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.

Your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).

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.

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.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

Just like when you're making chocolate chip cookies, to prevent the cookies from over-spreading, the cookie dough must chill in the refrigerator. Roll out the dough right after you prepare it, then chill the rolled-out dough. (At this point the dough is too soft to cut into shapes.)

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

An excessive amount of butter makes it where the flour is unable to absorb the combined fat, which causes the cookie to spread too widely and the sugar to carbonize more easily because it's surrounded by too buttery a dough.

Can you make Betty Crocker cookies without eggs? ›

Cookies usually call for 1 to 2 eggs. Subbing in mashed banana or applesauce will be acceptable, but the overall texture will likely be cakier. Flavor could be altered, depending on the substitute used.

Opt for Room Temperature Eggs

Better Incorporation: Room-temperature eggs blend more easily with other ingredients, such as sugar and butter. When the eggs are cold, they can cause the butter to solidify and create clumps in your batter.

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.

In baking a cake, eggs are primarily used for two purposes—emulsification and structure. Egg yolks contain proteins called emulsifiers that mix with both fats and liquids, so egg yolks play an important role in ensuring your batter is smooth and well-mixed.

For best results, Serious Eats recommends adding one extra yolk per whole egg the recipe calls for. Balance here is important, because too much egg yolk will incorporate too much moisture, rendering your batch spongy and cakelike rather than the texture of a traditional cookie.

So if you're hoping for a crispy cookie, try using more granulated sugar. Granulated sugar absorbs moisture better, giving you the nice crispy texture you're craving!