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
Scale
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
