Brown Sugar Cookies(No Eggs)
Sweet and chewy brown sugar cookies with warm spices, perfect for satisfying cravings or sharing with friends. No eggs needed, making them ideal for allergy-friendly baking.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine brown sugar, sour milk, vanilla, and nutmeg.
- Add shortening, baking powder, baking soda, and salt; mix well.
- Gradually add enough winter wheat flour to make a soft dough suitable for rolling.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Cut into desired shapes with cookie cutters or a knife.
- Place cookies on a cookie sheet and bake for 5 to 8 minutes or until lightly browned.
- Remove from oven and let cool slightly before cutting into individual cookies if needed.
Tips & Substitutions
For a softer cookie, consider adding a tablespoon of milk or replacing part of the shortening with unsweetened applesauce. If you don't have sour milk, add a tablespoon of vinegar or lemon juice to regular milk and let it sit for a few minutes. To enhance the flavor, feel free to add chocolate chips or nuts.
Serving Suggestions
These brown sugar cookies are delightful on their own but can be served with a glass of milk or a cup of tea. For an added treat, try pairing them with Gail'S Quick Potato Soup for a comforting meal. They also make a great addition to dessert platters or cookie exchanges during the holidays.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer and then transfer them to a freezer bag for up to three months. To enjoy them again, simply thaw at room temperature or warm them in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Cookies(No Eggs) contains roughly 26 calories, with 0g protein, 3g carbohydrates, and 1g fat. It is an excellent source of calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 2193mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk?
Yes, you can make sour milk by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. This will provide the necessary acidity for the recipe.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor. Just remember that using butter will give the cookies a richer taste.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges. They may seem soft in the center but will firm up as they cool. Keep a close eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).