To further stick with my baking with oil theme I give you the no butter sugar cookies. These cookies just like the other no butter ones did not come out greasy and were really tasty. What I think I really liked is that they were not overwhelmingly sweet like some sugar cookies. They have a nice subtle underlying sweetness about them, which is perfect and you can always up the subtle sweetness by putting a sprinkling of sugar on them before baking. I tried this on a few cookies just to test it out and the sugar melted leaving a thin covering on the top of the cookie. If you're afraid the sugar will burn or brown from the high heat of baking it doesn't, so no need to worry.
Since these are drop cookies there is no need for chilling them before baking and I believe that they would work in bar cookie format too. This recipe calls for 2 teaspoons of baking powder which I truly believe helps give the cookies lift and not become too dense and flat. Also for all of those inpatient people these cookies bake up fast, in my oven they were done in 6 minutes so barely after getting one batch out and started cooling the next were ready to be taken from the oven.
I really do recommend these cookies, even if you're put off by the fact that there is no butter in them you at least know in a pinch when you need to do baking have no butter and don't feel like going to the store you still have options. And hey maybe after trying them just once you'll be converted, well at least partially converted.No Butter Sugar Cookies
Adapted from: RecipeZaar
Ingredients:
2 eggs
2/3 c canola oil
2 tsp vanilla
3/4 c sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
Directions:
1. Mix flour, sugar, baking powder, and salt together with a spatula.
2. Create a well in the center and add eggs, vanilla, and oil beating just these together.
3. Take spatula and mix everything together until it is all incorporated.
4. Drop by teaspoon onto cookie sheet.
5. Flatten out slightly or optional take the bottom of glass moistened with water and dipped in sugar to flatten cookie.
6. Bake at 400 degrees F for 6-10 minutes (mine were done at 6 minutes).
This was totally terrible -- it produced little dwarfed baked pancake things.
ReplyDeleteGood thing: I learned to respect butter/shortening more AND my son thought it was novel that he got to eat "flat cakes".. lol
maybe you made it wrong when i made the cookies it was perfectly fine
Deletehi i'm 13 i'm on my dads account and was craving cookies but i did't have any butter at home, i made two sets because the first batch came out like scones but the second batch was great thank you so much for this quick and easy recipe your a lifesaver.
DeleteThis recipe worked out great for me! Just follow the instructions and you'll have great little cookies. I used coconut oil instead of canola oil for a healthier alternative.
DeleteHow many cookies does it make?
Deleteabout 2 dozen or more
DeleteEh
DeleteThese were pretty good. I was in a pinch, no butter. I wouldn't make them this way if I had butter, but they're tasty.
ReplyDeletethey were good! we were sort of stuck though because we didn't have any butter... so we tried this. but they are good...
ReplyDeleteWOW!!! these turned out really great
ReplyDeleteOverall, these cookies were very good. The one problem i had was the bottoms burned. I had to keep the cookies in longer because they were not cooked inside.
ReplyDeleteThese turned out great! I topped them with egg white icing and sprinkled them with powdered chocolate. I was happy to find such tasty cookies that didn't use butter.
ReplyDeleteThe cookies came out great but we needed to add more sugar it had a slight doughy taste and also the bottoms started to burn easily but when they were finished we sprinkled cinnamon and sugar on top and they tasted amazing! Thanks for the recipe.
ReplyDeleteDid you mean 400f or c?
ReplyDeleteThis comment has been removed by the author.
DeleteThese were fantastic! My son is allergic to dairy so I really appreciated a dairy free option. Question, could I make these into cut outs if I refrigerated the dough for an hour?
ReplyDeleteI tried that at they're not turining out too well. I wouldnt recommend it. But you can try, im only one person so i may have done it wrong but it was too soft and crumbly for it to work for me.
DeleteOH GODS!!! Maybe it was me, I mean...I'm usually really good at measuring precisely and mixing thoroughly, but I'll be a son-of-a-gun if these didn't taste like a troll's read-end. Bad news, I was craving cookies. Good new, I'm not anymore! Hope someone else has better luck.
ReplyDeleteThey are delicious and very fluffy! However, we substituted the all-purpose flower for self-rising and took out the baking powder. Watch out, THEY COOK EXTREEEMELY FAST! I mean... it was ridiculous just how fast. It didn't seem like it was more than three minutes before we could smell the bottoms burning. Really watch them closely.
ReplyDeleteOtherwise, they were really good and really easy. ^_^
Now I know how supermarkets and mass-production make such awful cookies...they use this recipe. First impression was corn bread, then flat oil soaked flour. This is nothing but a way to ingest carbohydrates (flour and sugar) and oil. BAD.
ReplyDeleteso true , you couldn't have said it better!
Deleteomg yeah, i followed the recipe exactly and it was DISGUSTINGLY oily ew
DeleteWell they're definitely not bad. I added 1/2 cup of cocoa, a tad more sugar and honey. baked for 6 min. You do not need to grease the pan since they will ooze excess oil. Possibly make again, maybe next time 1/2 applesauce 1/2 oil. They are moist and somewhat cake-like, they fall apart easily..
ReplyDeleteby the way i live in cancada
ReplyDeleteThese were no terrible, but I would not make them for anyone but my kids. They didnt care that they weren't the best cookies. First, they fell apart really easily. Second, they were not very sweet and I added extra sugar. Finally, they were doughy inside so I wish I had made them smaller and flatter.
ReplyDeleteThese turned out great! Thanks so much. We are experiencing Hurricane Sandy here in the northeastern US so definitely too dangerous to go outside and get butter! These sugar cookies brightened my day and helped dispel my cabin fever for a little while at least.
ReplyDeleteJust a note, I had maybe a teaspoon of butter left so I added that and cut down the oil a little bit to compensate. Given some of the other reviews I think they still would have turned out well even without the butter. Thanks again!
I think these tasted fantastic when flattening them with a sugar coated glass and I have a major sweet tooth. Perhaps those that didn't like the taste either skipped the extra sugar step or they made them too big so they didn't cook right. Either way these were great for a butter substitute in a pinch!
ReplyDeleteI made these had to substitute 1/3 C. oil with peanut butter as I did not have enough canola oil. Wow these were great! I would make these again.
ReplyDeleteThese were pretty good, I will probably put less baking powder and a tad more sugar next time. Mrs. Phariss has a great idea as well I mght use that. I'm just happy I found this. I put the dough in the fridge for a hour then cut it into even pieces then rolled them into balls. Doing so helped them stay in a traditional round cookies. Again thanks so much for the recipe
ReplyDeletethese where awesome i ran out of butter and it was too cold outside to go to the store
ReplyDeleteawesome used virgin oil came out GREAT! Thanks
ReplyDeleteI used sunflower oil, white and brown sugar, cinnamon and raisins _ granted it's no longer a "sugar"cookie but was a really good cookie - thanks for the no butter alternative!
ReplyDeleteI halved the recipe, and it turned out great! I love the taste of olive oil in baked goods.
ReplyDeleteI thought the cookies were good. Maybe I did something different, but they didn't cook fast at all for me, over 8 min. Maybe they were thicker than everyone else's. i added pecan's to the dough and sugar on top. They were light and fluffy, kids liked them and didn't taste to sweet. Definitely not so bad as all the negative comments say.
ReplyDeleteJust made these with my 7 year old for St. Patrick's Day!! Awesome Recipe. Don't know what everyone else's complaints were for, these were the easiest cookies I've ever made, and we bake all the time over here. Nothing fancy, just a good sugar cookie that's soft, quick, and easy if you are out of butter like I am! With about 30 drops of green food coloring and gold sprinkles on top with the recomendation of extra sugar in the batter these made perfect green st. Patrick's day cookies on short notice!! Love It. Thanks!!
ReplyDeleteDefiantly great when you are in a pinch and don't have any butter, however, I wouldn't always make them this way. Pretty tasty non the less.
ReplyDeleteI use applesauce in place of oil and butter and reduce any liquid that may be called for. Works great in muffins think it will work in these cookies. They will be more cake like I believe. I also cut back sugar as I am diabetic and have a tremendous sweet tooth
ReplyDeleteI added a 1/4 cup of cinnamon sugar to the normal recipe and they came out tasting like snickerdoodles. Would definitely make them again, but not for any kind of occasion as they fall apart rather easily.
ReplyDeleteThese came out great! I was out of butter and needed to bring snacks in for my son's preschool class today. They were quick, easy, and tasty. Thanks for a wonderful recipe!
ReplyDeleteThese were awesome! My only additions were 1/4 cup of sugar and rolling them in 2 tsp. cinnamon and 3 tbsp of sugar to make Snicker Doodle cookies.
ReplyDeleteDid not work out.... worst recipe ever.... terrible... never again..... -.-
ReplyDeleteagreed!!
ReplyDeleteThey're not really like sugar cookies but they're not bad, I suggest more vanilla or something to flavor it better because the oily taste isn't the best
ReplyDeleteOk I tried this cookie recipe and these are the worst cookies ever are you people on drugs?
ReplyDeleteMade these with Coconut oil and they were good! Great recipe for when you're in a pinch without butter.
ReplyDeleteI used coconut oil instead. I added ginger, nutmeg, cinnamon, and more sugar. They tasted like ginger snaps. I baked for 10 mins instead. They were pretty good.
ReplyDeleteATTENTION!!
ReplyDeletepeople pls add a little more suger if u foolow the recipe it wold taste like u knowthose salty tea biscucuits and nnot bad but ssdepends I and keep a close I on them they can burn don't wait for the edges to turn brown and if uv already baked them and want more suger just make icing by mixing powder suger with wwater add a little chocolate and cinnamon and there u have it ps some pple think they taste like playdoug
I followed the instructions correctly and the mixture was fine until I added the 2/3 cup Canola oil in. Then the cookie just got disgustingly oily and unhealthy. Ew. I would definitely reduce the oil to 1/3 cup next time
ReplyDeletei love these cookies i burnt them at first but then it worked out
ReplyDeleteThank you needed a sweet treat but short on ingredients this is amazing x
ReplyDeleteIm 11 and i am definitely going to try this!
ReplyDeleteI'm allergic to dairy and it is hard to find recipes with no healthy alternative to butter! :)
we put cream cheese frosting on them. the cookies by themselves were okay, but the cream cheese gave it an extra push.
ReplyDeleteI just made these and am rather impressed how good it tastes without butter. I love the hint of saltiness and despite it being a sugar cookie, it is not nearly as sweet as the typical cakes at your grocery store. Great recipe! Thank you!
ReplyDeleteThese cookies were wonderful..they cooked perfectly and weren't to sweet but just right. Thumbs up
ReplyDeleteI ran out of butter and wanted something sweet after dinner. These were perfect. Thank you and kudos
ReplyDeleteI ran out of butter too, so I made these and they were delicious!!
ReplyDeleteSo, I'm using my modified recipe of this for a cooking contest! I'm only 13, but I have some awesome skills!
ReplyDeleteThese are delicious! Made them today. Followed recipe exactly but had to use grapeseed oil instead of canola. I believe the two are very close in properties. Was worried that they may be too oily when I was shaping the dough into balls, but they baked beautifully and tasted great. Took a little longer in my oven - about 12 minutes, but every oven is different. Thank you for a wonderful recipe. Would make these even with butter in the house!
ReplyDeleteI love these cookies! We used large crystal colored sugars for the tops and they were as pretty as tasty! Wish I could share pics.
ReplyDeleteQuickly discovered that the quality of the final result is directly related to the freshness and quality of the oil and flour you use. Do not try this with very old flour or oils. Please don't try it with EVOO. o.O
This sounds both amazing and dangerous! Your homemade sugar cookies sound fantastic.
ReplyDeleteMy husband LOVES sugar cookies but hates butter. These were perfect in every way for us! I dropped them ping pong ball sized onto the sheet after rolling them in sugar and flattening them out and got about 20 total. I've already made 4 batches and they go quickly. I don't understand the negative experiences quoted here as these turned out so good.
ReplyDeleteTo prevent burned bottoms you can double pan
ReplyDeletethem, just add another cookie sheet on the bottom of the first cookie sheet with dough on it.