Today we made easy eggless sugar cookies! Since Early this morning it has been raining in Tokyo and pretty cold outside too. It was one of those days where as soon as you got up you just wanted to go back to bed! Our entire high rise seemed pretty quiet today and by 10:30 in the morning I was feeling like the kids in my house needed a little treat since they were inside feeling groggy!
I wanted to make something that was easy and kid friendly. Also something that a toddler and an 8 could do together and neither was feeling bored or left out. This recipe is quick enough to hold my toddlers attention and easy enough that my 8 year old can do most of it undirected.
(Side note: It is also great because you do not have to worry about the dangers of uncooked eggs. This is a big plus as at some point my toddler cried for help as she had shoved a big piece of dough in her mouth secretively and it had gotten stuck in the roof of her mouth. We had to use the iPhone flashlight to see what in the world was going on with her mouth and why was she crying. Then we noticed that it was actually a big chunk of dough! Those toddlers they can be quick, even in direct supervision! We took a quick detour from cookie cutters, retrieved dough from the mouth, brushed teeth, and then we were back at it! Thank goodness there were no raw eggs involved!)
So this recipe is really simple. You can alter it easily for a vegan friendly version, or you can use dairy products instead depending on your dietary needs. Either way it is great without eggs and it is good for kids with allergies or jus those with restrictive dietary needs.
I will leave links for the cookie cutter at the bottom. I am really happy with it. It is heavy duty and washes well. The cutter is not intricate so the cookies are easy to cut out, especially for kids.
What You Need:
2 cups of flour (or coconut flour)
1/2 cup of sugar (you can use white or coconut sugar)
1 1/2 teaspoons baking powder
1/2 cup butter (earth balance natural buttery spread for vegan and dairy free)
2 tablespoons almond milk (I used vanilla unsweetened silk brand)
2 1/2 teaspoons vanilla extract (you can use less if you like a mild vanilla flavor)
small pinch of salt (sea salt or regular)
preheat oven to 375
make sure your butter is soft but not melted
mix all ingredients together in a mixing bowl and then stir until it is well mixed and can easily form into a ball. Do not over do it with the mixing. This should be quick and easy.
Do not continue to mix if the dough starts to get mushy. If you feel your dough is starting to get too soft or mushy then stick it in the fridge for a few.
pinch off small sections and roll out dough for cookie cutters.
transfer to cookie sheet and bake for 6-8 minutes (this depends on your oven so be sure to watch the first batch closely.)
****These cook up very quickly and the will get pretty thick looking in the oven. I ruined my first batch thinking that they were not done because they looked so fluffy. I thought possibly there were not cooked all the way through but they were already done.***
After baking let cool and try to regulate how many cookies everyone in your house eats before you get the chance to ice them!
We decorated our with a simple mix of confectionary sugar and almond milk mixed together. just a couple tablespoons of each is all you need. This is easy for kids to pour over the cookie and they can add any topping that they like. Its easy and fun and not too much work for mom! They can also mix this on their own depending on their age and feel very accomplished! We just added a few sprinkles from an Easter sprinkles mix on top of the icing.
From set up to clean up it took us less than 30 minutes. (which is an important thing when you are working with a 2 year old chef!)
Leave any advice and changes that worked for you in the comments! Happy eggless cookie baking!