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.
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!
How to make sugar cookies without eggs?
- 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.
- 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 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!!!
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.
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.
Of course, always, LOTS of sprinkles!
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.
- 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
- 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 buttercream icing while the cookies cool down. You can use store-bought icing if you prefer.
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.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Dark Chocolate Cookies
- Eggless Thumbprint Cookies
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip 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
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
-
- Stand Mixer
-
- Measuring Cups and Spoons Set
-
- Silicone Baking Mat Sheet
-
- Baking Sheet
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun!
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
This recipe is amazing. I absolutely love. I used gluten free rice flour instead, and I add a little desiccated coconut and a little almond flour (so I use less flour, and add about 10g each of the other two).
I don’t have cream cheese so I used full fat yogurt, plain. It was amazing.
I blend (mix) the ingredients as instructed. So butter an sugar first. Then add the dry ingredients along with the yogurt.
It tastes amazing. Going to make it for the third time in four days now!
Hello Tayy!! These cookies are addictive, right? When I make them they are gone in a flash. I’m very happy you enjoyed them too. Thank you for your feedback and for taking the time to come back and let me know!🙂
Delicious. Your pics are drool worthy! 🙂
Hello Anu! Thanks so much…these are really yummy. Thanks for your comment and for stopping by.