Oriana’s Thoughts On The Recipe
Christmas is just around the corner, and I know you’ll need this recipe! After all, who does not need an Easy Eggless Christmas cookie recipe that is quick to make, delicious, and super festive? These Easy Eggless Christmas Cookies are incredibly soft, chewy, and ridiculously delicious! They require no special ingredients or chilling time, so you can whip these up in a flash. My kids loved helping me make these, and we’re planning to make a big batch for Christmas Eve since we suspect Santa will love them as much as we do.
Ingredients Notes & Substitutions
You only need a few basic staple ingredients. You will need: Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
Flour: Standard all-purpose flour works best here. Measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Cornstarch: You can substitute for potato starch 1:1. Baking soda & Baking powder: Ensure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 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. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies. Cream cheese: Make sure you use the full-fat version that comes in blocks. Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you want non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Add-ins: I use M&Ms, white chocolate chips, and pretzels. Feel free to add whatever your heart desires. Just make sure that your add-ins are not more than a 1 1/2 cup.
Step 4 – Form the Cookie
Then, drop dough balls on a baking sheet. Gently press a few more M&Ms, white chocolate chips, and pretzels on top of each dough ball if desired (this ensures you can see the chips and the M&Ms after they bake!).
Step 1 – Cream Butter & Sugar
You’ll start creaming your butter and sugar until pale in color. Make sure the butter is softened—that’s the key to making your cookies fluffy. Then add cream cheese and vanilla.
Step 5 – Bake
Bake until very lightly colored on top and around the edges.
Flavor Variation Ideas
I love that these cookies are totally customizable! Feel free to add any add-ins your heart desires. Keep in mind that your add-ins shouldn’t be more than 1 1/2 cups. These are my favorite combinations: Butter. If you plan on making these, take the butter out of the fridge ahead of time so it’s ready to go when needed! Make sure you cream the butter and sugar long enough to create tender and fluffy cookies. Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients. Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, which is GOOD. DO NOT over-bake these cookies, please!
White Chocolate Chips and dried cranberries. Butterscotch chips and chopped nuts. Cinnamon baking chips Crushed Peppermint Candy Pieces and white chocolate chips. Andes Creme de Menthe Baking Chips Andes Peppermint Crunch Baking Chips. Macadamia and gold chocolate chips.
Storing and Freezing Instructions
Store baked cookies in an airtight container for up to 5 days at room temperature. Freeze: Baked cookies and unbaked cookie balls freeze well for up to 8 weeks. See more details in my “storing & freezing instructions” section above. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 1 week. When ready to bake, follow the baking instructions.
More Eggless Cookie Recipes You’ll Love!
The Best Eggless Chocolate Chip Cookies Eggless Sugar Cookies Eggless Snickerdoodle Cookies Eggless Chocolate Crinkle Cookies Eggless Gingerbread Cookies Easy Eggless Vanilla Cookies 30+ Easy & Delicious Eggless Christmas Cookies
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. This recipe was originally published in December 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2024 to make it as helpful as possible!
