Eggless sugar cookies-4

This is going to be a “super” quick one (I had to use the word super, you know since its superbowl sunday). One because my wrist is not allowing me to type too much. Two, today is Downton Abbey and Sherlock Day (besides Superbowl Sunday). And three I am way too tired. But since I had promised my friend that I will be posting this recipe soon, I am here keeping that promise.

A while back when I had posted about a sugar cookie recipe (with eggs), somebody else had also asked for an eggless sugar cookie recipe. This one is also for you.

Taste wise these were pretty good. Actually very good. Would not have guessed they were eggless and I ended up having quite a few while “taste-testing”. I wasn’t too adventurous with the shape (and will definitely get back to you when I have tested this recipe with more complicated shapes) but the recipe did hold the square and round shape pretty well and there was no spreading. Its also a very easy recipe to throw together and with results this good, you definitely should try it. And do let me know how it goes!

Eggless sugar cookies-2Eggless sugar cookies-5


4.9 from 13 reviews
Eggless Sugar Cookies
Recipe type: dessert, eggless
  • 1 stick (1/2 cup) unsalted butter, softened ( I generally use salted and skip the salt)
  • ½ cup sugar
  • ½ tsp vanilla
  • 3 tbsp milk
  • 1½ cups of flour
  • ¼ tsp salt (if using salted butter omit this)
  • 2 tsp baking powder
  1. Preheat oven to 350 F.
  2. Line cookie sheets with parchment paper.
  3. In a bowl, mix the flour, salt and baking powder. Set aside.
  4. Cream the butter and sugar till light and fluffy. Beat in the vanilla and milk.
  5. Add the flour mix to the creamed butter and fold till combined. Do not overmix or you will activate gluten toughening the cookies.
  6. Roll the dough out to desired thickness but not too thin.I roll the dough out between two pieces of parchment paper. And then place the rolled out dough in the refrigerator to chill before stamping the shape out. Place on baking sheet.
  7. Bake about 8-10 minutes. Do not over bake else they would become very crunchy.
  8. Let cool on the tray for 1-2 minutes till cool enough to handle. Transfer to wire rack to cool completely. Enjoy!
  9. These made about 24 cookies. But yield depends on the size of cookies you decide to make.



Eggless sugar cookies-7

71 Thoughts on “Eggless Sugar Cookies

  1. oh they look so beautiful:) What happened to your wrist??

  2. Beautiful cookies are you making these for a baby shower? I hope your wrist is on recovery soon.

  3. i want to have babies just coz i could have this cookies on their birthday or something πŸ˜›
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  4. Hi,
    I just sat down after baking a batch of your cookies, and they came out wonderful :). I am planning to put them in favour boxes at my son’s birthday. Thanks once again.

  5. Hi there, what icing did you use for this recipe? If it contains eggs, is it possible if you know one that doesn’t have eggs?
    I just need to know this because I’m planning on making this for one of my friends who can’t eat eggs due to religious reasons.

    • You can cover cookies w/fondant or modeling chocolate – no eggs – Do not use Royal Icing – it has eggs or meringue powder

      • Blanche on 21 November, 2016 at 9:16 pm said:

        I use cream of tartar powder, or, lemon juice, to make, ‘royal icing.’ No egg/whites, involved. Be careful not to use, too much, as icing won’t be easy to work with, and you don’t want it, super hard, unless you’re making gingerbread houses. Fondant, tastes awful, imo My Aunt was a baker, she taught me this, 35 years ago, hasn’t failed me, yet!

        • Can you give a recipe for the egg free ‘royal icing’?

          • You can make egg free royal icing by mixing confectioners sugar, milk and corn syrup with a little vanilla. Don’t have one with the exact measurements written out on hand at the moment but you should be able to google and find one.

  6. Chef Sisi on 13 February, 2015 at 8:02 am said:

    These are amazing

  7. Chef Sisi on 13 February, 2015 at 8:02 am said:

    These are amazing! Yummy

  8. Hi,
    This is the first time i am visiting your blog and I wanted to give a try to these simple cookies…I have a question,can i make them with baking soda instead of baking powder? if yes what quantity should i use?

    • Hi Uma, Sorry for getting back to you so late. Baking soda requires an acid for it be effective in baking your baked goods and since this recipe does not have acid I would suggest you to not use baking soda. Although these cookies do not need to rise, so it might work but I am not sure since I have not personally tried it. If you try it out please let me know how your results were.

      • Actually you can use baking soda but you need to alter the ingredients a little. I just tried it out myself and it came out great.

        Here is the edited list I made for using baking soda instead of powder:

        1 stick (1/2 cup) butter, softened
        Β½ cup sugar
        Β½ tsp vanilla
        2 tbsp milk
        1Β½ cups of flour
        Β½ tsp salt
        Β½ tsp baking soda
        1 tbsp lemon juice

  9. They look beautiful – how long do they last?

  10. love this recipe, and have used it several times! i added a few dashes of cinnamon to the dough, and roll the dough balls in sugar cinnamon, flatten dough balls on cookie sheet before baking with a glass and turned it into egg-less snicker-doodles! thank you so much for your recipe!

  11. Adrienne on 16 March, 2015 at 2:22 pm said:

    I plan on making these for a class party, as we have an egg allergy in the class. Do you use salted or unsalted butter? I can never seem to get a consensus as to what the default should be if it’s not specifically stated. Thanks!

    • Hi Adrienne so sorry for the late reply. I use unsalted butter, but when I have only salted butter in my pantry i just omit the salt. Still works. But yes with unsalted butter you have more control over the amount of salt you are putting in.

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  13. Jasmeet on 1 April, 2015 at 5:25 pm said:

    hi planning on making these but how thick did u roll the dough? and if they do not ride or spread are they still chewy? and can u tell if they are eggless or do they taste the same as cookies that have eggs

  14. Jasmeet on 1 April, 2015 at 5:25 pm said:

    sorry i meant rise, not ride

  15. I used this recipe for Christmas cookies and it held the shapes just great! I am planning on making again, and wondering if substituting margarin in place of the butter will still work out the same?

    • Hi Jessie, sorry for the late reply. I do not have much experience with maragarine so I would not know. Please share your results in case some other reader would be interested. Thanks

  16. Fabulous, simple, easy to make, and delicious!

  17. Arlene on 22 April, 2015 at 8:06 pm said:

    I just tried this recipe, and aside from the dough being a little crumbly, it turned out lovely! Very tasty cookie, though I may cut down some on the salt next time. I intend to ice them so it’s no problem, though. Added some orange zest for a bit of extra flavour and don’t regret it. Thank you so much!

  18. hey i just finished making your cookies i did it with banana flavoring as i was all out of vanilla and i forgot to put baking powder in them. even so it came out fantastic i am going to give them out on my daughters pool party.

  19. Simran on 30 August, 2015 at 12:15 pm said:

    I tried this recipe and it came out absolutely great! I didn’t chill the dough, though, but I would love to know how long it should be kept in the fridge before cutting πŸ™‚ x

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  21. Mary Rose on 6 October, 2015 at 9:49 am said:

    Thanks for this! I’m looking for an eggless cookie recipe and this looks pretty good and seems easy to do πŸ˜€ If I prebake these cookies, do you know how long they will keep? Thanks again!

  22. Paromita (rini) on 10 October, 2015 at 7:38 am said:

    Hi I actually doubled the proportion as I had to make about 40 cookies.. But they kind of turned little bitter…. Can you guide me with that… Exact proportion I took ..just doubled it..

    • Sometimes too much baking powder can result in a bitter taste. You might want to reduce the baking powder. Especially with the certain brands (indian ones) I have found that using 1 tsp for every 1.5 cups of flour works well. So if you doubled the recipe just use the original amount of baking powder stated (for 3 cups flour use 2 tsp baking powder)

  23. Hi Shumaila,

    Thank you for the recipe. Tried a half batch today and they were yum. Initially it was a bit sticky but once I added a bit more flour they were good to hold and roll.

    Also I chilled the dough in the fridge instead of rolling it out on the parchment paper. And the longer I chilled the dough in the fridge the better it was to roll out and cut. I used other shaped cutters such as a moon, heart, star etc..and they also did hold the shape quite well.

    Do you have a similar eggless recipe for chocolate cookies?

    Hope that helps anyone else!


    • Hi Meera, you could replace a little bit of the flour with cocoa powder and might have to up the sugar a bit. I will try it myself too and hopefully post a recipe soon. Sorry for the late reply.

  24. Thanks for posting! I have a daughter with egg white allergy. Any thoughts on whether I could add an egg yolk to this recipe and use less milk? I was thinking maybe that would make the texture closer to the recipe with egg? I was comparing your eggless recipe with the egg recipe and the only difference appears to be that you use milk instead of egg in the eggless recipe.

    • Hi Janice. Sorry for the late reply. I have been busy moving and blogging had taken a back seat because of that. A yolk in a cookie will add fat and richness. I know of shortcrust doughs that use a yolk instead of the whole egg to bind it together. The texture of the cookie will definitely change- softer and more rich than the ones just using milk. Just make sure liquid proportion is same. If you have already tried it out, do let me know. Hope your daughter can enjoy the cookie. πŸ™‚

  25. Hi Shumaila,
    How long will the cookies last if I freeze them? Oh and for how long do I chill the dough?

    • Hi Meera, sorry for the late reply. I chill the dough just enough so that its easier to roll out, about 30 minutes but also depends on the oustide temperature. Too cold and the dough will be a little difficult to roll out, requiring more muscle power, too hot then it will stick to your rolling pin. 30min-1 hour should suffice. I have not frozen them, and generally keep them till room temperature or in the refrigerator depending on how humid it is outside. You can freeze them too. I havent tried it personally but read that sugar cookies and be frozen for upto 2 months.

  26. Thanks for the recipe!
    I wanted an eggless recipe so my 18 month old girl could “help” with the cookie making!
    I tried these yesterday, they turned out great and held up a very tricky shape just fine! I used a snowflake sugar paste (rolled fondant) cutter and they turned out great. The first batch turned out a bit crispy but the shape also forced me to roll the dough a bit thinner, hopefully the round ones will be softer since they are a bit thicker.

  27. Should the cookies still look doughy when taken out of the oven?
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  28. Just made this recipe to use with preschool cookie project. The dough is very easy to shape, pat or roll so it will suit my purpose well. I think, due to the high sodium content of the baking powder, that I would lower the salt to 1/4 tsp. if any at all. I use unsalted butter but still found them just a bit salty with 1/2 tsp. I also increased the vanilla to 1 tsp. Nice basic cookie that can probably serve as a base for added ingredients.
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  30. Thank you for this terrific recipe! My son is allergic to eggs and this will be my new “go-to”. They rolled out well and the taste and texture was on point! Chilling the rolled out dough made making shapes with cookie-cutters a breeze.

  31. Omg I just made these and these are the BEST homemade sugar cookies EVER. Mine only made 20 small cookies but that’s because I ate some of the cookie dough cause it was that awesome lol. Thank you so much for sharing this recipe.

  32. Hi! I’m looking forward to trying your recipe for a friend who is very allergic to eggs. Do you have an eggless icing recipe as well?

  33. Thanks to share a recipe which is
    Delicious in taste
    Simple in preparation
    Easy to make
    Used by anyone either veg or non veg

  34. Miranda Cornell on 10 December, 2016 at 10:10 pm said:

    i am very disappointed. this recipe is terrible. the first time i used salted butter and it was ridiculously salty so i threw it away. the second time i used unsalted butter and didn’t even use salt as the directions said to and they where still disgustingly salty. i added sugar to try to help but it didn’t help, it made the saltiness taste even worse!! i couldn’t make a third batch because i ran out of flour
    !! please don’t waste your time!!!

    • If you use salted butter, then the salt is omitted completely. I am sorry that was unclear in the first step. Will make necessary changes and also will change the amount to 1/4 tsp given others feedback as well.

  35. I have made these cookies for 2 years now for Christmas. They hold their shape very well for cut outs and are delicious! My son has an egg allergy so they are perfect for us! Everyone loves them! I do add a little extra flower sometimes when rolling them out and it helps them keep their shape perfectly when baking.

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  37. Emily on 8 April, 2017 at 12:58 pm said:

    I’ve been making these for a couple of years now. They are always a hit in my house and with family/friends. They hold shape well and taste great! They also freeze very well which is awesome for prepping for holidays, birthdays, parties, et cetera.

  38. Cookies don’t need to rise, like cakes. So why add the baking powder? Just wondering 😊
    I’m hoping to use this recipe for my son’s birthday. Would be great if you could let me know if I can skip using that..


    • The baking powder in cookies is not particularly for the rise, but to give the cookies a light and airy texture, rather than being dense. Generally eggs in a cookie recipe give the aeration, so if you were to leave the baking powder out in an egg cookie recipe, it would still be okay. In an eggless cookie recipe, leaving out baking powder will result in a dense, crunchy cookie, no thicker than the dough you rolled out, which is not necessarily a bad thing- some people actually like that, especially if you are making shapes. Leaving out baking powder you ensure that the cookies will retain those shapes post baking too. So you can leave it out if you want, but keep in mind that the cookie will not be as puffy and airy as one with baking powder.

  39. I just finished making my first batch of theses cookies and since i didnt have parchment paper i just rubbed butter all over the pan and baked for 7 minutes and they came out perfect! This recipe is really yummy!

  40. Tried this recipe yesterday and I love it! They taste fantastic and are really easy to make! Just wondering if you know how long they will keep for? Thanks

    • So glad you liked the cookies Jessica. I would say they should be fine for 2-3 weeks when stored in an airtight container in a cool, dry place. If you would like to keep them any longer, would be best to freeze them. Or you could freeze the dough and bake them fresh too.

  41. Shauntai on 10 December, 2017 at 4:43 pm said:

    Just found this recipe. Can you use this for a cheesecake base? I have been asked to make a cheesecake and most shop brought cookies have eggs or something to to do with eggs. So making my own cookies for a mongo cheesecake with no eggd

  42. I love a good sugar cookie and after a lot of recipe trying and sugar cookie eating this is my favorite sugar cookie ever!

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