The Best Egg-Free Sugar Cookies
The best egg-free roll-out sugar cookie.
Equipment
- stand mixer
- Baking sheets
- Parchment Paper
- Rolling Pin
- Cookie cutters
Ingredients
- 1 8 oz pkg cream cheese softened
- 3/4 cup (1.5 sticks) butter softened
- 1 cup granulated sugar
- 2 tsp vanilla
- 3 cups flour plus 1/2 cup for rolling out
- 1/2 tsp baking soda
- sanding sugar, sprinkles
Instructions
- Beat cream cheese, butter, granulated sugar, and vanilla in a stand mixer on medium speed until blended well together.
- Add flour and baking soda. Start out on very low speed. Turn up the speed to medium and stir until mixed well.
- Cover the bowl or wrap the dough in saran wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut into assorted shapes using cookies cutters that are 2.5 - 3 inches in diameter.
- Place the cookies on baking sheets that are lined with parchment paper about 2 inches apart. Decorate the cookies with sanding sugar or sprinkles as desired.
- Bake 10-12 minutes or until bottom edges of the cookies are barely starting to brown. Do not overbake.
- Let the cookies cool for 5 minutes before transferring to a wire rack. Cool completely.