These Easy Eggless Christmas Cookies are incredibly soft, chewy, and perfectly sweet! They require no special ingredients and, best of all, no chilling time. The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
Christmas is just around the corner, and I know you’ll need this recipe! After all, who does not need an Easy Eggless Christmas cookie recipe that is quick to make, delicious, and super festive?
These Easy Eggless Christmas Cookies are incredibly soft, chewy, and ridiculously delicious! They require no special ingredients or chilling time, so you can whip these up in a flash.
My kids loved helping me make these, and we’re planning to make a big batch for Christmas Eve since we suspect Santa will love them as much as we do.
Ingredients Notes & Substitutions
You only need a few basic staple ingredients. You will need:
Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
- Flour: Standard all-purpose flour works best here. Measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Cornstarch: You can substitute for potato starch 1:1.
- Baking soda & Baking powder: Ensure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
- Cream cheese: Make sure you use the full-fat version that comes in blocks.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you want non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Add-ins: I use M&Ms, white chocolate chips, and pretzels. Feel free to add whatever your heart desires. Just make sure that your add-ins are not more than a 1 1/2 cup.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cream Butter & Sugar
You’ll start creaming your butter and sugar until pale in color. Make sure the butter is softened—that’s the key to making your cookies fluffy. Then add cream cheese and vanilla.
Step 2 – Add Dry Ingredients
Add the flour, cornstarch, baking soda, baking powder, and salt. Mix until just combined.
Step 3 – Stir In The Add-ins
Stir in M&Ms, white chocolate chips, and pretzels. Do not over-mix.
Step 4 – Form the Cookie
Then, drop dough balls on a baking sheet. Gently press a few more M&Ms, white chocolate chips, and pretzels on top of each dough ball if desired (this ensures you can see the chips and the M&Ms after they bake!).
Step 5 – Bake
Bake until very lightly colored on top and around the edges.
Butter. If you plan on making these, take the butter out of the fridge ahead of time so it’s ready to go when needed!
Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.
Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.
Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, which is GOOD. DO NOT over-bake these cookies, please!
Flavor Variation Ideas
I love that these cookies are totally customizable! Feel free to add any add-ins your heart desires. Keep in mind that your add-ins shouldn’t be more than 1 1/2 cups. These are my favorite combinations:
- White Chocolate Chips and dried cranberries.
- Butterscotch chips and chopped nuts.
- Cinnamon baking chips
- Crushed Peppermint Candy Pieces and white chocolate chips.
- Andes Creme de Menthe Baking Chips Andes Peppermint Crunch Baking Chips.
- Macadamia and gold chocolate chips.
Storing and Freezing Instructions
Store baked cookies in an airtight container for up to 5 days at room temperature.
Freeze: Baked cookies and unbaked cookie balls freeze well for up to 8 weeks. See more details in my “storing & freezing instructions” section above.
Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. When ready to bake, follow the baking instructions.
Frequently Asked Questions
Yes, absolutely!
Yes, you can make the cookie dough and chill it in the refrigerator for up to 1 week. When ready to bake, follow the baking instructions.
Yes! These cookies are totally customizable, so feel free to skip the pretzels or replace them with something else. I recommend adding up to 1 1/2 cups of add-ins.
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Easy Eggless Vanilla Cookies
- 30+ Easy & Delicious Eggless Christmas Cookies
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card
Easy Eggless Christmas Cookies
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (24 g) cornstarch
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- 1/2 teaspoon (2 g) salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 oz (85 g) cream cheese, softened
- 2 teaspoons (10 ml) pure vanilla extract
- ½ cup green and red M&M chocolates, or more if you like
- ½ cup white chocolate chips morsels, or more if you like
- ½ cup pretzels, chopped (or more if you like)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat your oven to 350°F (180º C), then line a cookie sheet with parchment paper and set it aside. The number of batches will depend on how large/small you want your cookies.
- Combine the flour, cornstarch, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined, 1 more minute.
- Add the flour mixture and mix until the dough comes together and is combined. Stir in the M&Ms, chocolate chips, and pretzels. Do not overmix.
- Drop by rounded tablespoon onto the prepared baking sheet. For evenly sized cookies, I like to use a small spring-loaded ice cream scoop to spoon out the dough. Gently press a few more M&Ms, white chocolate chips, and pretzels on top of each dough ball if desired (this ensures you can see the chips and the M&Ms after they bake!).
- Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
-
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Soften butter. If you plan to make these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
- Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.
- Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in December 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2024 to make it as helpful as possible!
When do I add the baking soda? It’s in the ingredients but not the recipe. I’m assuming with the baking powder and flour mixture? I already made the cookies before realizing I never included it so let’s hope they turn out okay!
Hello Hannah! Sorry for the confusion. Yes, you have to mix the baking soda with the other dry ingredients. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I was wondering if I could NOT add the M&M’s, white chocolate chips and the pretzels – and bake them plain. THEN, once they came out of the oven do my usual Confectioner’s sugar frosting recipe and decorate with sugars? OR does this recipe need those three ingredients to keep them together?
Hello Nancy! Yes, you can omit those add-ins. However, if what you want is a plain soft vanilla cookie you can try this recipe > Easy Eggless Soft Sugar Cookies Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What brand of white chocolate chips do you use? If I remember correctly, you have a child with nut and peanut allergies. Does your child eat these cookies? My son is allergic to eggs, peanuts, tree nuts and seeds.
Hello Katrina! Yes, my daughter eats these cookies. I usually use Baker’s white chocolate (https://amzn.to/2VB9hSl) but feel free to use any chocolate you like and trust. Make sure to read the label to confirm it doesn’t have traces of nuts. Thanks for your interest in my recipe. Please come back and let me know how you like it =)