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overhead view of Eggless Sugar Cookies over a marble surface

Eggless Sugar Cookies

These Eggless Sugar Cookies are buttery, keep their shape when baked, and yes, taste amazing, too. Easy to make with simple ingredients.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 2 hours 27 minutes
Servings 40 cookies (depending on the shapes you cut)
Calories 104kcal


  • 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


  • 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, lightly floured piece of parchment paper (or a silicone mat). Lightly dust the dough with flour. Place a piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4 to 1/8 inch (6 to 3 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 or aluminum foil, and refrigerate for at least 2 hours and up to 2 days.
  • Preheat the oven to 350ºF (180ºC). 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.


Eggless Royal Icing: Click here for Eggless Royal Icing Recipe.
Store: Cookie dough: Cookie dough can be stored in the fridge for up to 2 days. Make sure is well wrapped in plastic wrap.
Baked cookies: Baked eggless sugar cookies, plain or decorated, can be stored covered tightly at room temperate 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 them 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.
Extra Addition For flavor: Add a touch of almond extract for additional flavor, if desired. 1 teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract, are also great additions. Or add 1 teaspoon pumpkin pie spice or ground cinnamon.
Extra Recipe Tips:
  • 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 104kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 18mg | Potassium: 23mg | Sugar: 5g | Vitamin A: 185IU | Calcium: 10mg | Iron: 0.5mg