Sugar Cookies With No Butter Recipe

Updated on December 8, 2017
Lisa Jane39 profile image

I love to bake and try out new recipes like this one. I love this recipe, and I think you will, too.

Sugar cookies with no butter
Sugar cookies with no butter

This afternoon, I felt the mood to bake something. It was either sugar cookies or brownies. I decided to make sugar cookies because it was quick, but when I checked the recipe, it called for more butter than I had left. So I went online and researched sugar cookies with no butter, and this quick and easy recipe showed up. I jotted down the ingredients, the temperature, and how to bake it. I didn't look at the instructions. I kind of knew what to do already. So the instructions for this recipe is the way that I did it, and it came out really good.

If you liked this recipe and tried it, please comment and tell me how yours came out.

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Cook Time

Prep time: 20 min
Cook time: 8 min
Ready in: 28 min
Yields: About 17 cookies

Ingredients

  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup sugar
  • 2 eggs, beat
  • 2 tsp vanilla
  • 2/3 cups vegetable oil

Instructions

  1. Combine 2 cups of flour, ½ teaspoon of salt and 2 teaspoons of baking powder in a bowl, stir together. Add ¾ cup of sugar, mix. In a separate bowl, beat two eggs then add to the flour bowl. Mix these ingredients together. Pour 2 teaspoons of vanilla and the 2/3 cup of vegetable oil. Stir this mixture until it forms a dough.
  2. Drop the dough by the teaspoon on an ungreased cookie sheet. Place the cookie sheet in the oven that you preheated to 400 degrees. Bake for about 8 minutes. Take out of oven and place on a cookie rack to cool.
Nutrition Facts
Serving size: 1
Calories 60
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 1 g5%
Carbohydrates 7 g2%
Fiber 0 g
Protein 1 g2%
Cholesterol 10 mg3%
Sodium 45 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I used the nutrition information from Betty Crocker.

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