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.

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

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!

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

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 beautifully complements the butter and sugar.

Food Allergy Swaps

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!!!

Tips To Make Eggless Soft Sugar Cookies

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.

Decorate Soft Sugar Cookies

  • 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.

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

Can I use this recipe to make cut-out egg-free sugar cookies?

For Eggless Cut-Out Sugar Cookies, I recommend using my Eggless Sugar Cookie Cake recipe.

Can I make this egg-free cookie dough ahead of time?

Absolutely! You can make the dough and keep it well-covered in the refrigerator for up to 2 days.

How do I prevent my cookies from spreading too much?

Chilling the dough and making sure your baking sheet is cool before placing the dough on it will help prevent excessive spreading.

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

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Recipe Card

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

Easy Eggless Soft Sugar Cookies

Oriana Romero
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.
4.43 from 97 votes
Prep Time 10 minutes
Cook Time 10 minutes
chilling time 1 hour
Total Time 20 minutes
Servings 24 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:

Oriana’s Notes
 
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.
 
Cut-Out Eggless Sugar Cookies: If you want cut-our cookies, check out my Cut-Out Eggless Sugar Cookies recipe.
 
Food Allergy Swaps:
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.
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.
 
Recipe Tips:
  • 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.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 135kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 65mgPotassium: 58mgSugar: 6gVitamin A: 240IUCalcium: 24mgIron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 135
Keyword cookies easy eggfree Eggless soft sugar

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.

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4.43 from 97 votes (91 ratings without comment)

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35 Comments

  1. 5 stars
    Delicious recipe. The cookies turned out soft but kept their shape really well. I also used your royal icing recipe and it was very tasty. Will make again soon.

  2. In your instructions, it says that you need to refrigerate the dough for 1hour or 2days. Which one is it? Thank you!

  3. 5 stars
    This is my second time making these cookies, followed the direction to a T. Absolutely love it, I don’t even like sugar cookies but my husband loves them so I tried these omg so dang good even I ate them and was so happy with the flavor and texture! Let them chill over night also, was able to let my 4 year make monster truck cut outs with them and they held perfectly!! These are going to be my new go to sweet treats for my family. So easy to make and soooooo good everyone loves them! Thankyou so much for this awesome recipe!!!

    1. Hello BoyMom – It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! xo

  4. 5 stars
    These turned out great. My 3 year old was so happy to have “sprinkle” cookies like her friends at school. Her teacher asked how I was able to make cookies that looked so much like the store-bought ones her friends had to eat. I’m so glad I found this site. The hardest ingrediant to find locally was sprinkles that aren’t manufactured with peanuts or eggs.

    I used a cream cheese icing slighly warm so it flowed when decorated. I divided the icing so some were pink, blue or purple iced.

    The cookies freeze great and thaw at room temperature in about 10 minutes.

    1. Hello Liz! It sounds like you nailed it! I am glad you liked the recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.

  5. 5 stars
    I made these for my 4 yr old grandson. My kids tried a recipe that called for apple sauce Instead of eggs & they said they were a gooey mess. I rolled out the dough & used your frosting recipe! Very good thank you!

  6. This recipe turned out great. We used them for holiday cut-outs. I added a little cornstarch (a tbsp for a batch and a half) for extra softness, and the cookies are really tender, but they held up well enough to stack for a cookie tree and didn’t get soggy even though I glued the tree together with buttercream.

    My husband is deathly allergic to eggs and I’ve used other subs but never tried cream cheese. Will definitely try your other recipes!

    1. Hello Izzy! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Stay safe and take care of yourself and your loved ones. Happy Holidays! xo

  7. Hi – can you tell me if what you used (the pink one) on your cookies, is it buttercream frosting or royal icing? Baking newbie here.

  8. Hi. I was wondering if you had a recipe for your buttercream frosting? I’m sure you do and it’s right in front of my face and I don’t see it haha. Thanks 🙂

  9. 4 stars
    I really enjoyed these cookies! I actually rolled and cut out pumpkins for fall. They held their shape well and I didn’t not have any spreading issues. I did use the recommended extra creamy butter. My only comment is that it reminds me somewhat of a buttery shortbread type of cookie. I have made sour cream sugar cookies for every holiday for years, but my daughter has a severe egg allergy so I have been searching for a comparable replacement. All in all, I will definitely make these again. Thank you for the recipe (and all of your recipes for us egg allergy households)- I love your site!

    1. Hello Aly! So glad you enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know! I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂

  10. We want to make a dessert pizza. Do you think this recipe would work to make one large sugar cookie to add frosting and fruit to? Thank you for your delicious recipes! You are my go-to source for egg-free desserts!! We made these sugar cookies and your chocolate chip cookies last year for my son’s classroom Christmas party. They were a hit! My son has several food allergies and your website keeps us baking!

  11. How many eggs would you use instead of cream cheese..or is there any other option..I only have soft cheese at home ??‍♀️

    1. Hello Shaleena! I haven’t tested this recipe with eggs, but I guess that 1 large egg will make it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

    1. Hello Nisha, creaming simply means mixing your butter and sugar together until well blended, leaving you with a fluffy light yellow mix. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  12. 5 stars
    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!

    1. 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!?