Easy Eggless Christmas Cookies

a christmas plate with Eggless Christmas Cookies

These Easy Eggless Christmas Cookies are incredibly soft, chewy, and perfectly sweet! No special ingredients and best of all no chilling time.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 142kcal

Author Oriana Romero

Equipment

Ingredients

2 cups (280 g) all-purpose flour
2 tablespoons (24 g) cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
3 oz (85 g) 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)

Instructions

Preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper and set it aside. The number of batches will depend on how large/small you want your cookies.
Combine the flour, cornstarch, baking powder, baking soda 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, about 3 minutes. Add cream cheese and vanilla and mix until well combined, 1 more minute.
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 ball 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 the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container for up to 5 days at room temperature.

Freeze: Baked cookies and unbaked cookie balls freeze well for up to 8 weeks. See more details in my "storing & freezing instructions" section above.

Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. When ready to bake, follow the baking instructions.

For Substitutions, check my " Ingredients Section" above.

Recipe Tips:

Soften butter. If you plan to make 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 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 your ingredients.
Don’t care too much about the baking time! The reason for this is that 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, which is GOOD. DO NOT over-bake these cookies, please!

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. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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

Nutrition