Tag: eggless sugar cookie recipe

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box is an ideal way to prepare a variety of cookies at one go using just one cookie dough! Yes, just one easy eggless cookie dough and turn it into delicious variety of cookies 🙂 This makes for an ideal Holiday present, looks pretty and tastes so good! 

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box seems a little involved to start with but it’s just the dough that needs to be ready. Once it’s ready, you can let your imagination take shape and dole out the prettiest cookies! Since, they dough is very simple to make, you can make these cookies in multiple batches and even freeze some dough for 15-20 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box can be filled with any variety of cookies. But, I chose to use my sugar cookie recipe with some changes as a base to fill this Egg free Cookie Box | Christmas Cookie Box. Once you’ve perfected the cookie dough and then baked it perfectly, use different ideas to present them. I’ll walk to through the 3 ideas that I’ve used for my Egg free Cookie Box | Christmas Cookie Box.

Egg free Cookie Box | Christmas Cookie Box first had the classic stamped sugar cookies. One can never go wrong with these. I have used Holiday stamps to press a design on 8 cookies before baking them. Simply roll out the dough, cut the shapes, stamp them and the refrigerate the cookies  for 15 minutes before baking them for 10-12 minutes. They must not change their color. This way they wont spread much. They will also retain the beautiful design as they won’t spread.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

If you don’t have these stamps, simply keep them plain, cut them out, refrigerate them for 15 minutes and then bake them 10-12 minutes. They must not change their color. They will first be very soft but leave them on the baking tray. They will crisp up as they cool. Once they are completely cooled, store them in airtight boxes, they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box next had the classic jam filled Linzer cookies! They are so delicious, buttery cookies sandwiched with some homemade strawberry jam is a delight. You can even fill it with a jam any other flavor, but I prefer strawberry or raspberry.

I have used a snowman shaped cookie cutter this time, I cut out the snowman shape from 3 cookies, and cut 3 plain cookies for the base of these linzers (if you don’t have fancy cookies cutters to cut out shapes, simply use the cap of a bottle to cut out  shapes). Then I refrigerated the unbaked cut outs for 15 minutes and then baked them for 10-12 minutes. They must not change their color. They remain soft at first, let them sit on the baking tray so that they crisp up. Fill the plain cookies with the jam, top them with the cut out cookies. Dust the top of the cookies with some icing sugar and then store these in airtight boxes. They too keep fresh for 3-4 days. The tiny snowmen in the pictures are the cut outs which I chose to bake and use as Holiday Décor.

Linzer Cookies 

This picture is from last year’s linzer cookie post. you can use any cookie cutters.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box must have some candy cane cookies! It’s Christmas and they look just apt. They are a bit tricky I agree, but very easy to put together. I suggest you do make these but with gel based color only as that gives the best outcome and don’t tend to stain th white portion at all.

Egg free Cookie Box | Christmas Cookie Box

Please follow the instructions very carefully to nail these candy cane cookies. I took 2 balls of the dough that weighed equally (60 grams each). I colored one ball with red gel color and left the other ball as it is.

Roll the two balls into long thin logs of the same size an width and then follow the steps shown in the pictures below.

Egg free Cookie Box | Christmas Cookie Box Egg free Cookie Box | Christmas Cookie Box

As shown in the first picture here, twist the red colored and the white log together. Then cut out 8 equal sized pieces of the twisted log. Bend one end as shown in the second picture. Repeat for the remaining 7. Place of the baking tray and refrigerate for 15 minutes. Bake these for 10-12 minutes. They must not change color. Let them cool completely on the tray, they will crisp up too. Store them in airtight boxes and they will remain fresh for 3-4 days.

Egg free Cookie Box | Christmas Cookie Box

These are baked, as you can see the shape is perfect, none of the cookies have spread.

PLEASE NOTE THAT I HAVE MADE ONE BATCH OF THE SUGAR COOKIE DOUGH AND MADE THESE 3 VARIETIES OF COOKIES IN SMALL BATCHES.
8 stamped cookies (about 2″diameter each)
3 Linzer cookies (about 2″diameter each)
8 candy cane cookies (about 2.5″length each)
You can double or triple the quantity of these cookies by doubling or tripling the quantity of the ingredients of the sugar cookie dough.
CLICK THIS LINK TO READ ALL THE TIPS TO BE TAKEN TO BAKE PERFECT COOKIES THAT NEVER SPREAD.

Here are some more eggless cookie ideas for Christmas-
Tutti Frutti cookies
Oat and Whole-wheat Lemon Sandwich cookies
Almond Shortbread cookies
Rose & Pistachio Shortbread cookies
Sweet & salty Cumin cookies 
Classic Linzer cookies

Egg free Cookie Box | Christmas Cookie Box

We will now see the recipe for a batch of the dough.

In a bowl add the all purpose flour and icing sugar. Whisk these together.

Now add softened butter and vanilla extract.

Use the whisk to mix them together, no need to whip them. (click here to get the best tips to ensure perfect cookies that never spread). The texture of the mixture will resemble bread crumbs.

Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.

Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.

Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.

While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.

Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won’t stick at all).

Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.

Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.

Preheat the oven @160’c for 10 minutes.

Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.

Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.

They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Egg free Cookie Box | Christmas Cookie Box

Egg free Cookie Box | Christmas Cookie Box

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 cookies of about 2"inches each

Buttery, delicious and easy to make eggless Sugar Cookies are a great option for the Holiday Season. Use this recipe to create a to of fancy Christmas Cookies.

Ingredients

  • 1 cup All Purpose Flour
  • 1/2 cup + 1 tbsp. icing sugar
  • 1/2 tsp. vanilla extract (I used vanilla powder)
  • 70 gms. soft unsalted butter
  • 3-4 tbsp. milk at room temperature

Instructions

  1. In a bowl add the all purpose flour and icing sugar. Whisk these together.
  2. Now add softened butter and vanilla extract.
  3. Use the whisk to mix them together, no need to whip them. The texture of the mixture will resemble bread crumbs.
  4. Now, add 1 tablespoon of the milk at a time and bring the dough together very gently.
  5. Do not over knead this dough. Also, please do not add more milk than necessary. I used approximately 3-4 tbsp. of milk and it was good enough.
  6. Next, wrap this soft dough in some cling wrap and set it in the refrigerator for 30-40 minutes.
  7. While the dough rests in the refrigerator, prep a baking tray with parchment paper. Set this aside.
  8. Remove the dough from the refrigerator after 30-40 minutes, dust the dough and the rolling pin with some all purpose flour. (I used a silicon sheet to roll this on, the dough won't stick at all).
  9. Roll the dough to a thickness of 3-4 mm. Use any fancy cookie cutter to cut the dough into shapes or just cut then squares using a basic knife. You can even use any cap of a container to cut shapes, they look just fine and pretty.
  10. Now place these cut out cookie shapes on the parchment lined baking tray. Refrigerate them for 15 minutes.
  11. Preheat the oven @160'c for 10 minutes.
  12. Bake the refrigerated cookies for 10-12 minutes. The baked cookies must not change color. Remove them from the oven and let them crisp up on the baking tray for 15 minutes.
  13. Then transfer the cookies on a cooling rack to cool them completely. Then store them in airtight containers.
  14. They keep fresh for 3-4 days. Or follow the steps mentioned in the post above to make different varieties of these cookies.

Notes

Follow the steps given above for ways to make different varieties of cookies using a single dough recipe. This dough can be frozen for up to 2 weeks wrapped in a cling film. To thaw, place the dough in the refrigerator for 12-15 hours. Then follow the recipe to roll them, refrigerate and bake the cookies.

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Happy Holidays!!

Love,
Shreya 🙂

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Egg free Cookie Box | Christmas Cookie Box

Sugar Cookies/ Frosted Sugar Cookies/ Iced Sugar cookies/ Halloween Ideas/ Spider Infested Sugar Cookies for Halloween/ Easy Sugar Cookie Recipe with Frosting

I have always been fascinated by colourful, decorated Sugar Cookies! They are so cute and eye-catching…you’d almost never want to eat them! But then again, they are so delicious..that I can’t think of anyone who’d resist these cuties 😛💕 

Look at these! I am so proud of myself! I finally pulled it off…and it was my very first attempt💃💃💃👏

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It’s a cake walk for many…I know that, but it was a daunting task that I had set for myself. I was adamant that I had to do it before Halloween anyhow!! Although, I have made plain, no frost sugar cookies many times before following this same, exact recipe…I always kept putting off frosting to the next time! I was lazy and scared that I’d make a mess of the entire thing. Well, now that I have actually done it, I’d say…it’s pretty easy. Just a pair of steady hands and a whole lots of patience! 😉😄

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Yes…I have some itsy, bitsy spiders who seem to have taken a liking for my cookies and are crawling all over it!! 🍇LoL! Nah…it’s just a bit of Halloween fever going on in my house with these cookies. I decorated them to look like spiders (Idea taken from Pinterest).

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These cookies aren’t too unhealthy…as I have used a mixture of wholewheat flour (atta) and all purpose flour (Maida). Besides, if you don’t liking too much of sugar in your food, skip the icing. These cookies taste yummy and buttery even without all the icing. And if you avoid artificial colours in your food, simply skip the colour and make plain white icing and then decorate it with some sprinkles, etc. They will still be as delicious as they could ever be!

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Let’s get started with the recipe… Please note that I made the cookies the previous day, cooled it overnight and then frosted them the next day so that the frosting sets well.

Yield: 21 small cookies/ 10 large cookies (depends on the size of the cookie cutter)

Equipment: a large mixing bowl, a wired whisk, a rolling board, a rolling pin, cookie cutters if making shapes, a flat spatula, baking tray, aluminium foil/parchment sheets, cling wrap, cooling rack, a few small bowls, extra spoons, measuring cups/ spoons, parchment paper to make the cones for icing.

Ingredients for Sugar Cookies:

1/4 cup wholewheat flour & APF each

1/4 cup + 1 tbsp icing sugar

1/4 tsp vanilla extract

2 +1/2 tbsp soft unsalted butter at room temperature

1/4 tsp baking pwd

4 tbsp milk at room temperature

Method:

In a mixing bowl, sieve together the flours, baking powder & icing sugar. Give them a stir. Now add the butter and the vanilla extract. Use your whisk to mix these ingredients, they will resemble a bread crumb like texture. Now, add milk one tbsp at a time, and use your hands to bring together the dough. Don’t over knead the dough. Also, please don’t be tempted to add more milk. I used just 4 tbsp and it was enough. Now wrap the dough in cling film and refrigerate for 30 mins.

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In the meantime, line the baking tray with aluminium sheet or parchment paper and keep it ready.

After 30 mins, take the dough out of the refrigerator. Dust some APF on the rolling board and the rolling pin too. Start rolling the dough gently to a thickness of 3 or 4 mm. Not more than this. Use any cookies cutters to give fancy shapes or just use a circular cap with a sharp edge of any bottle to cut round shapes. Use a flat spatula to carefully pick the cookies and place them on the lined baking tray. Do the same with the entire dough. Now, refrigerate these it cookies for 30 mins before baking to avoid speaking out and loosing the shapes.

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In the meantime, pre heat the oven to 180’c for 10 mins. (Please note that each oven works differently, so you will have to adjust the cooking time accordingly).

Now that the cookies are chilled for 30 mins, bake them for about 15 mins or until the edges just begin to turn golden. My oven took 15 mins to turn the edges golden & I used the smaller cookie cutter, depending on the size of the cookies and your oven, you will have to keep an eye on them to prevent them from turning too dark. You can see in the above picture that the bottom of the cookies too were evenly golden ☺️ That’s the perfect colour. When you snap this cookie into two, it will be crispy without many crumbs.

Next, let these cookies cool on a cooling rack for minimum 5-6 hours or overnight in a container Before you frost them. Don’t let them cool on the cooling rack for more than 2 hours else they will turn soggy due to the humidity and the frosting won’t set well. But do not refrigerate either. 

Ingredients for Icing/ Frosting:

1/4 cup icing sugar

1 + 1/2 tbsp cornflour

1 tsp lemon juice

2-3 tsp milk

a few drops of food colours of your choice (optional)

Method:

First, make cones for icing using parchment paper (sorry do not have pictures as I was doing this but alone and hubby wasn’t around to help with clicking). If you wish, u can use ziplock bags too for icing. Just cut the tip of the bag once you fill the frosting in it.

Keep the cookies ready on a plate.

In a bowl, add icing sugar, cornflour, lemon juice. Stir well. Now add in a little milk and mix well. Don’t add all the milk at one go. Make a smooth paste of a dropping consistency but it should NOT be runny. If you need to thicken the mixture, add some more icing sugar. To loosen the mixture, if needed, add a few drops of milk.

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If you want to skip the colours, then just fill the plain white icing in a cone/ bag, make a small cut at the tip of the piping cone/ bag. Carefully draw the outline of the cookies first and then fill the centre too or not. As you like. Decorate with some sprinkles or chocolate chips and chocolate vermicelli to make small spiders…or keep it plain.

If you wish to add colour, then divide the plain icing in equal parts depending on how many colours you want to incorporate and add a few drops of food colour. You can add 1 drop and make a lighter shade or add 2-3 drops and make it a darker shade like I have done. Now fill the icing in the piping cone/ bags, make a small cut at the tip of the cone/ bag. And follow the same way as I have explained above for plain icing. Go ahead and decorate them!

Let these frosted cookies set at room temperature for at least 1-2 hours before you grab them! 😋😋 they will dry and the frosting will become very thick and hard.

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Have them plain…have them frosted..decorate it or just keep it simple! It’s up to you. You can frost it in any pattern or design of your choice…I did a basic frosting but it’s bright and eye-catching!! 💃💃💃 Hope you like these!

They keep well in a air tight container for about 3-4 days.Do not refrigerate, the frosting won’t melt.

Love,

Shreya 💞

Adapted from Sharmis Passions.

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