If you’re like me and sometimes want to enjoy sweet, soft cookies without reaching for eggs, then you’re going to love this Eggless Sugar Cookies Recipe. It’s one of those gems I stumbled upon when a friend asked for egg-free treats, and it quickly became a staple in my kitchen. These cookies come out perfectly tender, slightly puffy, and with just the right amount of sweetness that makes everyone go back for seconds. Trust me, you’ll want to keep this recipe on hand for whenever you need a classic cookie that’s both comforting and allergy-friendly.
Why You’ll Love This Recipe
- Egg-Free & Delicious: You won’t miss the eggs here—these cookies turn out just as soft and flavorful as traditional sugar cookies.
- Simple Ingredients: Made with pantry staples and a little cream cheese for that extra tender crumb.
- Versatile Shape & Style: Whether you like drop cookies or classic cut-outs, this dough handles both beautifully.
- Kid-Friendly Baking: Great project to bake with kids—just roll, press, and bake without complexity.
Ingredients You’ll Need
The magic behind these cookies is in how the ingredients work together to replace eggs but keep a tender bite. Using cream cheese not only adds moisture but also a subtle tang that balances the sweetness perfectly. When you shop, look for quality butter and cream cheese to get the best results.
- Butter: Softened to room temperature for easy creaming and a rich flavor.
- Sugar: Provides sweetness and helps with that classic crispy edge when rolled in extra sugar.
- Cream Cheese: Adds moisture and tenderness—it’s the secret to eggless softness!
- Vanilla Extract: Essential for that warm, inviting flavor.
- Almond Extract (optional): Just a touch enhances the complexity without overpowering.
- Whole Milk: Keeps the dough moist and helps bind everything together.
- All-Purpose Flour: The backbone of the cookie, measured carefully for a perfect texture.
- Baking Soda & Baking Powder: Work together to give a subtle rise and light crumb.
- Salt: Balances sweetness and enhances all the flavors.
- Extra Sugar: For rolling the dough balls to create a delicately crisp sugary exterior.
Variations
I love personalizing my Eggless Sugar Cookies Recipe depending on the occasion or mood. You can easily swap out or tweak things to make it your own—don’t be shy to experiment with extras!
- Frosted Cookies: When I decorated these cut-outs with a simple glaze, my family went crazy—perfect for holidays or birthdays.
- Spiced Version: Adding a pinch of cinnamon or nutmeg brings a cozy twist I discovered one chilly fall afternoon.
- Gluten-Free: Try a 1:1 gluten-free baking flour blend to make this recipe suitable for gluten sensitivities (I’ve done this and it works wonderfully!).
- Vegan Adaptation: I haven’t tried this yet, but subbing vegan butter and plant-based cream cheese might work—let me know if you test it out!
How to Make Eggless Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by softening your butter to room temperature—that’s key for smooth creaming. In a medium bowl, beat together the sugar and butter with an electric mixer until the mixture looks fluffy and lighter in color. This step sets the stage for the lovely texture you’ll get. Don’t rush here; I usually beat for about 3-4 minutes to get it just right.
Step 2: Add Cream Cheese, Milk, and Extracts
Next, mix in the softened cream cheese, whole milk, vanilla extract, and that little optional almond extract if you’re feeling fancy. Beat until everything is smooth and fully combined. The cream cheese adds that tender richness that makes these cookies so memorable.
Step 3: Combine Dry Ingredients and Add to Wet
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients. Beat just until incorporated—overmixing here will make the cookies tough, which is the last thing you want. The dough should come together but still feel soft.
Step 4: Shape and Bake
For drop cookies, I love rolling the dough into balls about 1 to 1½ inches wide, then rolling them in sugar. Pressing them gently with the bottom of a glass flattens them to about half an inch thick because these cookies don’t spread a lot during baking. They bake at 350°F for 10-12 minutes until the edges are set and the tops look crinkly but still puffed. For softer cookies, I take them out a little earlier—they finish setting on the pan as they cool.
If you prefer classic cut-out cookies, divide the dough into two discs and roll it between parchment to about 1/4 inch thick. Chill for 30 minutes, then use your favorite cookie cutters. Bake these for around 7-9 minutes until the edges get just a hint of brown. Cooling a few minutes before moving to a rack is crucial to prevent breakage.
Pro Tips for Making Eggless Sugar Cookies Recipe
- Room Temperature Ingredients: Softening butter and cream cheese really makes mixing easier and results in a smoother dough.
- Don’t Overmix Flour: Stop mixing as soon as flour is incorporated to keep cookies tender, not dense.
- Sugar Roll Helps Texture: Rolling dough balls in sugar before baking adds a subtle crunch and sparkle—one of my favorite finishing touches.
- Watch the Bake Time Closely: Take cookies out when edges set but centers still look soft for the best chewy-soft bite.
How to Serve Eggless Sugar Cookies Recipe
Garnishes
I usually keep it simple with a sprinkle of colored sugar or cinnamon sugar on top for a little extra flair. When I’m feeling creative, a light glaze with powdered sugar and lemon juice adds a lovely shine and gentle zing without overpowering the vanilla flavor.
Side Dishes
These cookies pair perfectly with a cold glass of milk, a cozy cup of tea, or even my favorite homemade hot chocolate. For brunch or party tables, I like to serve them alongside fresh fruit or a fruit compote for a nice balance of sweet and tart.
Creative Ways to Present
For holidays, I roll out the dough and use seasonal cookie cutters like stars, hearts, or trees, then decorate with colorful glazes. You can also sandwich two cookies together with a bit of jam or frosting to make them feel a little fancier. Gift boxes with tissue paper and cookie stacks make for a thoughtful homemade gift, too!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies at room temperature in an airtight container with a slice of bread inside to keep them soft. The bread gets a bit stale, but it works like a charm to maintain moisture in the cookies for up to a week.
Freezing
I’ve had great luck freezing the dough discs wrapped tightly in plastic wrap; when I’m ready to bake, I just thaw in the fridge overnight. You can also freeze baked cookies in airtight containers for up to 3 months—just thaw at room temp before enjoying.
Reheating
To refresh cookies bought from the freezer, I warm them in a 300°F oven for 5-7 minutes. This helps soften them and brings back that freshly baked feel without drying them out.
FAQs
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Can I use this recipe to make vegan sugar cookies?
While this Eggless Sugar Cookies Recipe doesn’t include eggs, it does use butter and cream cheese, which are dairy products. For a vegan version, you’d need to substitute both with vegan alternatives such as vegan butter and a plant-based cream cheese. I haven’t tested this myself yet, so if you give it a try, be sure to adjust the moisture levels as needed!
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Why is cream cheese used in this eggless recipe?
Cream cheese acts as a moisture-rich binder and adds a slight tang that balances the sweetness, providing a texture similar to eggs in traditional sugar cookies. It helps keep the cookies soft and tender without needing actual eggs.
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How do I prevent these cookies from spreading too much?
This dough doesn’t spread much naturally, but rolling the balls in sugar and gently pressing them helps control the shape and thickness. Also, keep an eye on the baking time and chill the dough if making cut-outs to maintain structure.
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Can I decorate these cookies with royal icing?
Absolutely! Let the cookies cool completely before applying royal icing. The sturdy texture holds up well, making them perfect for decorating and gifting during the holidays.
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How long do these eggless sugar cookies last?
Stored in an airtight container at room temperature, these cookies stay fresh for up to one week. For longer storage, freezing either dough or baked cookies works very well.
Final Thoughts
This Eggless Sugar Cookies Recipe quickly became my go-to when I wanted a no-fuss, soft, and crowd-pleasing treat. I love how forgiving it is, how well it holds its shape, and best of all, how universally loved these are by family and friends—egg allergies or not! If you’re craving that classic sugar cookie flavor without eggs, give this recipe a try. I promise you’ll end up with a delicious batch that feels just like a cozy hug in cookie form.
Print
Eggless Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Eggless Sugar Cookies are soft, buttery, and perfect for any occasion. Made without eggs, they combine cream cheese and butter for a tender texture, lightly flavored with vanilla and a hint of almond extract. Easily shaped as drop or cut-out cookies, they bake up golden and hold their shape beautifully, making them ideal for decorating or enjoying plain with a glass of milk.
Ingredients
Cookie Dough
- 1 cup butter, softened to room temperature (2 sticks)
- 1 1/4 cups sugar
- 2 oz cream cheese, softened
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 tbsp whole milk
- 2 3/4 cups all-purpose flour (343 grams)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For Rolling
- 1/4 cup sugar
Instructions
- Prepare the cookie dough: In a medium mixing bowl, combine the sugar and softened butter and beat with an electric mixer until light and fluffy. Add the cream cheese, whole milk, vanilla extract, and almond extract if using, then beat until smooth and fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, beating just until incorporated. Avoid overmixing to keep the cookies tender.
- For Drop Cookies: Preheat the oven to 350°F. Roll dough into 1 to 1 1/2-inch balls, then roll each ball in sugar. Place them spaced on a baking sheet and gently flatten with a glass to approximately 1/2 to 3/4 inch thickness. Bake for 10-12 minutes, until the edges are set and the cookies look crinkly and slightly puffy. Remove just before fully baked for softer cookies. Cool several minutes before transferring to a cooling rack.
- For Cut-Out Cookies: Divide dough into two equal discs and roll each between two parchment papers to a thickness of about 1/4 to 1/8 inch. Chill for 30 minutes before cutting into shapes with cookie cutters. Place cutouts on parchment-lined sheets and bake at 350°F for 7-9 minutes, until edges begin to lightly brown. Cool on sheet for several minutes before placing on a cooling rack.
- Cooling and Storing: Allow cookies to cool completely before decorating or icing. These cookies store well in an airtight container at room temperature for up to one week.
Notes
- Do not overmix the dough once the flour is added to keep cookies soft and tender.
- Pressing drop cookie dough balls helps them bake evenly and maintain shape because they don’t spread much on their own.
- Chilling cut-out dough makes it easier to roll and cut precisely.
- You can omit almond extract if you prefer a pure vanilla flavor.
- For a simple glaze, mix powdered sugar with a little milk or lemon juice for decorating after the cookies have cooled.
- Store baked cookies in an airtight container at room temperature for up to one week for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
