Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (2024)

FAQs

What happens if you don't add eggs to cookies? ›

Eggs in cookies are like the glue in a craft project – they hold everything together. Without them, your cookies might be crumbly, dry, or lack that rich flavor. But fear not, there are substitutes like applesauce, mashed bananas, or even yogurt that can step in and save the day.

Slide parchment onto an unrimmed cookie sheet and chill the dough until very firm, at least 30 minutes, before cutting. Roll remaining dough in same manner and keep in the fridge until you are ready to cut it. Chilled dough cuts more precisely, clings less to cutters, and retains its shape better during baking.

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

I can't wait to read through all of the great ideas posted there! To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

1) Don't grease your baking pan — line it instead

“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)

The white provides strength, stability and moisture. Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie.

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

Why are my cut out sugar cookies hard? ›

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.

Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

If you're thinking that choosing an eggless cookie dough recipe makes it safer, think again. It's not just raw eggs that come with a food poisoning risk. Uncooked flour can contain illness-causing bacteria, too. Indeed, eating raw flour was linked to two recent outbreaks of Shiga toxin-producing E.

Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.

Eggs serve several important functions in baking, including: 1. Binding: Eggs act as a binder, helping to hold the ingredients together and providing structure to the cake. Without eggs, the cake may not hold its shape properly and may crumble or fall apart.

Combine 1 teaspoon of baking soda and a tablespoon of white vinegar for the ideal egg substitute for baking all things light and fluffy and wonderful, like pancakes and sponge cakes.