Easiest Eggless Sugar Cookies Recipe
Soft and Chewy Eggless Sugar Cookies that are incredibly easy to make and stays soft for days. In this recipe, eggs are replaced with cream cheese.
Servings: 14
Equipment
- Oven
Ingredients
- 1 cup + 2 tablespoon all purpose flour
- ⅔ cup sugar
- 1 stick unsalted soft butter at room temperature
- 2 tablespoons cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- extra sugar for rolling
Instructions
- Pre heat the oven to 350 F and line two baking dishes with parchment paper.
- In a bowl sift all purpose flour, baking powder and salt.
- In a large bowl add the softened butter, cream cheese and sugar and using a hand held mixer, cream the mixture for 2 to 2 ½ minutes. You can also use a whisk to mix the ingredients.
- Add vanilla extract and mix it well.
- Add the flour mixture and with a spatula mix it well. Initially the mixture will look crumbly, but will come together.
- Now use your hands to mix the dough and bring it together. The dough should be soft but not sticky. If the dough is very sticky, add 1 to 2 teaspoon flour and mix it.
- Put the dough in the refrigerator for 30 minutes to chill. After 30 minutes, remove the dough, mix it and make 12- 14 balls.
- In a bowl add some sugar to coat the cookies. Coat each dough ball with sugar and place them on the parchment lined baking pan.
- Gently press them with the bottom of a glass cup to flatten it slightly. Do not press too much, if not the cookies will become too thin.
- Bake the cookies in the middle rack of the oven for 9 – 10 minutes, until they just start to get a hint of color. Do not over bake.
- The cookies will be soft and pale and little puffy in the center. They will flatten as they cool.
- Cool the cookies on the tray for 4-5 minutes, before transferring them to a wire rack to cool. After ten minutes of cooling transfer them to a air tight container to keep them soft.
Notes
Make sure the cream cheese and butter are soft and at room temperature.
Once cooled transfer the cookie to a air tight container to keep them soft for long time.