Last year, I have baked and shared one 1-2-3 cookies recipe at here using 1 part of butter, 2 parts of sugar, 3 parts of self raising flour plus 1 egg for every 100g of butter used. The recipe is so easy and straightforward! And these cookies made with minimal butter are actually amazingly delicious!
However... Like our lives, baking can sometimes be a little complicated! LOL! And I'm going tell you that there is ANOTHER 1-2-3 cookies recipe using 1 part of sugar, 2 parts of butter, 3 parts of self raising flour and contain NO eggs... but not to worry! These cookies are also easy and straightforward to bake!!! And they are amazingly delicious too!
Using this versatile buttery 1-2-3 cookie base, I have managed to bake three different types cookies to give and they are (1) Cinnamon Sugar Cookies, (2) Chocolate Chip Butter Cookies and (3) Cranberry White Chocolate Chip Butter Cookies... Told ya! This recipe is easy!!! LOL!
The cookies that I have made with this Egg-free 1-2-3 Cookies Recipe
1-2-3 cookies Recipe One vs 1-2-3 cookies Recipe Two... What are the differences?
(1)
The 1-2-3 cookies Recipe One at here contains 1 part of butter, 2 parts of sugar and 3 parts of self raising flour.
The 1-2-3 cookies Recipe Two in this post contains 1 part of sugar, 2 parts of butter and 3 parts of self raising flour.
(2)
The 1-2-3 cookies Recipe One at here contains 1 egg for every 100g of butter used.
The 1-2-3 cookies Recipe Two in this post contains NO egg.
(3) Taste-wise and texture-wise...
The cookies made by Recipe One at here will rise and expand pretty well to form a nice chewy cakey texture
vs
The cookies made by Recipe Two in this post will not rise and expand much. The cookies are pale, buttery and crumbly like shortbread. They can be a little crispy rather than chewy and cakey.
Personally, I reckon that recipe Two is more versatile than recipe One and I can use recipe Two to create at least 3 types of cookies...Watch my video to see how I baked these super easy yummy cookies.
This basic egg-less 1-2-3 cookies is awesome!
... as I have used it to create a variety of yummy cookies.
1-2-3 cookies + chocolate chips = chocolate chips butter cookies!!!
1-2-3 cookies + dried cranberries + white chocolate chips = cranberry white chocolate chips butter cookies!!!
Buttery and Christmasy!
YUMMY!!!
Like this 1-2-3 cookies recipe? It's a YES for me but my son still prefer the other 1-2-3 cookies recipe at here. When I asked him why, he said that the Giant Chocolate Chip Cookies at here are even better!!! Headache lah!!! LOL!
I hope that you will like the recipes that I have shared. If you do, it will be nice if you can LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids Thank you thank you for your support!
Here's the NO-egg 1-2-3 cookies recipe.
Makes about 60 medium cookies - This is the amount that I have used in my video but you can use half of this amount to bake 30 cookies if you prefer to bake lesser.
For the cookies:
400g unsalted butter, softened at room temperature
200g (1 cup) caster sugar
1 tsp vanilla paste or 2 tsp vanilla extract
600g (4 cups) self raising flour
1/2 tsp salt
Preheat oven at 180°C / 350°F. Line baking trays with baking paper.
Use a wooden spoon or an electric mixer with paddle attachment to beat butter and sugar until fluffy and combined. Add vanilla and beat to combine. Sift self raising flour and salt into the butter mixture and use a wooden spoon or spatula to mix until just combined. All done! Here is your basic eggless 1-2-3 cookies dough!
(1) To make 30 cinnamon sugar cookies:
100g (1/2 cup) demerara or coarse white sugar
2 tbsp ground cinnamon
Mix demerara sugar and ground cinnamon until evenly incorporated.
Scoop or roll tablespoonfuls of dough into balls and roll them in the cinnamon sugar to coat. If the cookie dough is a little dry and not sticky enough to stick the sugar, you can press the dough lightly onto the sugar to ensure that they are well coated with the sugar.
Arrange the sugar-coated cookie dough on the prepared tray with about 5 cm / 2 inches apart and use a metal spoon to press them flat slightly.
(2) To make about 15-17 chocolate chip cookies:
Mix 1/4 of the dough with 100g (1/2 cup) chocolate chips. Scoop tablespoonful of dough onto the prepared baking trays, about 5 cm / 2 inches apart. Use the back of a metal spoon to flatten the cookie dough slightly. Top cookie dough with more chocolate chips if desired.
(3) To make about 15 cranberry white chocolate chip cookies:
Mix 1/4 of the dough with 50g (1/2 cup) white chocolate chips and 75g (1/2 cup) dried cranberries. Scoop tablespoonful of dough onto the prepared baking trays, about 5 cm / 2 inches apart. Use the back of a metal spoon to flatten the cookie dough slightly. Top cookie dough with more white chocolate chips if desired.
To bake all cookies:
Bake for 12 mins or until golden at their edges and crispy. Allow cookies to cool slightly for about 10 mins on the baking tray and this step is important because the hot freshly baked cookies can be fragile and too crumbly to handle. Then, transfer them onto a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week.
Happy Baking and Merry ChristmasPlease support me and like me at Facebook...
