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 or 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.
Ingredients You’ll Need
You only need a few basic staple ingredients. You will need:
Ingredients Notes & Substitutions
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; skip the cake flour, bread flour, and wheat flour. Make sure to 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: Make sure 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: Granulated sugar: Regular white granulated sugar o 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: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for 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.
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’re going to 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.
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.
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 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.
Don’t care too much about the baking time! The reason for this is that 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!
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Use your favorite plant-based, dairy-free, or vegan butter and cream cheese. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store cookies in an airtight container for up to 5 days at room temperature.
You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, do not need to thaw. Bake the frozen cookie balls as directed in the recipe, adding a couple of minutes more to the baking time.
Frequently Asked Questions
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.
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Recipe Card 📖
Easy Eggless Christmas Cookies
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (24 g) cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 oz (85 g) 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)
- Preheat your oven to 350°F (180° 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 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 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.
- 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.
- Don’t care too much about the baking time! The reason for this is that 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, which is GOOD. DO NOT over-bake these cookies, please!
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 on December 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!