These classic soft and chewy sugar cookies are made without eggs. These eggless sugar cookies are so delicious and so easy that use everyday basic ingredients. Decorate these with Christmas color sprinkles or sparkling sugar if making for the holiday season.
Recipe adapted from - Taste of home
Jump to:
❤️ You'll Love This Eggless Sugar Cookies
Egg-free: If you love old-fashioned sugar cookies but don’t eat eggs or don’t have enough eggs in the fridge then look no further, make these eggless sugar cookies. These turned out so perfect that you won’t miss eggs in the recipe.
The perfect texture: Not too thick, not too thin. These cookies are slightly crisp on the outside and soft, chewy on the inside. These sugar cookies (without eggs) are delicious with their sugar-crusted edges and crackly centers.
Amazing flavor: These are buttery with perfect sweetness and have the perfect hint of vanilla in every bite.
Easy to make: You’ll need a handful of pantry staple ingredients to bake a batch of these cookies. Plus, it takes under an hour.
No chill cookie dough: This eggless sugar cookie dough doesn’t require chilling time. Just whip up the dough in a stand mixer or using a hand mixer, scoop the balls, decorate with sprinkles or sparkling sugar or keep them plain and bake.
This recipe is perfect for your Christmas cookie boxes or just enjoying with a glass of milk.
🧾 Ingredient Notes
Here is the pic of the ingredients you’ll need to make these eggless sugar cookies! The detailed amount is mentioned in the recipe card below.
- Flour: You’ll need some white all purpose flour to make these eggless sugar cookies.
- Leavening agents: You’ll need baking soda and baking powder both.
- Cream of tartar: It helps to activate the leavening properties of baking soda and makes the cookies light, fluffy and soft. Also, it prevents browning the sugar cookies hence cookies stay evenly white-ish in color.
- Salt: Believe me, salt makes all the difference, so don’t skip this!
- Butter: I recommend using unsalted butter so I can control the salt in my recipe. But if you have salted butter handy then use that and skip the salt in the recipe.
- Make sure to use softened, room-temperature butter.
- Oil: Use any flavorless oil like avocado, corn, canola, vegetable, safflower oil, etc.
- Sugar & Powdered sugar: Yes, you’ll need these two types of sugar.
- Vanilla: Always use pure vanilla extract and stay away from imitation ones.
- Milk: Because the very little amount of milk is used here, you can use any whole full-fat milk or low-fat or reduced fat.
- Sprinkles or Sparkling sugar: used for decorative purposes only. Skip it if you want plain white sugar cookies.
👩🍳 How To Make Sugar Cookies Without Eggs?
- Preheat the oven to 375°F (190°C).
- If needed line two cookie sheets with parchment paper and keep it ready.
1) Take dry ingredients (all purpose flour, baking soda, baking powder, cream of tartar and salt) in a bowl.
2) Whisk it until everything is mixed and keep it aside.
3) Take softened butter, oil and both sugar (regular white & powdered sugar) in a stand mixer bowl.
4) Beat it using a paddle attachment until it becomes smooth. Instead, you can use a hand mixer as well.
5) Add vanilla and milk.
6) Beat again until mixed.
7) Add dry flour mixture.
8) Beat it again until the dough comes together.
9) Now using a spatula scrape the sides and bottom of the bowl and mix the cookie dough.
10) Take a tablespoon size of cookie scoop and start scooping on a cookie tray. Keep around 2 inches of space between the cookie balls and give them that space to expand.
11) Using your fingers slightly flatten the cookie balls.
12) Decorate the cookies with sprinkles or sparkling sugar.
13) Bake in preheated oven for 10 minutes. Let the cookies cool down on the sheet itself for 5 minutes then transfer them to a cooling rack to cool down completely.
💭 Expert Tips For Eggless Sugar Cookies
- Do not overbake the cookies otherwise they become dry and crispy and lose their chewy texture.
- Do not substitute powdered sugar as it makes cookies super soft and chewy. So always add powdered sugar along with white sugar.
- If you don’t have a stand mixer then a hand mixer will work as well. If the dough gets heavy as you add the flour then you can stir the remainder in by hand with a wooden spoon.
🥣 Storage Instructions For No Egg Sugar Cookies
- At room temperature, these eggless sugar cookies stay fresh for up to 5 days in an airtight container.
- In the freezer, baked cookies stay fresh for 3-4 weeks. While cookie dough balls stay fresh for up to 3 months. Simply place the cookie balls on a sheet, cover with plastic wrap and freeze them. Once frozen transfer them to a freezer-safe container or ziplock bag and store them in the freezer.
- To bake frozen cookies, no need to defrost them. Arrange the frozen cookie balls on a cookie tray by keeping some distance between them. Bake as usual but for a couple of more minutes.
Check Out Other Eggless Cookies
Did you try this no egg sugar cookies recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Eggless Sugar Cookies
Ingredients
- 2 ⅓ cups All purpose flour (Maida)
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Cream of tartar
- ½ teaspoon Salt
- ½ cup Unsalted butter softened at room temperature
- ½ cup Oil any flavorless oil like avocado, corn, canola, vegetable, safflower, etc.
- ½ cup White sugar
- ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
- 2 tablespoons Milk
- 1 teaspoon Pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- If needed line two cookie sheets with parchment paper and keep it ready.
- Take dry ingredients (all purpose flour, baking soda, baking powder, cream of tartar and salt) in a bowl. Whisk it until everything is mixed and keep it aside.
- Take softened butter, oil and both sugar (regular white & powdered sugar) in a stand mixer bowl. Beat it using a paddle attachment until it becomes smooth. Instead, you can use a hand mixer as well.
- Add vanilla and milk. Beat again until mixed.
- Add dry flour mixture. Beat it again until the dough comes together. Now using a spatula scrape the sides and bottom of the bowl and mix the cookie dough.
- Take a tablespoon size of cookie scoop and start scooping on a cookie tray. Keep around 2 inches of space between the cookie balls and give them that space to expand.
- Using your fingers slightly flatten the cookie balls.
- Decorate the cookies with sprinkles or sparkling sugar.
- Bake in preheated oven for 10 minutes. Let the cookies cool down on the sheet itself for 5 minutes then transfer them to a cooling rack to cool down completely.
Notes
- Do not overbake the cookies otherwise they become dry and crispy and lose their chewy texture.
- Do not substitute powdered sugar as it makes cookies super soft and chewy. So always add powdered sugar along with white sugar.
- If you don’t have a stand mixer then a hand mixer will work as well. If the dough gets heavy as you add the flour then you can stir the remainder in by hand with a wooden spoon.
Leave a Reply