Most cookie recipes call for eggs, which can be a disappointment to those who have egg allergies but would still like to eat a home-baked treat. This sugar cookie recipe does not require eggs but still has all of the taste of a "normal" sugar cookie. This recipe makes about three dozen cookies.
- Skill level:
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Things you need
- Baking trays
- Parchment paper
- Mixing bowl
- Measuring cup
- 1 cup white sugar
- 1 cup shortening or butter
- Electric mixer
- 1 cup milk
- Measuring spoons
- 1 1/2 tbsp lemon juice
- 1 tsp salt
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- Cooling rack
Preheat the oven to 218 degrees C.
Line baking trays with parchment paper for an easy clean-up.
Put 1 cup of sugar and 1 cup of solid shortening or butter into a mixing bowl. Beat together with an electric mixer until smooth and creamy.
Pour 1 cup milk into a measuring cup. Add 1 1/2 tbsp of lemon juice. This is called "soured milk" and is a common substitute for buttermilk. Add the soured milk to the mixing bowl.
Add 2 cups flour and combine well.
Place 1 tsp each of salt, baking powder, baking soda and vanilla to the sugar cookie dough mixture.
Mix the dough well until all of the ingredients are incorporated.
Use a teaspoon to measure out the sugar cookies. Roll into balls with your hands and place on the baking tray. Sprinkle additional sugar on top of each cookie if you wish.
Bake cookies for about eight minutes or until the edges are just beginning to turn golden brown. Remove from the baking trays with a spatula and cool on a wire cooling rack.
Tips and warnings
- You can also roll out the no-egg sugar cookie dough on a floured surface and use cookie cutters to make shapes.