closer as shown in the picture. Meanwhile, preheat the oven at 180°C for 10 minutes, then bake the cookies for 12-15 minutes or until the edges are golden brown. The cookies will look pale, with just the edges turning golden brown, this is the time to stop. Let them cool in the tray for a few minutes, then cool on a wire rack. Once cooled, store them in an airtight container until you’re ready to decorate them.

4.I made the cookies the previous day and decorated them the next day. – Now take a big bowl for icing and add icing sugar and corn flour in it. Then add milk and lemon juice to it and mix well and make a smooth thick paste.

5. The consistency should be thick but runny, as shown below. Divide the icing into equal portions into separate bowls, then add a few drops of food coloring to each bowl to get the desired color. Fill it in the respective icing bag. You can also use butter paper/zip lock bag to make cones. But make sure to seal it properly.

6. Simply cut the tip of the icing bag to get a fine line for decorating. Get creative and decorate your cookies. I simply filled them and sprinkled edible coloring/silver beads. Let them cool then you can store it in an airtight container.

You can enjoy your colorful delicious cookies, I am sure your kids will enjoy it!

Expert Tips

• You can create a base color, then let it dry and create patterns in alternating colors. I was short on time so I did a simple icing. And let me tell you it takes around 2-3 hours just to do the icing so prepare in advance.
• You can also sprinkle granulated sugar and cook these cookies as simple sugar cookies.
• If you find the thickness of the cookies uneven, bake the thicker cookies in one batch and the rest in the next batch.

serving and storage

You can store the cookies at room temperature and they will stay good for about 10 days. Cookie dough keeps well in the freezer for about a month.

If you have any further questions about this Eggless Sugar Cookies Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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