Years ago, I decided that I needed to find a sugar cookie recipe that doesn’t use eggs. While I know that eggs have a purpose in baking and use them pretty often, something about traditional sugar cookies makes that eggy flavor way too intense for my tastes! After trying multiple recipes, I found that a vegan recipe from Nora Cooks worked best for me. I switched out regular milk and butter for the vegan alternatives, and the result is the most delicious and flavorful cookie that turns out perfectly every time! I like to use an easy icing and swirl drops of food coloring through it for a pretty marbled effect, but royal icing is a great choice too! Let me know what you think if you make this!
Step by step instructions:
Using a stand mixer, cream the butter for 2-3 minutes, until light and fluffy.
Add in the sugar and mix for another 3 minutes, until fully incorporated.
Add in the milk, cornstarch, vanilla, and almond extract and beat on medium high until fully combined, scraping down the sides of the bowl as needed.
Sprinkle 1 cup of flour over the butter mixture, followed by the baking powder and salt. Mix on low until just combined.
Add in the remaining 1 ¼ cups of flour and mix again until the dough comes together. It may look a little crumbly in the bowl, but that’s fine!
Transfer to a parchment lined surface and top with another sheet of parchment paper before rolling out the dough to ¼ inch thick.
Cut out your desired shapes and place them about ½ – 1 inch apart on a lined baking sheet.
Repeat the process with the remaining dough.
Place the baking sheets with the cut out cookies in the freezer for 30 minutes. While the cookie dough chills, preheat your oven to 350°F.
Transfer the cookies directly from the freezer into the oven and bake for 8-10 minutes or until the edges of the cookies are golden brown. They will still look soft, but will continue to cook on the hot baking sheet!
Allow the cookies to cool on the tray for at least 20 minutes before transferring to a wire rack to cool completely.
When the cookies are cool, whisk together the icing ingredients. To create a marbled effect, drop 2-3 drops of food coloring into the icing and use a toothpick to create swirls around the surface.
Dip each cookie into the icing face down before lifting it straight back up and allowing the excess icing to drip back into the bowl. Place on a piece of parchment paper to set fully.
Allow the cookies to set for at least 30 minutes before stacking or eating. I usually leave mine out for at least two hours before we eat them!
The BEST Sugar Cookies
Equipment
- Stand Mixer
Ingredients
Cookie dough
- ¾ cup softened unsalted butter
- ¾ cup granulated sugar
- 2 tbsp whole milk
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 2 ¼ cups all purpose flour
- ½ tsp baking powder
- ½ tsp salt
Icing
- 1 cup powdered sugar
- 3 ½ tsp milk
- 2 tsp light corn syrup
- ½ tsp vanilla extract
- Food coloring
Instructions
- Using a stand mixer, cream the butter for 2-3 minutes, until light and fluffy.
- Add in the sugar and mix for another 3 minutes, until fully incorporated.
- Add in the milk, cornstarch, vanilla, and almond extract and beat on medium high until fully combined, scraping down the sides of the bowl as needed.
- Sprinkle 1 cup of flour over the butter mixture, followed by the baking powder and salt. Mix on low until just combined.
- Add in the remaining 1 ¼ cups of flour and mix again until the dough comes together. It may look a little crumbly in the bowl, but that’s fine!
- Transfer to a parchment lined surface and top with another sheet of parchment paper before rolling out the dough to ¼ inch thick.
- Cut out your desired shapes and place them about ½ – 1 inch apart on a lined baking sheet.
- Repeat the process with the remaining dough.
- Place the baking sheets with the cut out cookies in the freezer for 30 minutes. While the cookie dough chills, preheat your oven to 350°F.
- Transfer the cookies directly from the freezer into the oven and bake for 8-10 minutes or until the edges of the cookies are golden brown. They will still look soft, but will continue to cook on the hot baking sheet!
- Allow the cookies to cool on the tray for at least 20 minutes before transferring to a wire rack to cool completely.
- When the cookies are cool, whisk together the icing ingredients. To create a marbled effect, drop 2-3 drops of food coloring into the icing and use a toothpick to create swirls around the surface.
- Dip each cookie into the icing face down before lifting it straight back up and allowing the excess icing to drip back into the bowl. Place on a piece of parchment paper to set fully.
- Allow the cookies to set for at least 30 minutes before stacking or eating. I usually leave mine out for at least two hours before we eat them!
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