Tips for making sugar-free and eggless sugar cookies include using room temperature butter, creaming the sugar and butter until light, using powdered sugar, sifting dry ingredients, and keeping dough cold. Adding cream of tartar and baking soda can help with leavening.
It is very possible to make sugar-free biscuits that are not overly dense and light. One of the first tips is to make sure the butter or shortening used in the recipe is at room temperature before you start mixing. Next, the initial step of creaming the sugar and butter should be done until the mixture is light but not clumpy. In some cases, baking soda and cream of tartar can be used to provide some leavening to the cookies, while using powdered sugar can help keep the dough light so it can rise. Keeping the dough cold until it’s time to cook can help keep all of the air incorporated in the mixing process.
The main goal of making eggless sugar cookies is to keep the cookies from baking into flat, hard medallions. One way to achieve this is to ensure that the butter used in the cookies is at room temperature before making the dough. This will make creaming easier and make it easier for air to get trapped inside the butter, which will result in lighter biscuits when baking.
The first step in making eggless sugar cookies is usually to cream the butter and sugar. Using powdered sugar can help create a lighter dough, because it will dissolve faster and more completely, avoiding situations where crystals or large lumps could form. While you actually cream the butter and sugar together, incorporating the air will lighten the dough. This can be done with a whisk or spoon by stirring in large circles and trying to get as much air in as possible.
When it’s time to add the dry butter ingredients to the cream, it can help to sift the ingredients together and then slowly add them to the butter mixture. Using cream of tartar will help stabilize the air pockets in the cookies, and a little baking soda will help give eggless sugar cookies some relief. It is also important at this stage not to mix the dough too much, because there will come a time when the air in the dough will begin to be released, creating a flat biscuit. Humidity and other factors can affect how much flour or other dry ingredients you need, so it’s important to add only enough so the dough comes together and isn’t sticky.
Keeping eggless sugar cookie dough cold will prevent the butter from softening and the dough from separating or potentially going flat. Sometimes it can also help to roll out cold dough on a board or surface that has been chilled. When the cookies are finally placed in the oven to cook, the last tip is to make sure the oven is well heated so the cookies don’t have a chance to spread too much and lose volume.
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