Okay, I swear I don’t usually bake this many cookies, but it’s that time of year! We hadn’t tried an eggless sugar cookie in many, many years and gave one a try. It worked beautifully! Honestly, I couldn’t tell the difference and why not skip eggs once in a while anyway? My egg-allergic husband was quite happy! The only cookie cutter it failed on was the snowflake, but that’s okay. My favorite one is the last photo of the snowman because my husband decorated it! I got this recipe from http://socialsavvymom.com and it was excellent! Enjoy!
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 1 cup sugar
- 4 teaspoons milk
- 2 teaspoons pure vanilla
- 3 cups all-purpose flour
- In a large mixing bowl, preferably with an electric mixer, beat butter and sugar together until fluffy. Add milk and vanilla, beat again and scrape bowl. With mixer on low speed, add flour one cup at a time and beat after each addition. Shape into logs approximately 2″ in diameter. Roll the logs in parchment paper or plastic wrap and chill for at least 2 hours or overnight. (I chilled it overnight and it turned out just fine).
- When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper or a Silpat liner and give them a light spray with vegetable shortening. Unwrap logs and slice into 1/4″ thick slices or roll out to cut out shapes. Place cookies on prepared cookie sheet and bake for 8-10 minutes or until very light brown and the sides are slightly firm.
- Remove from oven and let cool 5 minutes before transferring cookies to a wire rack. Cool completely before storing in air tight containers.