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Home » Cookies » Eggless Sugar Cookies

Eggless Sugar Cookies

Published: Dec 24, 2020 by Shweta Arora · This post may contain affiliate links

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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.

Eggless Sugar Cookies in a red box

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

Eggless Sugar Cookie ingredients on a white surface

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

Steps for mixing dry ingredinets and creaming butter sugar, vanilla and milk

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.

Steps for making the eggless sugar cookies dough

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.

Steps for rolling and cutting sugar cookies

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.

Steps for baking eggless sugar cookies

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.

eggless sugar cookies without icing on a cooling rack dough

Frost the cookies

steps for making the frosting and frosting 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)

steps to decorate the cookies

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.

Top view of Eggless Cutout Sugar Cookies on a cooling rack

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.

Close up of frosted snowflake sugar cookie

Frequently Asked Questions 

How long can I keep the eggless cookie dough?

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.

How to store eggless cookies?

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.

How to make these sugar cookies vegan?

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.

More Eggless Cookie recipes

  • Eggless Kitchen Sink Cookies
    Kitchen Sink Cookies (Eggless)
  • Heap of eggless coconut macaroons on a plate with coffee mug in corner
    Eggless Coconut Macaroons
  • A stack of chocolate oatmeal cookies in front of a bottle of milk
    Banana Chocolate Chip Oatmeal Cookies (Eggless)
  • Heap of Oatmeal Raisin Walnut cookies on plate
    Oatmeal Raisin Walnut Cookies (Eggless)
Close up of snowman sugar cookie with other cookies in background

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!!

Tried this recipe?Please rate the recipe by clicking the stars below
Eggless Cutout Sugar Cookies on a cooling rack

Eggless Sugar Cookies

Shweta Arora
These Easy Eggless Sugar cookies are light, tender, and melt in the mouth delicious and the perfect treats to decorate for the holidays, birthdays, or just some special day. Here is how to make egg-free cutout sugar cookies and three easy ways to frost them using eggless sugar cookie icing.
5 from 49 votes
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 15 mins
Cook Time 10 mins
Resting time 30 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 132 kcal

Equipment

  • Stand Mixer
Prevent your screen from going dark

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

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

Tips for best eggless sugar cookies: 
  • 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.

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 18mg | Fiber: 1g | Sugar: 12g | Vitamin A: 163IU | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Reader Interactions

Comments

  1. Tripti

    January 22, 2023 at 5:09 am

    Do these cookies spread a lot when baking? Like will they lose the shape they are cut in when using a cookie cutter or the shape remains the same?

    Reply
    • Shweta Arora

      January 22, 2023 at 10:09 pm

      The cookies don't spread (or lose their shape) as long as you follow the recipe exactly as is.

      Reply
  2. Lauren

    January 13, 2023 at 3:21 am

    Hello! Just wondering if you can freeze the dough and how long it would be able to be frozen for? 😊

    Reply
    • Shweta Arora

      January 13, 2023 at 5:58 pm

      Hi, Yes you can freeze the dough for a couple of months. Thaw the frozen dough in the refrigerator overnight before you roll out.

      Reply
  3. meeta

    December 11, 2022 at 12:45 pm

    5 stars
    My son has an egg allergy and these were perfect for the christmas cookie decorating party he was invited to. Also my husband, who does not have any allergies, loves these with a thin layer of Nutella on them. Thanks for an easy recipe that will be part of my baking rotation!

    Reply
    • Shweta Arora

      December 14, 2022 at 8:31 pm

      So happy to read that Meeta! Thank you so much! Nutella and these cookies sound delicious!

      Reply
  4. Carmel

    December 03, 2022 at 9:45 am

    Could you please give metric measurements for this recipe. I want to it for Christmas ?? 🙏

    Reply
  5. Juanita Ouston

    August 13, 2022 at 2:42 am

    Hi there,
    Please can you add metric gram measurements for this recipe?

    Thank you in advance 😊

    Reply
    • Shweta Arora

      August 18, 2022 at 10:46 pm

      Hi, thank you for the feedback will document the metric measurements soon 🙂

      Reply
  6. Hannah

    April 22, 2022 at 3:53 am

    My two year old insisted on making Christmas cookies in April! We were struggling to find a recipe without eggs when we came across yours. They have turned out beautifully and we had lots of fun making them. We will definitely be using this recipe again and look forward to trying more of your recipes. Thank you so much 😊

    Reply
    • Shweta Arora

      April 22, 2022 at 1:16 pm

      Hi Hannah, Thank you so much!! I'm so glad you loved them and had as much fun creating them as much as we did! Looking forward to you trying more recipes.

      Reply
  7. Aishwarya Srikumar

    April 15, 2022 at 12:16 pm

    Can v reuse leftover frosting

    Reply
    • Shweta Arora

      April 16, 2022 at 4:37 pm

      yes, you can

      Reply
  8. Shivani Dayaram

    December 24, 2021 at 3:27 am

    5 stars
    These cookies were amazing. Easy to make and bakes well. They are also delicious without icing. Definitely will be making again and again.

    Reply
    • Shweta Arora

      December 28, 2021 at 10:21 am

      Thank you, Shivani!! I am glad you loved these cookies. Agree, these cookies are delicious without icing too. Hope you try the other eggless cookies too.

      Reply
  9. Jamie

    December 21, 2021 at 3:49 pm

    5 stars
    These are SO good! And easy to make. The cookies are tender and melt in your mouth. This is now our go to Christmas cookie recipe.

    Reply
    • Shweta Arora

      December 21, 2021 at 3:57 pm

      Thank you, Jamie!! Makes me so happy to know that 🙂 Happy Holidays!!

      Reply
  10. Jennifer

    December 08, 2021 at 7:33 am

    5 stars
    I’ve made this recipe many times and every time it turns out great! Quick and easy and delicious. Thank you!

    Reply
    • Shweta Arora

      December 08, 2021 at 7:55 am

      Thank you, Jennifer:) Happy Holidays!!

      Reply
  11. Mimi

    November 22, 2021 at 4:00 am

    5 stars
    This is my go-to sugar cookie recipe. Thank you so much for posting it!

    Reply
    • Shweta Arora

      November 22, 2021 at 7:44 am

      Thank you!! Makes me so happy to know that!!

      Reply

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