Egg Free Cookies Recipes

EGG-FREE COOKIES

Steps:

• Cream butter and sugar until fluffy. Add vanilla, flour and water. Blend well. Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 degrees until light brown. (about 10-15 minutes).

EGG FREE COOKIES :)

Steps:

• Preheat the oven to 180°C ,350°F or gas mark 4.
• Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
• Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
• Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
• Bake for about 12 minutes or until golden brown.
• Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
• Store in an airtight tin for up to 2-3 weeks.

EGG-FREE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.

EGG-FREE GINGERBREAD COOKIES

Steps:

• Combine butter and sugar in a bowl.
• Bring water, corn syrup, cinnamon, cloves, and ginger to a boil in a saucepan. Pour over butter and sugar and beat until blended. Gradually stir in flour and baking soda until dough is smooth.
• Halve the dough and form into discs. Wrap discs in plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Let dough soften slightly. Roll it out to 1/8-inch thickness. Cut dough using gingerbread men cookie cutters. Arrange on ungreased cookie sheets.
• Bake in the preheated oven until tops look dry, 8 to 10 minutes. Cool on wire racks.
• Beat powdered sugar, butter, and vanilla extract together until stiff. Thin mixture out with milk. Spread frosting over cooled cookies.