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+ servings
Easy Eggless Christmas Cookies with a cup of milk

Easy Eggless Christmas Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies, eggfree, Eggless, holidays
Prep Time 15 minutes
Cook Time 20 minutes
Servings 30 cookies
Calories 142kcal


  • 2 cups (280 gr) all-purpose flour
  • 2 tablespoons (24 gr) cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup (170 gr) unsalted butter, softened
  • ¾ cup (150 gr) granulated sugar
  • 3 oz (85 gr) cream cheese softened
  • 2 teaspoons pure vanilla extract
  • ½ cup green and red M&M chocolates or more if you like
  • ½ cup white chocolate chips morsels or more if you like
  • ½ cup pretzels chopped (or more if you like)


  • Preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper and set aside. The number of batches will depend on how large/small you want your cookies.
  • Combine the flour, cornstarch, baking powder and salt in a medium-sized bowl and set aside.
  • 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.
  • Add the flour mixture and mix until the dough comes together and is combined. Stir in the M&Ms, chocolate chips and pretzels. Do not over mix.
  • Drop by rounded tablespoon onto the prepared baking sheet. For evenly sized cookies I like to use a small spring-loaded ice cream scoop to spoon out the dough. Gently press a few more M&Ms, white chocolate chips and pretzels on top of each dough balls if desired (this ensures you can see the chips and the M&Ms after they bake!). 
  • Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.


Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!
Make sure you cream the butter and sugar long enough to create tender and fluffy cookies.
Measure the flour correctly. The best way is 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. It’s always best to use a scale to measure out your ingredients.
Don’t care too much about the baking time! The reason for this is because every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD. DO NOT over-bake these cookies, please!
Store: store cookies in an airtight container up to 5 days at room temperature.
Freeze: Baked cookies freeze well for up to 8 weeks. Unbaked cookie dough freezes well for up to 8 weeks. See more details above.
Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. Allow coming to room temperature then continue with step 5.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 52mg | Fiber: 1g | Sugar: 9g | Vitamin A: 188IU | Calcium: 27mg | Iron: 1mg