The Easiest Sugar Cookies Recipe Ever!

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(from 83 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 83 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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277 COMMENTS

  1. Gerald Caucci

    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??!!✊

    • Madhuram

      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.

  2. Adam

    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!

    • Madhuram

      Thank you very much, Adam, for taking the time to leave detailed feedback. I sincerely appreciate this lovely gesture.

  3. Liv

    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

    • Madhuram

      Thank you, Liv.

  4. Frankie Giles

    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..

    • Madhuram

      Thank you for the feedback, Frankie.

  5. Cassandra

    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!

    • Madhuram

      Wow! Thank you for the feedback, Cassandra.

  6. Betty

    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!!!

    • Madhuram

      Thank you very much for the feedback, Betty. Glad to know that it works with Splenda too.

  7. Aida C.

    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.

    • Madhuram

      That’s interesting, Aida. Thank you for the feedback.

  8. Lilith C

    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!

    • Madhuram

      Thank you for trying the recipe and for the feedback, Lilith.

  9. Nunya

    Terrible recipe did not turn out and tasted terrible

    • Madhuram

      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.

  10. Jennifer

    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!

    • Madhuram

      Thank you very much, Jennifer.

  11. Alexia Severson

    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 .

    • Madhuram

      You’re welcome, Alexia.

  12. kitti

    great recipe. substituted coconut oil for butter to make these vegan. turned out great. highly recommend.

    • Madhuram

      Wow! I didn’t know that this recipe would work with coconut oil too. Thank you very much for the feedback, Kitti.

  13. Karen E

    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!

    • Madhuram

      You’re very welcome, Karen. I’m glad that your great-granddaughter got to enjoy these cookies.

  14. Rebecca Murphy

    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.

    • Madhuram

      Dear Rebecca, thank you very much for your kind words. I sincerely appreciate your feedback and your time. Happy Holidays!