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!
WHY I LOVE THIS EGGLESS CHRISTMAS COOKIES
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.
EGGLESS CHRISTMAS COOKIES INGREDIENTS
Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
You only need a few basic staple ingredients. You will need:
- All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Cornstarch
- Baking soda and baking powder – Make sure they’re not expired
- Kosher salt
- Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Granulated sugar – Also known as caster sugar.
- Cream cheese – Full-fat version.
- Pure vanilla extract
- M&Ms, white chocolate chips and pretzels
HOW TO MAKE EASY CHRISTMAS COOKIES WITHOUT EGGS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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 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!
STORING & FREEZING INSTRUCTIONS
STORE
Store cookies in an airtight container for up to 5 days at room temperature.
FREEZE
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.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Easy Eggless Vanilla Cookies
- 17 Easy and Delicious Eggless Christmas Cookies
Easy Eggless Christmas Cookies
Equipment
Ingredients
- 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)
Instructions
- 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. 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 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 baking sheet for 5 minutes, then transfer to a wire rack to cool.
- 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!
- 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
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Bring back your passion for baking, even if you cannot use eggs!
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 =)