sugar cookie recipe without eggs or vanilla
The Best sugar cookie recipe without eggs or vanilla
I love this version because it’s so adaptable. You can make them plain or decorate them however you like, and they’re perfect for anything from holiday baking to everyday indulgence. Plus, they’re a great way to sneak in a little extra flavor without relying on heavy sugars or artificial additives. The recipe keeps things light and fresh, making them a healthier alternative to the typical sugar cookie—no eggs, no vanilla extract, just pure, buttery goodness that still tastes like a classic treat. They’re easy to customize with different flavors or add-ins, like cinnamon or orange zest, so you can always find a way to make them your own.
Classic No-Egg Sugar Cookies
A simple, buttery sugar cookie recipe without eggs or vanilla. These soft, chewy cookies are perfect for holiday baking or anytime treats.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
👨🍳Directions
-
1
Preheat oven to 375°F. Line two baking sheets with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat softened butter with both sugars until light and fluffy. -
3
Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms. -
4
Roll dough into 1-inch balls, then flatten slightly with your palm. Place 2 inches apart on prepared baking sheets. -
5
Bake for 8–10 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic No-Egg Sugar Cookies Works
❓ Frequently Asked Questions About No-Egg Sugar Cookies
Can I substitute another binder if I don’t have flaxseed meal?
Yes, you can use 1 tablespoon ground chia seeds + 3 tablespoons water (let it sit for 5 minutes to thicken) or ½ cup crushed graham crackers mixed into the dough. These act similarly to flaxseed meal in binding the cookies.
Why do my sugar cookies spread so much?
Sugar cookies spread due to the high sugar content and lower fat content. To reduce spreading, chill the dough for at least 30 minutes before baking, or use a slightly lower oven temperature (around 325°F). Also, ensure your baking sheet isn’t too hot—preheat for 10–15 minutes first.
How do I make sure my cookies stay soft and chewy?
For chewier cookies, slightly underbake them (pull them out when the edges are just golden). Let them cool on the baking sheet for 2–3 minutes before transferring to a wire rack. If you prefer firmer cookies, bake them until the edges are slightly darker.
Can I add chocolate chips or sprinkles to this recipe?
Absolutely! Stir in ½ cup chocolate chips or sprinkle ½ cup colorful sprinkles directly into the dough before shaping. For even distribution, gently press the sprinkles into the dough before rolling.
What if my dough is too sticky or crumbly?
If the dough is sticky, chill it for 10–15 minutes to firm it up. If it’s crumbly, add 1–2 tablespoons of cold water at a time, mixing until it holds together. Avoid overmixing—just combine until just combined.
