The Easiest Sugar Cookies Recipe Ever!

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(from 68 reviews)
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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.

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Eggless Sugar Cookies Recipe

Prep TimeCook TimeMakes
30 Mins10 Mins20 Cookies
AuthorCategoryMethod
CookiesBaking
The Easiest Sugar Cookies Recipe Ever!
4.7 from 68 reviews
Are you a baking novice and want to impress your family/friends with homemade cookies, which look fancy and tastes “out of thiunsas 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 together 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 a 2-3 minutes before removing it 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 proceeded to roll it, flatten and sprinkled the sugar. By the time I started rolling and flattening felt that it was becoming sticky again. So put the cookie sheet in the fridge again for another 10 minutes for it to harden up a little. The cookies spread out perfectly and beautifully.
  2. I too was skeptical about vinegar in the recipe and was wondering how it will taste. When I tasted the dough, I did notice a hint of sourness, but couldn’t taste it at all in the cookies. So trust me, go ahead and bake these cookies.
Taste:
  1. Like many other readers I too had a doubt if it will 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 not too 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 really gave the cookies a very good flavor and aroma.
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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 were jumping 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 taste tested by children as well as adults, a very easy to bake no egg sugar cookies.

Eggless Sugar Cookies

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234 COMMENTS

  1. Stormie

    I have young neighbors who have a little one who is allergic to eggs, so this recipe was perfect. I could not find my vanilla, so I used almond extract instead. The cookies were fantastic. Next time I make them I will use vanilla. Thank you for sharing your recipe.

    • Madhuram

      You’re very welcome, Stormie. Actually I want to try it with almond extract the next time. You have planted that idea in my brain 🙂

  2. Sally

    I love this so much great job

    • Madhuram

      Thank you, Sally.

  3. Raquel

    I kept thinking about ‘why the vinegar?’ until I remembered that there are recipes that use cream of tartar. That is the cleverest substitute EVER! I’m about to make them. Wish me luck.

    • Madhuram

      All the best, Raquel!

  4. Olivia Griffith

    Holy God. I wish I could truly express how awful these cookies are. They taste like flour and have zero flavor. I even added extra vanilla and sugar. Would NEVER make these again

    • Madhuram

      It’s unfortunate that you couldn’t get the recipe right, Olivia.

    • Crystal Watson

      yes!

    • Stormie

      The cookies I made with this recipe were fantastic. I’m surprised at your experience with the recipe.

      • Madhuram

        Thank you, Stormie.

  5. Savannah

    These are awful. They taste like flour and don’t take anywhere near 10 minutes to cook. I followed the recipe exactly and I even used the tips. Will not be making again.

    • Madhuram

      It’s unfortunate that you didn’t get it right, Savannah. Please note that many of the readers have got it right.

  6. Margaret Re

    I completely followed recipe. Would not change a thing…perfect cookie! Thanks for sharing.

    • Madhuram

      You’re welcome, Margaret Re.

  7. Christie Pancake

    These turned out great! My very picky daughter said, “Don’t tell the eggs…these are better!”

    • Madhuram

      Awww…thank you very much, Christie.

  8. Brianne

    Great recipe! I used a half teaspoon more vanilla and rolled the balls in cinnamon sugar before baking. I did not find the dough loose or needed to be chilled first. They took about 12 minutes for me but are fantastic! Soft, chewy, quick and easy. Thanks for sharing!

    • Madhuram

      You’re welcome, Brianne.

  9. Olivia

    I made these cookies for my friends and family becasue they are vegatarian and/or have egg allergies so this was the perfect recipe. I think i cut them too thin though so they turned more crispy, but still tasted delicious. Just remember not to cut them too thin!

    • Madhuram

      Thanks for the feedback, Olivia.

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  11. Faye L Palmer

    Thank you!

    • Madhuram

      You’re welcome.

  12. Faye L Palmer

    Yes, worked out great. I got a perfect consistency for roll or drop cookies. Did drop cookies and they baked up very nicely, even with adding a little almond extract.

    • Madhuram

      Thank you for the feedback.

  13. Chesa

    Since we had decided to go low carb 2yrs ago, I have been searching for a decent sugar cookie recipe. OMG! I found the perfect recipe! Thank you so much for sharing. Note: I did not have any vinegar so I used a bit of lemon juice instead. Thank you again for allowing your recipe become my favorite cookie recipe!

    • Madhuram

      Awww…thank you so much, Chesa.

  14. JD

    These are really, really good! Can’t taste the vinegar at all. Definitely will be my go-to cookie recipe from now on, and yes I’m eating one as I type this but I better leave some for the kids when they get home from school! 🙂

    • Madhuram

      Thank you very much, JD.

  15. Leigh Byer

    These cookies are delicious. Very surprised at the taste! I created the recipe as required and added chocolate chips. What a hit! I just made up my fourth batch and froze them into little decorated balls with colored sugars and stars. All I have to do is pull out what I need and bake! Highly successful when baked on parchment paper and depending on the size of the balls, you may need to add a couple minutes to the baking time. Yay for my 2 yr. Old grandson. With egg allergies. We got this!

    • Madhuram

      That’s awesome, Leigh. I wouldn’t have thought of adding chocolate chips to this cookie recipe. Thank you for the tip.

  16. Carolyn

    Any cookie dough that you will be ‘rolling out’ should always be chilled at least 30 minutes. Just take out enough for one sheet at a time.

    • Madhuram

      Thank you, Carolyn.

  17. Jada

    are you suppose to put it in the refrigerator?

    • Madhuram

      Depending upon the consistency of the dough you can decide it, Jada.