Description
Perfectly soft, melt-in-your-mouth sugar cookies without eggs! A delightful treat for everyone, including those with allergies or dietary preferences. Bake these easy cookies today and enjoy pure bliss.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup unsalted butter or margarine (softened)
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 3 tbsp applesauce (or yogurt as an egg substitute)
- Optional: 1 tsp lemon zest or ¼ tsp cinnamon for flavor
Instructions
- Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add vanilla extract and applesauce (or yogurt). Mix until smooth.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients. Mix until just combined. Avoid overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. This prevents spreading during baking.
- Roll and Cut: Roll dough to ¼-inch thickness on a floured surface. Use cookie cutters for fun shapes or roll into 1-inch balls and flatten slightly.
- Bake: Arrange cookies on the prepared baking sheet, leaving space between them. Bake for 8–10 minutes, or until edges are lightly golden.
- Cool: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the Dough: Don’t skip chilling the dough! It prevents the cookies from spreading too much during baking and enhances the flavor for a better-tasting cookie.
- Don’t Overbake: Remove cookies from the oven when the edges are just starting to turn golden. They will continue to set as they cool, keeping them soft and tender.
- Choose the Right Egg Substitute: Applesauce adds moisture and a mild sweetness, while yogurt gives a creamy texture. Pick one that complements your desired cookie flavor and texture.
- Prep Time: 15 min
- Cook Time: 30 min