Every person should have a good sugar cookie recipe under their belt. They can be loved simply baked into rounds or cut into myriad shapes and sizes. Sugar cookies are versatile, delicious, and simple to make, which is part of the reason they are so beloved. However, if you have food allergies or follow specific diets, you may think treats such as sugar cookies are not in the cards. This recipe is for those who cannot or choose not to eat eggs because it is possible to enjoy delicious, quality ingredient baked goods on an egg-free diet. The egg substitution in this recipe can be used one to one in most baked goods and is helpful to always have on hand. Better yet, this recipe can also become dairy-free if you substitute the butter with margarine or plant-based butter.
These Valentine’s Day sugar cookies are baked first and then dipped in semi-sweet chocolate, adding a creamy and decadent component to this dessert. Invest in a heart-shaped cookie cutter if you want to spend only a few extra dollars. But if you want to avoid buying seasonal kitchen items. You can cut out rounds from the dough with a standard glass. Seasonal sprinkles and dragees add a layer of whimsy and sparkle to your cookie creations, and they are an economical but optional ingredient.
With this egg-free recipe, you do not have to be denied the sweet treat you desire.
Heart-Shaped & Chocolate Kissed Sugar Cookies
Ingredients
Instructions
- Preheat oven to 325°F.
- Mix the sugar and butter in a large bowl and beat until fully incorporated. Add the egg substitute mixture and the vanilla and mix until fully incorporated.
- Place the flour and salt in a medium bowl and whisk them together.Add the dry ingredients to the wet ingredients in three stages, ensuring each addition is fully incorporated each time.Â
- Form the dough into a ball, cover with plastic wrap, and chill for at least one hour.
- Roll out the dough on a floured surface to a ¼-inch thickness and into your chosen shape(s) and transfer to a cookie sheet lined with parchment or aluminum foil. Bake for 13 to 15 minutes until lightly golden and cool on a rack.
- Place chocolate chips in a heat-safe bowl and heat 2 cups of water in a small saucepan. Place the bowl over the water, making sure not to touch it, creating a double boiler. Melt the chocolate and stir occasionally to distribute the melted chocolate.
- Dip half the cookie into the chocolate and decorate with toppings. Allow the chocolate and toppings to set by placing the cookies into the refrigerator for 30 minutes.