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.
[…] 15. Eggless Sugar Cookies By Eggless Cooking […]
Has anyone used this recipe to make cut out cookies? My son is allergic to eggs and want to make Christmas cookies tonight with him. I like the egg free pancake recipe from this site, it is my go to pancake recipe that I have been using for years so I thought I would try the cookie recipe.
Recipe needs salt but otherwise a goo egg free recipe
I used this as the base for raisin filled cookies. It was perfect. Definitely let the dough rest in the fridge for 20 minutes or so. Rolled out beautifully. I, also, replaced half the sugar with confectioner’s monks fruit. Yummy.
Thank you for the feedback, Rhonda.
just made these cookies. why is my dough so crumbly? I could hardly roll out the balls because it was fall apart..super dry mixture.
I went hunting for an eggless recipe and gave this a shot. I am out of eggs, out of milk, and out of butter. I substituted the butter in this recipe for 1/2 cup shortening and 1/2 cup spreadable cream cheese. When I creamed the sugar it seemed too wet so I added 1/4 cup sugar making this recipe a whole cup of sugar. I was also out of vinegar so I substituted lemon juice for the vinegar. I added funfetti baking chips and put bee pollen on top for more of that sprinkles effect (I am also out of sprinkles). I might post somewhere as my Out of Everything Sugar Cookie Recipe because they turned out great!!!
Wow! It’s great to know that the cookies turned out great even after all these alterations. Thank you for sharing your experience.
What would you recommend for measurements for two big cookies ? I want to do a cookie cake that is the number 11 about 8inch. Thank you
I’m unable to give you any concrete suggestions because I have not tried such a thing. Maybe you can make a batch of dough with the above measurements and see if you are able to get either 11 or 8 and make another batch if necessary.
This is a great recipe! I had to add an extra 1/2 cup of butter to my dough because it was dry and crumbly. This may be because I live at high altitude and low humidity. Other than that, they are perfect. I rolled mine in a cinnamon sugar mixture 🙂
Thank you, Angela.
Such a smart way for egg substitute. Not going to lie I was very skeptical at first but it turned out great. The dough was good too! I added a few twists to mine; 1) lemon extract to make a fresh lemonade type cookie and 2) a cinnamon sugar mixture that i rolled my dough balls to get a snickerdoodle-esque cookie!
Thank you for the feedback, Jules. Those are some awesome substitutions!
I’m 72..complete rookie with bakin cookie!!
but these things are easy and you can put stuff in em, or on em, or both, if ya want!
If I CAN DO IT…YOU CAN DO IT..testimonial from a cookie rookie..thanks for the recipe..gonna teach the magic to the grandkids..
Popular papa!!
Cookie Rookie Popular Papa..
I know, right??!!✊
Your energy is oozing out in the comment and very infectious, Gerald. Love it! Thank you for taking the time to leave your valuable feedback.
I have never commented on a recipe before, but I can’t not thank you for this! 🙂 my partner has an egg allergy so I am always trying to find new things to bake so he can snack with everyone. The first time I made these, WOW! We were hooked! Not only he and I but family and friends cannot get enough as well. I’ve made them at least 15 times now. It’s a new staple. The only adjustment I made was rolling the dough balls in granulated sugar instead of using larger colored sugar. I then squash the dough a bit and press the tops with a fork like peanut butter cookies. Seems to work well and gives it a fun finished look. Again, THANK YOU!
Thank you very much, Adam, for taking the time to leave detailed feedback. I sincerely appreciate this lovely gesture.
I didn’t have eggs and these were great. Taste is an 8/10 I would’ve preferred with more vanilla and maybe a little brown sugar. Texture 7.5/10 slightly dry but very soft and chewy. Overall will bake again very simple. Cookies are 8/10
Thank you, Liv.
Thank you for sharing recipe. My granddaughter has an egg allergy and these are so good. I am making a second batch this morning for St., Patrick’s Day..
Thank you for the feedback, Frankie.
I’m surprised—these are really good! It’s just me, so I 1/8 the recipe, enough for four nice, big cookies. I didn’t have any vinegar, but they were fine without it. I’ll definitely make these again!
Wow! Thank you for the feedback, Cassandra.
I made these using Splenda blend sugar and added 1/2 tsp extra vanilla. I rolled them out in powdered sugar to 1/4in and used heart shape cookie cutter for Valentine’s cookies. I did place the cookies on cookie sheet in refrigerated for about an hour before baking.They are delicious!!!
Thank you very much for the feedback, Betty. Glad to know that it works with Splenda too.
I decided to bake these with my little girl. Substituted coconut oil for the butter (we were out). We rolled balls thinking they would spread out but they didn’t. Instead we got something we call snowballs. They were semi- soft on the outside and soft inside. Our second batch we decided to smash with a fork and dust with colored sugar baked an extra 5 min and they were amazingly crunchy and delicious.
That’s interesting, Aida. Thank you for the feedback.
I made these and they were amazing taste wise! However I ignored that I should let the batter rest and used a 3tbs scoop to put the cookies on the pan, And they ended up the size of my fist- But that was an issue on my end, But overall this is a great cookie recipe!
Thank you for trying the recipe and for the feedback, Lilith.
Terrible recipe did not turn out and tasted terrible
I’m sorry that you couldn’t get it right unlike many other readers. Please let me know what went wrong and maybe we can figure it out.
These were great. I used Bob’s Red Mill All Purpose Gluten Free Flour. I also refrigerated for a couple hours. These turned out great—the regular cookies with sugar sprinkles as described were better—but we were also able to do a few Christmas cutouts. Will definitely use this recipe again for holidays!
Thank you very much, Jennifer.
Thank you so much for sharing you’re recipe . I would have used vanilla extract but I was out. However these turned out so delicious .
You’re welcome, Alexia.
great recipe. substituted coconut oil for butter to make these vegan. turned out great. highly recommend.
Wow! I didn’t know that this recipe would work with coconut oil too. Thank you very much for the feedback, Kitti.
These were amazing! We just made our second batch so Santa could have cookies too. My great granddaughter has an egg and dairy allergy. We used Smart Balance Olive Oil blend. We were able to make our Christmas cutout cookies. Everyone enjoyed them very much. Thank you for this recipe!
You’re very welcome, Karen. I’m glad that your great-granddaughter got to enjoy these cookies.
Thank you so much for sharing this recipe I made the first batch just like the recipe and the dough was perfect but I put them in the fridge just in case they turned out great my kids all loved them so I made a second batch and added coconut flavoring to them they also turned out great. Santa is going to love these cookie thank you again for sharing. I loved making these with my kids. I don’t know what the people that wrote bad reviews did wrong but these are awesome cookies and taste nothing like flour. So for those that read the reviews before they try something new let me give you some advice it’s better to try something for yourself and see how it turns out and use your own judgement than to listen to others because not everyone can cook and some just want to be mean. Against n thank you for the memories that I got to make with this recipe.
Dear Rebecca, thank you very much for your kind words. I sincerely appreciate your feedback and your time. Happy Holidays!