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.

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!

Yogurt or buttermilk

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced.

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.

Oven Temperature

If you still notice that your cookies are spreading, another thing you can do to help cookies keep their shape, is increase the heat 10-25 degrees higher than the suggested temperature on the recipe. Every oven is different, so you may need to try this for yours.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

What's a substitute for an egg? ›

While there are many alternatives that you can use to replace eggs in recipes, I used milk as an egg substitute because it creates great tasting chocolate chip cookies. My recipe uses a 1/2 cup of milk in order to replace the egg moisture.

Eggs As a Leavening Agent

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Baking a cake with one less egg than the recipe calls for may affect the texture and structure of the cake.

The generally rule is 1 egg per 1 & 1/4 cup of flour for muffins and 2 eggs per 1 & 1/4 cups of flour for cakes. Generally speaking, when you go from 4 to 3 eggs, you are not making that much of a difference, and most recipes are built around large eggs, and most people buy extra large eggs.

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 too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.