Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (2024)

FAQs

What happens if you put less eggs in cookies? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

We're using a tablespoon of softened cream cheese as an egg replacement. Cream cheese acts as a binder, much in the same way that an egg yolk in a cookie dough does. Use regular, not whipped, cream cheese, and soften it enough that you can easily press your finger through it.

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze!

Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Water, milk, or water mixed with milk powder can replace eggs. In some recipes, simply replacing the weight of eggs with the same amount of water or milk, or slightly less (since eggs are only 75 % water) can work well.

Chill the Dough

For easier handling, chill the cookie dough for 1 to 2 hours before rolling out. This is especially true if the dough was made with butter rather than shortening. Once chilled, lightly dust your work surface and rolling pin with flour to prevent sticking.

Why do my cut out sugar cookies spread? ›

OverCreaming Butter & Sugar

Y'all are creaming that butter/sugar for FAR too long for cutout cookies. Try creaming your butter for 2 minutes or just until the sides of the mixing bowl are painted with the mixture. That is as long as you need to cream for. Excessive creaming will absolutely lead to cookie spread.

Whisk together water, oil, and baking powder.

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

Egg yolks also help to keep all of the ingredients together, so, with cookies, they're needed to achieve the right consistency of the dough. And egg whites can help get the cookies to a fluffy end result. Using whole eggs will result in a cookie that has a cake-like texture with a rich flavor.

The generally rule is 1 egg per 1 & 1/4 cup of flour for muffins and 2 eggs per 1 & 1/4 cups of flour for cakes. Generally speaking, when you go from 4 to 3 eggs, you are not making that much of a difference, and most recipes are built around large eggs, and most people buy extra large eggs.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

With less 'free moisture' hanging around, the dough has a higher concentration of sugar, and the higher this percentage, the more likely it is that you'll get cookies with chewy centers and crispy edges.”

Whereas cookies and cakes made with small eggs can be dry, dense, and crumbly, those made with big ones can be heavy, wet, and rubbery. Some cookies could pancake, while others might turn out overly cakey. Dough that you need to roll out—like for sugar cookies—could be frustratingly wet and sticky.