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.
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.
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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.