December 15, 2015

Eggless Sugar Cookies

My boys love to take cookies to school during the holidays.  This year, however, there is a child in Spud’s class with an egg and nut allergy.  Not wanting to leave someone out of the fun, I went searching for a sugar cookie that everyone could enjoy!

In this recipe, a little sour cream is added in place of the eggs.  I found the dough to be quite stiff.  In fact, it almost looked like it wouldn’t come together!  Thankfully, the dough will come together with a bit of patience.

The cookies cut out beautifully and spread very little, leaving a very consistent shape (which is always nice when decorating!)

Because Royal Icing uses merengue powder (which has powdered egg whites), I called on my mom for her favorite (and oh so delicious) sugar cookie frosting recipe! 

This frosting is perfect for decorating with children (you can probably tell that Spud decorated most of these and I love them!)  Though it’s made with cream cheese, it will dry hard overnight.  The sugar stabilizes the cheese, so you can leave them out.  We’ve been eating these cookies for years, and no one has ever gotten sick.  Though, if you’re really worried, go ahead and store these in the refrigerator.

So the big question: how did they taste?!?


They tasted exactly like a regular sugar cookie, though they were quite crisp instead of chewy!  I am so glad we were able to include all of Spud’s classmates in the Christmas festivities!

Recipe Note:
*1/3 less fat cream cheese may be used, if desired.  The resulting icing will be slightly looser.

Eggless Sugar Cookies
Recipe from Delish

½ cup (1 stick) unsalted butter, softened
½ cup sugar
1 tbsp sour cream
1 tsp vanilla extract
1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp salt

Cream Cheese Cookie Frosting
4 oz cream cheese, softened
2 ½ cups powdered sugar
½ vanilla or almond extract
1-3 tbsp milk, as needed

Place the butter and sugar in the bowl of a stand mixture.  Blend on medium speed for 3 minutes or until the mixture is light and fluffy, scrape down the sides of the bowl as necessary.

Add in the sour cream and vanilla, mix on medium-low until combined.

Add the dry ingredients and mix on low.  The mixture may start out very dry and crumbly.  Scrape down the sides of the bowl to ensure that all the butter is getting mixed in.  Keep mixing and the dough will come together, it may take several minutes.

Turn the dough out onto a piece of plastic wrap and press together.  Wrap tightly and refrigerator for 1 hour.

Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone baking mats.

Lightly flour the work surface and roll the dough to ¼-inch thickness.  The dough will be very firm and stiff.  Carefully cut out the cookies and transfer to the baking sheet.

Bake in the preheated oven for 10-12 minutes or until lightly browned.  Cool slightly on the baking trays, then move to wire racks and cool completely.

To make the frosting, place the cream cheese into the bowl of a stand mixer.  Beat for 1 minute or until very smooth.  Add in the powdered sugar and extract and mix on medium-low until smooth.  Add in milk, 1 tablespoon at a time, until desired consistency is achieved (for the cookies pictured, I used only 1 tablespoon of milk). 

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