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Easy Eggless Brown Sugar Cookies stack

Easy Eggless Brown Sugar Cookies

These Easy Eggless Brown Sugar Cookies are soft and chewy!  Super easy to make with just 5 simple ingredients. No chilling time required!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 16 cookies
Calories 127kcal


  • 9 tablespoons (128 g) unsalted butter, softened
  • 1/2 cup (100 g) brown sugar
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 1/2 cup (210 g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


  • Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
  • Using an electric hand mixer or a stand mixer, beat butter on medium speed for 2 - 3 minutes, or until creamy and pale in color. Add brown sugar and continue beating for 2 -3 minutes, until creamy and fluffy. Beat in vanilla; beat to until combine.
  • Reduce speed to low, add the flour, baking soda, and salt; beat until just incorporated. If the dough looks grainy and a little dry, don't worry! Turn off the mixer and bring the dough together with your hands until uniform and smooth.
  • Form 16 tablespoon-sized balls and slightly flatten with your hand. Alternatively, you can use a cookie stamp to flatten them. OPTIONAL: I like to roll the cookie dough balls in coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional.
  • Place them in the prepared cookie sheet and bake for 10-13 minutes or until the edges are lightly browned.
  • Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.


STORE: The eggless cookies will stay fresh in an airtight container at room temperature for up to 3 to 4 days.
FREEZE: You can freeze extra cookies and pull them out individually to enjoy if needed! Place the cooled cookies in a single layer in a freezer bag or container. Freeze them for up to 2 months.
  • Measure the ingredients properly! A kitchen scale is always the best option.
  • Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
  • After adding the flour, the dough will look grainy, and a bit dry, but don't worry! Mix until just combined, then turn off the mixer, and bring the dough together with your hands until uniform and smooth.
  • Don’t over mix your cookie dough, or you will end up with a dense cookie.
  • For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
  • Bake the cookies until they are JUST golden around the edges. The cookies might still look a little raw in the center, but they will be perfect once they cool. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
  • I like to roll the cookie dough balls on coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional. 
  • Feel free to add sprinkles or nuts to the dough if you want. 
  • If you’d like to frost these cookies, check out my favorite frostings!
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 127kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sugar: 7g