It’s a public holiday here in Nigeria. And the norms for such holidays is usually a full house, with kids looking for something to snack on always and with parents seeking for more ways to keep them busy and make them productive. It’s also an opportunity to visit friends. So here’s something that fits into this scenario. It’s my all time favorite “Eggless Sugar Cookies Recipe!”.

This is my A, B, C simplest sugar cookie recipe. It also uses just 3 ingredients! No eggs, no leavening agents, it’s a no-spread cookie recipe, not too sweet o chewy, it’s also a no-chill cookie recipe! Tell me why wouldn’t you fall head over heels in love with it?

INGREDIENTS IN MY EGGLESS SUGAR COOKIES RECIPE

1. Flour : I am using the regular all-purpose flour. Make sure to sieve after weighing.
2. Butter / Margarine : Unlike some of my recipe where I specifically ask you to only stick to one type of fat, this cookie recipe breaks that rule. You can use either butter or margarine. Make sure to use softened butter and a good brand of margarine.
3. Sugar : I used granulated white sugar.

These are the only items you need to recreate my egg-free sugar cookies.

WHY GO EGGLESS?

Eggless cooking/baking has caught on in a big way around the world. While eggs remain essential ingredients, at least while baking, a growing class of vegans and vegetarians want their food devoid of egg. In my few years of baking, I have met clients who requested for treats without eggs and this is no longer news.

The truth is cooking and baking without eggs takes some experimentation and if you have to eliminate eggs from your diet due to medical or other reasons, you may have to do some research and trial and error to get the texture you want.

You will agree with me that eggs add structure, leavening, moisture, color, and flavor to our baked goods. However, they are multitasking machines. That is why it can be challenging to replace eggs in a recipe. I usually say baking is a science, and it is definitely a chemically based process.

There are some substitute for eggs such as applesauce that won’t work in some recipes. That’s why I am a big fan of sticking to my recipe. Except your recipe creator mentions a substitute, don’t go ‘bibidi-babidi-bo’ trying to input your own substitute

I came up with some of my recipes because I have met people who have:

• Egg allergy,
• Egg intolerance,
• Made it a lifestyle choice not to eat eggs or egg related treats

The presence or absence of eggs in a cookie recipe won’t make a difference to the taste, but the texture can be expected to change quite a bit.

TIPS TO MAKING SOME EGGLESS OR EGG-FREE RECIPES

• Read and follow the recipe till the end and understand it.
• Measure all items well. Use a ‘spooning method’ if measuring flour via cups; place cups on flat surface if measuring liquid, etc
• Don’t make substitutions except when stated in the recipe.
• All items should be at room temperature.
• Don’t overwork or over beat your batter
• Bake your batter as soon you prepare it. That’s why for this cookies recipes, the first step is to preheat your oven.
• Don’t be tempted to open your oven until your baked treat is set.

TIPS FOR MAKING MY 3 INGREDIENTS EGGLESS SUGAR COOKIES

• Preheat your oven just after measuring out your items. You don’t need any waiting time. You want your oven ready when you’re through moulding, rolling out, or cutting your cookies.
• Use room temperature items. Not good, not warm.
• Do not overwork your sugar cookie dough. This is very important. If you do, you will end up with hard cookies.
• You can colour your cookie dough but use only food grade paste colour or powdered colour which must be added while whisking together your butter and sugar. If you have to create multiple coloured sugar cookie dough, you have to re-do the recipe by the number of colours you have. What I mean is, if you want to have 3 coloured cookie dough, you have to re-create my recipe 3 more times using one colour per recipe.
• Do not use a mixer to mix in flour into butter batter. After whisking butter and sugar together till fluffy and light, you should set the balloon whisk aside and only use your spatula to fold in the batter.
• Do not over bake. When the sides of the cookies are slightly golden brown, they are ready!
• Rotate your oven tray. Once the cookies in the oven are set, rotate the oven tray to allow or create even baking of the cookies.
• My scoop spoon is 1 tablespoon, a bigger scoop spoon or bigger cookie cutout will increase baking time, bear that in mind. (The larger the cookie cutout, the increase in baking time and vice versa)
• Left over egg-free cookie dough can be frozen for up to 3 months. Allow to thaw in the refrigerator overnight, before baking.
• You can also cutout the cookies, place them on a baking tray lined with parchment / brown paper, then wrap tray well with cling fling or plastic wrap, and freeze for 3 months. Allow to thaw in the refrigerator overnight before baking.
• If you want to roll out the sugar cookie cookie dough, you can either refrigerate the dough for 30 minutes and roll out, then cut with cutters of your choice; OR place dough in-between parchment papers, roll out and cut like I taught in my ONLINE COOKIES CLASS.You might also like to check out my other COOKIES RECIPES

HOW TO MAKE MY 3 INGREDIENTS EGGLESS SUGAR COOKIE RECIPE

1. Measure out all items and set aside.
2. Preheat your oven to 325F
3. In a large mixing bowl, add your butter and sugar. Using the balloon attachment of your stand mixer, whisk on medium speed for 3 minutes till batter is creamy nd fluffy. If adding food grade colour, add it now before mixing.Next fold in your flour into the batter using a spatula till it is well incorporated.
4. Get your baking tray, line with parchment or brown paper.
5. Get your scoop spoon,and cutters, fork or nozzle tips. Using the scoop spoon, dish the cookies dough into your palms, roll into a smooth ball, place on your parchment paper. Using the fork, press it slightly against the cookies to create an impression. For the nozzle tip, slightly flatten them with your palm, and use the nozzle tip to create an imprint.
6. Place baking tray in a preheated oven and allow to bake for 17-20 minutes.
7. Once baked remove from oven, allow to cool for a minute. Then transfer cookies to t rack to cool completely before eating, or storing,or decorating. Enjoy!

If you liked this recipe, kindly leave me a reaction (rate the recipe). This will encourage me to create more no-fail homemade simple recipes! Also use the share button to share the recipe. Thank you.
To sign up for my CLASSES either online that runs 24/7 or on-site please send me a direct message via email or through any of my social media platform.
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I love to see your feedback and creation!

Sussan Apeh