sugar cookie recipe without eggs
The Best sugar cookie recipe without eggs
The best part is how easy they are to customize. Swap in a little cocoa powder for chocolate chip cookies, or sprinkle on rainbow sprinkles for a fun twist. They’re great for holidays, birthday parties, or just a regular afternoon treat. And honestly? They’re a great way to sneak in a little extra fiber and protein if you use whole wheat flour or add a bit of oats. No one has to know they’re not just sugar and butter—just a simple, satisfying cookie that’s always a hit.
Easy Eggless Sugar Cookies
A tender, buttery sugar cookie recipe without eggs, perfect for holiday baking or anytime treats. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Line baking sheets with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, and salt. Add softened butter and sugar, mixing until combined. -
3
Beat in vanilla extract until evenly distributed. Scoop dough into 1 ½-inch balls and flatten slightly. -
4
Place dough pieces 2 inches apart on prepared baking sheets. Bake for 8–10 minutes until edges are lightly golden.
🔧Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Eggless Sugar Cookies Works
❓ Frequently Asked Questions About Eggless Sugar Cookies
1. What makes this sugar cookie recipe work without eggs?
These cookies rely on a combination of xanthan gum and a splash of milk to mimic egg binding, while the butter’s fat content helps hold the dough together. The high sugar content also contributes to structure, though you may need to adjust baking time slightly—check them at 9–10 minutes.
2. Can I substitute other flours in this recipe?
For a gluten-free version, swap half the all-purpose flour for a 1:1 gluten-free blend. For nut-free, ensure your xanthan gum and vanilla are certified free of cross-contamination. Avoid almond flour—it can make the texture too dense.
3. How do I prevent these cookies from spreading too much?
Prevent spreading by chilling the dough for 30 minutes before baking. Use a slightly cooler oven (325°F) and bake for 8–9 minutes until edges are just golden. Overcrowding the pan also helps—space them 1 inch apart.
4. What if my dough is too sticky to roll?
If the dough feels wet, chill it for 15–20 minutes again. For extra firmness, add 1–2 tablespoons of cold granulated sugar to the dough before rolling. A lightly floured rolling pin also helps.
5. Can I make these cookies ahead of time?
Yes! Bake the cookies fresh, then cool completely on a wire rack. Store them in an airtight container at room temperature for up to 5 days, or freeze for 3 months. Refrigerate if you plan to bake them later—add 1 minute to the bake time.
