No Spread, Eggless Sugar Cookies

Add a touch of magic to your baking with these Soft No-Spread & Eggless Sugar Cookies! Delightfully tender and perfectly shaped, they’re a blank canvas for your creativity. Whether you’re making festive treats, heartfelt gifts, or just indulging in a little baking therapy, these cookies are as versatile as they are delicious. Pair them with royal icing for stunning designs, or enjoy them plain for a simple, sweet bite. Every cookie is a little masterpiece waiting to happen—let your imagination (and taste buds) run wild!

Ingredients:

• ▢ 2 cups unsalted butter (softened)

• ▢ 2 cups granulated sugar

• ▢ 1 tsp salt

• ▢ 2 tsp vanilla extract

• ▢ 2 cups vanilla or plain yogurt (substitute of 4 eggs)

• ▢ 8 cups all purpose flour

• ▢ 1/4 tsp baking powder

• ▢ 1/2 cup milk

  
  

Instructions

• Cream butter, sugar, salt and vanilla together until light and fluffy (about 3 minutes)

• Add eggs and mix on medium speed until fully combined.

• Add 4 cups of flour and mix on low until combined. 

• Add milk and baking powder. Mix until fully incorporated.

• Add the rest of the flour in one cup increments. Go slow with the last cup of flour. You will know there is enough flour when the dough is playdoh like consistency. It should not be sticky, but it shouldn't crumble. The dough should clean the sides of the bowl

• Separate your dough into 2 equal sections and roll each section in between two sheets of wax paper, parchment, or plastic wrap. Use a rolling pin.

• Place rolled sheets of dough into a container and place into the fridge for at least an hour, or overnight. Dough can also be stored stored in the freezer for 20 minutes if you are in a hurry, or stored there for later use.

• When ready to cut and bake, preheat your oven to 350° and place your oven rack in the center position.

• Cut your shapes and place onto a silicone baking mat or parchment paper (for best results). Space cookies 1-2" apart and bake for 8-15 minutes depending on size and thickness.

• When cookies are baked through, use a fondant smoother to gently press out any air bubbles and gently flip cookies upside down the mat to cool for 5 minutes. Then transfer to a wire rack to cool completely. These additional steps are optional, but will provide the flattest cookies possible. Decorate with desired icing.

• Cookies can be stored in an airtight container for up to 3 days, or in the freezer for at least 2 months