Eggless Sugar Cookies

These Eggless Sugar Cookies are tender, buttery, keep their shape when baked, and yes, taste amazing, too.

Course Dessert

Cuisine American

Keyword cookies, Eggless, sugar

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings cookies (depending on the shapes you cut)

Calories 104kcal

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.

Times does not include refrigeration time.

Cookie dough can be made 5 days ahead and refrigerated.

Cookies can be baked 2 days ahead and stored at room temperature.

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