These Easy Eggless Christmas Cookies are incredibly soft, chewy, and perfectly sweet! No special ingredients and best of all no chilling time.
Eggless Christmas Cookies 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 Cookies 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 and best of all no chilling time so you can whip these up in a flash.
My kids loved helping me to make these and we’re planning to make a big batch for Christmas eve since we suspect Santa will LOVE these as much as we do.
WHAT DO YOU NEED TO MAKE EGGLESS CHRISTMAS COOKIES?
You only need a few basic staple ingredients. Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
You will need:
- All-purpose flour
- Cornstarch
- Baking soda and baking powder
- Kosher salt
- Unsalted butter
- Granulated sugar
- Cream cheese
- Pure vanilla extract
- M&Ms, white chocolate chips and pretzels
HOW TO MAKE EASY CHRISTMAS COOKIES WITHOUT EGGS?
- You’re going to start creaming your butter and sugar until pale in color. Make sure the butter is softened. That’s the key to make your cookies fluffy. Then add cream cheese (to substitute the eggs) and vanilla.
- Add the flour, cornstartch, baking soda, baking powder and salt. Mix until just combine.
- Stir in M&Ms, white chocolate chips and pretzels. Do not over mix.
- Then drop dough balls in a baking sheet. Gently press a few more M&Ms, white chocolate chips and pretzels on top of each dough balls if desired (this ensures you can see the chips and the M&Ms after they bake!).
- Bake and enjoy!!!
Tips to make EASY EGGLESS CHRISTMAS COOKIES:
- Soften butter. If you are planning on making 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 is 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 out your ingredients.
- Don’t care too much about the baking time! The reason for this is because every oven is different, so 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, and that is GOOD. DO NOT over-bake these cookies, please!
HOW TO STORE EGGLESS CHRISTMAS COOKIES
Store cookies in an airtight container up to 5 days at room temperature.
HOW TO FREEZE EGGLESS CHRISTMAS COOKIES DOUGH
You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then bake as directed.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
Ingredients
- 2 cups (280 gr) all-purpose flour
- 2 tablespoons (24 gr) cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (170 gr) unsalted butter, softened
- ¾ cup (150 gr) granulated sugar
- 3 oz (85 gr) cream cheese softened
- 2 teaspoons 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)
Instructions
- Preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper and set aside. The number of batches will depend on how large/small you want your cookies.
- Combine the flour, cornstarch, baking powder 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. Add cream cheese and vanilla and mix until well combined.
- 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 over mix.
- 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 balls 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 baking sheet for 5 minutes, then transfer to a wire rack to cool.
Notes
Soften butter. If you are planning on making 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 is 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 out your ingredients. Don’t care too much about the baking time! The reason for this is because every oven is different, so 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, and that is GOOD. DO NOT over-bake these cookies, please! Store: store cookies in an airtight container up to 5 days at room temperature. Freeze: Baked cookies freeze well for up to 8 weeks. Unbaked cookie dough freezes well for up to 8 weeks. See more details above. Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. Allow coming to room temperature then continue with step 5. Looking for More Eggless Cookie Recipes?
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- 3-Ingredient Eggless Peanut Butter Halloween Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
Nutrition
Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g | Vitamin A: 188IU | Calcium: 27mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Mention @Mommyshomecooking on Instagram and tag #mommyshomecooking!
⭐️ RATE THIS RECIPE ⭐️ Do you have any questions? Ask me! I am happy to help 🙂
-
- Stand Mixer
-
- Kitchen Scale
-
- Silicone Baking Mat Sheet
-
- Cooling Rack
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Leave a Reply