These Eggless Sugar Cookies are tender, buttery, keep their shape when baked, and yes, taste amazing, too.
Serve them with or without icing and watch them disappear right before your eyes!
Eggless Sugar Cookies Recipe
Since, ‘tis officially cookie baking season I am sharing my favorite Eggless Sugar Cookies This recipe is simple, straightforward, and downright delicious.
Sugar cookies are a favorite at every holiday party, birthday, or any occasion that requires a sweet, melt-in-your-mouth treat and they will be the start of your table whether dressed simply with frosting, and sprinkles, or frosted with royal icing.
These Eggless Sugar Cookies are tender, buttery, keep their shape when baked, and yes, taste amazing, too.
TIP AND TRICK TO MAKE SUGAR COOKIES:
- Always refrigerate the cookie dough before and after cutting them. If it gets too warm it’ll be challenging to cut out and move to baking sheets.
- The best way, in my opinion, to roll out the dough is over a big piece of parchment paper. If parchment paper is not an option a well-floured work surface will also work.
- Try to roll out the dough evenly, no thinner than a 1/8 of an inch.
- Gather any scraps and reroll the dough, but no more than twice. After that, the dough will become too tough.
- If you don’t have cookie cutterS use a wide-mouth glass jar or cup.
LOOKING FOR MORE COOKIE RECIPES?
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Eggless Shortbread Cookies
So, let’s start off this season with a cheerful bang and bake a batch of sugar cookies to share with family, friend, neighbors, and school teachers.
Happy Cooking!!!
Eggless Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- Pinch kosher salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 8 oz ,cream cheese softened
- 2 teaspoons pure vanilla extract
Instructions
- Sift flour and baking powder into a bowl. Add salt and set aside.
- Into a bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until well combined, about 3 minutes. Add cream cheese and until well combined. Scrape down the side of the bowl as needed. Add vanilla and beat until well combined.
- Reduce speed to low and add flour mixture and beat just until incorporated and the dough starts to come together.
- Scrape the dough onto a lightly floured work surface and divide it in half. Shape each half into a disk, then wrap each disk in plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350º F. Line two baking sheets with parchment paper.
- Over a big piece of parchment paper, or on a lightly floured surface roll out the dough disk about 1/4-inch thick. Cut into desired shapes, place at least 1-inch apart on the prepared baking sheet. Refrigerate for 15 minutes.
- Gather up the dough scraps and form into a disk, wrap, and refrigerate for 15-20 minutes. Then roll out and cut again. Repeat step 6.
- Bake for 10 - 15 minutes or until cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheet for 2 minutes. Then move to complete cooling on wire rack.
- Serve as is or decorate with royal icing as desired.
- Store in an airtight container for up to 1 week.
Recipe Notes:
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Easy Eggless Vanilla Cookies
- Eggless Funfetti Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Icebox Christmas Pinwheel Cookies
- Easy Eggless Spritz Cookies
- Eggless Soft Molasses Cookies
- Eggless Thumbprint Cookies
- Eggless Snickerdoodle Cookies
Nutrition
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- Baking Sheet
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- Measuring Cups
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- Measuring Spoons
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- Cookie Cutter Set
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I like the idea of no eggs, so I tried this recipe. The dough came out with the correct texture and seemed to bake evenly and well. Unfortunately they really don’t taste like cookies, but more like biscuits. It seems like there is a need for more sugar. Thankfully we’re putting frosting on them and that should add some sweetness.
Hello Kim, I am glad this recipe worked out well even though it wasn’t sweet enough for your taste. Thanks for trying my recipe.
This recipe is amazzziinnggg.Thank you Thank you Thank you 😍😍
Hello Dunali! I’m delighted to hear you enjoyed it so much. Thank YOU so much for trying my recipe and for taking the time to come back and let me know!
Great recipe. Made them for my Granddaughter’s daycare class where there is an egg allergy issue.
Cookies tasted wonderful and they loved the little ghosts with eyes. I will be using this recipe again.
Thanks so much.
Hello Susan! Sounds like you nailed it =) Thanks so much for your feedback and for trying my recipe.
Hi there, Thanks for the eggless cookie recipe. I tried it today and it tasted great. However i realised i needed about 20 mins to get the cookie’s edges to turn brownish. The middle portion stays the same. Before i put the dough into the fridge, it is super soft. Not sure if Im doing anything wrong. The cookies turn out more like shortbread. Is that right?
Hello Angelistic! These cookies are supposed to be a little crunchy. If you want soft sugar cookies, please use this recipe: https://mommyshomecooking.com/easy-eggless-soft-sugar-cookies/
Can you roll the dough into different shapes with the soft sugar cookies recipe.
Hello Muriel! The soft sugar cookies do not hold their shape. If you want cut-out cookies I would recommend using this recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I bake and decorate these, and than freeze them? I need to make about 100 but I was hoping to start early, and freeze them so I’m not doing them last minute
Hello Angela! I don’t have a lot of experience with freezing decorated cookies decorated but a couple of readers had done it and they said it worked very well. If you do try freezing them please let me know the outcome. Thanks for your interest in my recipe.🙂
Do you know if this dough would work in a cookie press? I’m horrible at rolling out dough. I can never get it quite right and end up throwing it out.
Hello Lory! If you want to use a cookie press I would suggest this recipe: https://mommyshomecooking.com/easy-eggless-spritz-cookies/
Can dough be frozen for later use?
Hello Courtney! Yes, just form dough into a disc, wrap the disc in plastic wrap and place the disc inside plastic freezer bag (being sure to press out all the air) and seal. Freeze up to 1 month. Thaw at room temperature. When thawed, use a rolling pin to roll to desired thickness, cut into shapes, then bake. Hope this help!
Is there any other alternative to cream cheese which won’t affect the flavours & textures much. The recipe looks great and I’m excited to try it out. But finding cream cheese where I live is really tough.
Hello Amrisha! Thanks for your interest in this recipe. You can use 2 flax eggs but the look and texture will be slightly different. To make 1 flax egg combine 1 tablespoon of golden flaxseed meal and 3 tablespoons of cold water. Mix to combine and let it rest for 5 minutes, or until thickens.
Ummm, you said that you could use a flax egg, but can you use butter instead of the two options?
Hello Tejas! The flax egg suggestion was for someone how didn’t want to use cream cheese. I suggest following the recipe as is. Thanks for your interest in my recipe. Please come back and let me know how you like it =)