This Easy Eggless Soft Sugar Cookies recipe turns out perfect every time and the cookies stay soft for days! They’re soft, thick, buttery, and super easy to make. The recipe includes step-by-step photos and lots of tips.
I’m so excited to share this recipe with you; I could hardly wait. Meet my Easy Eggless Soft Sugar Cookies.
Everyone needs a great soft sugar cookie recipe. This simple and easy recipe turns out perfect every time and the cookies stay soft for days.
These Easy Eggless Soft Sugar Cookies are soft, thick, and buttery!
If you are like me and love a soft buttery cookie you MUST try this recipe. And make sure to grab one while you can because these are definitely going to disappear fast!
If you are looking for 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: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking powder: Make sure it’s not expired or too old.
- 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 o caster sugar.
- Cream cheese: Use the full-fat version for better results.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
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).
- 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 (to substitute the eggs) and vanilla. The cream cheese is the secret ingredient to make your eggless sugar cookies soft and tender.
- Add the flour, baking powder, and salt. Mix until just combined. Do not overmix.
- Chill the dough for 1 hour for up to 2 days.
- Then roll, bake and enjoy!!!
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.
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 cookies could come out 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 the cookies are likely to over-spread.
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.
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
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.
Dairy-Free
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: 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 to thaw overnight in the refrigerator, then bring 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 up to 2 months. After baking, allow 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.
- Eggless Sugar Cookies (cut-out)
- The Best Eggless Chocolate Chip Cookies [Video]
- Eggless Oatmeal Cookies
- Easy Eggless Brown Sugar Cookies
- more eggless cookie recipes…
Equipment
Ingredients
- 2 ¼ cups (315 g) all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon kosher 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 pure vanilla extract
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 and 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
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.
