Description
Allergy-friendly Eggless Sugar Cookies are so easy to make! This is a great recipe for crispy and buttery frosted cookies made without eggs or nuts, perfect for kids!
Ingredients
Scale
For the Cookies:
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 teaspoons vanilla extract
- 2 tablespoons milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- optional – 1/4 cup granulated sugar for rolling
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and granulated sugar on medium speed for 2 minutes. Add in the vanilla, milk, baking soda, and salt and mix for 1 minute until combined, scraping the sides of the bowl as needed.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Cover the dough with plastic wrap and refrigerate for 2 hours.
- Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- Remove the dough from the refrigerator and drop the dough using a medium (2- tablespoon) sized cookie scoop onto the baking sheet 2- inches apart. Alternately, roll the dough out on to a lightly floured surface with a rolling pin and cut the dough into shapes using a cookie cutter.
- Bake 8-10 min until edges turn slightly golden.
- Cool on pan for 2 minutes and transfer to wire rack to cool completely before frosting.
Notes
Store cookies airtight for up to 3 days.
