This kosher sugar cookie recipe makes delicious, dairy-free treats that don't scream pareve. And if you shun the trans fats of margarine, this recipe is for you because it is made with oil!
Making tasty cookies without butter is a challenge, especially if you want something simple, like a classic sugar cookie. With no chocolate, raisin, or peanut butter enhancements and no oats or nuts to add texture, the flavor of the dough really counts.
If you want a more wholesome cookie, swap 1 cup of the all-purpose flour in this recipe with 1 cup of white whole-wheat flour.
Another oil-based cookie recipe you might like is this kosher hamantaschen dough.
- 2 large eggs (room-temperature)
- 3/4 cup sugar
- 1/2 cup oil (neutral-flavored such as grapeseed or canola)
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour (OR 2 cups all-purpose flour and 1 cup white whole-wheat flour)
- 1 teaspoon baking powder
- Optional: decorative sanding sugar, or turbinado sugar, or cinnamon sugar
- In a large bowl or electric stand mixer, whisk together the eggs, sugar, oil, and vanilla.
- In a separate medium bowl, whisk together the flour(s) and baking powder.
- Transfer the flour mixture to the egg mixture and stir with a sturdy spoon or the electric mixer until it is well-incorporated, no streaks of flour remain, and the dough begins to pull into a ball. (The dough will be thick, so if you if you are mixing it by hand, it is helpful to knead it a few times with clean hands after stirring in the flour.)
- If the dough is very sticky, add more flour, 1 tablespoon at a time, mixing between each addition.
For Sliceable Icebox Cookies
- Divide the dough into thirds, and shape each into a 1- to 2-inch-thick log, depending on the size of cookies you prefer.
- Wrap the logs in parchment or waxed paper, place in a freezer bag, and chill in the refrigerator or freezer for at least 1 hour.
- If desired, place optional sanding sugar, turbinado sugar, or cinnamon sugar on a large plate. Unwrap one log of dough at a time, and roll it in the sugar, pressing gently so the sugar adheres to the dough.
- With a sharp knife, cut the logs into thin slices (about 1/4-inch thick) and place about 1 inch apart on parchment-lined or Silpat-lined cookie sheets.
- Repeat with remaining two logs.
For Rolled Cookies
- Divide the dough in half, shape each half into a disc, wrap in parchment or waxed paper, place in a freezer bag, and chill for at least 1 hour.
- On a lightly floured surface, roll out a disc of dough to about 1/4-inch thick. Cut the dough into shapes with cookie cutters. Carefully transfer the cookies to parchment-lined or Silpat-lined cookie sheets, leaving about 1 inch between cookies.
- Repeat with second half of dough.
Bake the Cookies
- Heat the oven to 350 F.
- Bake the cookies for 12 to 14 minutes or until they are firm and the undersides are golden.
- Transfer the cookies to a rack to cool completely.
- Store in an airtight container at room temperature for up to one week or wrap well and freeze for up to 3 months.
- Unbaked cookie dough can be kept in the refrigerator for 2 to 3 days, or in the freezer for up to 3 months.