Allergen Cooking · baking · cooking · Dessert

Classic Egg Free Sugar Cookies

It’s been many years since I got the “can you make cookies for a school event” email. Oh I have missed it 😉 Mostly homemade treats are not allowed in schools here and more so, are not anymore for celebrations (which, really I am OK with….otherwise it is like cupcakes every week!). But this was for a special event at Kindergarten, The Three Piggy Opera, and after the concert everyone headed over for cookies and Mama presents!

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Classic Egg Free Sugar Cookies


  • 4 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 1½ sticks unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 Tbsp Ener-G Egg Replacer + ¼ cup warm water
  • 1½ tsp pure vanilla extract


Preheat oven to 350°, line 2 baking sheets with parchment paper.

Whisk flour, baking powder, and salt together, set aside.

Whisk warm water into Ener-G, let rest.

In a stand mixer, beat butter and sugar until light and fluffy. Add in Ener-G mixture, and vanilla. Add flour mixture in thirds, beating in well. If your dough is not coming together, you can add in water, 1 tablespoon at a time, while beating, until the dough pulls together into a smooth stiff dough.

Roll out a bit of the dough to your desired thickness, cut out and place on sheets. Repeat with scraps, rolling back out.

I baked my large circles for 10 to 12 minutes, until set and with a whisper of a golden color. Let cool, then transfer to a cooling rack.

Frost once cooled as desired.

How many cookies depends on your thickness and size of cookies. I made 36.

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