pambea’s cookbook
Eggless Sugar Cookies
36 portions
3 cups all-purpose flour 1 Sift flour and baking powder and keep aside.
1.5 tsp baking powder 2 In a stand mixer ( or hand mixer), cream butter and
1 cup salted butter (softened sugar until light (pale) and fluffy. Start on low speed and
but still cold) once the sugar has been incorporated turn it to medium
1.5 cups powdered sugar speed for 2-3 mins.
(add 1/4 cup more if you 3 Add milk and vanilla extract and mix well. The mix-
prefer sweeter)
ture should still look fluffy.
1 tbsp vanilla extract
4 Add the dry ingredients (flour and baking powder)
4 tbsp milk (using whole and mix until just combined. Do not over mix.
milk)
5 The dough will be soft at this point. Shouldn’t be
2 cup powdered sugar
overly dry or crumbly, if so add a tablespoon of milk and
1/2 tsp vanilla extract mix.
5 tbsp milk (or as needed to
6 Transfer the dough onto a cling wrap, bring it together,
get thick frosting)
shape it in a block and wrap to seal.
2 drops gel color of choice
(optional) 7 Chill the dough for 30 mins in the refrigerator. Or the
dough can be stored in the fridge for up to 4-5 days, or
Sprinkles for decorating
frozen for up to three months. Thaw the frozen dough in
(optional)
the refrigerator over-night before you roll out.
8 Preheat the oven to 350°F and line a cookie sheet or
baking tray with parchment paper and keep ready.
9 Unwrap the dough and divide it into two parts using
a knife. Refrigerate one half while we work with the
other.
10 Place the dough between two parchment papers. Us-
ing a rolling pin roll the dough into 1/4th inch thickness.
11 Use your favorite cookie cutters and cut as many as
possible.
12 Lift the cookies gently using a spatula and transfer on
to the lined baking tray. Remove the extra dough around
the shapes to make it easy to lift the cookies.
13 Gather that excess dough into a ball and keep covered
or refrigerated. This can be rolled and cut later to make
more cookies.
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pambea’s cookbook
14 Bake the cookies at 350°F for 7mins for soft cookies.
The cookies make look not done but will harden on cool-
ing. For crispier cookies bake for 8-10 mins.
15 Remove from the oven and let them sit on the tray
for 2 mins and then gently lift using a spatula to transfer
onto a cooling rack.
16 Allow the cookies to cool completely before storing or
frosting. Continue rolling and cutting with the remaining
dough or keep it refrigerated or frozen until ready to use.
17 Allow the cookies to cool completely before storing.
Place them in an airtight container until you are ready to
decorate them.
18 Mix all ingredients (powdered sugar, vanilla, and
milk) to form a thick but flowy paste. Do not make it too
runny else it won’t stay on the cookies.
19 To make the colored frosting, divide the white frost-
ing into the number of colors needed and the quantity as
needed and add a drop or two of gel food color.
20 Keep the frosting covered at all times as it dries really
fast and will form a layer.
21 There are three easy ways to frost your cookies
22 Method 1 - Dip the top of the cookie and let the excess
drip off.
23 Method 2 - Use a spoon to spread the frosting on the
cookie (step 23)
24 Method 3 - Transfer the frosting to a ziplock bag or
piping bag. Cut a very small tip and use that to frost your
cookies
25 Get rid of any air bubbles in the frosting by using a
toothpick to burst them. You can also use the toothpick
to fill small gaps in the frosting by moving it in a circular
motion. (See the video, Christmas tree frosting part)
26 To further decorate, add sprinkles while the frosting
is still wet and allow to cool. Or to frost with another color,
allow the frosting to set before decorating the cookies
with another icing color on top. That way the colors don’t
mix.
27 Delicious eggless sugar cookies are ready. Let them
air-dry until the frosting is completely set (dry). Store in
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an airtight container with parchment paper in between
each cookie. Baked cookies will stay at room temperature
for up to 2 weeks.
