These Eggless Valentine’s Striped Sugar Cookies are delicious, adorable, and tasty! Plus, they’re egg-free, so if you have an allergy or just don’t have eggs on hand, you don’t have to miss out on this treat. These cookies come out of the oven already decorated! You don’t have to spend extra time icing them or adding sprinkles—they come out looking perfect, ready to share or enjoy. So, if you’re looking for a sweet, festive treat that’s fun to make and even more fun to eat, this recipe is a must-try!
Oriana’s Thoughts On The Recipe
Oh my goodness, how cute are these cookies? Seriously, they’re almost too adorable to eat! When you shape them into little hearts, and the pink and white stripes come through, they look like something you’d find in a fancy bakery. They’re egg-free! So, if you’re dealing with an egg allergy or just don’t have eggs in the house, you can still create a delicious and stunning treat. I love how these cookies come out of the oven already decorated, saving you time and effort. It’s like a little Valentine’s miracle!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: This is the main structure of the cookie.
- Baking powder: Gives the cookies a light and airy texture without eggs.
- Salt: A little salt helps balance out the sweetness of the cookies.
- Unsalted butter: The butter adds richness to the dough. If you only have salted butter, just reduce the added salt in the recipe.
- Granulated sugar: Sweetens the dough and helps create a soft texture.
- Cream cheese: Adds moisture and a slight tang to the dough, making these cookies soft and flavorful.
- Vanilla extract: For that familiar, comforting flavor.
- Pink sanding sugar: This is for decoration! It gives the cookies a cute, festive sparkle.
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.
Potential Recipe Challenges & Pro Tips
- Chilling Time: You’ll need to chill the dough to make it easier to work with. Pro Tip: Don’t skip this step! This will help the cookies to maintain their form.
- Sanding Sugar: The sanding sugar might not stick to the dough as you roll it out. Pro Tip: Before you roll out the dough, lightly press the sanding sugar into the dough with your hands or a rolling pin. This ensures that it sticks and doesn’t fall off during baking.
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 Cookie Dough
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 at medium speed until smooth and creamy, for 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.
Step 2 – Roll Out, Add The Sanding Sugar, and Chill
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. Roll the dough out to about 1/4 (6 mm) thick with a rolling pin. Repeat with the second piece of dough.
For one-half the dough, sprinkle on an even generous layer of red sanding sugar and use the rolling pin to roll the sprinkles into the 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.
Step 3 – Form The Striped Pattern
Once the dough has chilled, use a ruler and a sharp knife (or pizza cutter) to cut ½ inch strips of dough. Return to the fridge while you work on the other half.
Carefully arrange the strips side by side, alternating colors, and make sure they are touching. When you have a stripe pattern, use a rolling pin to gently roll the striped lined dough pieces together (so the stripes stick to each other again). Transfer to the fridge to chill one last time while the oven preheats (15 – 20 minutes).
Step 5 – Cut
Cut cookies with a heart-shaped cutter. Carefully place cookies on a baking sheet lined with parchment paper or a silicone baking sheet.
DOUGH scraps
Pro-Tip: You’re going to end up with a fair amount of scraps after you cut the cookies out of you’re striped dough. Use smaller circle cutters to use as much of the dough as possible, then ball up the rest, roll it out, and have some crazy-looking but tasty scrap cookies.
Step 6 – Bake
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 them cool completely. Repeat the process to cut and bake the remaining dough.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- If you don’t have heart-shaped cookie cutters, you can use any shape you like. These cookies are versatile!
- The best time to add the sanding sugar is right after the first rollout. If the dough gets too cold, the sugar won’t stick properly.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
Variations & Additions
- Different Colors: You can swap the pink sanding sugar for any color to match any occasion.
- Color The Dough: Add a couple of drops of food gel color to the dough for a festive, fun twist.
Storing and 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
Baked cookies: Cookies freeze well for 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.
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.
Frequently Asked Questions
Yes, you can skip the sanding sugar if you prefer. The cookies will still be delicious, but they won’t have that extra sparkle.
Yes, you can definitely use different colors of sprinkles! Feel free to get creative and customize them for any occasion or theme. Just make sure to use sanding sugar or sprinkles that will stick well to the dough for the best results.
The cookies are done when they’re lightly golden around the edges. Keep an eye on them—they don’t need too long in the oven!
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Recipe Card
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
- 1/2 cup (100 g) pink sanding sugar (or any color you want)
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
- Sift the flour and baking powder into a bowl. Add the salt, mix 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. Place another 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.
- For one-half the dough, sprinkle on an even generous layer of red sanding sugar and use the rolling pin to roll the sprinkles into the 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.
- Once the dough has chilled, use a ruler and a sharp knife (or pizza cutter) to cut ½ inch strips of dough. Return to the fridge while you work on the other half.
- Carefully arrange the strips side by side, alternating colors, and make sure they are touching. When you have a stripe pattern, use a rolling pin to gently roll the striped lined dough pieces together (so the stripes stick to each other again). Transfer to the fridge to chill for 5 – 20 minutes.
- Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.
- Cut cookies with a heart-shaped cutter. Carefully place cookies on a baking sheet lined with parchment paper or a silicone baking sheet. Transfer to the fridge to chill one last time while the oven preheats (10 – 15 minutes).Pro-Tip: You’re going to end up with a fair amount of scraps after you cut the cookies out of you’re striped dough. Use smaller circle cutters to use as much of the dough as possible, then ball up the rest, roll it out, and have some crazy-looking but tasty scrap cookies.
- 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 them cool completely. I recommend baking one baking sheet at a time.
- 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.
- Chilling Time: You’ll need to chill the dough to make it easier to work with. Pro Tip: Don’t skip this step! This will help the cookies to maintain their form.
- Sanding Sugar: The sanding sugar might not stick to the dough as you roll it out. Pro Tip: Before you roll out the dough, lightly press the sanding sugar into the dough with your hands or a rolling pin. This ensures that it sticks and doesn’t fall off during baking.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- If you don’t have heart-shaped cookie cutters, you can use any shape you like. These cookies are versatile!
- The best time to add the sanding sugar is right after the first rollout. If the dough gets too cold, the sugar won’t stick properly.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
- Different Colors: You can swap the pink sanding sugar for any color to match any occasion.
- Color The Dough: Add a couple of drops of food gel color to the dough for a festive, fun twist.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
