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.
Eggless Sugar Cookies Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 30 Mins | 10 Mins | 20 Cookies |
| Author | Category | Method |
| Madhuram | Cookies | Baking |
- 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
- In a large bowl cream together the butter and sugar until light and fluffy. Beat in the vinegar and vanilla extract.
- In another bowl, combine the flour and baking soda. Incorporate this into the creamed sugar mixture and mix well.
- 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)
- 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.
- 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.
- 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.
- 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.
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.
So yummy !!! Just like the stores !
Thank you, Jessica.
these are awesome
Thank you, Audrey.
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I made this with my daughter today and we put the dough in the fridge for 30min the rolled and cutout hearts for valentine’s cookies. Dough was a little crumbly and fragile but baked nicely and look great! Thank you
You’re welcome, Talia. If the dough is crumbly you can add a few drops of milk or water to get the proper consistency.
This recipe turned out great!! I didn’t even need to put it in the fridge at all because the dough consistency was perfect after kneading. I added a bit more vanilla than the recipe though. And decorated them with royal icing instead of the sugar. Great combination 🙂 thank you for the recipe!!
You’re very welcome, Soni.
So can you do cut out cookies with this recipe?
Sorry, Cindy, I don’t remember the consistency of the cookie dough.
Do these turn out soft and chewy in texture?
It starts crispy throughout and after a day or two does get softer in the center.
Are these cookies good for cut-outs? Just wondering whether the dough is suited for that. Or are there adjustments to make if one plans to use cookie cutters? Thanks for any advice you can provide!
If I remember right, this might not work for cut-out cookies. Try these gluten-free sugar cookies instead if you want to bake cut-out cookies. You can use all-purpose flour instead of the gluten-free baking mix.
Have you ever rolled them out to use cookie cutters?
No, Shelly. I haven’t tried it.
Can someone tell me if they used salted or unsalted butter? I didn’t see that listed in the recipe.
Thanks!!
It’s always unsalted butter, Suzy. Thanks for pointing it out. Will update the recipe.
I made these this past weekend. I was out of eggs, but really wanted to make sugar cookies! I halved the recipe, but used the full recipe’s amount of vanilla, plus added 1/4 tsp almond extract. I also used apple cider vinegar instead of white vinegar. Holy cow! These are amazing! They are perfect! Even better than some “regular” sugar cookie recipes I have used. And so simple! Thank you so much!!
You’re most welcome, Meagan. I’m super glad that you liked these sugar cookies!
I was craving something sweet but didn’t have any eggs. So I googled eggless cookie recipes and chose this one since it was the highest rated. The cookies came out great. It is a fast and easy recipe without too many ingredients. I would make them again. The only changes I made was that I doubled the vanilla, refrigerated the dough about 30 minutes and didn’t put additional sugar on top (type II diabetic). Thanks!
Thank you for the feedback, Natalie.
I made this recipe and agree with the author that the dough does have a bit of a vinegar flavor when raw but I tasted no vinegar whatsoever in the finished cookies. The finished cookies were very good and turn out exactly as expected. My only minor complain is that they tasted a bit too strongly of butter for my taste, so I might not use the full cup of butter next time.
Thanks for the feedback, Matthew.
These are awesome! I just made them because I was craving cookies but had no eggs. I am absolutely adding these to my recipe book! Thank you 🙂
You’re welcome, Ana Marie.
Hi! Can I use white or brown sugar instead of colored sugar for the top of my cookies?
That won’t work, Lola, because brown sugar is finer in texture than the sprinkles and it will melt within the cookie and might also make the cookie spread more than required.
Didn’t make but skipping vinegar sounds… well lets just say different!
I made this recipe. It is a very good recipe. I omitted the baking soda and white vinegar and used about 1/3 of a cup less flour as I live in a dryer climate and they turned out great. Thanks for the recipe!
Wow! That’s great to know!
I just made these, and they are fantastic. I read many of the reviews before making to pick up tips on what worked and what didn’t work. I halved the recipe, but put a full 1 tsp vanilla in the dough. I refrigerated the dough, then baked them about 11-12 minutes, and then let them sit on the cookie sheet for 5 minutes after removing them from the oven, and before transferring them to the cooling rack. I used a wide spatula to remove them from the cookie sheet to a cooling rack, and they held together perfectly. These cookies are delicious! I’m going to try using a cookie cutter for them next time I make them.
Thank you very much for the detailed review, Peggy.
I made this doubling the recipe and adding extra 1/4 cup dark brown sugar. I also didn’t put vinegar in the recipe. My cookies came out perfect and didn’t fall apart after resting for the 3 minutes.
That’s great to know, Nikki! Thanks for the feedback.
Hi,
How long will these keep for in an air tight container?
I’m sorry Hana. I really don’t know. I usually distribute it to family and friends keeping a small portion for us.
Great recipe!! I substituted vegan butter and used whole wheat pastry flour ( what I had on hand at the time) they were a tad bit darker in color but the flavor and texture was just right! I made them like thumbprint cookies and used strawberry jam in the center. Keeper recipe!! Thank you for sharing
Wow! That’s a cool idea, Lisa. I want to try it too.
I made these for my Granddaughters for a Valentines Day. They have egg allergies. I wasn’t too sure about this recipe but they were the easiest Sugar Cookies ever! Better yet they were the best tasting sugar cookies I’ve made. The only change I made was to double the Vanilla. So excited to have the gkids try them! ❤️
That’s wonderful, Lin.
Daughter with an egg allergy – have been trying for several years to get a simple, easy, quick cookie recipe. These are great! By far the best tasting we’ve made.
Thank you very much for trying the recipe, Karen.
I used 1 stick of butter. If in the fridge microwave it for 25 secs, wrked fine and I didn’t need to refrigerate it.
Thanks for the feedback, Jem.
I made these and when i ate them after they tasted sour. Why?!
Hmm..not sure, Maeve. Did you by any chance increase the quantity of vinegar?