How To Make Tasty Egg Free Sugar Cookies For Vegetarians
Crunchy, fluffy, and chewy cookies are a fantastic dessert after dinner or a tasty snack to chew on while watching movies. These cookies are fun to eat and easy to bake as well. However, some people might not be available, such as vegans and vegetarians, due to its main ingredient: eggs.
It is such a pity when many of them have to stop having these cookies, which used to be their favorite childhood dessert. Being a vegetarian or a vegan doesn’t mean you should give up on these tasty foods.
Let’s find out how you can have your vegetarian cookies in our egg free sugar cookies recipe below!
How To Bake The Perfect Egg Free Sugar Cookies?
Baking cookies seems like an easy task to do. But in fact, it is easier said than done as the process requires precise ingredient measures to achieve the best result.
Normally, a tasty sugar cookie is made of all-purpose flour, eggs, milk, baking soda, and other flavor enhancers. Without these components, the cookies may not be the same.
That’s why it can be difficult for vegetarians to bake cookies and cakes due to their main ingredient: eggs.
1. Eggs Substitutes in Sugar Cookies
Egg is an essential ingredient for baking. It is the “glue” that holds cakes, muffins, and breads together. But, what if you are a vegetarian, have allergies, or have just run out of eggs, but you’re craving a piece of cookies?
When replacing an egg with a different ingredient often requires special conditions such as moisture, protein, and fat contents.
Furthermore, an egg substitute needs to enhance other ingredients (sugar, flour, and butter) without overpowering the other ingredients to retain the cookies’ similar flavor.
So, what egg substitute can we use in our homemade sugar cookies without eggs recipe?
Here are two common ways that you can use to substitute eggs and create a tasty dessert.
#1.1 Water, Oil, And Baking Powder
This simple combination is based on the basic ingredients you might have on hand. These biscuits with egg replacer mix are light and airy with virtually no difference in taste and texture. The overall result is a crispy upper part and a slightly darker tone at the bottom.
You can use two tablespoons of water, two teaspoons of baking powder, and one teaspoon of vegetable oil for the perfect egg-like combination. The above method is considered to be the size of a large egg in baking recipes.
#1.2 Carbonate Water
The carbonated water acts as an excellent leavening agent while also moisture enhancement to the recipe. When being used, carbonate will retain air bubbles, making the finished product lighter and fluffier. You can use a one-fourth cup (60 grams) of carbonated water for one large egg.
This alternative is very effective for cakes, cupcakes, and fast breads. The result is a moist and soft batch on the inside with a lovely crunchy top.
Milk is a great ingredient providing moisture and tenderness to your cookie dough. The protein and fat of the milk soften the dough and create color and flavors to the cookies. That’s why the type of milk you use can determine the result of your cookies.
So, how do you choose the most suitable milk for your baking game?
The key to good milk for your cookie dough is its fat content. The fatter the content the milk has, the creamier your cookie texture is. Typically, whole milk is perfect dairy milk for baking with 3.5% of milkfat. However, for those who prefer a healthier choice, you can use non-dairy milk for a tasty dairy-free sugar cookie recipe without eggs such as soy or almond milk.
3. Pastry flour
The art of baking can turn flour into yummy food. Flour is finely ground wheat or other cereals. It is used to give texture to baked goods, but various types of baked goods require different texture types.
To choose the right flour for the right cake for successful baking, you need to pay attention to the protein content, which is the dough’s main factor determining the batch result. More protein means more gluten leading to more mass and a chewier texture.
The dough made from high protein dough is both more elastic and more elongated). For breads and many other glaze products, the firm structure is desirable, while for cakes and pastries, the desired result will be a flaky or a soft texture.
That’s why many cookie bakers tend to use pastry flour with a protein level of 8-9 percent, giving a flaky and tender effect to your cookie batch. You can also use a mixture of 1 1/3 cups of all-purpose flour and 2/3 cup of cake flour to make your pastry flour.
Now that you have made some good choices with our main ingredients, here are the detailed ingredient list of our chewy sugar cookies without eggs recipe:
- One large egg substitute
- Two cups of pastry flour
- One teaspoon of Baking Powder
- Half of teaspoon of baking Soda
- Half of teaspoon of salt
- Half of the cup Canola oil
- 1 cup of granulated sugar
- Two teaspoons of Vanilla Extract
- One tablespoon of Brown Rice Syrup
- ¼ cup of dairy or dairy-free milk
How To Do It?
1. Preheat the oven to 350 degrees Fahrenheit. This action would help the oven to be ready when we finish our cookie dough mix.
2. Get a large bowl and pour all canola oil, milk, brown rice syrup, extracts, egg substitute, and granulated sugar in. Whisk them all together until the liquid is smooth.
3. Then input flour, salt, baking soda, and baking powder into the bowl. You can use a sifter to avoid unwanted clumps and foreign matter (remember to clean after using it). Mix them up slowly with a spatula to reveal a thick cookie dough. Remember to clean
4. Arrange two baking sheets and put them on a silicone baking mat or parchment paper for each baking sheet to prepare for baking.
5. Divide the dough in half and use your hand to shape the cookie dough into a small ball size. You can achieve about 20 round cookies.
6. Place the cookie balls on two baking sheets you have prepared and put them into the oven. The baking time would be around 12-13 minutes, which is enough for the cookies to be puffy and brown.
7. After that, bring out the baking sheets and let them cool off for 1-2 minutes.
8. Enjoy your super chewy and fluffy eggless sugar cookies!
Tips To Make Tasty Sugar Cookies
It is perfectly normal if you cannot make great cookies for the first time. If you have the basics and are ready to upgrade your baking skills, the following eight tips will help you do that.
First, make sure that you follow some common sense, such as follow the recipe; heat the microwave oven before baking; do not open the oven while baking, and clean the oven door. Now that you are ready for more advanced cooking tips let’s start with these amazing tips.
1. Dry Pan With Lighter Color
It seems like a simple tip to remember, but not many bakers know. Greasing the pan can cause your cookies to spread intensively resulting in a big cookie mess. However, if you are having trouble with cookies sticking to your pan, your pan might be the problem here. Check if there’s black residue on the pan due to multiple batches of baking and roasting. If this is the case, then it is the reason why your cookies are sticky.
It’s best to replace the black pan with a new one but if you need it now, use a baking sheet or a piece of parchment on top of the pan. If you quit this habit, your pan will last longer.
Normally, your baking pan should have a light color rather than a dark color. Pancakes in a dark tone pan will often burn at the bottom. Since the dark color absorbs more heat than the light part, it is enough for cookies to alter the final result.
When using the dark pan, we recommend dropping the temperature by 26 degrees Fahrenheit for balancing the heat when baking American cookies.
2. Proper Powder Measurement
The problem with measuring dough by volume is that using units like cups is completely inaccurate. When scooping the measuring cup into a flour bag, the problem becomes bigger as it can result in up to 30% more flour than necessary. Too much excessive flour can result in crumbly texture in your cookies.
What we can do to solve this issue is a better measurement unit. Instead of measuring your flour in cups, use grams. With one cup of flour, you can take 130 grams of flour instead. This helps get the precise amount of flour and gives an excellent texture to your egg-free sugar cookies.
3. Butter Quality
Another element affecting the texture of your cookies is butter. If you take the butter out of the fridge, the butter will be too cold to whip properly, and the cookie will be too thick as a result.
On the contrary, if your butter is too soft, it will result in a heavy and greasy dough rather than fluffy cotton due to lack of air inside during whipping. You can leave your butter rest for just fifteen minutes on the counter so it can return to a perfect texture.
The ingredients in the butter are also impactful to your cookie result. Cheap butter can make eggs and butter more difficult to emulsify and contributes to excess spread due to high water percentage.
A good butter should have lower water and higher fat content. That’s why many bakers in the world favor European butters and domestic dairies.
We know it is more convenient to grab a spreadable whipped tub butter. However, as it contains a lot of water, this butter will undermine the whipping cream to baking cookies.
4. Gentle Dough Rolling
It can be difficult not to put too much pressure on the dough. Using a rolling pin is considered to be harsh on your dough. Due to the building up of glutens, the more mixed the dough, the harder the cookie texture. Therefore, this is the last thing you want if you want your cookies to be fluffy and soft.
Therefore, you can dust your surface with powdered sugar instead of flour. Excess dough will add extra thickness to the cookies. Then roll your dough into the wanted shape.
When cutting the dough with a cutter, you need to get close to the dough’s edge as much as possible. This helps lower the amount of the wrong shape and chewy cookies that you need to roll.
5. Maintain The Heat When Baking
Some people tend to rotate the pan while baking to achieve an even browning. However, it is a double-edged sword. As there are hot spots in the oven, rotating your pans while baking will drain all the heat from the oven because you open the door and let the heat flow out.
As baking cookies are normally 10-15 minutes, the oven will not have time for heat to build up again when you open it halfway. As a result, the cookies are not beautifully brown above and improperly baked.
6. Use A Cooling Holder
Baking cookies is a delicate work that requires precise ingredient amount and heat. Letting the cookie rest while sitting on the hot pan will result in overbaking due to the heat release. In addition, when the steam stays inside the pan, the cookies become mildly soggy.
Therefore, after 2-3 minutes of resting, you can check if the cookies are in the right temperature to move or not. Then use a cooking spatula to move the cookies to a cooling rack and ensure smooth airflow.
We recommend you find a cooling rack made with a tight wire grid instead of the grill rack’s wide grids.
1. Can You Prepare Cookie Dough Overnight?
Absolutely! Research shows that cookie dough can last for 2 to 4 days in the fridge without contamination. It is even recommended to leave it overnight after mixing the cookie dough to absorb all the wet ingredients properly.
2. Is It Safe To Taste Raw Cookie Dough?
Some people might think it is safe to eat raw cookie dough, but it is proven that raw cookie dough can give you food poisoning if you’re not careful. The reason is the flour and egg is raw food which can contain germs such as E. Coli. This germ is the reason for food poisoning.
Although the food poisoning cases from raw cookie dough are small, we recommend that you bake the cookies instead.
Cookies are an affordable, tasty, and easy-to-make dessert that many people love to have daily. That’s why with our egg free sugar cookies recipe, vegetarians can also enjoy tasty and healthy cookies when following our tips and tricks for great cookie baking time. If you also love some vegan dessert recipes, check out our vegan banana bisquick pancakes recipes.