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Egg-Free Sugar Cookie Dough

Egg-Free Cookie Dough


  • 1 cup C&H Pure Cane Sugar
  • 1 cup butter or margarine, softened
  • 1/4 cup egg substitute
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
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  1. Cookie Dough: In large bowl, mix sugar and butter. Beat in egg substitute and vanilla until light and fluffy. Mix in flour and baking soda. Divide dough into halves. Shape each half into roll about 1 1/2 inches in diameter.
  2. For Gift Giving: First, tightly wrap roll in plastic wrap. Then, cut a sheet of parchment paper 6 inches-8 inches wider than the cookie roll. Wrap the cookie dough in the parchment paper, tying ends with ribbon. Print out and attach the Baking Instructions we've provided, then decorate wrapped cookie dough with holiday cheer!
  3. Refrigerate, minimum 1 hour, until chilled. Cookie dough can also be frozen.
  4. Maintain refrigerated until baking.

Print the tag with Baking Instructions and attach to Cookie Dough.

Egg-Free Sugar Cookies

If cookie dough is frozen, defrost to a chilled temperature before baking. Heat oven to 375 degrees F. Cut rolls into 1/4-inch slices. Place on cookie sheet and bake 10-12 minutes or until lightly browned around the edges. Cool on wire rack Cookie dough can also be rolled out on a lightly floured surface, and cut out with cookie cutters. To decorate: frost cookies with Royal Icing and add sprinkles.

Serving Size: 3 dozen cookies

Recipe and photo credit: C&H Cane Sugar -


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