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Easy Eggless Soft Sugar Cookies

Posted by Oriana Romero on April 16, 2019 - 4 comments

This Easy Eggless Soft Sugar Cookies recipe turns out perfect every time and the cookies stay soft for days! They’re soft, thick, and buttery and super easy to make.

A plate with eggless sugar cookies frosted with pink buttercream and sprinkle.

Eggless Soft Sugar Cookies Recipe

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!

A plate with eggless sugar cookies frosted with pink buttercream and sprinkle.

How to make sugar cookies without eggs?

  1. You’re going to start creaming your butter and sugar until pale in colour. Make sure the butter is softened. That’s the key to make your cookies fluffy.
  2. 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.
  3. Add the flour, baking soda, and salt. Mix until just combine. Do not over mix. Chill the dough for 1 hour up to 2 days. Then roll, bake and enjoy!!!

Eggless Sugar cookies dough wrapped with plastic wrap.

TIPS TO MAKE Eggless Soft Sugar Cookies

When making cookies I like to use European style butter, such 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 combine 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 because every oven is different, so the cookies are done when the edges are set and lightly browned.

Eggless sugar cookie dough rolled into balls in a baking sheet

Eggless sugar cookie dough flattened balls in a baking sheet

Baked Eggless sugar cookie in a baking sheet

HOW TO DECORATE SOFT SUGAR COOKIES

Roll the dough 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!

EXTRA TIP: when decorating cookies with buttercream frosting, refrigerate for 5 – 10 minutes after frosting so the buttercream hardens a little.

Eggless Royal Icing: if you want an icing that hardens, the eggless royal icing is the best option.

Pink buttercream in a bowl

Of course, always, LOTS of sprinkles!

eggless sugar cookies frosted with pink buttercream and sprinkle over a cooling rack.

A plate with eggless sugar cookies frosted with pink buttercream and sprinkle.

A plate with eggless sugar cookies frosted with pink buttercream and sprinkle.

A plate with eggless sugar cookies frosted with pink buttercream and sprinkle.

Easy Eggless Soft Sugar Cookies

This Easy Eggless Soft Sugar Cookies recipe turns out perfect every time and the cookies stay soft for days! They’re soft, thick, and buttery and super easy to make. 
Author Oriana Romero
4.21 from 39 votes
Print Pin Rate
Dessert
American
cookies, easy, eggfree, Eggless, soft, sugar
Prep: 10 minutes
Cook: 10 minutes
chilling time: 1 hour
Total: 20 minutes
Servings: 24 cookies
Calories: 135kcal

Ingredients

  • 2 ¼ cups (319 gr) all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¾ cup (170 gr – 6 oz) unsalted butter, softened
  • ¾ cup (170 gr) granulated sugar
  • 4 oz cream cheese, softened
  • 3 teaspoons pure vanilla extract
US Customary - Metric

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. 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 over mix.
  • 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 aside. 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 use store-bought icing if you prefer.

Notes

Butter: when making cookies I like to use European style butter, such 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.
 
Store: store cookies in an airtight container 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 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 in a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 58mg | Sugar: 6g | Vitamin A: 240IU | Calcium: 24mg | Iron: 0.6mg
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