Best & Easy Eggless Christmas Cookie Recipes
As we enter the peak season for cookie baking, I want to share my top holiday cookies with our eggless community. After all, cookies are pretty much the best part of Christmas, right? Whether you’re making them for a small family gathering, an office party, Santa, your kid’s class, or just a cozy night in by the fireplace watching Christmas movies, there’s always a reason to whip up a batch of cookies during the holidays. Plus, eggless Christmas cookies are a perfect and simple yet thoughtful homemade food gift for your loved ones. There’s no better way to spread love than with homemade food. There is an eggless Christmas cookie recipe for everyone! From the classic eggless sugar cookies to the bit spiced eggless gingerbread! Check them out, and you’ll find new favorites to add to your holiday cookie trays. These eggless cookies will convince Santa to make a stop at your house, for sure! So, fire up your oven, dust off your holiday cookie cutters, and get ready to spread some holiday cheer.
Jingle All the Way: 40+ Eggless Christmas Cookies to Brighten Your Holidays!
Cookie Tools You’ll Need (or Find Helpful!)
Mixer (Hand or Stand Mixer): A mixer is your best friend for quickly and easily creaming together butter and sugar until it’s light and fluffy. Whether you use a hand mixer or a stand mixer, it’s key to getting that perfect dough texture without wearing out your arm! Rolling Pin: After chilling your dough, you’ll need a rolling pin to roll it out evenly. This tool ensures your cookies are all the same thickness, which is super important for even baking. The adjustable rolling pin is also very helpful. Cookie Cutters: This is where the fun begins! Use cookie cutters in your favorite shapes to cut out the dough. From classic circles to festive holiday shapes, the possibilities are endless! Baking Sheet: You’ll need a sturdy baking sheet to bake your cookies evenly. Choose one that’s flat and large enough to hold multiple cookies without crowding them. Lining it with parchment paper or a silicone baking mat will also help prevent sticking. Food Coloring (Optional): If you want to get creative with your cookie decorations, food coloring is a must! You can mix it into royal icing or buttercream to create beautifully colored designs. Gel food coloring works best because it’s vibrant and doesn’t water down your icing. If you are dealing with egg allergy, make sure your food coloring is egg-free/vegan. I like Sweetapolita and Ann Clark Food Coloring Gels. Piping Tips/Squeeze Bottle (Optional): These are perfect for decorating your cookies with precision. Piping tips come in different shapes and sizes, letting you create intricate designs or add delicate details. If you’re working with royal icing, a squeeze bottle is a great alternative for beginners—it gives you more control and is less messy! Piping Bag: Whether you’re piping royal icing or buttercream, a piping bag holds your icing and allows you to easily decorate your cookies. For beginners, disposable piping bags are convenient and easy to use. Couplers: These little gadgets make switching between different piping tips a breeze without needing to change the entire piping bag. They’re especially helpful if you’re planning to use different designs/colors on your cookies! These are the couplers I have.
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I would love to hear from you…What is your favorite Christmas cookie? Read and follow the recipe. Don’t sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cookie-baking tip you’ll ever hear/read. I’m guilty of this, too! Sometimes, I’m in a rush, and I don’t take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives. Measure the ingredients properly! In my opinion, a kitchen scale is always the best option, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Pre-measure all my ingredients before you get started. This way, you’ll have them ready to go and won’t forget anything. To measure, I highly recommend using a scale. If you haven’t used a scale before, don’t be intimidated. It’s actually easier and more precise than using cups, which is key for eggless baking. You can get a good kitchen scale online or in any local kitchen equipment store. Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix 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. I recommend baking one batch at a time for the best results. If you need to bake more than one batch at the same time, rotate the baking sheets from the top rack to the bottom rack a couple of times through the baking process to encourage even browning. Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. 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.
