Introduction
Christmas is just around the corner, and what better way to celebrate than with some delicious sugar cookies? But what if you have an egg allergy or are vegan? Fear not, because we have the perfect recipe for you! These no egg Christmas sugar cookies are easy to make and taste just as good as the traditional version. So let’s get baking!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup almond milk
- 1 teaspoon baking powder
- Sprinkles, for decorating (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the salt and vanilla extract and mix well.
- Sift in the flour, cornstarch, and baking powder, and mix until just combined.
- Add in the almond milk and mix until the dough comes together.
- Roll the dough out on a floured surface to about 1/4 inch thickness.
- Cut out your desired shapes using cookie cutters and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate with sprinkles or frosting, if desired.
Nutritional Information
Serving Size: 1 cookie
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 50mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Total Time: 35-40 minutes
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These no egg Christmas sugar cookies are perfect for your holiday cookie exchange or to give as gifts. Serve them with a mug of hot cocoa or eggnog for a festive treat.
Variations
You can customize this recipe by adding in different extracts like peppermint or almond. You can also add in spices like cinnamon or ginger for a more festive flavor. For a healthier version, you can substitute half of the butter with unsweetened applesauce.
Substitutions
If you don’t have almond milk, you can use any other non-dairy milk or even regular milk if you’re not vegan. You can also use vegetable shortening instead of butter if you’re looking for a dairy-free option.
Storage
These cookies can be stored in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
Tips
- Make sure your butter is softened but not melted for the best texture.
- Don’t overwork the dough or your cookies will be tough.
- Let the cookies cool completely before decorating to avoid the frosting or sprinkles from melting.
Notes
This recipe makes about 24-30 cookies depending on the size of your cookie cutters.
Frequently Asked Questions
Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days before rolling it out and baking. You can also decorate the cookies ahead of time and store them in an airtight container until ready to serve.
Yes, you can use this recipe for any shaped cookies you want to make. Just make sure to chill the dough before rolling it out for easier handling.
You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may be slightly different. You can also use almond flour or coconut flour for a grain-free option.
Personal Thoughts
These no egg Christmas sugar cookies are a great alternative to the traditional version and taste just as good. I love how easy they are to make and how customizable they are. You can use different extracts and spices to make them your own. They’re also perfect for gift-giving or serving at holiday parties. Give them a try and you won’t be disappointed!