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! The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
I am super happy to share my favorite Eggless Sugar Cookie recipe. 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. 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.
So, let’s start off this season with a cheerful bang and bake a batch of sugar cookies to share with family, friends, neighbors, and school teachers. They are the perfect addition to your dessert table!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder: Make sure it is 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 or caster sugar.
- Cream cheese: This is my secret ingredient for the most wonderful egg-free sugar cookies. Do not skip it!
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Additions Suggestions
For flavor: Add a touch of almond extract for additional flavor, if desired. One teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract, are also great additions. Or add one teaspoon of pumpkin pie spice or ground cinnamon to the dry ingredient.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use 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.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Dough
One of the things I love about these cookies is how quick and easy they are to make!
Start by whisking together the flour and baking powder in a large bowl, then add the salt. In a separate bowl, cream the butter and sugars together until light in color and fluffy. You’ll know it’s ready when you can see the lighter color, so keep mixing until you achieve that! Next, stir in the cream cheese and vanilla. Then, gradually add the flour mixture until everything is combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 2 – Roll Out the Dough
Divide the sugar cookie dough into two equal pieces. Place one piece between two large pieces of parchment paper (or silicone mats) and roll the dough out to about 1/4 (6 mm) thick. Repeat with the second piece of dough.
Step 3 – Chill the Dough
Place both rolled-out doughs, one on top of the other, on a baking tray or cookie sheet, cover with plastic wrap or aluminum foil, and refrigerate for at least 2 hours and up to 2 days.
Step 4 – Cut into Shapes
Working with one dough sheet at a time, use a cookie cutter to cut the dough into shapes.
Step 5- Bake
Bake the cookies until just beginning to turn light brown around the edges.
Step 6 – Decorate
Decorate the cooled sugar cookies as your heart desires! I like to use eggless royal icing or buttercream.
Don’t overmix the dough after you add the flour. Doing so can overdevelop the gluten and cause the cookies to be tough.
Always refrigerate the cookie dough before cutting it into shapes.
In my opinion, the best way to roll out the dough is between two big pieces 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 1/4 of an inch.
Gather any scraps and reroll the dough, but no more than twice. After that, the dough will become too tough.
Use a wide-mouth glass jar or cup if you don’t have cookie cutters.
- Mixer (Hand or Stand Mixer): A mixer is your best friend for quickly and easily creaming together butter and sugar until it’s light and fluffy. Whether you use a hand mixer or a stand mixer, it’s key to getting that perfect dough texture without wearing out your arm!
- Rolling Pin: After chilling your dough, you’ll need a rolling pin to roll it out evenly. This tool ensures your cookies are all the same thickness, which is super important for even baking. The adjustable rolling pin is also very helpful.
- Cookie Cutters: This is where the fun begins! Use cookie cutters in your favorite shapes to cut out the dough. From classic circles to festive holiday shapes, the possibilities are endless!
- Baking Sheet: You’ll need a sturdy baking sheet to bake your cookies evenly. Choose one that’s flat and large enough to hold multiple cookies without crowding them. Lining it with parchment paper or a silicone baking mat will also help prevent sticking.
- Food Coloring (Optional): If you want to get creative with your cookie decorations, food coloring is a must! You can mix it into royal icing or buttercream to create beautifully colored designs. Gel food coloring works best because it’s vibrant and doesn’t water down your icing. If you are dealing with egg allergy, make sure your food coloring is egg-free/vegan. I like Sweetapolita and Ann Clark Food Coloring Gels.
- Piping Tips/Squeeze Bottle (Optional): These are perfect for decorating your cookies with precision. Piping tips come in different shapes and sizes, letting you create intricate designs or add delicate details. If you’re working with royal icing, a squeeze bottle is a great alternative for beginners—it gives you more control and is less messy!
- Piping Bag: Whether you’re piping royal icing or buttercream, a piping bag holds your icing and allows you to easily decorate your cookies. For beginners, disposable piping bags are convenient and easy to use.
- Couplers: These little gadgets make switching between different piping tips a breeze without needing to change the entire piping bag. They’re especially helpful if you’re planning to use different designs/colors on your cookies! These are the couplers I have.
Storing & Freezing Instructions
Store
- Cookie dough: Cookie dough can be stored in the fridge for up to 2 days. Make sure it is well wrapped in plastic wrap.
- Baked cookies: Baked eggless sugar cookies, plain or decorated, can be stored covered tightly at room temperature for up to 5 days. For longer storage, cover and refrigerate for up to 10 days.
Freeze
- Cookie dough: Cookie dough can be frozen for up to 3 months. Thaw it in the fridge when you’re ready to roll it out and bake.
- Baked cookies: Plain or decorated sugar cookies freeze well up to 3 months. Just let the baked cookies come to room temperature, then pack them in a freezer bag or container and freeze them. Thaw them in the fridge or on the counter when you’re ready to eat them.
Frequently Asked Questions
No, you can’t! The cream cheese helps with the cookie structure so it’s important that you follow the recipe closely.
For brown sugar cookies, I recommend following this recipe.
I recommend rolling out the cookie dough to about 1/4 inch (7 mm approx.).
Yes, you do! Chilling the dough will help you get cookies that hold their shape with clean, sharp edges.
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Recipe Card
BEST Eggless Sugar Cookies (Soft Cut-Out)
Ingredients
- 3 cups (420 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (2 g) salt
- 3/4 cup (175 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 6 ounces (170 g) cream cheese, softened
- 2 teaspoons (10 ml) pure vanilla extract
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Sift the flour and baking powder into a bowl. Add the salt and set aside.
- Using an electric hand mixer or a stand mixer, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
- Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated and the dough starts to come together. Divide the dough into two equal pieces.
- Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4 (6 mm) thick. Repeat with the second piece of dough.
- Place both rolled-out doughs, one on top of the other, on a baking tray, cover with plastic wrap, and refrigerate for at least 2 hours and up to 2 days.
- Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
- Working with one sheet of dough at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.
- Bake for 10 to 13 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then use a wide metal spatula to transfer the cookies to a wire rack and let cool completely. Repeat the process to cut and bake the remaining dough.
- Decorate the cooled sugar cookies as desired. If using eggless royal icing, let the icing dry completely, about 1 1/2 hours, before serving. Once the cookies have completely dried, they can be stored either in an airtight container with waxed paper in between each layer, or in an airtight bag in a single layer. You can store them at room temperature for up to 5 days.
- Don’t over mix the dough after you add the flour. It can overdevelop the gluten and cause it to be tough.
- Always refrigerate the cookie dough before cutting it into shapes.
- The best way, in my opinion, to roll out the dough is between two big pieces of parchment paper. If the parchment paper is not an option a well-floured work surface will also work.
- Try to roll out the dough evenly, no thinner than 1/8 of an inch. My personal preferred thickness is 1/4 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.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 December 2017, the post content was edited to add more helpful information and new photos in June 2022.
I tried this recipe needing an egg free rolled cookie. They do not taste bad. My husband who does not like sweet things said they need frosting and taste a bit like flour. The cookies did not rise at all and seemed to take longer than suggested to bake. The bottoms were brown sides only barely.
I have made this recipe several times. The cookies come out perfect every time and disappear quickly! Thank you Oriana for making special occasions”special” for everyone.
Hello Jean! Aww, thank you so much for your sweet message! 💕 It makes my heart so happy to know that these cookies have become a part of your special occasions—and that they disappear fast is always the best sign! 😊 I’m truly honored to be a small part of your celebrations. Thank you for being here and for trusting my recipes! 🍪✨
These are the best! My daughter is allergic to everything with eggs being number one on the list. With the strawberry buttercream frosting theses taste like a strawberry pop tart there pretty amazing!! Thank you for sharing this!!
Hello Kimi! Oh wow, that sounds absolutely amazing! 😍 I’m so happy to hear that these were a hit, especially for your daughter with her egg allergy. The combination with strawberry buttercream frosting making them taste like a strawberry Pop-Tart? That’s genius! 🍓✨ Thank you so much for sharing your experience — I love hearing how my recipes bring joy to others. Happy baking! ❤️🧁
LOVE IT! Thank you so much, perfect cookies.
Hello MC! Yay! 🎉 I’m so happy to hear that you loved them! Thank you for trying the recipe and for your sweet feedback. Enjoy your perfect cookies! 😊🍪
Delicious recipe, they turned out perfect. Thank you!
Hello Elizabeth! Thank you so much for your kind words! I’m thrilled to hear the recipe turned out perfectly for you. Wishing you a Happy New Year filled with joy, love, and more delicious creations! x- Oriana
Hi! I am very interested in making these cookies for my egg allergy twins. I had a question about the flour measurements. I thought all purpose flour weight about 12og per cup which would make 3 cups = 360g, not 420g. Could you please confirm you use 420g of all purpose flour for these? Thank you and can’t wait!
Hello Courtney! Thank you for your question! In my recipes, I measure 1 cup of all-purpose flour as 140 grams, so 3 cups would indeed equal 420 grams. I always recommend using the gram measurements for the best accuracy and results, especially when baking. I’m so excited for you to try these cookies for your twins—I hope they love them as much as my family does! Happy baking, and wishing you and your family a wonderful holiday season!
Excellent in every way. I sub out gf all purpose flour and otherwise follow exactly. Everyone agrees they are the best sugar cookie around
Hello Elizabeth! Thank you so much for the amazing feedback! I’m thrilled to hear the recipe worked so well with gluten-free all-purpose flour—what a win! I’m so happy everyone loved them and declared them the best sugar cookies. That truly makes my day! Wishing you and your family a joyful and delicious holiday season!
A tiny bit softer than typical Sugar cookies–but the dough sat in my fridge for a week and still held up well! So thankful for this recipe as I try to find all of our new favourite recipes after an egg allergy diagnosis for my little guy. Next stop will be trying them with gluten free flour!
Hello Annie! I’m so happy to hear that the cookies turned out well, even with the dough resting for a week! 😊 It’s great that you’re able to find new favorite recipes after your little guy’s egg allergy diagnosis. I’m sure they’ll be just as delicious with gluten-free flour—let me know how they turn out! Thank you so much for sharing your experience! 💕
This has been our Christmas cookie recipe for a couple of years. The cookies are delicious! Have have you ever done slice and bakes with this recipe?
Hello Shelly! I’m so glad you loved this recipe! I haven’t yet, but I think it would work fine. Thanks so much for trying my recipe and taking the time to come back and let me know.
Thanks for bringing holiday baking joy back to this egg-allergy home!
Followed your recipe exactly and the dough was delightful to work with; the cookies held their shape and were so much fun to decorate…that they were deliciously flavorful was an incredible bonus!
Hello Tej! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
Hi Oriana, I used your recipe to make dinosaur shaped cookies for my 3 yr old’s birthday (who has several food allergies). Also used your eggless red velvet cake recipe to make his allergy safe birthday cake. He was over the moon that he could enjoy all the treats and I was one happy mama. Thankyou!
Hello Usurug! So glad you and your boy enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!