Eggless Christmas Cookies with Royal Icing / Sugar Cookies

Eggless Sugar Cookies (4)

Christmas is just here that means there is lot to be done from buying gifts, decorating christmas tree, writing cards and baking cakes and cookies. If you want a sweet, soft, no-fuss sugar cookie recipe, this is it! These cookies taste amazing, hold their shape when baked and look perfect once decorated. All family, friends and neighbors will love them.

The best part of these cookies is they always turn out perfectly and are tender, soft and chewy. Not crispy {!!} which is how all sugar cookies should be.  Once they come out of the oven, you can decorate them how you like or eat them plain!

 I have decorated my cookies with royal icing. It is perfect for cookie decoration because it sets well, dries out in few hours and gives the cookies a sheen. It gives a very smooth look which is difficult to achieve with any other icing.

The cookies also need to dry really well before they can be stored. Remember these cookies should be stored in airtight containers at room temperature, as storing them in the fridge will make them sticky and tacky.
Try out these beautiful cookies this Christmas and enjoy your vacations.

Wishing all my readers Happy Holiday Season!!

Eggless Sugar Cookies (7)

Preparation Time- 10 mins

Baking Time- 15-20 mins

Cooking Time – 30 mins (without decoration)

Serve- 20 -24 cookies

Eggless Sugar Cookies (3)

Ingredients-

For making cookies:

½ cup – all purpose flour / maida

½ cup – wheat flour

½ cup – powdered sugar

½ teaspoon – baking soda

¼ teaspoon – salt

3 tablespoon – butter (at room temperature)

5-6 tablespoon – milk

1 teaspoon – vanilla essence

For Royal Icing:

½ cup – icing sugar

1 ½ teaspoon – cornstarch

1 teaspoon- lemon juice

2-3 teaspoon – milk

Few drops – food colors

Sprinklers (to decorate)

Eggless Sugar Cookies (5)

How to go about it-

For Cookies-

  1. Beat the butter and sugar together in a bowl with hand mixer till it become smooth and fluffy. Add milk and vanilla essence, mix well until combined. Keep aside.
  2. In another bowl sieve flour, baking soda and salt. Add this to the wet ingredients in batches and mix well to form dough. If the dough isn’t quite coming together add 2 – 3 teaspoon of milk and knead. Do not be tempted to add more milk or knead more than necessary. This will make the cookies tough.
  3. Roll the dough uniformly just about ¼ “ thick. Cut out the cookies and place them on cookie tray with parchment sheet below it.
  4. Refrigerate the cookies for 15 minutes so that the cookies don’t spread while baking. Meanwhile preheat the oven at 180 degree C for 10 minutes.
  5. Bake them at 180 degree C for 10-20 minutes depending upon the size and thickness of your cookies. When done cookies still look pale and edges have started to turn golden brown.
  6. Allow them to cool on the tray for 5 minutes than transfer on the wire rack to cool completely.
  7. Store them in the air tight container till you are ready to decorate. I decorated my cookies next day.

PICASA EDITED COOKIES

For Royal Icing-

  1. Sift the sugar and cornstarch together and put it into a bowl. Add lemon juice and milk, 1 teaspoon at a time, until the mixture becomes a smooth, but thick paste.
  2. Divide the icing into different bowls, depending on the colors you need. Add few drops of color to each bowl and mix well. You can add color depending on the shade you want. Keep for about 10 minutes so that the air bubbles come on the top.
  3. You can adjust the consistency of your icing according to your requirement.(See Notes)
  4. Icing dries out quickly so keep covered until ready to use.
  5. Fill icing bags and start decorating cookies. You can use ziplock or butter paper to make icing cones if you do not have icing bags. But do seal them properly.
  6. You can use the icing bag like a pen to draw lines, swirls or any other designs that are as simple or complex as you like or use sprinkles, decorating sugars. Choice is all yours :)

Eggless Sugar Cookies (1)

Notes-

  • For the best cookies, thickness is the key. If they are too thick they will be doughy and if too thin they will turn into crackers. Here are few points to remember.
  1. First make some clear space on the counter as rolling dough needs proper space.
  2. Use parchment paper to roll your dough, even well floured counter will also work well. If using parchment paper dust it with some flour.
  3. Regardless of what shape you are cutting refrigerate your cookies to avoid spreading.                                                                                                           OR

You can keep your dough in fridge for 10 mins wrapped in cling foil before cutting them. This will give you firm dough and you will get fine shapes, as it may be challenging to get the clean shapes if the dough is warm or flimsy.

  1. When its time to cut, dip the cutter into flour to avoid sticking.
  2. Cut the shapes close to each other to get maximum cookies out of your dough.
  3. If your cookies are uneven, bake the thicker ones in a separate batch.
  • For royal icing –
  1. If you need thicker icing add the liquid slowly while mixing and stop when you get the desired consistency.
  2. You can also add some confectioner sugar but mix it well otherwise it will form lumps. So it is better to be conservative with your liquids while adding them.
  3. If you need thinner icing, you can add few more drops of liquids (milk).
  4. Always keep your icing covered to prevent it from hardening.
  • Cookies can be stored in the air tight container. Do not refrigerate the decorated cookies.

Eggless Sugar Cookies (2)

Happy cooking!!

 

PICASA EDITED COOKIES

Do drop in your valuable feedback and if you make these beautiful and super tasty sugar cookies do share your images and message to my facebook page Paarulz Kitchen.

 

 

 

 

 

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