These no butter sugar cookies are a little Christmas miracle: unbelievably tender, cheap to make, and thanks to the yogurt they stay soft for a long time. The dough is made with oil instead of butter, so they come together even when the refrigerator is nearly empty.
Butter is expensive and sometimes just missing from the fridge. This dough uses oil, an egg and a little yogurt, and cornstarch gives it a delicate crumb. Looking for cookies that melt on the tongue, cost little and work for beginners?
Quick Overview
- What it is: Tender cookies from a soft yogurt dough
- Secret trick: Cornstarch for a delicate crumb
- Cost and time: A full baking sheet from pantry staples, ready in about 30 minutes
At a Glance
- Prep time: 15 min
- Baking time: 12-15 min
- Servings: about 40 cookies (depending on cutter size)
- Difficulty: Very easy
- Trend: Budget and quick baking
Ingredients
(US cups, with grams in brackets)
- 1 large egg
- 1/4 cup plus 1 tablespoon (60 g) granulated sugar
- 1 teaspoon (8 g) vanilla extract (or 1 packet vanilla sugar)
- 1 pinch salt
- 3 1/2 tablespoons (50 ml) neutral vegetable oil (sunflower or canola)
- 2 tablespoons plain yogurt, ideally thick (Greek works well)
- 2 tablespoons cornstarch (do not skip)
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons granulated sugar, in a bowl for coating
Instructions
- Prepare the base. Crack the whole egg into a bowl and add the sugar, vanilla and a pinch of salt. Whisk well until combined.
- Add the liquids. Pour in the oil and whisk again. Then stir in the yogurt, which keeps the cookies from turning hard.
- Thicken the mixture. Add the cornstarch and whisk until smooth with no lumps.
- Make the dough. Sift the flour with the baking powder into the liquid. Stir first with a spatula, then by hand in the bowl. Knead until you have a smooth, non-sticky dough that feels like modeling clay.
- Roll it out. Transfer the dough to your work surface (if the consistency is right, you do not need extra flour). Roll it to about 1/8 to 3/16 inch (3-5 mm).
- Cut and coat. Cut out stars with a cutter. Press each cookie on one side into the bowl of granulated sugar so a crisp layer sticks to the surface.
- Bake until lightly golden. Place the stars on a baking sheet lined with parchment, sugar side up. Bake at 350°F (180°C) for about 12-15 minutes. Careful: they must be only lightly golden, not brown!
Video Recipe
Tips for Perfect No Butter Sugar Cookies
- Watch the baking time for your own oven. If you leave them in for a full 20 minutes, they may dry out. Take them out when the edges start to take on a light color.
- You can add grated lemon zest or a pinch of cinnamon to the dough for an even more festive aroma.
Variations
- Cocoa stars: Replace about 2 tablespoons (20 g) of the flour with good cocoa powder.
- Nut version: Instead of sugar, coat the cookies in ground nuts mixed with cinnamon.
Frequently Asked Questions (FAQ)
Can I use Greek yogurt? Yes. Greek yogurt is excellent because it is thicker, and the dough is easier to handle.
How long do the cookies stay soft? In a sealed container they stay tender and tasty for about 2 weeks, if they are not eaten sooner.
Is this a vegan recipe? No, it contains egg and yogurt. It is only butter-free.
Can I make them ahead for Christmas? Yes. Bake them up to two weeks ahead and store in a tin, which also makes them easy to pack for gifts or a cookie exchange.
Serve with tea or coffee, ideally still warm, when they are most tender.
The recipe is based on a version by Dolci Veloci 89, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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