One of the most touching things we’ve ever experienced was when B arrived at a friend’s birthday party of about 30 people, only to be told that the cookies about to be decorated had been intentionally made without eggs just so she could participate. I’ll never forget the look on her face, nor will I ever stop being grateful for that gesture to make her feel, for the first time ever, like she wasn’t “different” from everybody else.
We’ve since adapted that sugar cookie recipe and turned it into an egg-free butter cookies one because, well, I can’t say no to butter (and if you doubt me, just note that this isn’t the first butter-based cookie recipe I’ve written about). B and I have been making this for virtually every holiday since, and while her favorite part is definitely picking out the shapes, her close second (and my first, obviously) is eating them after all the work is done.
Note that you’ll want to allow yourself some time with this recipe because the dough needs to spend a half hour in the fridge before you can cut out your shapes. I tried ignoring that the first time and it was impossible to remove the dough from the cookie cutters then, so learn from my mistakes.
EGGLESS BUTTER COOKIES INGREDIENTS:
- 1 1/2 cups flour
- 2 TB cornstarch
- 1/3 cup sifted confectioner’s sugar
- 10 1/2 TB butter, softened (approx a stick and a quarter)
- 1 tsp vanilla extract
- Tools: rolling pin, cookie cutters, wax paper
EGGLESS BUTTER COOKIES INSTRUCTIONS:
- Sift flour and cornstarch together, then set aside.
- Beat sugar and butter 5-7min with an electric mixer until fluffy and yellow.
- Add vanilla and mix to combine.
- Add flour mixture until a dough forms.
- Roll dough with a rolling pin between wax/parchment paper.
- Put in fridge for 30 min.
- Use a cookie cutter for your shapes, trying to keep them about 1/4 to 1/2 inch thick (I never succeed at getting them this thin, but just cook them a few min longer and they’re still fine).
- Bake at 350 degrees for 10-12 minutes or until golden brown on the bottoms.