The Easiest Sugar Cookies Recipe Ever!

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(from 53 reviews)
177
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!
4.8 from 53 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.
Ingredients:
  • 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
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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177 COMMENTS

  1. Natalie

    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!

    • Madhuram

      Thank you for the feedback, Natalie.

  2. Matthew

    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.

    • Madhuram

      Thanks for the feedback, Matthew.

  3. Ana Marie

    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 🙂

    • Madhuram

      You’re welcome, Ana Marie.

  4. Lola

    Hi! Can I use white or brown sugar instead of colored sugar for the top of my cookies?

    • Madhuram

      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.

  5. Tilly

    Didn’t make but skipping vinegar sounds… well lets just say different!

  6. Ryleigh

    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!

    • Madhuram

      Wow! That’s great to know!

  7. Peggy D

    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.

    • Madhuram

      Thank you very much for the detailed review, Peggy.

  8. Nikki

    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.

    • Madhuram

      That’s great to know, Nikki! Thanks for the feedback.

  9. Hana

    Hi,

    How long will these keep for in an air tight container?

    • Madhuram

      I’m sorry Hana. I really don’t know. I usually distribute it to family and friends keeping a small portion for us.

  10. Lisa

    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

    • Madhuram

      Wow! That’s a cool idea, Lisa. I want to try it too.

  11. LIN Goodman

    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! ❤️

    • Madhuram

      That’s wonderful, Lin.

  12. Karen M

    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.

    • Madhuram

      Thank you very much for trying the recipe, Karen.

  13. Jem

    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.

    • Madhuram

      Thanks for the feedback, Jem.

  14. Maeve

    I made these and when i ate them after they tasted sour. Why?!

    • Madhuram

      Hmm..not sure, Maeve. Did you by any chance increase the quantity of vinegar?