The Best Eggless Sugar Cookies

The Best Eggless Sugar Cookies

In the mood for some baking? Say hello to my eggless sugar cookies recipe. These cookies are soft, cakey, buttery and sweet. Decorated with a thick layer of frosting, they are fabulous for parties and get togethers. With just a few simple ingredients, you can whip these up with minimal effort.

 

What you will love about these eggless sugar cookies

 

  • They are egg free 
  • They have a soft and cakey texture
  • Only 7 ingredients are required for the basic sugar cookie dough
  • Its easy to cut out the dough into different shapes
  • You can store them for a few days.

 

If you want more ideas for eggless cookies try my recipe for the vegan chocolate peanut butter cookies

 

Eggless sugar cookie with a bite taken out

 

Summary of steps: How to make eggless sugar cookies

 

  • Prepare dough for the eggless sugar cookies – using just 7 basic ingredients. Be sure to bring the butter to room temperature before you make the dough. You are looking for the butter to be a soft spreadable consistency
  • Divide dough into two equal halves – it is so much easier to work with two smaller sections of dough rather than a single big one. You’ll be able to roll the dough out easier, and actually fit it in the fridge when it comes to cooling the dough
  • Roll out dough – roll out the dough between two layers of floured greaseproof paper. This is the easiest way to make sure the dough doesn’t stick to the surface. Once you have rolled it out, place it on a baking tray. You can stack the sections of rolled dough on top of one another to save space in the fridge
  • Chill eggless sugar cookie dough – Refrigerating the dough is important to ensure that the cookies hold their shape in the oven. Chill for at least 2 hours, or overnight. Skipping this step will mean that the cookies will spread in the oven. They will also be difficult to work with as the dough is very soft and pliable when at room temperature
  • Cut out and bake – Choose a cookie cutter shape, cut out and then pop the cookies straight into a preheated oven. 
  • Decorate – Cool completely before decorating these eggless sugar cookies with buttercream frosting. You can also use basic icing or just dust them with icing sugar if you prefer.

Pictorial image of cookie cut outs, and baked cookies

 

 

 

How thick should you roll the dough?

 

Roll the cookie dough out to about 1/4 inch thickness.

 

These eggless sugar cookies are intended to be soft and cakey, so if you are unsure, my advice would be not to roll too much and to keep the dough a little thicker.

 

Sugar cookie frosting

 

I like to use buttercream to frost these cookies. The softness of the cookies paired with a generous layer of buttercream feels similar to eating something that’s between a cookie and a cupcake. The result is sublime!

 

The frosting is quick to prepare. Simply cream together butter and icing sugar, and add a little food colouring if desired. Using a stand mixer with the whisk attachment will give you a fluffy and light buttercream.

 

If you are short on time, or if you like your cookies more plain, you can make a simple icing using icing sugar and water. You can either spoon it on or dunk the cookies into a bowl of icing to completely coat them. Using simple icing sugar will reduce the sugar and fat content of the cookies.

 

To make the cookies extra playful, try topping with sprinkles.

 

Three cookies on a plate ready to eat

 

How to make eggless sugar cookies vegan or dairy free

 

Its straightforward to adapt eggless sugar cookies for a vegan or dairy free diet. To make the cookies without any dairy, you just need to make a few swaps. Use vegan butter, vegan cream cheese and a plant based milk, such as oat milk. For the buttercream frosting, you could make a similar swap using the vegan butter. Alternatively, you could do a drizzle of simple icing or a dusting of icing sugar.

 

Can you freeze these cookies?

 

These cookies freeze exceptionally well, even after they have been frosted. Defrost by leaving them on the counter for a few hours to bring them back up to room temperature.

 

What to use instead of eggs in sugar cookies

 

When used in sugar cookies, eggs provide structure to the final cookie by holding everything together as the egg bakes. The cream cheese in this recipe helps to provide structure in the absence of egg. Chilling the dough is also important for structure and for preventing the cookies from spreading.

 

 

 

 

 

 

 

 

 

 

 

 

Cookies on a wire rack

 

 

Print
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Three frosted cookies on a plate

The best eggless sugar cookies


  • Author: noasmodernkitchen
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x

Description

Deliciously soft, sweet and cakey, these eggless sugar cookies are insanely good and require just a few simple ingredients.


Ingredients

Scale

Eggless sugar cookies

  • 140g plain flour – sieved
  • 1 teaspoon baking powder – sieved
  • 80g unsalted butter – at room temperature
  • 50g caster sugar
  • 40g cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Frosting

  • 150 icing sugar – sieved
  • 75g unsalted butter – at room temperature
  • 1 tablespoon milk (optional)
  • Couple drops of food colouring (optional)

 


Instructions

 

Eggless sugar cookies

  1. In a small bowl, combine the flour and baking powder.
  2. In a larger bowl, beat together the butter and caster sugar until its pale and fluffy. You can do this with an electric mixer, but its not necessary if you don’t have one.
  3. Add the cream cheese and vanilla extract to the larger bowl, and combine.
  4. Add the dry ingredients into the larger bowl and mix everything until incorporated. Bring the dough together, using your hands if needed.
  5. Split the dough into two sections.
  6. Place one section of cookie dough onto a large sheet of lightly floured greaseproof paper. Lightly scatter flour over the dough, and place another sheet of greaseproof paper on top.
  7. Use a rolling pin to roll the cookie dough out to a 1/4 inch thickness.
  8. Repeat the process with the second section of dough. Place one rolled out section onto a baking tray, and stack the other section on top. Refrigerate for at least 2 hours, or overnight.
  9. Once the dough is chilled, preheat the oven to 180c. Using a cookie cutter, cut out your cookies into the desired shapes. Place onto a lined baking sheet, leaving some space between each cookie.
  10. Bake in the oven for around 12 minutes, or until turning lightly golden brown. Place the cookies on a wire rack to cool.

Frosting

  1. Place the butter and icing sugar into the bowl of a stand mixer with a whist attachment. Gently beat together until they are combined.
  2. If the buttercream feels stiff, add 1 tablespoon of milk, and beat on high until the buttercream is fluffy. This should only take a couple of minutes. Scrape down the sides of the bowl as the mixer beats everything together.
  3. Add a couple of drops of food colouring if desired, and beat for another minute. Gel food colouring can be strong, so just add a little bit to start with.
  4. Once the cookies are completely cooled, use a palette knife to spend a generous layer of frosting to the cookies.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1 cookie
  • Calories: 132


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