These easy eggless sugar cookies are soft, buttery, and scooped straight onto the baking tray, no rolling needed. The surprise ingredient is a splash of vinegar, which helps create a tender cookie without eggs.
Sugar cookies have always been on my to-bake list, especially around Christmas. I wanted a simple version without eggs that still felt just as fun to make and share. This recipe finally made that happen, and it quickly turned into a favorite at home.
Jump to:
I first tried it on a day when my kids wanted to bake with me, and it turned out to be the perfect choice. The dough comes together easily, and scooping it onto the tray makes the whole process simple, even with little helpers around. Adding sprinkles on top made it even more exciting for them.
With egg prices going up, having a reliable eggless option like this is really helpful during the holidays. The secret to how these sugar cookies without eggs works is a small splash of vinegar. It gives them a soft, tender texture that you wouldn’t expect.
If you’re baking for Christmas, it’s nice to have a few different cookies on the tray. You can pair these with my eggless thumbprint cookies for a classic jam-filled option, or try the Italian ricotta cookies for something soft and cake-like.
Why These Eggless Sugar Cookies?
This is one of those recipes you’ll keep coming back to, especially when you want something simple and reliable.
- A dependable option when you want to bake egg free sugar cookies
- Made with simple pantry ingredients, nothing hard to find
- No special equipment needed, a handheld mixer works just fine
- No special egg substitutes for baking required, vinegar does the job beautifully
- Works with either white vinegar or apple cider vinegar, with no noticeable taste
- Soft, light, and tender cookies every time
- Great for beginner bakers, the steps are easy to follow
- Easy to turn into variations like eggless snickerdoodles
Ingredients and Substitutions
Here’s a quick look at everything you’ll need. Below are a few notes on the key ingredients, and you’ll find the full list with measurements in the recipe card.
- Butter: Butter gives these cookies their rich flavor and soft texture. If you want a vegan version, a plant-based butter works well here.
- White vinegar: This is the key ingredient that makes these cookies work without eggs. It helps create a light, tender texture. Apple cider vinegar works just as well and doesn’t affect the taste or color.
- Vanilla extract: Adds a classic sweet flavor. You can switch it up with almond extract for a slightly nutty taste.
- All-purpose flour: Regular all-purpose flour gives the best results. You can try whole wheat pastry flour for a softer cookie. A gluten-free all-purpose blend should work too.
- Colored sugar: Use sprinkles or colored sugar for decoration. It adds a fun touch and works for any occasion.
Step-by-Step Instructions
1. In a large bowl, add sugar and butter.
2. Cream them together until well-mixed.
3. Add white vinegar to the mix.
4. Add almond extract to the mix.
5. Cream them well until light and fluffy.
6. In another bowl, combine the flour, baking soda and salt (if using).
7. Incorporate this into the creamed sugar mixture and mix well.
8. Final sugar cookie dough is ready!
9. Scoop out a tablespoon of dough for each cookie, roll it into a ball, and flatten into ¼ inch thickness; sprinkle with colored sugar and place 2 inches apart (See My Notes)
10. Bake in an oven preheated at 350F/180C in a greased pan for 8 to 10 minutes or until the edges are lightly browned.
Expert Tips
Measure flour the right way: For the best texture, measure your flour carefully. Scooping flour directly from the container with a measuring cup can pack in more flour than needed, which can change the dough. Instead, spoon the flour into the measuring cup and level it off.
The first time I made these cookies, the dough felt quite sticky and needed chilling for about 30 minutes. The next time, after measuring the flour this way, the dough came together just right and didn’t need any chilling. That small change made a noticeable difference in how the cookies turned out.
Test bake a few cookies first: Before baking the whole batch, try baking 2 to 3 cookies. This helps you see how much they spread, how well they hold their shape, and how long they need in your oven.
If something feels off, you can make small adjustments right away instead of baking the entire batch. It’s a simple step that can save both time and ingredients.
Recipe FAQs
Absolutely! To make vegan sugar cookies, simply substitute the butter with a vegan butter alternative. Everything else in the recipe, including the vinegar, flour, and sugar, is already plant-based.
To make these cookies gluten-free, you can use a gluten-free all-purpose flour blend. Just make sure the flour blend includes a binder like xanthan gum or guar gum to help provide structure to the cookies. Or else you can try this eggless, gluten-free sugar cookie recipe too!
All-purpose flour is the best choice for this recipe as it provides the perfect texture. However, you can experiment with whole wheat pastry flour for a slightly heartier version. Keep in mind that using other types of flour might change the texture.
Yes! While white vinegar is the traditional choice, apple cider vinegar works just as well in this recipe. It will not affect the flavor or color of the cookies, and you’ll still achieve the light, tender texture.
If you don't have vanilla extract, almond extract can be used as a great alternative. It gives the cookies a lovely, nutty aroma. Just use it in small amounts to avoid overpowering the flavor.
Yes! Feel free to use any colored sugar or sprinkles of your choice. Festive, sparkling sugars add a fun and colorful touch to your cookies.
Store your cookies in an airtight container at room temperature for up to a week. If you'd like them to last longer, you can freeze them for up to three months.
Yes, you can freeze the cookie dough! One method is to scoop out tablespoon-sized portions of dough, slightly flatten them, and place them on a baking sheet. Cover the sheet with plastic wrap and freeze for about an hour.
Once the dough is frozen, remove the individual dough portions and place them in freezer-proof bags, double-bagging them for extra protection. When you're ready to bake, you can bake the frozen dough directly from the freezer, though you may need to add a couple of extra minutes to the baking time.
Alternatively, you can freeze the entire dough. Simply shape the dough into a disc, wrap it tightly in plastic wrap, and store it in an airtight container or heavy-duty freezer bag. The dough can be stored in the freezer for up to 3 months. When you're ready to bake, thaw the dough in the refrigerator for a few hours, then scoop out portions and bake as usual.
Bonus Tip: Eggless Snickerdoodle Cookies!
Thanks to a wonderful reader’s suggestion, you can easily turn this eggless sugar cookie dough into eggless snickerdoodle cookies! Simply roll each dough ball in a mixture of cinnamon and sugar, flatten it slightly, and bake for 8-10 minutes. In no time, you’ll have soft and delicious snickerdoodle cookies with a perfect cinnamon-sugar coating!
More Christmas Cookies
If you tried this Easy Eggless Sugar Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Easy Eggless Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup white sugar
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon vanilla/almond extract (combination of both too)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional)
- As needed colored sugar
Instructions
- 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, baking soda and salt (if using). 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 ¼ 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.
My Notes
- Dough consistency: If the dough feels sticky or the cookies spread too much, chill it for 30 minutes. Always test bake 2–3 cookies first and adjust if needed.
- Flour measurement: Spoon and level the flour for best results. Small changes here can affect the dough texture.
- Vinegar: You may notice a slight tang in the dough, but it won’t be there after baking. Both white and apple cider vinegar work well.
- Flavor options: Use vanilla, almond, or a mix of both. Skip almond if serving to anyone with nut allergies.
- Salt: Optional. If using salted butter, you can skip adding extra salt.
Taste & Texture
Nutrition
Celery says
Can I bake it with almond flour
Madhuram says
I'm not sure how it will turn out, Celery. Being a cookie recipe and it doesn't have to rise as much as cakes/muffins, I think it should be fine though.
Christiba says
i loved it sooooooooooo so much i even gave some to my neighbor. i was running out of eggs. It tasted amazing. it crumbled a little but it was fine.
Madhuram says
Thanks, Christiba.
Candy says
Thanks so much for posting this recipe. It turned out awesome. We have an egg allergy always looking for a great egg free recipe.
Madhuram says
You're very welcome, Candy.
Barb says
Made this for the crust of a fruit pizza since I have a girl allergic to eggs in my class room. It was a hit!!
Madhuram says
Thanks, Barb. That's an awesome idea. I can't wait to try it.
Karen Benjamin says
My Grandson is highly allergic to eggs so this recipe is a real hit and something kids can make easily with you. Thank you.
Madhuram says
You're welcome, Karen.
Janice Compton says
I did not get the vinegar taste in mine at all.
Madhuram says
That's great to know, Janice.
Cherokee says
I have to be honest I was skeptical lol. But I made them anyway and wow! These are AMAZING! Thank you for this recipe.
Madhuram says
You're very welcome, Cherokee.
Sara says
I was going to make these for my daughters class using the GF recipe so I can use heart shape cookie cutters for her valentine’s party. My question is can I use vinegar instead of the egg replacer. Thanks
Madhuram says
I think it should work, Sara. I'm unable to tell without trying it myself.
Julie Hogan says
These were absolutely the tastiest cookies I have ever made. I made them for Christmas, as my son has dairy and egg allergies and honestly they were so delicious I couldn't stop eating them. I will definitely make them again for myself, and I don't have allergies!! I also added the extra bit of vanilla. Best recipe I have found!!!
Madhuram says
Thank you very much, Julie. You made my day with your lovely comment.
Dana says
Amazing!! These are amazing! Finally a recipe my daughter can make, decorate, and enjoy eating!! THANK YOU! 🙂
Madhuram says
You're very welcome, Dana.
Dawn Emerson says
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.
Madhuram says
You're very welcome, Dawn.
MJ says
Pretty good
Madhuram says
Thanks, MJ.
Phoenix says
There's no liquid stated in the ingredients...the mix was too dry to form anything.
Madhuram says
The butter should be soft and when it's creamed with sugar it gets moist enough to hold the ingredients together.
Jim Lewis says
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.
Madhuram says
You're very welcome, Jim.
Rcherry says
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.
Madhuram says
Thanks for the feedback Rcherry.
Kate says
Could you bake these cookies without adding the vinegar?
Madhuram says
I don't think so, Kate. Vinegar acts as an egg substitute.
Mary says
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!!
Madhuram says
Happy New Year and happy baking, Mary.
Nouchi says
could I use apple cider vinegar instead of white vinegar?
Madhuram says
Yes, you can.
Denise says
They tasted good while chewing but The after taste from the vinegar was terrible.
Madhuram says
I have tried this recipe at least 3 times and have never got the vinegar after taste. Something else must have gone wrong.
Sondra says
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.
Danny says
One tip that really worked was that we creamed the butter first by itself, then added the sugar
Madhuram says
Thanks, Danny.