These classic soft and chewy sugar cookies are made without eggs. These eggless sugar cookies are so delicious, and so easy that use everyday basic ingredients. Decorate these with Christmas color sprinkles or sparkling sugar if making for the holiday season.
½cupOilany flavorless oil like avocado, corn, canola, vegetable, safflower, etc.
½cupWhite sugar
½cupPowdered sugar (Confectioner’s sugar or icing sugar)
2tablespoonsMilk
1teaspoonPure vanilla extract
Instructions
Preheat the oven to 375°F (190°C).
If needed line two cookie sheets with parchment paper and keep it ready.
Take dry ingredients (all purpose flour, baking soda, baking powder, cream of tartar and salt) in a bowl. Whisk it until everything is mixed and keep it aside.
Take softened butter, oil and both sugar (regular white & powdered sugar) in a stand mixer bowl. Beat it using a paddle attachment until it becomes smooth. Instead, you can use a hand mixer as well.
Add vanilla and milk. Beat again until mixed.
Add dry flour mixture. Beat it again until the dough comes together. Now using a spatula scrape the sides and bottom of the bowl and mix the cookie dough.
Take a tablespoon size of cookie scoop and start scooping on a cookie tray. Keep around 2 inches of space between the cookie balls and give them that space to expand.
Using your fingers slightly flatten the cookie balls.
Decorate the cookies with sprinkles or sparkling sugar.
Bake in preheated oven for 10 minutes. Let the cookies cool down on the sheet itself for 5 minutes then transfer them to a cooling rack to cool down completely.
Notes
Do not overbake the cookies otherwise they become dry and crispy and lose their chewy texture.
Do not substitute powdered sugar as it makes cookies super soft and chewy. So always add powdered sugar along with white sugar.
If you don’t have a stand mixer then a hand mixer will work as well. If the dough gets heavy as you add the flour then you can stir the remainder in by hand with a wooden spoon.