The Easiest Sugar Cookies Recipe Ever!

Jump to Recipe

(from 91 reviews)
303
Eggless Sugar Cookies

Sugar cookies - it's a Christmas baking staple. I have always wanted to bake eggless sugar cookies. It has been in my "to-bake" list for years now.

TOP RATED

Eggless Sugar Cookies Recipe

Prep TimeCook TimeMakes
30 Mins10 Mins20 Cookies
AuthorCategoryMethod
CookiesBaking
The Easiest Sugar Cookies Recipe Ever!
4.7 from 91 reviews
Are you a baking novice and want to impress your family/friends with homemade cookies which look fancy and taste "out of this world" good!? This eggless sugar cookie recipe is your best bet.
Ingredients:
  • 1 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • as needed, colored sugar
Procedure:
  1. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the vinegar and vanilla extract.
  2. In another bowl, combine the flour and baking soda. Incorporate this into the creamed sugar mixture and mix well.
  3. Scoop out a tablespoon of dough for each cookie, roll it into a ball, and flatten into 1/4 inch thickness; sprinkle with colored sugar and place 2 inches apart (See My Notes)
  4. Bake in an oven preheated at 350F/180C in a greased pan for 8 to 10 minutes or until the edges are lightly browned. Transfer the pan to a wire rack and let the cookies cool down for 2-3 minutes before removing them from the pan. Store it in air-tight containers once it's cooled completely.
My Notes:
  1. I felt the batter was a bit loose...not quite stiff. So decided to put it in the fridge for a while. Otherwise, the cookies would spread too much. This was not mentioned in the original recipe, but I did it because the dough consistency did not feel right. Initially, I stored the dough in the fridge for a while (20 mins maybe) and then rolled, flattened, and sprinkled the sugar. By the time I started rolling and flattening, I felt it was becoming sticky again. So put the cookie sheet in the fridge again for another 10 minutes to harden up a little. The cookies spread out perfectly and beautifully.
  2. I was also skeptical about vinegar in the recipe and wondered how it would taste. When I tasted the dough, I noticed a hint of sourness, but I couldn't taste it in the cookies. So trust me, go ahead and bake these cookies.
Taste:
  1. Like many other readers, I too doubted if it would turn out right, and boy I was in for a big surprise! These egg-free sugar cookies turned out absolutely gorgeous and delicious. Not too sweet, not too crispy, or chewy...just the perfect texture. The only change I made was to use a little extra vanilla extract then mentioned in the original recipe, which gave the cookies a very good flavor and aroma.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Egg Free Sugar Cookies

A couple of months back when I was browsing my favorite recipe website I was excited to find a sugar cookie recipe without eggs. I bookmarked it dutifully to bake it a little ahead of the Winter Holidays to test bake and sort of completely forgot about it.

Then one day my kids insisted that they wanted to bake with me and I couldn't find any fun recipe other than this eggless sugar cookie recipe. Once I told them the idea that they get to decorate it with colored sprinkles they jumped in joy.

So here on-wards when it's Christmastime and you don't have to wonder how to make sugar cookies without eggs because here is your solution. Tried and tasted tested by children as well as adults, a very easy-to-bake no egg sugar cookies.

Eggless Sugar Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:

303 COMMENTS

  1. robert wappel

    I usually don’t comment on the recipes I do (should be better) but these cookies are GREAT! I have a child with an egg allergy and I like to find things we can all enjoy. I used this dough to make a cookie house. Rolled it out pretty thin maybe 3/16″ and baked it to deep golden and they hold shape well. the left over dough was rolled into a log and I cut them in 1/4″ slabs.

    • Madhuram

      Wow! It’s great to know that you were able to make a cookie house with this recipe, Robert. Thanks for the feedback. Now I can’t wait to try it.

  2. Liz

    I love this recipe. It’s also versatile, I use it for making snickerdoodles, follow exactly to make the dough then simply roll in cinnamon sugar (instead of the colored sugar,) flatten slightly, and bake. So good!

    • Madhuram

      Oh, wow! That’s cool, Liz! I never thought of that idea! Awesome! Thanks for sharing.

  3. Max

    The cookies i made were only ok but given that they have no eggs it sorta makes sense

  4. Lally

    Holy cow these cookies are delicious!! They taste just like my Nana used to make, the buttery flavor is totally yummy. I modified the recipe a bit – added 1/2 teaspoon salt, 1/2 teaspoon cornstarch, extra vanilla extract and 1/8 teaspoon almond extract (my Nana’s secret ingredient). I made them as slice and bake cookies. They are a little crumbly – so I’ll probably slice them a little thicker next time, but I definitely will make again. Super delicious.

    • Madhuram

      Thank you so much for the detailed feedback and for sharing your Nana’s secret too, Lally. Now I can’t wait to try almond extract the next time I bake these cookies.