Eggless Sugar Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 40 cookies (depending on the shapes you cut)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- Pinch kosher salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 8 oz cream cheese softened
- 2 teaspoons pure vanilla extract
Sift flour and baking powder into a bowl. Add salt and set aside.
Into a bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until well combined, about 3 minutes. Add cream cheese and until well combined. Scrape down the side of the bowl as needed. Add vanilla and beat until well combined.
Reduce speed to low and add flour mixture and beat just until incorporated and the dough starts to come together.
Scrape the dough onto a lightly floured work surface and divide in half. Shape each half into a disk, then wrap each disk in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350º F. Line two baking sheets with parchment paper.
Over a big piece of parchment paper, or on a lightly floured surface roll out the dough disk about 1/4-inch thick. Cut into desired shapes, place at least 1-inch apart on prepared baking sheet. Refrigerate for 15 minutes.
Gather up the dough scraps and form into a disk, wrap, and refrigerate for 15-20 minutes. Then roll out and cut again. Repeat step 6.
Bake for 10 - 15 minutes or until cookies are just beginning to turn brown around the edges. Remove from oven and let them sit on baking sheet for 2 minutes. Then move to complete cooling on wire rack.
Serve as is or decorate with royal icing as desired.
Store in airtight container for up to 1 week.
Times does not include refrigeration time.
Click here for Eggless Royal Icing Recipe.
Cookie dough can be made 5 days ahead and refrigerated.
Cookies can be baked 2 days ahead and stored at room temperature.
Calories: 104kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 18mg | Potassium: 23mg | Sugar: 5g | Vitamin A: 185IU | Calcium: 10mg | Iron: 0.5mg