Eggless Christmas Sugar Cookies with Royal Icing: Soft & Chewy Recipe
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About Eggless Christmas Sugar Cookies with Royal Icing: Soft & Chewy Recipe
Delight in these irresistibly soft and chewy eggless Christmas sugar cookies, perfect for holiday baking! This recipe creates cookies with an amazing flavor and beautiful shape, guaranteed to be a hit with everyone. Their tender texture sets them apart, making them a treat for all ages.Get creative with festive decorating! The included royal icing recipe sets beautifully, adding a lovely sheen and lasting charm to your cookies. Whether enjoyed plain or adorned with sprinkles and designs, these cookies are a delightful addition to your holiday traditions.This recipe is designed for ease and delicious results. Prepare to spread Christmas cheer, one bite at a time!
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Recipe Time & More
Prep10 minutes
Cook50 minutes
Total1 hour
Ingredients
For the Cookies
- 1 1/2 cup All-Purpose Flour also known as maida
- 1/2 cup Whole Wheat Flour whole wheat flour
- 1/2 cup Sugar powdered
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3 tbsp Butter softened to room temperature, unsalted
- 5.5 tbsp Milk
- 1 tsp Vanilla Extract
For the Royal Icing
- 1 1/2 cup Sugar sifted, powdered
- 1 tsp Corn Flour sifted
- 1 tsp Lemon Juice
- 2.5 tsp Milk
- 1.5 drops Food Coloring gel food coloring recommended for vibrant colors
- Sprinkles as needed, for decorating
Instructions
Make the Cookies
- Cream together the softened butter and powdered sugar until light and fluffy. Add the milk and vanilla extract; mix until well combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, wheat flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, add 1-2 teaspoons of milk at a time until it comes together. Do not overmix.
Chill and Shape
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper.
Bake the Cookies
- Refrigerate the cookies for 15 minutes before baking. Preheat oven to 350°F (175°C). Bake for 10-15 minutes, or until the edges are lightly golden brown. Baking time will depend on the size and thickness of your cookies.
Cool the Cookies
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Royal Icing
- In a medium bowl, sift together the powdered sugar and cornstarch. Gradually add the lemon juice and milk, 1 teaspoon at a time, until you reach a smooth, thick consistency.
Color the Icing
- Divide the icing into separate bowls. Add a few drops of food coloring to each bowl and mix well until you achieve your desired shades. Let the icing sit for 10 minutes to allow air bubbles to rise to the surface.
Decorate the Cookies
- Transfer the icing to piping bags or create simple cones from ziplock bags. Decorate the cooled cookies with your icing and sprinkles. Let the icing set completely before serving or storing.
Recipe Notes
Expert Tips
- For extra soft cookies, use all all-purpose flour.
- Don't overbake the cookies; slightly pale is better than over-browned.
- For a firmer royal icing, add more powdered sugar. For a thinner consistency, add more milk, a teaspoon at a time.
- To prevent the icing from drying out too quickly, cover the bowls with a damp cloth.
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Recipe Nutrition
Calories: 270kcalCarbohydrates: 55gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 1mgSodium: 71mgFiber: 1gSugar: 38g
Paarulz Kitchen
Articles: 27
4 Comments
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Such a great recipe! Can’t wait to try it.
This is amazing! Excited to make it.
This looks so inviting! I’m eager to try it.
Love that bright color on the cookies.