Sugar Cookie Recipe Without Milk or Powdered Sugar (2024)

FAQs

Can I use water instead of milk in sugar cookies? ›

If you feel more comfortable, you can add just a little bit of water to make the dough a slightly wet so it's slightly more similar to the texture you're used to. Either way these sugar cookies are delicious! What is this? Don't forget to check out these other dairy free desserts.

Using granulated white sugar will result in a flatter, crispier and lighter-colored cookie. Granulated sugar is hygroscopic, so it attracts and absorbs the liquid in the dough. This slows down the development of the gluten (flour), which makes the cookies crispier.

Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

As a last resort, you can also use water to replace milk for your baking recipe. Your final bake will not be as rich as if you used milk or other milk alternatives. If the recipe only needs a small amount of milk, such as 60ml, then replacing milk with just water should be fine.

"Regular sugar has a larger crystal size than powdered sugar," he explains. "This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing.

For example, multiple studies have linked consuming added sugar to a higher risk of obesity, diabetes, and unhealthy blood triglyceride levels. A study by Harvard researchers found an association between a diet high in refined sugars and a greater risk of dying from cardiovascular disease.

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

“You can count on [it for] a softer and more tender crumb.” “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn't the only tip to make a cookie more palatable.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Do you need vanilla extract for cookies? ›

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Most chocolate chip cookie recipes use a mix of brown sugar (for added moisture and chewiness), and granulated sugar (for that slight crisp on the edges of a cookie), but it is not necessary.

Generally, it's recommended to use 1 cup of granulated sugar for 1 3/4 cups of powdered sugar. A more accurate (and easier) way to substitute the sugars is based on weight, not volume. If a recipe calls for 1 cup of powdered sugar (4 ounces, or 113 grams), you should use 4 ounces of granulated sugar.

Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water. No milk? No problem, just use one of the ten substitutes for milk in your baking and cooking at home.

Texture: Dough made with milk tends to be softer and richer in texture compared to dough made with water, which can be firmer and denser. Flavor: Milk adds a subtle sweetness and richness to the dough, while water results in a more neutral flavor. This can affect the overall taste of the baked goods.

The most likely benefit of adding water to your cookie dough is to help hydrate the batter. If your dough looks dry after mixing (especially when using browned butter), adding a tablespoon or two of water could be just what your dough needs to prevent a dry, crumbly cookie.

Ingredients to Make Easy Icing Sugar:

Water: Just plain, luke-warm tap water works here! You can also substitute this for milk (2%, 1% or fat free milk works fine). Flavorings (optional): To flavor your icing, add vanilla extract, almond extract, lemon extract, or fresh citrus juice and zest!