This Easy Eggless Soft Sugar Cookies are soft, thick, buttery, and super easy to make! The recipe turns out perfect every time, and the cookies stay soft for days! The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts on the Recipe
I’m beyond excited to share this recipe with you — Meet my Easy Eggless Soft Sugar Cookies! These cookies are everything you want in a sugar cookie: soft, thick, and oh-so-buttery. Whether you’re whipping up a batch for a holiday gathering, a weekend treat, or just because, these cookies are the perfect choice.
Everyone needs a great soft sugar cookie recipe in their baking arsenal. These cookies are eggless, making them an excellent option for those with egg allergies or wanting to try something different. The best part? They stay soft for days, making them an ideal make-ahead dessert that you can enjoy all week long.
One of the things I love most about this recipe is how easy it is. With just a few pantry staples, you can have these cookies ready to go in no time.
If you want Cut-Out Eggless Sugar Cookies, check out my recipe here!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Flour: All-purpose flour works best for this recipe, providing structure and ensuring the cookies are soft yet sturdy.
- Baking Powder: Make sure your baking powder is fresh, as it’s crucial for helping the cookies rise and stay soft.
- Salt: I recommend using kosher or sea salt for a better flavor. If you’re using table salt, reduce the amount to half.
- Butter: Unsalted butter is ideal, but you can use salted butter if that’s what you have—just skip the additional salt in the recipe.
- Sugar: Regular granulated sugar or caster sugar works perfectly here. It sweetens the cookies and helps create that tender crumb.
- Cream Cheese: For the best texture and flavor, use full-fat cream cheese. It adds a subtle tanginess and keeps the cookies incredibly soft.
- Vanilla Extract: Pure vanilla extract is the way to go. It adds a warm, rich flavor that complements the butter and sugar beautifully.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cream Butter and 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 (to substitute the eggs) and vanilla. Cream cheese is the secret ingredient that makes your eggless sugar cookies soft and tender.
Step 2 – Add The Dry Ingredients
Add the flour, baking powder, and salt. Mix until just combined. Do not overmix.
Step 3 – Chill The Dough
Chill the dough for 1 hour for up to 2 days.
Step 4 – Roll and Bake
Then roll, bake, and enjoy!!!
When making cookies, I like to use European-style butter, such as Kerrygold, President, or Land O Lakes® Extra Creamy Unsalted Butter (European style), for extra buttery flavor and fluffiness, but any butter will work fine.
Use a scale to measure out your ingredients.
Do not overmix the dough, or the cookies could be tough. After adding the flour, mix until just combined, and then use your hands to bring the dough together.
Chill the Cookie Dough: Chilling cookie dough helps prevent spreading. The colder the dough, the less likely the cookies are to overspread.
Don’t care too much about the baking time! Every oven is different, so the cookies are done when the edges are set and lightly browned.
Roll The Dough Balls in Sprinkles: For a fun twist, roll the dough balls in sprinkles (step 6) before baking. Use any color you like!
Buttercream Frosting: This is my family favorite! You can tint the buttercream according to the occasion: red for Valentine’s Day, green for San Patrick’s Day, Pastel colors for Easter or Mother’s Day, Black or Orange for Halloween, etc.… Your imagination is the limit! Here is my super delish buttercream recipe.
Eggless Royal Icing: If you want icing that hardens, the eggless royal icing is the best option. Find my eggless royal icing recipe here.
PRO TIP: when decorating cookies with buttercream frosting, refrigerate for 5 – 10 minutes after frosting so the buttercream hardens a little.
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.
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.
Dairy-Free
To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular butter, use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter, and Violife Just Like Cream Cheese Original.
Storing & Freezing Instructions
Store: Store cookies in an airtight container for up to 5 days at room temperature.
Freeze Cookie Dough: You can freeze this cookie dough before rolling for up to 3 months. When ready to use, allow it to thaw overnight in the refrigerator, then bring it to room temperature for about 1 hour. Then, roll and continue with the recipe as directed.
Freeze-Baked Cookies: Unfrosted or frosted cookies freeze well for up to 2 months. After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then transfer them to a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.
Frequently Asked Questions
For Eggless Cut-Out Sugar Cookies, I recommend using my Eggless Sugar Cookie Cake recipe.
Absolutely! You can make the dough and keep it well-covered in the refrigerator for up to 2 days.
Chilling the dough and making sure your baking sheet is cool before placing the dough on it will help prevent excessive spreading.
- Eggless Sugar Cookies (cut-out)
- The Best Eggless Chocolate Chip Cookies [Video]
- Eggless Oatmeal Cookies
- Easy Eggless Brown Sugar Cookies
- more eggless cookie recipes…
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Recipe Card 📖
Easy Eggless Soft Sugar Cookies
Equipment
Ingredients
- 2 ¼ cups (315 g) all-purpose flour
- 2 ¼ teaspoons (9 g) baking powder
- ½ teaspoon ( 2 g) salt
- ¾ cup (174 g – 6 oz) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 4 oz (112 g) cream cheese, softened
- 3 teaspoons ( 15 ml) pure vanilla extract
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
- Combine the flour, 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, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
- Add the flour mixture and mix until the dough comes together and is combined. Do not overmix.
- Wrap dough with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Once chilled, preheat your oven to 350°F (180° C). Then, line a cookie sheet with parchment paper and set it aside. NOTE: The number of batches will depend on how large/small you want your cookies.
- Roll the cookies into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet. Then, gently press down with the palm of your hand to create a 1/4-inch-thick cookie.
- 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 completely before icing.
Make the Icing:
- Make the buttercream icing while the cookies cool down. You can also use royal icing or store-bought icing if you prefer.
- Butter: when making cookies I like to use European style butter, such as Kerrygold, President, or Land O Lakes® Extra Creamy Unsalted Butter (European style) for extra buttery flavor and fluffiness, but any butter will work fine.
- Chilling: please don’t skip this step! Chilling helps the cookies retain shape, plus helps with flavor and texture.
- Use a scale to measure out your ingredients. If you don’t have a kitchen scale, 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.
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.
Originally posted in April 2019, the post content was edited to add more helpful information, with no change to the recipe in June 2022 and then again in August 2024.
