Eggless Chocolate Sugar Cookies

Eggless chocolate sugar cookies recipe – sweet, buttery cookies with chocolate flavor. Decorate the cookies however you like and enjoy them during holidays.

These are the cut out chocolate sugar cookies. Simple and easy cookie dough is made, then rolled to ¼ inch thickness and cut out into shapes. Then baked into preheated oven.

these eggless chocolate sugar cookies are soft and tender from the center and crisp around the edges. If you like more crispy cookies then bake few minutes longer. But I have noticed that more crisp cookies gets slightly chewy the next day.

Cookies have very subtle flavor of chocolate and that comes from the unsweetened cocoa powder. This is one of my favorite cookies. These are just too good. You must give it a try.

these kind of cutout cookies are decorated with royal icing. But royal icing is made from egg whites, so here I have made confectioners’ icing similar I have made for eggless gingerbread man cookies.

Check out similar eggless cookies
Tutti frutti cookies  // Pistachio cookies

Step By Step Photo Instructions:

1) Take all purpose flour, salt and cocoa powder in a bowl. If using salted butter then skip the salt in the recipe.

2) Whisk well it everything is incorporated well.

3) Take softened butter and sugar in another bowl.

4) Start beating it till it gets smooth. You can use stand mixer with paddle attachment or hand mixer or wire whisk. If doing by hand then first mash the butter and sugar together using spatula till becomes like a paste and then using wire whisk start beating it.

5) Now add milk and vanilla extract.

6) Again beat it well.

7) Now add flour mixture.

8) Start mixing it using spatula. You will feel like it is too dry, but don’t worry and keep mixing.

9) Mix till it comes together like a dough.

10) Now line a plastic wrap on work surface. and dump all the dough on it.

11) With help of wrap, gather the dough and make flat disc. Wrap the dough and chill in the fridge for an hour or so. If in rush chill in the freezer for 15-20 minutes.

12) Once it is chilled unwrap the dough. Put between the two sheets of parchment paper or wax paper.

13) Start rolling it using the rolling pin until it is about ¼ inch thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles as much as you can. Then place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and very firm (about an hour) or freeze it for 15-20 minutes.

14) Line a baking sheets or cookie sheets using piece of parchment paper or wax paper or silicone mat. keep it aside till needed.

15) Once the dough is chilled and firm, start cutting the cookies using the cookie cutter. You can use any shape you like. Because it’s Christmas, I have used Christmas tree, stocking, bell and candy cane shapes. The size of cookie cutter I have used is about 3 inches.

16) cut out the cookies and arrange them on the baking sheet few inches apart. Use the flat spatula to lift cookies, so it holds its shape. Chill the cut out cookies in the freezer for 10 minutes.

17) I had two shapes with smaller sized compared to rest two. So I have used the two cookie sheets.

18) Gather all the scraps and make the dough ball.

19) If needed chill it and roll it. Cut out the cookies and arrange them on the sheet. chill the cookies the freeze for 10 minutes till it gets firm.

20) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.

21) Once the oven is preheated, bake the chilled cookies in the oven for 10-12 minutes or till cookies are firmed around the edges. Bake little longer if you like more crispy cookies.

22) Depending the size of cookies, time may vary few minutes here and there.

23) Let the cookies cool in the pan for 5-10 minutes then transfer them on cooling rack and let it cool completely.

24) While cookies are cooling, make the icing. Take powdered sugar, corn flour in a bowl.

25) Add vanilla and start with little milk at a time. Mix it till you get thick icing. The consistency should be thick not runny at all.

26) Prepare the icing bag. or you can use ziplock bag and cut the small tip. Once cookies are cooled completely, start decorating however you like. Let the icing dry out completely then store in container.

Many prefer to decorate the whole surface of the cookie using the icing. For me that it too much sweetness, so I have just did little icing. Also I am not good at decorating and I do not have patience for that. You can do much better job than I did here.

Serving suggestion: During the holidays like Christmas or new year, enjoy these eggless chocolate sugar cookies as a dessert or anytime of the day.

Expert Tips:

• Chilling process (the dough, rolled dough and cutout cookies) is very important. So do not skip any of it. It prevents the cookies from spreading while baking and cookies hold their shape better.
• Do not beat the butter and sugar too much till it gets light and fluffy. It should be just smooth. If you beat it too much and gets fluffy then it has too much air incorporated in it. Because of it cookies may get spread and we don’t want that.
• The quality and type of cocoa powder used in cookies reflect the flavor and taste of the cookies. So use the good quality. Here I have used dutch processed unsweetened cocoa powder.
• Baking time may vary depending the size and shape of the cookies. My cookies size is about 3 inches and ¼ inch thick so it took me 11 minutes. So bake it accordingly.
• With above mentioned size of the cookie cutter, I got 22 cookies. The number of cookies may vary depending the size.

Did you try this eggless chocolate sugar cookies recipe? I’d love to hear about it! Leave a review in the comment section below.