Eggless Chewy Sugar Cookies

Adapted from Browned Butter Blondie

Recipe Image

This classic sugar cookie recipe is easy to make and highly customizable. They are easy to share and store well in the fridge. It can be adapted to be fully vegan by using a 1:1 ratio of vegan butter to replace the butter.

Equipment needed

  • mixing bowl
  • spatula
  • oven
  • baking tray
  • measuring cups

Prep Time:
10 minutes

Cook Time:
12 minutes

Ingredients

Yields 10-12 large cookies

Ingredients Image

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
  2. Add the apple sauce and mix until well combined.
  3. Add the vanilla and almond extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not overmix.
  5. Scoop 2-ounce (3 tablespoons) portions of the cookie dough and use your hands to roll the dough into balls. Roll the dough in a small bowl filled with the 1/4 cup granulated sugar or your topping of choice and coat all sides.
  6. Place the cookie dough balls on a parchment-lined baking sheet and chill for 30 minutes. While the dough chills, preheat the oven to 350°F. When the dough is chilled, place the balls on a separate parchment-lined baking sheet, spacing them 2 to 3 inches apart.
  7. Bake for 11 to 12 minutes or until the edges are set and begin to turn a golden brown. The tops of the cookies should be puffy and cracked. Do not overbake. Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before using a spatula to transfer the cookies to a wire cooling rack.

Serve at room temperature. Store in the fridge in an air-tight container for up to 5 days.