The Easiest Sugar Cookies Recipe Ever!

(from 23 reviews)
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.

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


Eggless Sugar Cookies Recipe

Prep TimeCook TimeMakes
30 Mins10 Mins20 Cookies
The Easiest Sugar Cookies Recipe Ever!
4.9 from 23 reviews
Are you a baking novice and want to impress your family/friends with homemade cookies, which look fancy and tastes "out of this world" good!? This eggless sugar cookie recipe is your best bet.
  • 1 cup 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
  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.
  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

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  1. These cookies went wrong the moment I poured in the butter. The cookies reeked of butter and were slimy to the touch. They were impossible to mold into shapes or pick up without falling apart. After taking them out of the oven they had expanded and were HUGE and all stuck together, and when you touched them butter squelched out of it. I definitely used the correct amount. Hope they taste ok.

  2. These cookies turned out super good, though when I put the dough in the fridge overnight the dough was a little hard. Luckily I fixed it and they taste great.

    • Thanks Hailee. Yes the dough will harden when you keep it in the fridge. You will have to bring it back to room temperature by taking it out of the fridge a couple of hours before setting to bake.

  3. These are amazing. One of the easiest recipes I’ve ever used. My children and husband loved them. My new go to recipe! Thank you!

  4. I didn’t have vinegar so I squeezed a lime instead! Turned out great! Just incase someone needs a vinegar substitute 🙂

  5. Hi, was wondering, will the cookies break easily as I’m going to decorate it and wrap it nicely for a birthday party.
    Thank you

  6. I made these with vegan butter. The only other change was that my batter was on the dry side, so I added a few splashes of almond milk. These were a big hit with my fiancee especially. I’m going to have to bake another batch!

  7. Just made these and they are not bad. I had no eggs and was in the mood for cookies. Once baked and warm they are delicious however you do notice a bit of the eggless part when chewing it gives off a bit of a lack of consistency but I like it!

  8. My daughter has egg allergies my family get together every year for Christmas to have dinner and bake sugar cookies. I felt bad for my daughter because she can’t have them. I will definitely try this recipe this year. Thank you

  9. Was looking for an eggless recipe since my kids love to eat the dough…this was tasty raw, and unbelievable as cookies! We all agreed that this was the best tasting sugar cookie ever. Thanks!

  10. Great recipe! I swapped out white vinegar with apple cider, for a milder sweeter flavour (which couldn’t be tasted) Added anise extract in place of vanilla, and a touch of cinnamon. Also added about a 1/4 tsp salt. And a touch of cinnamon to my sugar for on top. Fun easy recipe easy to add to or flavour!

  11. Made this today with my son. We were out of eggs and he is on a baking kick right now. He wanted to add cocoa powder to make a chocolate variety. I upped the sugar just a bit to compensate the cocoa. Baked for a solid 10mins. They came out great. He had fun using a variety of sprinkles on them.

  12. Well the batter was so dry that I had to add about 1/2 a cup of water and the cookie in general was okay but the icing that was put on it gave it a boost

  13. […] not look appealing like the Easter sugar blossoms I saw earlier. I should have simply used a plain sugar cookie recipe to make those, because then I would have got a white color dough and when rolled in colored […]

  14. I spent the day making my favorite sugar cookie recipe for Valentines Day which has 4 eggs in it. My daughter unfortunately has an egg allergy and I needed to do something for her too and so I made this recipe as well. I used almond extract instead of the vanilla, and this recipe is every bit as tender and delicious as my good old egg cookie standby. Definitely a keeper! My daughter was prepared to dislike them (the case with many of the non egg alternatives I prepare for her) and she LOVES them. Don’t rush on chilling the dough though. That’s key for any good sugar cookie – at least an hour if not over night in my opinion…

  15. I made these for a funeral dinner, and everyone loved them. You don’t miss the eggs! These cookies are similar to shortbread, and definitely melt in your mouth. They’re very easy to make, and are sturdy enough to decorate also. I will make them often! 🙂

  16. This is a great recipe. I love that it does not need eggs. I have also tried it with adding a 1/4 cup sour cream. I cook mine for 8 minutes. They are soft and never turn hard or crispy. Very delicious.

  17. These came out perfectly for me. I did refrigerate the dough for a good 30-45 mins then rolled and cut out cookies. First egg free sugar cookie I’ve found that works well and tastes like a sugar cookie! This food allergy mom is happy!

  18. Made these exactly as written after trying a few other cookies and these are by far the best! Who knew you didn’t need eggs! Thank you!!!

  19. I make them a little bigger so they take about 15 minutes to bake. I do not roll them up or out. I put half an ice-cream scoop on parchment paper. 12 scoops. Then I put parchment paper over the cookies and flatten them all with a spatula. I removed the parchment paper and sprinkled the cookies with sprinkles. That cuts out the sticky problem. Of course, if you use cookie cutters, you will have to chill the dough.


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