Eggless sugar cookies–Valentines day special

Written by: Shanthi Muthuvel
I wanted to try heart shaped cookies for a long time. Valentines day is the perfect time to try this yummy and beautiful cookies. Eggless cookies with sugar and butter is a perfect melting cookie.

Eggless sugar cookies

Ingredients:
Yields around 30 cookies
      • 1 1/2 cup – All purpose flour
      • 1/2 cup – Butter (room temperature)
      • 1/2 cup – Sugar
      • 3 tbsp – Milk (room temperature)
      • 1 tsp – Vanilla essence
      • 1 tsp - Baking powder
      • Few pinches salt
For icing:
      • 1 cup – Icing sugar
      • 1 1/2 tbsp – Milk (room temperature)
      • 1/2 tsp – Vanilla essence
      • Pink food color as needed
      • Sprinkles as needed
Eggless sugar cookies

Preparation method:
Making of cookies:
  1. In a mixing bowl, add all purpose flour, baking powder and salt, mix well and keep it aside.
  2. Take a mixing bowl, add butter and sugar till light and fluffy. Add in vanilla essence and milk, mix well.
  3. Add the flour mixture to the creamed butter and fold till combined to form a soft and pialable dough. Do not over mix. Place them in a cling /plastic wraps, cover and refrigerate for upto 1 hour or until firm.
  4. Remove dough from refrigerator, take a bigger lemon sized dough and roll the dough evenly into desired thickness but not too thin ( around 3 to 4 mm thickness). Using heart shaped cookie cutter, cut the dough into as many heart cookies as possible (as shown in the picture).
  5. Place them on a butter paper lined baking tray, making sure they are evenly spaced and have room to spread.
  6. Preheat oven for 350 F or 180 C, bake for 8 to10 minutes. Do not over bake else they would become very crunchy. Let it cool on the cooling rack for 1 to 2 minutes. Eggless sugar cookies are ready.
Eggless sugar cookies
Eggless sugar cookies

Eggless sugar cookies

Making of icing :
  1. Take a mixing bowl, add icing sugar, vanilla essence and milk, mix well thoroughly so no lumps found. Add pink food color to it and again mix well to spread it evenly. Icing should be thick and pouring consistency.
  2. Take a cup and place a ziplock as shown in the picture. Pour the icing into the ziplock and seal it. Cut a very small hole at the tip of the cone and check the flow before you fill the cookies.
  3. First draw a outerline with icing, same as the cookie shape. Then start filling the cookies with the icing as shown in the picture. Finally sprinkle with Color sprinkles to make it attractive.
Eggless sugar cookies

Eggless sugar cookies

Notes:
  • This recipe yield me 32 cookies. But it depends on the size of cookies you decide to make.
  • If the dough is sticky, you can add little more flour to make it stiff enough to roll.
  • Icing should be thick enough to hold its shape. If your icing is runny, add little more icing sugar to make it thicker and to prevent flowing.
  • Do not over bake cookies because it will become harder.
  • Do not crowd the baking sheet, cookies should have enough space to spread so leave atleast 2 inch space between cookies.
  • You can store these cookies in an airtight container for 1-2 weeks at room temperature.
Eggless sugar cookies

2 comments:

  1. Very cute cookies shanthi.Love the pink color as well.

    ReplyDelete
  2. Pretty looking hearts Shanthi. Happy Valentines day

    ReplyDelete

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