Oriana’s Thoughts On The Recipe
I am super happy to share my favorite Eggless Sugar Cookie recipe. This recipe is simple, straightforward, and downright delicious. Sugar cookies are a favorite at every holiday party, birthday, or any occasion that requires a sweet, melt-in-your-mouth treat. They will be the start of your table, whether dressed simply with frosting and sprinkles or frosted with royal icing. These Eggless Sugar Cookies are tender, buttery, keep their shape when baked, and yes, taste amazing, too. So, let’s start off this season with a cheerful bang and bake a batch of sugar cookies to share with family, friends, neighbors, and school teachers. They are the perfect addition to your dessert table!
Additions Suggestions
For flavor: Add a touch of almond extract for additional flavor, if desired. One teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract, are also great additions. Or add one teaspoon of pumpkin pie spice or ground cinnamon to the dry ingredient.
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Baking powder: Make sure it is not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: Regular white granulated sugar or caster sugar. Cream cheese: This is my secret ingredient for the most wonderful egg-free sugar cookies. Do not skip it! Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step 2 – Roll Out the Dough
Divide the sugar cookie dough into two equal pieces. Place one piece between two large pieces of parchment paper (or silicone mats) and roll the dough out to about 1/4 (6 mm) thick. Repeat with the second piece of dough.
Step 1 – Make the Dough
One of the things I love about these cookies is how quick and easy they are to make! Start by whisking together the flour and baking powder in a large bowl, then add the salt. In a separate bowl, cream the butter and sugars together until light in color and fluffy. You’ll know it’s ready when you can see the lighter color, so keep mixing until you achieve that! Next, stir in the cream cheese and vanilla. Then, gradually add the flour mixture until everything is combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 3 – Chill the Dough
Place both rolled-out doughs, one on top of the other, on a baking tray or cookie sheet, cover with plastic wrap or aluminum foil, and refrigerate for at least 2 hours and up to 2 days.
Step 4 – Cut into Shapes
Working with one dough sheet at a time, use a cookie cutter to cut the dough into shapes.
Step 5- Bake
Bake the cookies until just beginning to turn light brown around the edges.
Step 6 – Decorate
Decorate the cooled sugar cookies as your heart desires! I like to use eggless royal icing or buttercream.
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.
Storing & Freezing Instructions
Store
Cookie dough: Cookie dough can be stored in the fridge for up to 2 days. Make sure it is well wrapped in plastic wrap. Baked cookies: Baked eggless sugar cookies, plain or decorated, can be stored covered tightly at room temperature for up to 5 days. For longer storage, cover and refrigerate for up to 10 days.
Freeze
Cookie dough: Cookie dough can be frozen for up to 3 months. Thaw it in the fridge when you’re ready to roll it out and bake. Baked cookies: Plain or decorated sugar cookies freeze well up to 3 months. Just let the baked cookies come to room temperature, then pack them in a freezer bag or container and freeze them. Thaw them in the fridge or on the counter when you’re ready to eat them.
More Eggless Cookie Recipes You’ll Love!
17 Easy and Delicious Eggless Christmas Cookies Eggless Chocolate Sugar Cookies (Easy!) Eggless Gingerbread Cookies Eggless Oatmeal Cookies The Best Eggless Chocolate Chip Cookies [Video] Eggless Triple Chocolate Peppermint Cookies Easy Eggless Cake Mix Christmas Cookies More Eggless Cookies…
Don’t overmix the dough after you add the flour. Doing so can overdevelop the gluten and cause the cookies to be tough. Always refrigerate the cookie dough before cutting it into shapes. In my opinion, the best way to roll out the dough is between two big pieces of parchment paper. If parchment paper is not an option, a well-floured work surface will also work. Try to roll out the dough evenly, no thinner than 1/4 of an inch. Gather any scraps and reroll the dough, but no more than twice. After that, the dough will become too tough. Use a wide-mouth glass jar or cup if you don’t have cookie cutters.
Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in December 2017, the post content was edited to add more helpful information and new photos in June 2022.
