Now, that I have shared with you my eggless vanilla sugar cookies, you won’t be surprised to learn that there is a chocolate version of this recipe as well. Does it make sense to say that this one is, melt in the mouth, delicious!! Look at how deep that cocoa is, and notice how light and fluffy the cookie is. Now, that’s what I mean by melt in the mouth.
ingredients and substitutes
Butter—I use unsalted butter to control the amount of salt. You can also use salted butter. If you do, just omit salt from the recipe. Powdered sugar—This adds lightness to the cookie dough. First, we cream it until it’s light and fluffy, so don’t skip that part. Second, powdered sugar has cornstarch added to it, which gives the cookies that shortbread texture that melts in the mouth. You can use one cup of regular sugar, but you will compromise on the texture. Cocoa powder – I love using dark cocoa powder, but any cocoa powder works for this. Have you ever tried Cadbury cocoa powder? You must! Baking powder—If you notice, there is barely any. Sometimes, I omit the baking powder when I need my cookies to be the exact size of the cookie cutter after they are baked. This helps me decorate them with fondant. Water—Depending on how you measure the flour, you may need only one or two tbsp. You can use milk, but I prefer water to keep it simple.
Step-by-step instructions
Cookies
In a bowl, sift flour with cocoa powder, baking powder, and salt – set aside. In the bowl of a stand mixer with the paddle attachment, cream butter with powdered sugar until light and fluffy. Then add the vanilla and mix some more.Pro tip – we do not have any eggs for leavening, so you do want to cream and add a bit of air into our cookie dough to make it lighter (about 2 minutes). Next, add flour in two batches and combine well, but do not overmix. If the cookie dough feels dry, add milk or water as necessary.Pro tip – You want the cookie dough to be a rollable consistency, so if necessary, add water, or the cookies will be too crumbly. Wrap the cookie dough in plastic wrap and chill until firm.Pro tip – When in haste, you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process. Preheat the oven to 180 C/ 360 F.Pro tip – The cut-out cookies will keep in the fridge for 12 hours or frozen for a month. Preheat the oven for 10 minutes before baking. Roll the chilled cookie dough about 1/4 inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I’ve used 3-inch round cookie cutters.Pro tip – If you live in hot and humid conditions, it may be best to chill the cookies for 15 minutes before baking. Place on a baking tray lined with parchment paper or a silicone mat. Bake on the middle shelf for 8 to 10 minutes.Pro tip – Depending on thickness, these can take up to 12 minutes. You only need a slight color on the edges. Cool on a cooling rack completely before you transfer to a cookie jar or decorate.Pro tip – Always decorate cookies only after they are completely cold; otherwise, the icing will melt.
Eggless frosting
Sift the powdered sugar with cocoa powder so there are no lumps. Combine all ingredients in a bowl until light and fluffy. Add more powdered sugar or light corn syrup to reach the desired consistency. This icing can be colored for frosting. However, colors will affect consistency, so you may need more powdered sugar.
Frequently asked questions
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