Easy to make Eggless Cutout Cookies. These buttery and melt in the mouth sugar cookies are perfect to make with kids.
Merry Christmas to all of you. Hope all have a wonderful time with your family and friends. We are having a fun time with my sisters family who drove all the way from New Jersey. For today’s bake-a-thon, I baked some delicious Sugar Cutout cookies. These are great to make with kids and are perfect to set out for Santa to arrive.I think this holiday season I’ve tried quite a few cookies that have been on my to-make list for a long time. I wanted to make Sugar cut out cookies almost forever. But I prefer making ice box cookies or drop cookies since they are much easier and a whole batch can be made in no time. Cutout cookies need more time and patience. So the moral of the story is that I like mass production rather than hand crafted dishes.But today I made an exception and made these amazing cutout cookies. Recipe is from the Kitchn site and they say they are the BEST sugar cookies and I think I agree. My problem with sugar cookies is that the dough is pesky and difficult to work with.
But this dough is soft and very easy to work with. The dough has both butter and cream cheese making these soft, slightly tangy and absolutely delicious. The addition of orange zest, vanilla and almond extracts shine through.The cookies turned out buttery and just melt in the mouth. Another great thing about the dough is that it can be frozen, so you can have freshly baked cookies anytime you want.
These sugar cookies can be decorated in many different ways and the kids can help you do that. You can use simple confectioners sugar mixed with milk and use that to pipe details. Use royal icing for decorating. Or dip the cookies in melted chocolate and sprinkle with sprinkles and other fun decorations. But if you are lazy like me, drizzle some melted chocolate and call it a day.
This is part of the Bake-a-thon 2017. [inlinkz_linkup id=740397 mode=1]
Eggless Cutout Cookies
- 1 cup (2 sticks) Unsalted Butter, at room temperature
- 2 oz. Cream Cheese, at room temperature
- 1 cup Granulated Sugar
- 1 tbsp Egg replacer powder whisked in 3tbsp Water (or 1 large Egg)
- 1 tsp vanilla extract
- ½ tsp Almond extract
- 3 cups all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- Beat butter, cream cheese and sugar until light and fluffy, about 2~3 minutes in a stand mixer or using a hand mixer. Make sure to scrape the edges.
- Add the egg replacer mixer (or egg), vanilla and almond extracts. Mix well until combined.
- In the meantime, whisk flour, baking powder and salt in a mixing bowl.
- Add the dry ingredients to the butter mixture and beat until just combined. Once the dough comes together, turn off the mixer and divide the dough into 2 pieces. If you want to make the cookies later, then wrap the dough in plastic wrap and place it in a freezer safe bag and freeze for up to 1 month*.
- If making right away, then place the dough ball between 2 large pieces of parchment and roll out into ¼"~1/8" thick rectangle. Place the rolled out dough in the fridge for 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Take the dough out of the fridge and cut out the cookies using your favorite cookie cutters. Place them on the prepared baking sheet and bake for 8~12 minutes depending on the thickness of the cookies. Re-roll the scraps and cut out more cookies.
- Remove the baked cookies from the oven onto a wire rack. Using a spatula place them on a wire rack to cool completely before decorating. Repeat with the remaining dough.
- Place the dough in the fridge to thaw overnight. Then roll out the dough and put it back in the fridge for 1 hour. Then follow the rest of the instructions as in the recipe.