Egg free sugar cookies with a twist
Egg free sugar cookies made with cream cheese and bit of cornstarch are tender, subtly sweet, and serve as the perfect canvas for creative expression.
Course Cookies
Cuisine American, canadian
- 4 oz cream cheese, softened (1/2 package)
- 6 tbsp salted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
In a medium mixing bowl, beat cream cheese, butter and sugar until light and well combined. Mix in vanilla.
Add flour, cornstarch, baking soda, and salt. Mix well until combined and no dry streaks are running through dough. Cover with plastic wrap and refrigerate for 20-30 minutes minimum.
When ready to roll out, preheat oven to 350° and line 2 cookie sheets (half sheet pan) with parchment paper. Set aside.
Lightly flour a clean, flat, surface, and begin to roll dough out into about 1/4 inch thickness (think bakery style sugar cookies that are nice and thick), cut out desired shapes with cookie cutters and place on lined pans about 1-2 inches apart. Bake for 9-12 minutes, until edges just begin to brown. Cool on pan for a 3-5 minutes then remove to wire rack to cool completely before icing. You can use store bought icing or easily make your own. I make my own simple version: in small bowl, combine about 2 teaspoons of water or milk and enough powdered sugar to create the consistency I need, usually 1 cup, add 1/8th teaspoon of vanilla extract mix well.
*Tips, Tricks and Substitutions
*Recipe can easily be doubled to make more cookies
*Chill the dough, please, or you might run into some problems
*feel free to use a different extract of your choice to alter flavor Keyword allergy friendly kids food, egg free cookies, eggless sugar cookies, nut free cookies