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.
Made this over the weekend. Stellar and is now my new fav! Thanks for sharing. I tried the first batch with a “one time chill”, the second batch with the two time chill and they were both excellent.
You’re very welcome, Dawn.
Pretty good
Thanks, MJ.
There’s no liquid stated in the ingredients…the mix was too dry to form anything.
The butter should be soft and when it’s creamed with sugar it gets moist enough to hold the ingredients together.
Really surprised the cookies are really good tasting, just a little dry but very tasty. Thank you so much will make my granddaughter very happy.
You’re very welcome, Jim.
I made these. I substituted Lactose Free Milk for the vinegar. Came out perfect. The only other change I made was using 2 teaspoons of dough when I made each cookie. I found that 2 teaspoons of dough made the perfect size cookie. Where the tablespoon of dough made a much bigger cookie.
Thanks for the feedback Rcherry.
Could you bake these cookies without adding the vinegar?
I don’t think so, Kate. Vinegar acts as an egg substitute.
Can’t wait to try these tomorrow!! Trying to cut down on EVERYTHING in 2018 and this will be added to my list of recipes to try. Thanks!! Will follow up after I make them and get my hubby’s nod of approval!!!! Happy 2018!!
Happy New Year and happy baking, Mary.
could I use apple cider vinegar instead of white vinegar?
Yes, you can.
They tasted good while chewing but The after taste from the vinegar was terrible.
I have tried this recipe at least 3 times and have never got the vinegar after taste. Something else must have gone wrong.
Denise there is NO after taste from the vinegar. Maybe the flour you used was old. Sometimes that gives a slightly sour taste.
This recipe is very good and triable.
One tip that really worked was that we creamed the butter first by itself, then added the sugar
Thanks, Danny.
These cookies were delicious, Thank you so much for the recipe these cookies were so so good many people should make these cookies cause their so so good!! It was very simple, and I loved it! It was sooo soft and our aunt helped us. PERFECT❤️
You’re very welcome, Danny.
can you add sprinkles instead of colored sugar
I guess so. But not sure if it will melt or not.
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.
Did you add melted butter?
Hi, can I use cookie cutters with this recipe? Many thanks, Jeanne
Hi Jeanne, if I remember right, the dough did not have the consistency to be rolled out and cut into shapes. Use this gluten-free sugar cookie recipe instead. You can use all-purpose flour instead of the gluten-free mix.
I made these cookies today and they were awsome.. Tasted really nice.. and the bright sugar gives them such a nice look!!!
That’s great Paavani. Thanks for the feedback.
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.
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!
You’re very welcome Kelly.
I didn’t have vinegar so I squeezed a lime instead! Turned out great! Just incase someone needs a vinegar substitute 🙂
Oh! That’s great Zoey. Thanks for the feedback.
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
It should work pretty well Geogina.
It didn’t work but when I added milk it worked!
Thanks for the feedback Sophia.
My daughter is allergic to eggs and we have made these cookies many times for school functions and holidays. Thanks for the recipe
You’re very welcome Nancy.
Awesome! Family and friends really enjoyed them.
That’s great Billie.
Could I use baking powder instead of baking soda? I’m making these now and just realized!
Using baking soda and baking powder interchangeably rarely works Elle. So I’m not sure. Sorry.
Yes you can.. For every teaspoon of baking soda, use 3 teaspoons baking powder… I substitute it all the time…
Really? Does it work all the time? 3 teaspoons of baking powder? Doesn’t it leave an after taste?
Nope. I use it as well and it never leaves an after taste
Oh! Really! Thanks for the info.
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!
You’re very welcome Chandra.
Do you use salted or unsalted butter?
Unsalted butter