Glazed Sugar Cookies (no egg)

These easy Glazed Sugar Cookies made without eggs are soft, sweet and perfect for decorating. It’s easy to cut shapes out with and when you bake them the cookies will not spread.

Frosted with a simple glaze that's easily tintable, covers smoothly and dries firmly so that you can stack your finished cut-out sugar cookies without fear of smudging them.

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Glazed Sugar Cookies (no eggs)

These easy Glazed Sugar Cookies made without eggs are soft, sweet and perfect for decorating. It’s easy to cut shapes out with and when you bake them the cookies will not spread

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings 20 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cookies

• 2 cups cake OR all-purpose flour
• 1 cup powdered sugar
• ¼ teaspoon salt see notes
• ⅔ cup butter at room temperature, cut into cubes see notes on room temperature butter
• 1 teaspoon vanilla extract
• 2 Tablespoons milk
• Filling see notes

For the Glaze

• 2 cups sifted powdered sugar
• 4 ½ Tablespoons hot water see notes
• Food coloring (optional) see notes
• Topping/ decoration (optional) see notes

Instructions

 

Make the cookies

Make the dough

• In a large bowl combine the flour, sugar, salt, butter and vanilla extract. Add the milk Mix until the dough forms a crumbly mass.
• Gather the dough into a smooth ball. The dough at first may seem like it won't come together, but keep mixing.

Refrigerate for 10 minutes

• Chill dough in the fridge for 10 minutes.

Roll out and cut the dough

• Liberally dust a work surface with flour, and roll out the dough to ⅛-inch (3mm) thickness.
• Use a 2 inch (6cm)" round cookie cutter to cut out cookies. (This is going to be the bottom part of the cookie)
• With a smaller (about 1 inch/3cm) round cookie cutter or piping, nozzle cut a window out of half the shapes. (This is going to serve as the top part of the cookie)
• Gather up the scraps, knead into a flat disc, roll, and repeat (if the dough is too warm, pop it back into the fridge for a bit).

Freeze cut out shapes for 20 minutes

• Using a metal spatula, transfer the cookies onto a baking sheet lined with parchment paper and freeze for 20 minutes.

Bake

• Bake in a preheated oven at 350 °F / 180 °C (160°C fan forced) 10 to 12 minutes.
• Remove from the oven and leave the cookies on the baking sheet for 10 to 12 minutes before transferring to a cooling rack.
• Allow to cool completely before glazing.

Make the glaze

• Combine powdered sugar and hot water and coloring (optional) in a medium-sized bowl. Mix until smooth.
• If your glaze is too thick, stir in more hot water, half a teaspoon at a time, until it reaches the consistency you desire.
• Or if the glaze is too thin, you can add more powdered sugar, a tablespoon at a time, until it reaches the right consistency.

Assemble the cookies

• Dip the top halves of the cookies in the glaze and leave to dry on a cooling rack. The glaze takes about 15 minutes to dry.
• If you are adding any decoration like sprinkles or chopped peanuts, then do it before the glaze has completely dried.
• While the glaze is drying, spread about 1 teaspoon of your preferred filling on each of the bottom halves, leaving about ¼-inch (6mm) border.
• Take the top part of the cookie (those with the cut-out center) and place it over the bottom half. Press lightly and gently to sandwich the cookies.
• Store in an airtight container at room temperature for up to 4 days.

# ADDITIONAL INFORMATION

• See a visual guide on how to make the cookies, freezing, storage, tips and frequently asked questions in the post below

Notes

Room temperature butter: Get that butter out of the fridge at least 2 hours before baking. The correct temperature of the butter will ensure the perfect textured sugar cookies that do not spread when baking. The temperature of the butter used in the recipe is very important. Ensure you use proper room temperature butter, which should still be cool to the touch at about 65°F (18°C). If it’s too cold, it cannot blend easily into the flour and if it’s melty in the slightest it will be very difficult to handle the soft dough.

(Room temperature butter): To get your butter to the perfect temperature: Allow the butter to sit out on the counter for about 1-2 hours before beginning your recipe. The amount of time depends on the weather and how cool you keep your kitchen.

(Room temperature butter): Test it: To test the butter, poke it with your finger. Your finger should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy. It will be cool to touch, not warm.

Salt: If you’re using salted butter then reduce the added salt in the recipe to ⅛ tsp.

Filling: Use a filling of your choice. I filled the cookies with Lindt dark chocolate spread. Other great filling include jam, Nutella, chocolate spread, lemon curd or thickened ganache

Food coloring: Food coloring is optional and you can use any color you love. I use powdered or gel coloring. Gel and powdered food coloring adds intense color without changing the consistency ot thinning the glaze. If you are using liquid food coloring, then dip a toothpick into the bottle and drop or streak the color through the glaze. Mix well and repeat until you get your desired color. This will ensure that you do not use too much and ruin your preferred color.

Topping/decoration: (optional) Add chopped nuts, pistachios, sprinkles, shredded chocolate over the glaze, before it has completely dried.

• Additional information: See a visual guide on how to make the cookies, freezing, storage, tips and frequently asked questions in the post below
• Nutrition has been calculated without the filling

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 79mgPotassium: 17mgFiber: 0.3gSugar: 18gCalcium: 6mgIron: 0.1mg

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below

Visual guide to making Glazed Sugar cookies

This is just a visual guide, so you can see the process. When you are baking, you will need to refer to the recipe card above.

Make the dough

1. In a large bowl combine the flour, sugar, salt, butter and vanilla extract.
2. Add the milk
3. Mix until the dough forms a crumbly mass.
4. Gather the dough into a smooth ball. The dough at first may seem like it won't come together, but keep mixing. Chill dough in the fridge for 10 minutes.

Roll out and cut the dough, freeze, bake

1. Use a 2 inch (6cm)" round cookie cutter to cut out cookies. (This is going to be the bottom part of the cookie)
2. With a smaller (about 1 inch/3cm) round cookie cutter or piping, nozzle cut a window out of half the shapes. (This is going to serve as the top part of the cookie).Gather up the scraps, knead into a flat disc, roll, and repeat (if the dough is too warm, pop it back into the fridge for a bit).
3. Transfer the cookies onto a baking sheet lined with parchment paper and freeze for 20 minutes.
4. Bake. Leave the cookies on the baking sheet for 10 to 12 minutes before transferring to a cooling rack. Allow to cool completely before glazing.

Make the glaze

1. Combine powdered sugar and hot water and coloring (optional) in a medium-sized bowl
2. Mix until smooth.

Glaze, decorate, fill, sandwich

1. Dip the top halves of the cookies in the glaze and leave to dry on a cooling rack. The glaze takes about 15 minutes to dry.
2. If you are adding any decoration like sprinkles or chopped peanuts, then do it before the glaze has completely dried.
3. While the glaze is drying, spread about 1 teaspoon of your preferred filling on each of the bottom halves, leaving about ¼-inch (6mm) border.
4. Take the top part of the cookie (those with the cut-out center) and place it over the bottom half. Press lightly and gently to sandwich the cookies.

Tips and frequently asked questions

Enjoy ♡

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