Eggless Cookies
These eggless cookies are delightfully sweet and buttery with a tender crumb, perfect for those avoiding eggs or looking for a simple, vegan-friendly treat. The rich flavors of butter and shortening combined with the sweetness of sugar make them a comforting snack for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine sugar, butter, and shortening until smooth and creamy.
- Add sour milk, soda, a pinch of salt, and vanilla; mix well.
- Drop teaspoon-sized portions of dough onto a cookie sheet, spacing them apart.
- Bake for 8 to 12 minutes or until lightly golden around the edges.
- Remove from oven and allow cookies to cool on a wire rack.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Experiment with mix-ins like chocolate chips or nuts for added texture. These cookies are quite versatile, similar to Cherry Nut Cookies in their adaptability.
Serving Suggestions
These eggless cookies are delightful on their own, but you can also serve them with a scoop of ice cream or alongside a warm cup of tea or coffee for a cozy treat. They pair beautifully with a fruit salad or, for a more indulgent dessert, alongside Karen'S Strawberry Jello Salad. Consider sprinkling some powdered sugar on top for an elegant finish.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh and soft, you can place a slice of bread in the container; it will help maintain moisture. If you want to freeze them, wrap each cookie individually and place them in a freezer-safe bag for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Eggless Cookies contains roughly 110 calories, with 0g protein, 2g carbohydrates, and 10g fat.
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 margarine instead of butter in this recipe?
Yes, you can substitute margarine for butter in this cookie recipe. It will still yield a delicious result, although the flavor may be slightly different. Just ensure that the margarine is softened to the same consistency as butter for best mixing results.
What can I use as a substitute for sour milk?
If you don't have sour milk on hand, you can easily create a substitute. Mix one tablespoon of vinegar or lemon juice into a measuring cup and fill it with regular milk until you reach the desired amount. Let it sit for about five minutes to curdle before using it in the recipe.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. Keep in mind they will continue to firm up slightly as they cool on the cookie sheet. For best results, avoid overbaking to keep them tender.
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).