No Egg No Milk Sugar Cookies Recipes

FLUFFY EGGLESS SUGAR COOKIES (BREATHTAKING DELICACIES)

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use).
• Combine salt, flour and baking powder in a separate bowl.
• Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
• Add extra flour as needed until dough becomes less sticky (I used about 3 T.) You don't want dough to be too tough or sticky.
• Form 12 equal-sized balls, flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (Lay about 1/8 Cup sugar on flat surface and lay each flattened ball of dough on it, pressing gently).
• Bake for 8-10 minutes, until bottom is lightly golden.

EGG FREE COOKIES :)

Steps:

• Preheat the oven to 180°C ,350°F or gas mark 4.
• Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
• Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
• Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
• Bake for about 12 minutes or until golden brown.
• Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
• Store in an airtight tin for up to 2-3 weeks.

NO-EGG, NO- MILK SUGAR COOKIES RECIPE

Steps:

• Mix vinegar and soy milk in small bowl. Stir this well and set it aside. Mix 2 1/2 cups flour and remaining dry ingredients in mixing bowl and stir with spoon until blended. Cream Crisco and dry ingredients together with your hands until its all rubbed into the mix (will appear pebbly). Add vanilla to sour soymilk and pour into dry ingredients gradually. Knead with your hands and add more flour until it forms into a nice dough. It should still be slightly sticky but mostly come away from the mixing bowl sides. Refrigerate dough for 1-2 hours. Roll it out on a well floured surface to about 1/4 inch thickness and cut with cookie cutters. Gently lift up shapes and place them on parchment or wax paper on a cookie sheet (trim paper edges smaller than pan so they don't smoke). Bake at 425 degrees (F) until edges of cookies become firm (7 minutes or less). Remove from cookie sheet and cool on a clean towel or rack. Frost and decorate when completely cooled. This dough freezes well for a few weeks, just knead it a little after thawing.