Sugar cookies are a Christmas baking tradition, and I’ve always wanted to make a version without eggs. It had been on my "to-bake" list for years, but I never got around to it. Then, a couple of months ago, I was browsing my favorite recipe website and came across a recipe for eggless sugar cookies. I bookmarked it excitedly, planning to test it out ahead of the Winter Holidays—but as things go, I completely forgot about it.
Jump to:
One day, my kids asked to bake with me, and I realized this easy no egg sugar cookie recipe would be the perfect choice. Once I told them they could decorate the cookies with colorful sprinkles, they were thrilled to get started.
Now, with the bird flu going around and the steep increase in the price of eggs during the holiday season, you don’t need to wonder how to make sugar cookies without eggs. This simple, egg free sugar cookie recipe has been tested by both kids and adults and is sure to become a family favorite. And do you want to know the surprise ingredient that makes these cookies possible? It’s vinegar! Yes, you heard that right!
Why These Eggless Sugar Cookies?
This eggless sugar cookie recipe is a must-try for several reasons. First, it uses simple ingredients that are readily available in your kitchen—no need for any special or hard-to-find items. Even better, you don’t need any fancy equipment—just a handheld electric beater will do the job.
One of the best parts of this recipe is that you don’t have to hunt for special egg substitutes. Plain old vinegar does the job perfectly! Whether you use white vinegar or apple cider vinegar, both work wonderfully without leaving any aftertaste or smell.
Rest assured, no one will even realize vinegar is part of the recipe, so you can enjoy the cookies without worrying about any unusual flavors. This is a basic cookie recipe that’s perfect for beginners—no advanced baking skills are required. The vinegar helps make the cookies light and tender, giving them the perfect texture every time.
Plus, it’s a versatile recipe! After receiving a comment from a reader, I even turned this eggless sugar cookie dough into eggless snickerdoodle cookies—another delightful variation.
Ingredients and Substitutions
- Butter: Butter gives these cookies their rich, delicious flavor. If you're looking to make vegan sugar cookies, simply choose a vegan butter alternative.
- White sugar: Granulated white sugar is ideal for this recipe as it helps keep the cookies white, providing a perfect canvas for decoration. I haven’t tried this recipe with sugar substitutes, so I can’t vouch for how they would affect the taste or texture.
- White Vinegar: This is the special ingredient that gives the cookies their light and tender texture. Apple cider vinegar also works well without altering the taste or color of the cookies, which remain beautifully white.
- Vanilla extract: This classic ingredient adds the perfect flavor and aroma to the cookies. After a suggestion from a reader, I also tried almond extract, and it gives a beautiful, subtly nutty flavor and aroma.
- All-purpose flour: All-purpose flour is the best choice for this recipe, but you can try substituting with whole wheat pastry flour for a slightly different texture. If you need a gluten-free version, you can use a gluten-free all-purpose flour blend.
- Baking soda: Baking soda helps the cookies rise and stay light. Be sure to use fresh baking soda, as expired soda might not provide the same lift.
- Colored sugar: For decoration, use festive-colored sugars and sprinkles of your choice. They add a fun touch and are perfect 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 Tip
To ensure the best results when baking these eggless sugar cookies or any other cookie for that matter, always measure your ingredients carefully, especially the flour. The first time I made this recipe, I found the dough a bit too sticky, so I chilled it for about 30 minutes before baking. However, the next time I baked the cookies, the dough had the perfect consistency right after mixing, and I was able to proceed without any chilling. While I’m not completely certain, I believe more accurate flour measurement made the difference in the dough's texture.
Another important tip is to always test bake a few cookies, regardless of the recipe. Test baking helps you determine how much the cookies will spread, how well they hold their shape, and what the ideal baking time should be. I recommend test baking 2-3 cookies first before baking the entire batch. This step helps you avoid wasting ingredients and ensures that your cookies turn out perfectly every time. If the test cookies don’t turn out as expected, you can make adjustments, rather than baking a full batch and wondering how to fix them.
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!
If you tried this Eggless Sugar Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
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
- The first time I baked these cookies, the dough felt a bit sticky. When I test-baked two cookies, they spread too much, so I chilled the dough in the refrigerator for 30 minutes. After that, I baked them as per the recipe, and the cookies turned out perfect. The next time I baked them, I didn’t face the same issue. The dough felt just right, and after test baking two cookies, they baked perfectly. So, I proceeded to bake the entire batch without chilling the dough. Either way, the cookies had the same great texture and baked perfectly. Just be sure to pay attention to how the dough feels, and bake accordingly. Always test bake a couple of cookies first. And, before you begin, make sure to measure all the ingredients properly, especially the flour!
- I was initially skeptical about using vinegar in the recipe and wondered how it would affect the taste. When I tasted the dough, I did notice a slight hint of sourness, but surprisingly, it wasn’t detectable in the baked cookies. I’ve tried using both white vinegar and apple cider vinegar, and honestly, it doesn’t make any difference in taste or texture. So, trust me—go ahead and bake these cookies, the vinegar works perfectly without altering the flavor!
- When I first baked these cookies, I used only vanilla extract, and they turned out great. The next time, I decided to try almond extract based on a reader’s suggestion, and we loved it! The almond extract added a distinct nutty flavor that was delightful. I’ve also tried using a combination of both extracts, and it was fantastic. Feel free to experiment and see which flavor you prefer. Just be sure to avoid using almond extract if you're serving the cookies to people with nut allergies.
- I’ve also baked these sugar cookies with and without salt, and I really didn’t notice any difference in flavor. So, it’s totally your call!
Taste & Texture
Nutrition
Jules says
Such a smart way for egg substitute. Not going to lie I was very skeptical at first but it turned out great. The dough was good too! I added a few twists to mine; 1) lemon extract to make a fresh lemonade type cookie and 2) a cinnamon sugar mixture that i rolled my dough balls to get a snickerdoodle-esque cookie!
Madhuram says
Thank you for the feedback, Jules. Those are some awesome substitutions!
Gerald Caucci says
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 says
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.
Adam says
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 says
Thank you very much, Adam, for taking the time to leave detailed feedback. I sincerely appreciate this lovely gesture.
Liv says
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 says
Thank you, Liv.
Frankie Giles says
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 says
Thank you for the feedback, Frankie.
Cassandra says
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 says
Wow! Thank you for the feedback, Cassandra.
Betty says
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 says
Thank you very much for the feedback, Betty. Glad to know that it works with Splenda too.
Aida C. says
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 says
That's interesting, Aida. Thank you for the feedback.
Lilith C says
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 says
Thank you for trying the recipe and for the feedback, Lilith.
Nunya says
Terrible recipe did not turn out and tasted terrible
Madhuram says
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.
Jennifer says
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 says
Thank you very much, Jennifer.
Alexia Severson says
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 says
You're welcome, Alexia.
kitti says
great recipe. substituted coconut oil for butter to make these vegan. turned out great. highly recommend.
Madhuram says
Wow! I didn't know that this recipe would work with coconut oil too. Thank you very much for the feedback, Kitti.
Karen E says
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 says
You're very welcome, Karen. I'm glad that your great-granddaughter got to enjoy these cookies.
Rebecca Murphy says
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 says
Dear Rebecca, thank you very much for your kind words. I sincerely appreciate your feedback and your time. Happy Holidays!
Kate says
I've been using this recipe the past few years for my Christmas cookies. I put a bit of flour on my counter and roll out the dough for cutout cookie, sprinkle with sugar and bake. Perfect! My family (and one with an egg allergy) love these cookies! Thank you Madhuram!
Madhuram says
You're very welcome, Kate.
Birgitt says
Oh my goodness, can't believe how delicious these cookies are, made them for a family member, but ate almost all before the get together. I didn't have unsalted butter, so used what I had, The dough is super soft, but once scooped out and flattened slightly with a glass, baked up perfectly, did not even need to refrigerate first. Thank you for sharing this recipe!
Madhuram says
Your excitement is infectious, Birgitt! Thank you very much for the feedback.
Kari says
No no no no noooo. I followed the directions to the letter. I even had an oven thermometer make sure the temp was accurate. And Wow. Vinegar cookies. Really. The acid was really powerful.3/4 of a cup of vinegar is waayyy too much. Holy yuck.
Madhuram says
What? 3/4th cup of vinegar? Please check the recipe, it says just 1 tablespoon of vinegar.
Carrie Stanley says
The taste was fine, but I needed to add an 1/8c more flour, and I’d have added a pinch of salt next time. You can also use a third less butter; these are a little greasy but fine for a child with allergies!
Chris says
I just made these because my toddler has an egg allergy. They turned out amazing! I did 1 cup of sugar and also added a splash of almond for flavor. We also frosted half of them. They turned out great! Thank you for the recipe. I’ll be using this for years to come.
Madhuram says
You're very welcome, Chris.