If you’re on the hunt for a cozy, melt-in-your-mouth cookie without any eggs, you’re going to want to stick around for this one. My Eggless Sugar Cookies Recipe is hands down one of my favorite go-to treats, especially when I want something sweet and simple but still charming enough for any occasion. Trust me, the texture is perfectly tender, and the flavor has a little kick thanks to cream cheese and vanilla that you’ll absolutely adore.
Why You’ll Love This Recipe
- Egg-free yet rich: Cream cheese and butter work their magic to give a luscious texture without eggs.
- Versatile shapes and styles: You can make these as soft drop cookies or festive cut-outs—your call!
- Beginner-friendly: The mixing is straightforward, so you won’t feel overwhelmed even if you’re new to baking.
- Lasting freshness: Keeps well for up to a week in an airtight container—perfect for meal prep or sharing.
Ingredients You’ll Need
These ingredients come together to create cookies that are tender but hold their shape beautifully. I recommend using real butter and fresh cream cheese for the best creamy flavor and texture. And if you can get vanilla extract that’s pure, it really makes a difference.
- Butter: Softened to room temperature for easy creaming and a smooth dough.
- Sugar: Both granulated sugar in the dough and for rolling add delightful sweetness and a slight crunch.
- Cream Cheese: Adds moisture and a subtle tang that keeps the cookies from tasting flat.
- Vanilla Extract: Pure vanilla enhances flavor depth; avoid imitation if possible.
- Almond Extract (optional): Just a hint gives the cookies a lovely nutty aroma—totally optional but worth trying.
- Whole Milk: Helps bind ingredients and keeps the dough tender.
- All-Purpose Flour: Quality flour ensures good structure while keeping the cookies soft.
- Baking Soda & Baking Powder: Both leaveners work together to give the perfect little puff and crumb.
- Salt: Balances the sweetness and enhances all the flavors.
Variations
One of the things I love about this Eggless Sugar Cookies Recipe is how easy it is to customize. Sometimes I keep it classic, but other times I switch things up and add a bit of fun. This recipe is like a blank canvas, and I encourage you to make it your own!
- Gluten-Free Variation: I swap in a gluten-free flour blend and usually add a bit more milk to keep the dough moist—it works surprisingly well!
- Flavor Twist: Adding lemon or orange zest bumps up the freshness and brightens the flavor.
- Decorating Fun: Try mixing in sprinkles before baking or top with your favorite eggless icing to impress at parties.
- Spiced Version: A pinch of cinnamon or nutmeg adds cozy warmth, perfect for fall and winter baking sessions.
How to Make Eggless Sugar Cookies Recipe
Step 1: Cream Your Butter and Sugar Together
Start by beating softened butter and sugar in a medium bowl until the mixture is fluffy and light in color—this usually takes about 3-4 minutes with an electric mixer. This step is crucial since it introduces air that helps your cookies be light and tender. When I first tried this, I didn’t beat the butter and sugar enough, and my cookies turned out dense, so don’t skip this!
Step 2: Add Cream Cheese, Milk, and Flavors
Next, mix in the softened cream cheese, whole milk, vanilla extract, and almond extract (if using) until everything is smooth and well combined. The cream cheese adds moisture and a subtle tang that elevates this eggless cookie beyond basic recipes. Make sure your cream cheese is softened to room temperature to avoid lumps!
Step 3: Whisk Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents so your cookies rise uniformly. Giving these a good whisk makes mixing the dough smoother later on.
Step 4: Combine Wet and Dry Ingredients Gently
Slowly add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix because that can make your cookies tough. The dough will be slightly thick but easy to work with, and that’s what you want!
Step 5: Shape and Bake Your Cookies
For drop cookies, roll dough into 1-1½ inch balls, then roll each in sugar before placing on a baking sheet. Press each ball gently with the bottom of a glass to flatten them about half an inch thick — this helps since these cookies don’t spread much. Bake at 350°F for 10-12 minutes until edges look set and cookies have a crinkly, puffed texture. For cut-outs, chill the rolled dough for 30 minutes before cutting shapes, then bake 7-9 minutes until edges just start to brown. Cooling a few minutes before moving them helps keep their shape!
Pro Tips for Making Eggless Sugar Cookies Recipe
- Softening Ingredients Properly: Always let butter and cream cheese come to room temp for smoother creaming and better texture.
- Don’t Overmix: When you add the flour, mix just enough to combine—overworking makes the cookies tough.
- Sugar Rolling Trick: Rolling cookie balls in sugar before baking adds a crackly crust that’s delightful to bite into.
- Chill for Cut-Outs: Chilling the dough prevents spreading and makes cutting shapes easier and cleaner.
How to Serve Eggless Sugar Cookies Recipe
Garnishes
For garnish, I usually keep it simple with a light dusting of powdered sugar or a thin layer of eggless glaze made from confectioners sugar and milk. Sometimes I toss rainbow sprinkles on top before baking for a playful look, especially when baking with kids. The sugar coating adds just enough sparkle and crunch to bring these cookies to the next level.
Side Dishes
Pair these cookies with a warm cup of tea, a frothy latte, or a chilled glass of milk. If you’re serving them at a gathering, they go wonderfully alongside fresh fruit or a light cheese platter to balance out the sweetness.
Creative Ways to Present
I’ve had great fun arranging these sugar cookies on decorative trays layered with parchment and fresh herbs like sprigs of rosemary or mint for a pop of color. For holiday parties, I sometimes drizzle them with a quick chocolate ganache or dip half in melted chocolate for a fancy twist. Presentation really amps up the wow factor!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store these in an airtight container at room temperature. They stay soft and delicious for up to a week, which means you can bake ahead of time for parties or snack prep. Adding a slice of bread inside the container helps keep them moist longer—I discovered this trick years ago and it’s a game changer!
Freezing
I’m a big fan of freezing cookie dough for times when I want a quick bake-and-go option. You can freeze rolled dough balls or shaped cut-out dough wrapped tightly with plastic wrap and placed in a freezer bag. When ready, just thaw in the fridge overnight and bake as usual. The cookies bake up just as fresh and tasty!
Reheating
To warm up leftover cookies, I pop them in the oven at 300°F for 5-7 minutes—this revives their softness and aroma without drying them out. Avoid microwaving, which can make them rubbery. This reheating step really reminds me of fresh-baked every time.
FAQs
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Can I make this Eggless Sugar Cookies Recipe vegan?
While this recipe uses butter and cream cheese, you can try substituting vegan butter and dairy-free cream cheese alternatives. Keep in mind that texture and flavor might vary slightly, so I’d recommend testing a small batch first.
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Why are cream cheese and butter both used?
Combining cream cheese with butter adds moisture and a subtle tanginess that enriches the cookie’s flavor and keeps it tender without eggs. The cream cheese especially helps mimic the softness eggs would usually provide.
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How do I avoid my cookies spreading too much?
Rolling the dough balls in sugar and pressing them gently before baking helps control spreading, as does chilling the dough especially for cut-out cookies. Also, using parchment paper and baking at the right temperature ensures they keep their shape.
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Can I decorate these cookies with icing?
Absolutely! Once the cookies have cooled completely, you can use a simple eggless glaze or royal icing made without egg whites for decorating. They’re sturdy enough to hold up to detailed designs if you let the icing set well.
Final Thoughts
I absolutely love how this Eggless Sugar Cookies Recipe comes together—so simple yet so satisfying. Every time I share these with friends or family, they ask for the recipe and can’t believe there are no eggs involved. Whether you’re avoiding eggs for dietary reasons or just want a fresh cookie recipe that’s easy to nail, this one will be your new favorite. Give it a try like you’re baking side-by-side with me, and enjoy the sweet magic it brings!
Print
Eggless Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 40 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and buttery, these Eggless Sugar Cookies are perfect for any occasion. Made without eggs and featuring a creamy blend of butter and cream cheese, they offer a tender texture and a subtle hint of almond. Enjoy them as drop cookies or cut-out shapes, ideal for decorating or sharing with family and friends.
Ingredients
Wet Ingredients
- 1 cup butter, softened to room temperature (2 sticks)
- 2 oz cream cheese, softened
- 2 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 tbsp whole milk
Dry Ingredients
- 1 ¼ cups sugar
- 2 ¾ cups all-purpose flour (343 grams)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup sugar (for rolling)
Instructions
- Prepare the cookie dough: In a medium mixing bowl, combine the sugar and softened butter. Using an electric mixer, beat until the mixture is light and fluffy. Add the softened 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, baking soda, baking powder, and salt. Slowly add this flour mixture to the wet ingredients and beat just until combined. Be careful not to overmix to maintain tender cookies.
- Shape the cookies: For drop cookies, preheat oven to 350°F (175°C). Roll dough into 1 to 1½ inch balls, then roll each ball in sugar. Place on a baking sheet and gently press down with a glass to flatten to about ½ to ¾ inch thickness, which helps compensate for minimal spreading during baking.
- Bake drop cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set, cookies are crinkly, and slightly puffy. For softer cookies, remove them just before they look fully done. Let cool on the baking sheet for several minutes before transferring to a cooling rack.
- For cut-out cookies: Divide dough into two equal discs and roll out between two sheets of parchment paper to ¼ to 1/8 inch thickness. Chill the rolled dough in the refrigerator for about 30 minutes. Cut out desired shapes using cookie cutters and place on parchment-lined baking sheets. Bake at 350°F for 7-9 minutes until edges are just beginning to brown slightly. Cool for a few minutes before moving to a wire rack.
- Cool and store: Allow cookies to cool completely before decorating or icing. Store in an airtight container at room temperature for up to one week.
Notes
- For softer cookies, watch closely near the end of baking time and remove when edges just set.
- Optionally use almond extract for a subtle nutty flavor enhancement.
- Rolling cookies in sugar before baking adds a gentle crunch and subtle sweetness to the exterior.
- Chilling cut-out dough helps prevent spreading to maintain shape during baking.
- These cookies can be decorated with simple glaze or icing once fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 20mg
