Eggless Sugar Cookies:
This post might contradict the previous post about going grainfree but I did mention that we do treat ourselves to an occasional parleG or marie biscuit(lets be nice and add an odd cookie to that mix,ok?)
Needless to say when I first thought of baking cookies I did a whole lot of searching and finally settled on Amanda’s sugar cookie and icing recipes. All the decorating ideas inspiration came from various sources - some of them being Bridget of bakeat350, Amanda of iambaker and Pinterest and cookieartisan’s flickr photostream !!! Each and everyone are unique and oh so beautiful!
While I do enjoy blog hopping and recipe favoriting(it’s not even a word), pinning and repinning(that’s not a word either) what I also like doing is, baking. I like trying out those absolutely amazing recipes and sharing it with everyone around me. I love the concept of baking because of all the sometimes simple and sometimes intricate pre-baking activities involved and watching the final product evolve to perfection under high heat away from the inquisitive eye. It has also made consuming vegetables so much easier for me.
Take today for example - I made one of my previous recipe but with a new twist - I put in more and different veggies, added almond meal and grated carrots instead of all purpose flour, minus the pasta(to add the grainfree aspect) and I finally realized that I was actually combining my vegetable parmesan pasta cake with the veggie cupcake and it was pretty good!
Goal reached - grainfree.
Taste - not compromised.
Cook’s state of mind - Happy Yappy
With all the above theory what I’m trying to get at is that the ingredients in your pantry are merely tools that you can choose to create anything you like. So the last 2 times I baked the Sugar cookies I couldn’t share them with (r)oomie even for the taste session and that made me sad. So I decided that the next time I baked cookies they’d be eggless. Now all I needed to do was find the right substitute. If you google it you’ll find many many substitutes but I wanted one that wouldn’t influence the taste, flavour, structure or texture. I decided on the Buttermilk substitute. It works great as you will see when you try it and it does not affect the smell/texture in noticeable anyway. If you do happen to try it out - do let me know your thoughts and feedback. We can work on how to make it better and I’m always open for more ideas.
Eggless Sugar Cookies for the Man of the home ;)
What you will need:
Flour - 3 Cups(I used 2 initially and when I started mixing the ingredients realized that I needed 1 whole cup extra for the right dough consistency. I had an email exchange with Amanda asking her for help when my dough consistency wasn’t right the 1st time and she replied saying “Add more flour!! Depending on the humidity, I have had to add as much a a cup and a half more flour to get the desired consistency. Hope that helps!”)
Baking Powder - 1 Tsp
Baking Soda - 1Tsp
Salt - 1/8th Tsp
Unsalted Butter - 1 Cup(at room temperature)
Brown sugar - 1 Cup(You can use any kind of sugar you like and vary the quantity depending on how sweet you like the cookie to be. I prefer less sweet because of all the icing that’s going to be on it.)
Pure Vanilla extract - 1/2 Tsp(or maybe even less if you don’t like too much vanilla flavour.)
**Milk – 1 Cup less 1 tablespoon (I used low fat organic milk. You can use whole milk too if you like)
**White Vinegar – 1 Tbsp (btw white vinegar isn’t white - its transparent #JustMakingAnObservation)
Add the **White Vinegar to the **Milk and keep aside for about 5 minutes. You’ll notice that the milk has curdled and this is the Buttermilk Substitute which in turn is an Egg substitute.
Electric hand mixer
Plastic food wrap
Parchment paper – optional
Silpat – optional
All purpose flour for dusting the cookie cutters
Dough Prep Procedure:
· Pre-heat your oven to 350 F at least ½ before you are ready to bake. I usually turn it on when I put the cookie dough in the fridge because my oven takes time to heat up.
· Sift the flour, baking powder, baking soda, salt in a bowl.
· In a separate glass bowl cream the butter and sugar until fluffy – I used an electric hand mixer on low and medium for about 3-4 minutes.
· Add the Vanilla extract and beat for a minute to combine.
· Now add the Buttermilk substitute and continue mixing on low. You will notice the mix looking all weird like crumbled cheese and separated water – Don’t worry – you didn’t do anything wrong.
· Add the sifted flour mix in 2-3 batches and mix on low and speed to medium. The dough will be slightly sticky and so it might be a little too much for the hand mixer to handle. Be careful not to overmix.
· Once you get the mix to a doughy consistency, I suggest that you use your hand to gently knead the mixture to form a ball. Slightly flatten it to form a disc shape and wrap it in plastic food wrap and put it in the fridge for about an hour to overnight or maybe a whole day even!
The cooler your cookie dough when it goes into the oven the less your cookie will spread.
Also placing it in the fridge to rest will help the gluten to relax and your cookie will not be all rubbery.
Placing your dough in the fridge also makes the dough firmer – making it easy to handle and gives the dough enough time to absorb all the flavours.
Once you are ready to start baking make sure your oven is pre heated. If not turn it on NOW! And take out the dough from the fridge and unwrap it.
Prepare your baking trap by lining it with parchment paper or silpat.
Clean up some space on your kitchen counter and dust it with some flour. Place the disc shaped dough and flatten it a bit more with your hand.
Roll it out as evenly as you can. Dust the cookie cutter and start cutting out the shapes. The cookie cutter is dusted to avoid the dough from sticking to it.
Once you have your cookies on the baking tray, put it in the oven and bake at 350 F for about 10-12 minutes. The longer you bake the harder and browner it gets.
Once done, let your cookies cool completely before you start icing them.
I followed Amanda’s icing recipe except for the fact that I used Wilton’s gel colouring. I had a small email exchange with Bridget this morning about the taste factor and she suggested that the difference in taste could be because of the brand. I am looking at switching to Americolor next time.
I usually do the outline of all the cookies first and then the flooding and finally any little detailing I can manage. Also I followed this mess free icing idea I got from Pinterest.