These Easy Eggless Sugar cookies are light, tender, and melt in the mouth delicious! They hold their shape when baked and are the perfect treats to decorate for the holidays, birthdays, or just any special day.
In this post, sharing how to make egg-free cutout sugar cookies and three easy ways to frost them using eggless sugar cookie icing.
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We make these eggless sugar cookies every year during Holidays for Santa so the kids call them Christmas cookies.
They are really easy to make, need basic ingredients and the frosting is super easy too.
Sugar cookies with royal icing can look and sound intimidating to make but I promise after you try this recipe, you will no longer feel that way.
You don't need any special frosting skills so even if you are a newbie you will nail these cookies the first time.
These sugar cookies are
- eggless
- soft and tender
- easy to make
- don't spread
- hold their shape
- fun for decorating
- can be made ahead of time
- store well
- perfect for sharing!
A sugar cookie is a cookie made of basic ingredients like sugar, flour, butter, eggs, vanilla, and baking powder.
You then shape them by hand or roll and cut them into shapes, bake and cool before decorating.
They are usually decorated with additional sugar, icing, sprinkles, or a combination of these. But they taste equally delicious without any icing too.
In today's post, I'm sharing the eggless version of the sugar cookie recipe along with an eggless sugar cookie icing.
If you are allergic or just don't eat eggs, now even you can enjoy sugar cookies.
So without further ado let's see how to make these delicious melt-in-mouth egg-free no spread sugar cookies.
Recipe Ingredients
For the eggless cookies - All-purpose flour, baking powder, salted butter (sweet cream), powdered sugar, vanilla extract, and milk
- powdered sugar - I prefer using powdered sugar for these cookies as it has a teeny bit of cornstarch and the powdery consistency of confectioners sugar keeps the cookies soft and tender. Substitute: You can use 1 cup of granulated sugar instead.
- Baking powder - We have used only a little bit that will help the cookies rise.
- Milk - Milk helps bind the cookies together and provides the moisture needed in place of eggs.
For the eggless frosting - powdered sugar (also known as confectioners sugar), vanilla extract, and milk. Optional - Gel food color and sprinkles
Step by Step Method
I prefer using my kitchen aid stand mixer to make the cookie dough but this can also be done using a hand mixer or a bowl and whisk (will need more elbow grease).
Making eggless sugar cookie dough
1 - Sift flour and baking powder and keep aside.
2 - Cream butter and sugar until light (pale) and fluffy. Start on low speed and once the sugar has been incorporated turn it to medium speed for 2-3 mins.
3 and 4 - Add milk and vanilla extract and mix well. The mixture should still look fluffy.
5 - Add the dry ingredients (flour and baking powder) and mix until just combined. Do not over mix.
6 - The dough will be soft yet slightly firm at this point. Shouldn't be overly dry or crumbly, if so add a tablespoon of milk and mix.
7 - Transfer the dough onto a cling wrap, bring it together, shape it in a block and wrap to seal.
8 - Chill the dough for 30 mins in the refrigerator.
Cut and bake cookies
Preheat the oven to 350°F and line a cookie sheet or baking tray with parchment paper and keep ready.
9 - After 30 mins, unwrap the dough and divide it into two parts using a knife. Refrigerate one half while we work with the other.
10 and 11 - Place the dough between two parchment papers. Using a rolling pin roll the dough into ¼th inch thickness.
12 - Use your favorite cookie cutters (using Christmas-themed ones) and cut as many as possible.
13 and 15 - Lift the cookies gently using a spatula and transfer them onto the lined baking tray. Remove the extra dough to make it easy to lift the cookies.
14 - Gather that excess dough into a ball and keep covered or refrigerated. This can be rolled and cut later to make more cookies.
16 - Bake the cookies at 350°F for 7mins for soft cookies. The cookies make look not done but will harden on cooling. For crispier cookies bake for 8-10 mins.
Remove from the oven and let them sit on the tray for 2 mins and then gently lift using a spatula to transfer onto a cooling rack.
Allow the cookies to cool completely before storing or frosting.
Continue rolling and cutting with the remaining dough or keep it refrigerated for up to 4 days.
Frost the cookies
17 - Mix all ingredients (powdered sugar, vanilla, and milk) to form a thick but flowy paste. Do not make it too runny else it won't stay on the cookies.
18 - To make the colored frosting, divide the white frosting into the number of colors needed and the quantity as needed and add a drop or two of gel food color.
I've used red green blue and yellow gel food colors for frosting my cookies. For black color, I used store-bought decorating tube. But that is completely optional.
Keep the frosting covered at all times as it dries really fast and will form a layer.
Three easy ways to frost your cookies
Method 1 - Dip the top of the cookie and let the excess drip off (Steps 19 and 20)
21 - Get rid of any air bubbles by using a toothpick to burst them. You can also use the toothpick to fill small gaps in the frosting by moving it in a circular motion. (See the video, Christmas tree frosting part)
22 - Add sprinkles (optional) while the frosting is still wet and allow to cool.
Method 2 - Use a spoon to spread the frosting on the cookie (step 23)
Method 3 - Transfer the frosting to a ziplock bag or piping bag. Cut a very small tip and use that to frost your cookies. (step 24)
Allow the frosting to set before decorating the cookies with another icing color on top. That way the colors don't mix. Refer to the video to see how I frost my cookies.
The decorating need not be perfect, just have fun! Promise they will taste delicious irrespective of whether you frost them perfectly or not.
Delicious eggless sugar cookies are ready. Allow the cookie frosting to set before storing.
Recipe Tips and notes
To measure the flour, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Do not scoop it out of the container directly using the measuring cup. That will result in more flour.
Use powdered sugar as it helps keep the cookies soft and tender.
Beat sugar and cream until light and fluffy for those tender melt-in-mouth cookies.
Do not overbeat the dough once you add the flour, just mix until the is no flour visible. Over mixing will result in hard cookies.
Chill the dough before rolling and cutting the cookies. It prevents the cookies from spreading while baking.
Use two parchment papers to roll the dough. Makes it really easy and nonstick and less messy compared to dusting flour.
Roll out the dough evenly, no thinner than ⅛ of an inch. I prefer ¼ inch thick.
For soft cookies, bake just for 7 mins. They may look soft but they will harden as they cool. For crisper cookies bake for 8-10mins.
This cookie recipe can be easily halved or doubled with the same results.
Hack - If you don't have cookie cutters use a bowl, wide-mouth glass jar, or cup.
Frequently Asked Questions
The eggless sugar cookie dough can be kept in the fridge for up to 4-5 days, or frozen for up to three months. Thaw the frozen dough in the refrigerator overnight before you roll out.
Allow the cookies to cool completely before storing. Place them in an airtight container until you are ready to decorate them. After decorating let them air-dry until the frosting is completely set (dry). Then store in an airtight container with parchment paper in between each cookie. Baked cookies will stay at room temperature for up to 2 weeks.
To make these eggless sugar cookies vegan swap butter and milk with dairy-free substitutes like almond milk or soy or oat milk and vegan butter or plant-based butter.
Hope you enjoy these Eggless sugar cookies with icing as much as we do!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Eggless Sugar Cookies
Equipment
Ingredients
For the eggless cookies
- 3 cups all-purpose flour
- 1.5 teaspoon baking powder
- 1 cup salted butter softened but still cold
- 1.5 cups powdered sugar add ¼ cup more if you prefer sweeter
- 1 tablespoon vanilla extract
- 4 tablespoon milk using whole milk
For the eggless icing
- 2 cup powdered sugar
- ½ teaspoon vanilla extract
- 4-5 tablespoon milk or as needed to get thick frosting
- 1-2 drops gel color of choice optional
- Sprinkles for decorating optional
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Instructions
To make eggless sugar cookie dough
- Sift flour and baking powder and keep aside.
- In a stand mixer ( or hand mixer), cream butter and sugar until light (pale) and fluffy. Start on low speed and once the sugar has been incorporated turn it to medium speed for 2-3 mins.
- Add milk and vanilla extract and mix well. The mixture should still look fluffy.
- Add the dry ingredients (flour and baking powder) and mix until just combined. Do not over mix.
- The dough will be soft at this point. Shouldn't be overly dry or crumbly, if so add a tablespoon of milk and mix.
- Transfer the dough onto a cling wrap, bring it together, shape it in a block and wrap to seal.
- Chill the dough for 30 mins in the refrigerator. Or the dough can be stored in the fridge for up to 4-5 days, or frozen for up to three months. Thaw the frozen dough in the refrigerator over-night before you roll out.
To cut and bake the cookies
- Preheat the oven to 350°F and line a cookie sheet or baking tray with parchment paper and keep ready.
- Unwrap the dough and divide it into two parts using a knife. Refrigerate one half while we work with the other.
- Place the dough between two parchment papers. Using a rolling pin roll the dough into ¼th inch thickness.
- Use your favorite cookie cutters and cut as many as possible.
- Lift the cookies gently using a spatula and transfer on to the lined baking tray. Remove the extra dough around the shapes to make it easy to lift the cookies.
- Gather that excess dough into a ball and keep covered or refrigerated. This can be rolled and cut later to make more cookies.
- Bake the cookies at 350°F for 7mins for soft cookies. The cookies make look not done but will harden on cooling. For crispier cookies bake for 8-10 mins.
- Remove from the oven and let them sit on the tray for 2 mins and then gently lift using a spatula to transfer onto a cooling rack.
- Allow the cookies to cool completely before storing or frosting. Continue rolling and cutting with the remaining dough or keep it refrigerated or frozen until ready to use.
- Allow the cookies to cool completely before storing. Place them in an airtight container until you are ready to decorate them.
To frost the cookies
- Mix all ingredients (powdered sugar, vanilla, and milk) to form a thick but flowy paste. Do not make it too runny else it won't stay on the cookies.
- To make the colored frosting, divide the white frosting into the number of colors needed and the quantity as needed and add a drop or two of gel food color.
- Keep the frosting covered at all times as it dries really fast and will form a layer.
- There are three easy ways to frost your cookies
- Method 1 - Dip the top of the cookie and let the excess drip off.
- Method 2 - Use a spoon to spread the frosting on the cookie (step 23)
- Method 3 - Transfer the frosting to a ziplock bag or piping bag. Cut a very small tip and use that to frost your cookies
- Get rid of any air bubbles in the frosting by using a toothpick to burst them. You can also use the toothpick to fill small gaps in the frosting by moving it in a circular motion. (See the video, Christmas tree frosting part)
- To further decorate, add sprinkles while the frosting is still wet and allow to cool. Or to frost with another color, allow the frosting to set before decorating the cookies with another icing color on top. That way the colors don't mix.
- Delicious eggless sugar cookies are ready. Let them air-dry until the frosting is completely set (dry). Store in an airtight container with parchment paper in between each cookie. Baked cookies will stay at room temperature for up to 2 weeks.
Notes
- To measure the flour, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Do not scoop it out of the container directly using the measuring cup. That will result in more flour.
- Use powdered sugar as it helps keeps the cookies soft and tender.
- Beat sugar and cream until light and fluffy for those tender melt in mouth cookies.
- Do not overbeat the dough once you add the flour, just mix until the is no flour visible. Over mixing will result in hard cookies.
- Chill the dough before rolling and cutting the cookies. It prevents the cookies from spreading while baking.
- Roll out the dough evenly, no thinner than ⅛ of an inch. I prefer ¼ inch thick.
- For soft cookies, bake just for 7 mins. They may look soft but they will harden as they cool. For crisper cookies bake for 8-10mins.
- This cookie recipe can be easily halved or doubled with the same results.
- Hack - If you don't have cookie cutters use a bowl, wide-mouth glass jar, or cup.
Vinita Mitha says
Hi 🙂 Would it be okay to roll the dough into balls and then roll it in white sugar and then bake it?
Shweta Arora says
Hi Vinita, yes you can roll the dough into balls and then in sugar. Flatten the dough slightly before baking.
Laura Meeks says
Why salted butter? Just curious as so many baking recipes specify unsalted.
Shweta Arora says
I found salted butter worked beautifully with this recipe.You can absolutely use unsalted butter and add ¼ teaspoon salt for the same result.
Ana says
I made this cookies 2 days ago and the first batch is already gone!!!! I can’t believe how good and yet so simple this cookies are! Finally my son can eat decorated Christmas cookies!!
Shweta Arora says
That makes me so happy to hear, Thanks Ana!
Aditi Matta says
Amazing and easy recipe
Shweta Arora says
thank you!!
Diam says
Best cookie recipe ever! I’ve been making it for a few years and it is always a HIT! thank you so much
Shweta Arora says
Hi Diam, that makes me so happy to know!! thank you so much!
Janet says
These are the best sugar cookies I have ever made! Everyone loved them!
Shweta Arora says
Thank you so much Janet! So glad to know everyone loved them!