These sugar cookies are made without butter and are your classic sugar cookies and they are perfect for decorating during the holiday season! They're soft, tender, and lightly crisp around the edges.
Whether it's a holiday treat, an afternoon snack, or a sweet gift for someone special, these sugar cookies are perfect for the job.
They're made with simple ingredients you probably already have in your kitchen, so there's no need for a special trip to the store.
And while my sugar cookies shown in the picture are round, this recipe is perfect for cutting into shapes and decorating using royal icing or colored sugar!
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Variations
Sprinkled Sugar - sugar cookies are often baked with sprinkled sugar or colored sugar on top which makes them beautifully sparkly.
Royal Icing - sugar cookies are often decorated using royal icing.
troubleshooting
While these cookies are very easy to make, ovens can make a big difference in the outcome.
why is it taking longer than described to bake?
Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. This is why recipes tend to say things like "10 to 15 minutes or until golden brown."
So, if it takes you longer than expected, that's fine, don't worry about it. Just keep baking until ready.
why did my cookies come out dry?
Just like some ovens run cool, others run hot. If your oven runs hot, bake these at a lower temperature.
Ideally, you should get an oven thermometer to know what temperature you're really baking at.
Why did my cookies burn?
If you baked them for the right amount of time, then burning is usually caused by two reasons.
The first is if you put them on the lower shelf in the oven.
The second is if the bottom of your oven has food particles that dripped on to it. Even a small bit of food that drips down could cause an oven to have problems heating properly and burn the cookies.
how to store
Let cookies cool completely. Place in a resealable bag or an airtight container. Store at room temperature for up to a week.
how to freeze
Let cookies cool completely. It is best to freeze cookies on a tray so that they freeze as individuals. Then, move to a resealable freezer bag.
If this is not practical for you, place cooled cookies in a resealable freezer bag and freeze that way.
Cookies will keep for up to 3 months. After that, the quality begins to degrade.
When thawing baked cookies, remove from bag and let sit at room temperature.
If desired, you can gently reheat thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F or 135°C oven until soft.
Recipe Tip
Dip the cookie cutter in flour before cutting the dough. This prevents the cutter from sticking to the dough, making the shape easier to remove after cutting it.
SNAFU
The first time I made these cookies I tried not chilling the dough because I never have to chill the dough with any of my other dairy free cookies. But the room temperature dough was impossible to work with when cutting shapes.
Other dairy free cookies you may like
Other dairy free desserts you may like
I have dozens of dairy free desserts! Here are four that I think you may love!
Sugar Cookies without Butter
These sugar cookies are made without butter and are completely dairy free. They're ideal for decorating but can also be eaten plain.
Ingredients
- 4 cups all-purpose flour (480g)
- 1 cup granulated sugar (200g)
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup oil ( 180 milliliters)
- 2 teaspoons vanilla extract
- 1 to 4 tablespoons water
Instructions
- Place flour, sugar, baking powder, and salt in a large mixing bowl. Whisk to combine.
- Add eggs, oil, and vanilla. Mix with a rubber spatula until well combined.
- Knead in one tablespoon at a time of water until the dough has a cookie dough like texture.
- Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap.
- Refrigerate for 2 hours or up to 2 days. (if chilling longer than 2 hours, let the dough sit at room temperature for 15 or until slightly softened). The dough might become oily while sitting in the fridge, it's fine if it does.
- Line a baking sheet with parchment paper.
- Roll the dough on a lightly floured surface to ¼-inch-thickness. If the dough is oily or sticks to the rolling pin, dust lightly with flour.
- Cut out shapes using cookie cutters. Re-roll as needed for more cookies. Place cookies on the sheet one inch apart.
- Sprinkle with decorator sugars, if desired or leave plain if decorating with royal icing.
- Bake for 10 to 12 minutes or until the bottom edges start to turn brown.
- Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing if desired.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 59mgCarbohydrates: 16gFiber: 0gSugar: 6gProtein: 2g
The calories are factored based on 2 ½-inch cookies
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
