Content

• Ingredients
• Basic sugar cookies without baking soda
• Baking soda and egg-free sugar cookies
• To step
• Part 1 of 4: Making basic sugar cookie dough without baking soda
• Part 2 of 4: Making baking soda and egg-free sugar cookie dough
• Part 3 of 4: Shaping the cookies
• Part 4 of 4: Baking the cookies
• Necessities
• Basic sugar cookies without baking soda
• Baking soda and egg-free sugar cookies
• To shape and bake the cookies

Who doesn't love a delicious, homemade sugar cookie? However, it can sometimes be frustrating when you make your own sugar cookies and they spread in the oven, until they become one big cookie blob. Omitting a leavening agent such as baking soda can help your cookies keep their shape so that they both look like cookies and taste like cookies. You can get light, fluffy cookies if you use eggs in your recipe, as eggs can act like a leavening agent. However, if you prefer firm, rich cookies, you can use an egg and Make baking soda-free cookie dough. Once you decide which dough to make, cutting and baking the cookies is easy for even novice bakers.

Ingredients

Basic sugar cookies without baking soda

• 350 g flour, sifted
• ¼ teaspoon (1 g) of salt
• 225 g butter, soft at room temperature
• 200 g granulated sugar
• 1 large egg
• 1½ teaspoons (7½ ml) vanilla extract

For 24 to 36 cookies

Baking soda and egg-free sugar cookies

• 220 g flour, sifted
• 200 g of sugar
• 225 g unsalted butter, soft at room temperature
• 1 teaspoon (5 ml) vanilla extract

For 24 cookies

To step

Part 1 of 4: Making basic sugar cookie dough without baking soda

1. Combine the flour and salt. Add 350 g of white wheat flour that has already been sifted and 1 g of salt to a medium bowl. Whisk them together until combined, then set the bowl aside.
2. Combine the butter and sugar. Add 225 g butter softened to room temperature and 200 g granulated sugar to the bowl of a mixer. Mix the two together on medium speed for 1 minute if you want cookies that hold their shape well, or 3 to 4 minutes if you prefer light, fluffy cookies that don't hold their shape well.
   • You can also combine the butter and sugar with a hand mixer.
3. Mix the egg and vanilla. Add 1 large egg and one and a half teaspoons (7.5 ml) of vanilla extract to the butter and sugar. Mix until just combined.
4. Mix the dry ingredients with the rest of the ingredients until just combined. Turn the mixer on a low setting and slowly add the flour mixture to the bowl. Mix until the flour is just combined - don't over-mix or your cookies could get chewy.
5. Shape the dough into a ball and flatten it. Use clean hands to gently round the dough. Then use your palm to make it into a flat circle.
6. Cover the dough and let it cool for a few hours. Wrap the dough in plastic wrap and put it in the refrigerator. Let it chill for at least 1 to 2 hours so it has time to set.
   • If you don't want to bake the cookies right away, you can store the dough in the fridge for up to 3 days or in the freezer for up to a month. Frozen dough should be thawed again overnight in the refrigerator.
   • When you are ready to roll it out and cut the cookies out, let the dough sit at room temperature for 5 minutes so that it softens slightly.

Part 2 of 4: Making baking soda and egg-free sugar cookie dough

1. Mix the butter. Add 225 g unsalted butter softened to room temperature to the bowl of a mixer. Mix the butter on medium speed for 10 to 20 seconds.
   • You can also mix the cookie dough with a hand mixer.
2. Add the sugar and vanilla. Add 200 g sugar and 1 teaspoon (5 ml) vanilla extract to the butter. Mix the ingredients on medium low speed until completely combined.
3. Slowly add the flour. Reduce the mixer speed to slow. Slowly pour 220 g of flour that has already been sifted into the bowl, until just combined and a stiff dough is formed.
   • This dough does not need to be cooled before you roll it out. However, if you are not going to bake the cookies immediately, it is best to keep them in the refrigerator. Take the dough out of the fridge 5 minutes before making the cookies to let it soften slightly.

Part 3 of 4: Shaping the cookies

1. Cover a baking sheet. To prevent the cookies from sticking to the pan, you will need to place a piece of parchment paper or a silicone baking mat on the baking tray. Set the baking tray aside for a while.
   • If you prefer, you can grease the baking tray with baking spray.
2. Cover your work area with flour. The cookie dough will be slightly sticky, so it is important to prepare your workshop. Drizzle your countertop or cutting board with some flour so that the dough won't stick as you roll it out.
3. Roll out the dough. Place your dough on your work area with flour, and use a rolling pin to smooth and flatten the dough. Try to roll out the dough to a thickness of 6 to 12 mm.
   • If you don't have a rolling pin, you can use a heavy, cylindrical object that you do have, such as a wine or thermos bottle.
   • If you notice that the dough is sticking to the rolling pin, you can either sprinkle the rolling pin with flour or place a sheet of parchment paper between the dough and the rolling pin.
4. Cut the cookies out. Once the dough is rolled out, use cookie cutters to cut it into the shapes of your choice. Gather the remaining dough as you work, and roll it out as well so you can continue cutting out biscuits.
   • If the dough sticks to the cookie cutters, sprinkle them with flour.
   • If the dough seems to be getting too hot, put it back in the refrigerator for about 5 minutes to allow it to set again.
5. Place the cookies on the baking tray. Place them on the parchment paper or baking mat so that there is at least an inch between them. If you prefer, you can use colored nonpareils or sugar to decorate them when they are on the baking tray.
6. Chill the cookies in the refrigerator for about 15 minutes. When the cookies are on the baking tray, put them in the refrigerator. Let them set for about 15 minutes or until firm so that they will spread less as they cook.
   • You can also put the cookies in the freezer for about 5 minutes if you are in a hurry.

Part 4 of 4: Baking the cookies

1. Preheat your oven. While the cookies are stiffening, turn the oven on to 180 ° C. Let the oven heat up completely so that it is hot enough to bake the cookies when they are ready.
2. Bake the cookies until the edges are golden brown. When the cookies are set, place the baking tray in the preheated oven. Let the cookies bake for about 8 to 12 minutes, or until the edges are golden brown.
   • Depending on the size of the cookie cutters you used, the cookies may take longer to bake. Large cookies can take up to 15 minutes.
3. Let the cookies cool on the baking tray for a few minutes. When the cookies are baked, remove the baking tray from the oven. Let the cookies cool on the baking tray for about 10 minutes. If you try to move them while they are still hot, they will likely break.
4. Move the cookies to a cooling rack until they are completely cool. When partially cooled, use a spatula to transfer the cookies to a cooling rack. Let them chill on the rack for another 10 to 15 minutes, or until they cool completely.
   • If you haven't decorated your cookies with sugar and / or nonpareils, you can decorate them with icing when they are completely cool.
   • Store the cookies in an airtight container for up to a week.
   • You can also store the baked cookies in a freezer-safe container in the freezer for up to 2 months.

Necessities

Basic sugar cookies without baking soda

• Medium bowl
• Whisk
• Mixer
• Plastic foil

Baking soda and egg-free sugar cookies

• Mixer

To shape and bake the cookies

• Rolling pin
• Baking tray
• Baking paper or baking mat
• Cookie cutters
• Cooling grid
• Spatula