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Eggless Sugar Cookies Recipe

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4.2 from 9 reviews

These Eggless Sugar Cookies are a quick and easy treat perfect for those with egg allergies or anyone out of eggs. With just 10 minutes of prep time and no need for chilling (unless making cut-outs), these soft, buttery cookies can be drop-formed or cut into fun shapes. They are ideal for decorating and icing for any occasion, delivering classic sugar cookie flavor without compromise.

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 (for rolling)

Instructions

  1. Prepare the dough: In a medium mixing bowl, combine the softened butter and sugar. Using an electric mixer, beat until the mixture is light and fluffy. Add the softened cream cheese, milk, vanilla extract, and almond extract if using, and beat again until the mixture is smooth and fully incorporated.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Mix dry and wet ingredients: Gradually add the flour mixture to the butter mixture. Beat just until combined to avoid overmixing and toughening the dough.
  4. Option 1 – Drop Cookies: Preheat the oven to 350°F (175°C). Roll dough into 1 to 1 ½ inch balls, then roll each ball in the 1/4 cup sugar. Place onto a baking sheet lined with parchment paper. Gently press each ball flat with the bottom of a glass to about 1/2 to 3/4 inch thickness. Bake for 10-12 minutes or until the edges are set, cookies are crinkly, and slightly puffy. For softer cookies, remove just before fully done. Cool on the baking sheet for several minutes before transferring to a cooling rack.
  5. Option 2 – Cut-Out Cookies: Divide the dough into two equal discs. Roll each disc between two pieces of parchment paper to 1/4 to 1/8 inch thickness. Chill the dough discs in the refrigerator for about 30 minutes. Once chilled, cut into shapes using cookie cutters and place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 7-9 minutes or until edges just begin to brown slightly. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
  6. Decorate and store: Allow cookies to cool completely before icing or decorating. Store in an airtight container at room temperature for up to one week.

Notes

  • The number of cookies varies depending on whether you make drop cookies or cut-outs. Approximately 40 cookies when rolling 1-inch balls.
  • Ensure baking soda and baking powder are fresh for best results.
  • Chill the dough if making cut-outs to reduce spreading; roll between parchment and chill 15-30 minutes for best shape retention.
  • No chilling required for drop cookies; butter and cream cheese should be softened but not too warm for optimal texture and crinkle.

Find it online: https://marthatasty.com/eggless-sugar-cookies-recipe/