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
Scale
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
