Cookies Without Butter Or White Sugar
Butter Cookies

Cookies Without Butter Or White Sugar

  • June 23, 2022

I personally love a classic cutout sugar cookie.Soft Sugar Cookie Recipe Without Butter Basics.They are slightly crisp on the outside and chewy on the inside with a subtle vanilla flavor.This oil sugar cookie recipe uses the following seven basic ingredients that most folks can find in their house:.I’ll never go back to dirty pans or parchment paper again.Your hand will get slightly oily when rolling the dough balls.Making the dough into balls (I use a small ice cream scoop to keep them the same size) and rolling them in sugar is essential to these turning out perfectly.There are MANY substitutions and variations you can make on these soft sugar cookies!I hope you enjoy the best sugar cookie recipe without butter below!Please leave a comment below or send me a message on The Frugal South’s Facebook page. .

Butterless Chocolate Chip Cookies

Butterless Chocolate Chip Cookies

Butterless Chocolate Chip Cookies

I conducted an experiment last night… I tried making chocolate chip cookies without using butter.I thought about all the different fats I could use in a recipe; butter, Crisco or oil… so I opted to give the oil a try.They taste delicious and they’re not even close to cakey or dry.They’re a great easy everyday cookie recipe or perfect for a birthday party.The oil gives the cookies a cake-like crumb texture and because of the high-fat content, they stay wonderfully moist.For this recipe, I used vegetable oil to replace the fat from butter – it has a neutral flavor, and there’s always some hanging around in most kitchens!Oils have a higher content than butter, so it is often not a straight swap, you only need to use about 3/4 of the amount called for.Please note I only used vegetable oil in my recipe and haven’t tried these variations!Line your baking sheet with parchment or use a silicone mat so your cookies don’t stick to the pan.Space the cookies far enough apart on the baking sheet so they don’t spread into each other when they cook.You can store cooled cookies in an airtight container at room temperature for about three days.You can also freeze cookies in an airtight sealed bag or container for up to three months.It’s so easy to make the dough, and the process is really straight forward so you can whip up a batch in no time at all!If you have tried this butter-less chocolate chip cookie recipe, please rate it and let us know how it turned out in the comments below!You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious recipes, cocktails, desserts, and parties! .

Easy Snickerdoodle Cookies Without Butter Recipe

Easy Snickerdoodle Cookies Without Butter Recipe

Easy Snickerdoodle Cookies Without Butter Recipe

Last week I was craving some yummy cinnamon and sugar coated Snickerdoodle cookies like my grandparents used to make.I was excited to make some when I discovered I was out of butter, one of the main ingredients in my recipe.I’m a determined sort of gal so I scoured the web for a recipe for Snickerdoodle cookies without butter.I’m trying to make more of our snack foods as opposed to buying them, both to save money and keep scary ingredients out of our house.You mix up the dough, roll it into a ball in your hand, coat it in cinnamon sugar, and bake.The only challenge to making cookies with oil instead of butter is that they might flatten out too much if you place them on a hot pan.This makes them cook evenly and all turn out perfectly every time.Some people claim that the cream of tartar gives Snickerdoodles a characteristic “tang”, but honestly I’ve never noticed that.Sometimes oil based cookies spread on the pan and turn out flat and hard.First, be sure to roll the cookies into a ball and coat thoroughly with the cinnamon sugar mixture.If you follow these suggestions you will get nice thick Snickerdoodles without butter.As you can find in the almost 100 comments below, there are MANY substitutions and variations you can make on these no butter cookies!Substituting 2 packets of hot cocoa mix for 1/2 cup of sugar.These butterless cookies even come together in 5 minutes and in one bowl (now that’s my kind of baking).Please leave a comment below or send me a message on The Frugal South’s Facebook page!Mix the oil, sugar, egg and vanilla until smooth.Add the flour, baking soda, salt and cinnamon on top, then mix everything together to form a thick dough. .

Brown Sugar Chocolate Chip Cookies

Brown Sugar Chocolate Chip Cookies

Brown Sugar Chocolate Chip Cookies

These brown sugar chocolate chip cookies are super easy to make, come together quickly, and result in thick, soft chocolate chip cookies with crispy edges.I seriously have no willpower around a great soft chocolate chip cookie.This cookie uses all brown sugar which means tons of flavor, and less spreading in the oven.As explained by Serious Eats, sugar, either white or brown, is hygroscopic meaning it will soak up the moisture in the flour.So that means these cookies will spread less than if you used part white sugar.This cookie uses all brown sugar which means tons of flavor, and less spreading in the oven.As explained by Serious Eats, sugar, either white or brown, is hygroscopic meaning it will soak up the moisture in the flour.So that means these cookies will spread less than if you used part white sugar.– I have made cookie recipes that have called for different types of flour, but I love a cookie recipe that calls for simplicity of all purpose flour.– I use both in this recipe and I think it’s the perfect balance to create the texture in these cookies.Salt plays a major role in baking to balancing out the sweetness and bringing out the intensity of the chocolate.Salt plays a major role in baking to balancing out the sweetness and bringing out the intensity of the chocolate.– it’s important to use unsalted butter because you can control the amount of salt in your recipe this way.I always place mine in a bowl of warm water for 10 minutes to bring them to room temperature quickly.I always place mine in a bowl of warm water for 10 minutes to bring them to room temperature quickly.Don’t tap the sides of the measuring cup, or pack your flour down.You can read a full tutorial on how to Too much flour can result in a dense cookie.Don’t tap the sides of the measuring cup, or pack your flour down.It matter so much this quote was added to end of the recipe in the cookbook.”Butter is like the concrete you use to pour the foundation of a building.It matters so much I did an entire post on The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through.When you cream the butter and sugars together it’s also important to let this happen for 2-3 minutes to allow enough air into the batter and helps leavens the cookies.It matter so much this quote was added to end of the recipe in the cookbook.”Butter is like the concrete you use to pour the foundation of a building.When you cream the butter and sugars together it’s also important to let this happen for 2-3 minutes to allow enough air into the batter and helps leavens the cookies.A cookie scoop results in even-size balls of dough that will cook evenly.How To Make These Brown Sugar Chocolate Chip Cookies.Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract.You want to make sure your eggs are room temperature so they don’t seize up the butter mixture.Pro tip: You can place the eggs in a bowl of warm water for 10 minutes before using them to bring them to room temperature quickly.Please trust the process and know you have done it correctly, do not try to adjust the consistency at this point with extra ingredients.I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard. .

No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

How do I make the cookies for the party now?”), can’t get to the store to buy butter (due to snow, rainstorms, pandemic, etc.).If you liked this no butter cookie recipe, we hope you will leave a comment below and give us a 5 star rating.Equipment Needed – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes.Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience.Please read the tips section in order to avoid common recipe problems.Please read the tips section in order to avoid common recipe problems.The cookie dough comes out “creamier” and the vegetable oil is blended in better if you use an electric mixer.Completely mix the eggs, vegetable oil and sugar together with an electric mixer BEFORE adding the flour.Hand stir the chocolate chips into the cookie dough with a large spoon.Tips to prevent “spreading” (i.e. overly thin cookies) – Chill the dough (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!!(too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( don’t reuse a hot baking sheet to make another batch … i.e.

the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.– (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets ( … i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.Others like to chill the dough for at least 2 hours in order to improve the taste and to reduce potential spreading even further.If you make a significant reduction to the sugar quantity then you will get much drier & blander cookies.Optional – If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!– If you want an even more kid friendly cookie, you can replace 1/2 of the chocolate chips with M&Ms!Optional – If you want a “nuttier” cookie, you can replace 1/2 of the chocolate chips with chopped walnuts.Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).Just make sure to chop them into very tiny pieces in order to avoid potential choking issues.Another possibility is chopped up Crunch bars (candy that consists of crispy rice and chocolate).Just make sure to chop them into very tiny pieces in order to avoid potential choking issues.Some people like to make butterless chocolate chip cookies for health reasons.Unfortunately, according to many health experts, too much saturated fat in a person’s diet may lead to cardiovascular problems.For information, you might like to read this American Heart Association article on saturated fat.For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.For information on the levels of saturated fat in various vegetable oils, you might like to read this Wikipedia article.FYI – I like to use canola oil when making cookies without butter due to its neutral flavor and lower saturated fat content.Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.Your chocolate chip cookies will taste great and just have a few more natural edges and bumps.Therefore, this butterless cookie recipe is NOT dairy free if you are using regular chocolate chips.Always read the label of packaged ingredients carefully if you are trying to exclude certain items from your family’s meals.Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie.If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e.

using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc.For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results.Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results.Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your butterless chocolate chip cookies.Oven temperature problems can throw off many recipes (i.e. lead to over or undercooked baked goods).Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).Food that contains candy and/or nuts is a potential choking hazard for very young children.Beginning bakers learn a lot from the visitor comments, tips & recipe variations.For example, they are unable to get to the store in order to buy any butter because it is late at night, there is a winter storm, etc.Making chocolate chip cookies with vegetable oil solves the issue of not having any butter at home.Replacing butter with some types of vegetable oil can reduce the amount of saturated fat in homemade cookies.A hard container helps to reduce the chance that the cookies are broken as you move things in the freezer.Alternative method – You can layer non-wrapped cookies inside a hard resealable plastic container.Line the container with baking parchment paper and add a single layer of cookies.To “restore” your frozen no butter cookies, you can thaw them out by unwrapping them and leaving them on the kitchen counter.1 1/2 Cups Chocolate Chips (semisweet morsels) Instructions Preheat oven to 375 degrees F.FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil).Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes.Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.Also beginning bakers learn a ton from your helpful suggestions, tips and amazing recipe variations.

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Easy Sugar Cookie Recipe {only 3 ingredients!}

Easy Sugar Cookie Recipe {only 3 ingredients!}

Easy Sugar Cookie Recipe {only 3 ingredients!}

Quick and easy sugar cookies made with only 3 pantry ingredients and no egg!So simple and foolproof, you can whip up this sugar cookie recipe anytime.The one exception is a sugar cookie – I enjoy those soft or crunchy, iced or plain.Typically with sugar cookies, the dough needs to be divided, chilled for several hours, then rolled out, shaped, the scraps re-rolled, etc.What if I told you that you could have completely fantastic sugar cookies using only 3 ingredients and in less than an hour?I’m so wild about this easy sugar cookie recipe, I may never make traditional ones again.They’re infinitely easier and taste, well, just like a crunchy sugar cookie, and similar to shortbread.(They will look pretty small in circumference, but they will spread to a normal size cookie.).: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact.(They will look pretty small in circumference, but they will spread to a normal size cookie.).Take them up a notch: While vanilla extract and sprinkles are not needed for this recipe to work, the addition of the two is recommended!Whisk together some powdered sugar, milk, and vanilla until you get the desired consistency.Let the cookies cool completely, then store them in an airtight container in single layers with parchment paper in between.These easy sugar cookies are a great recipe for a novice baker to try out, or if you’ve got young kids at home and want to introduce them to baking.Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube! .

Easy Oatmeal Cookie Recipe (without butter!)

Easy Oatmeal Cookie Recipe (without butter!)

Easy Oatmeal Cookie Recipe (without butter!)

These classic cookies are typically loaded with at least a stick of butter…but there **IS** a healthier option that is just as delicious!In this recipe, butter is replaced with vegetable oil….and the result is perfectly chewy cookies that are just SLIGHTLY crisp around the edges.You’ll need the following ingredients to make these delicious oatmeal cookies without butter:.STEP 2: Combine oil, brown and white sugar, egg and vanilla.With a hand or stand mixer fitter with the whisk attachment, beat together for 1 minute until all ingredients are well-combined.STEP 7: Bake at 350°F for 10-12 minutes until edges are slightly browned and center is still a bit soft.Sprinkle cookies with sea salt/flakey salt immediately after taking out of the oven.Pop the dough back into the fridge in between batches to ensure it stays cool.Storage: Store baked cookies in an air tight container for up to 5 days.Store baked cookies in an air tight container for up to 5 days.Form dough into balls and freeze in a zip top bag for up to 2 months.You can also bake cookies, cool completely, then store in a zip top bag in the freezer for up to 2 months.In order to prevent parts of the cookie from cooking too quickly (the edges), chill the dough for at least 15 minutes before baking.Wait until the cookie sheets are completely cooled before adding another batch of dough. .

Welcome Home Oatmeal Cookies Without Butter

Welcome Home Oatmeal Cookies Without Butter

Welcome Home Oatmeal Cookies Without Butter

You’ll be rewarded with delicious chewy oatmeal cookies with almost no effort.We’re writing this post from Palm Springs, where we’re in the process of setting up a new short term rental.So, we had to make the simplest recipe that we knew — butterless oatmeal cookies.The best part about these classic cookies is that you can buy everything you need to make them at the grocery store.These oatmeal chocolate chip cookies received rave reviews from the whole family.Our favorite is chocolate chips, to which we often add unsweetend flaked coconut.5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 15 mins Course Dessert Cuisine American Servings 24 cookies Equipment baking sheet.Instructions Preheat oven to 350 F and line cookie sheets with parchment paper or a silicone baking mat.Using a wooden spoon, combine oil, eggs, sugars and vanilla in a large mixing bowl.Sift the dry ingredients (baking soda, salt, cinnamon, all-purpose flour) into the wet mixture.Affiliate Disclosure: As Amazon Associates, we earn a small commission from qualifying purchases when you click on links embedded in this post. .

Soft Brown Sugar Cookies (no butter)

Soft Brown Sugar Cookies (no butter)

Soft Brown Sugar Cookies (no butter)

Preheat the oven to 350ºF and line cookie sheet with parchment paper or silicone baking mats.Turn the electric mixer on low then pour in milk and mix until fluffy, 3-4 minutes.Add the wet ingredients (eggs and vanilla) and continue mixing on medium speed until smooth and well incorporated.In a separate small bowl, whisk together the granulated and brown sugar for rolling the cookie dough balls. .

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