Easy Eggless Sugar Cookies (Cut Outs or Drop Cookies)

Name: Eggless Sugar Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 c butter, softened to room temperature (2 sticks); 1 1/4 c sugar; 2 oz cream cheese (softened); 2 tsp vanilla extract; ¼ tsp almond extract ((optional)); 2 T whole milk; 2 ¾ c all purpose flour ((343 grams)); 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; ¼ c sugar (for rolling)

Jump to Recipe

This post may contain affiliate links.

This post may contain affiliate links.

These Eggless Sugar Cookies are simple, 10 minute prep, no chill cookies that will have everyone amazed. Whether you have an egg allergy or just ran out of eggs, this egg free cookie recipe will not disappoint. Fun to ice and decorate for any occasion. Cut out instructions included as well!

Plate of eggless sugar cookies with white glaze and blue sprinkles in parchment.

Why these Egg Free Sugar Cookies are the Best:
What is the best egg substitute in cookies?
Recipe Ingredients:
Step-By-Step Instructions:
For Drop Sugar Cookies:
For Cut Out Cookies:
Tips for the Best Eggless Sugar Cookies:
Storage Instructions:
Flavor Variations:
Troubleshooting and FAQs:
Eggless Sugar Cookies Recipe
Shop This Post:

When you can’t have eggs, cookies and baked goods can be challenging. These Eggless sugar cookies will have everyone amazed–no eggs, but just as good, and even better than any classic sugar cookie recipe.

Whether you have egg allergies or not, these are so delicious!

Inspired by my Egg Free Chocolate Chip Cookies, these are going to be your new family tradition every time you want a buttery, sugar cookie. And if you are on the hunt for an sugar cookie that does have eggs, try these–they are the best sugar cookie ever!

Why these Egg Free Sugar Cookies are the Best:

No chilling required! The drop cookie variation is actually better without chilling in my opinion. If you prefer to make cut outs, a bit of chilling will help keep them from spreading.
You can make them drop cookies or cut outs–your choice. When developing this eggless sugar cookies recipe, I wanted the option to make them as classic, round drop cookies or have the option to make cut outs. Traditionally, sugar cookie recipes are one or the other. These cut outs will spread and puff just slightly, but I think they taste better and have a better texture than recipes that are not meant to spread at all.
Simple, kitchen staples for ingredients. I have everything needed for this cookie recipe on hand at all times. I am often one to run out of eggs so this is a great back up for me in these times!
Kid friendly and so fun to decorate. Lots of options for icing and decorating. I love this classic and super simple icing that I use in my Christmas Shortbread Cookies. Royal icing is also an option. And even a tub of already made frosting is great!

What is the best egg substitute in cookies?

While there are egg substitutes out there, not all of them are created equal. And this goes especially for baking–you do not want to opt for the wrong ingredient. Chia eggs or flax eggs may work in pancakes, but cookies are another story.

I have found cream cheese to give egg free cookies the best texture along with the best flavor. Cream cheese does not disappoint in these chewy eggless sugar cookies. I have read condensed milk is another option so I plan on trying that as well at some point!

Plate of egg free sugar cookies with white icing and sprinkles.

Recipe Ingredients:

butter: unsalted butter and softened to room temperature. You can use salted butter if preferred, but will want to lessen the amount of salt later in the recipe by at least half.
sugar: regular, granulated sugar
cream cheese: softened to room temperature, in block form versus whipped or in a tub for these eggless sugar cookies.
vanilla: vanilla is key in adding flavor to your sugar cookies. Using a nice vanilla extract will really bring the wow to these cookies over imitation vanilla. You can also add 1/4 teaspoon of almond extract for another great layer of flavor.
milk: whole is preferred
flour: all purpose flour. For best results, measure using a scale. If not using a scale, follow these tips to measure. You really want to aerate and then spoon and level your flour versus scooping out in the measuring cup.
salt: just a touch for sugar cookies, I don’t like too much.
baking soda and powder: make sure these are fresh!
icing ingredients: you can use your favorite icing to decorate your egg free cookies, but I like to use this simple icing recipe which includes powdered sugar, cream and almond extract (or vanilla if preferred.)

Flour, milk, cream cheese, baking soda and other ingredients to make cookie recipe.

Step-By-Step Instructions:

To make this eggless sugar cookie dough, follow these simple steps:

Cream butter and sugar in a medium mixing bowl and beat with a hand mixer or stand mixer until light and fluffy. This will take 2-3 minutes to get the ingredients fully incorporated. (step 1)
Add the cream cheese, milk and vanilla and beat to combine. Make sure the mixture is smooth and creamy and you cannot see any cream cheese lumps. Using room temperature cream cheese will make for the best option in getting it nice and creamy. (step 2)
In a separate bowl, whisk together the flour, salt, baking soda and baking powder. Add the flour mixture to the butter and sugar mixture slowly and beat only until combined–don’t over mix once you add the flour! (step 3-4)

Glass mixing bowl in different stages of cookie dough making.

For Drop Sugar Cookies:

If making the drop cookie version of this sugar cookie recipe, roll the dough into 1 – 1 1/2 inch balls and roll in sugar. You can also use a cookie scoop if preferred. Line them about 2 inches apart on a parchment lined baking sheet.

Rolled sugar cookie dough on parchment lined cookie sheet.

Using the bottom of a glass, flatten the cookies just slightly to about 1/2 to 3/4 inch thickness. Bake for about 10-12 minutes or until the edges are set, become just slightly golden brown and the cookies become crinkly.
Cool cookies for several minutes on the cookie sheet and then transfer to cooling rack to allow them to cool completely.

Flattened eggless cookie dough on baking sheet before and then after baking.

For Cut Out Cookies:

If opting for these easy sugar cookies in cut out form, I highly suggest rolling the dough out before chilling.

Roll two discs out between parchment to about 1/8 – 1/4 inch thickness. The 1/8 inch thickness will barely spread and be crispy. The 1/4 inch thickness will spread slightly but have a more soft texture.
Chill the rolled dough for about 30 minutes before cutting with cookie cutters. You can chill as long as you need. If you aren’t going to bake until the next day, that is fine too. Just pop them as cold as possible onto the baking tray and bake.
These will need less time to bake compared to the drop version. About 7-9 minutes is all you will need.
Allow the cookies to cool completely before icing. Use your favorite icing and any sprinkles or decorations you like!

Rolled egg free sugar cookie dough on parchment and then cut into star cut outs.

Tips for the Best Eggless Sugar Cookies:

Make sure your baking powder and baking soda are not expired. You can check the freshness using these tips. You want these to be fresh, fresh, fresh!
If making the cut out version of these cookies, make sure the cookie dough is cold. For the most success with these eggless sugar cookie cut outs, you want the dough to be cold. They will spread slightly, but the colder they are, the less they will spread. I like to roll my dough between parchment and then chill it like that for about 15-30 minutes.
If making the drop cookie version, no chilling is necessary. I find the drop cookie version works best without chilling. The texture and the crinkling is spot on this way. This is as long as the butter and cream cheese are not overly softened or too warm when making the cookie dough.
The amount of cookies will vary if you make cutouts versus drop cookies. This recipe makes about 40 cookies when making 1 inch balls. If you opt for cutouts, the size of your cookie cutters will change the number of cookies.

Overhead view of cutout star cookies with white icing.

Storage Instructions:

Sugar cookies don’t have the longest shelf life when it comes to softness and chewiness. For best results, store these cookies at room temperature in an airtight container for up to 3 days. You can still eat them after 3 days, but they will likely be dry or hard at that point.

You can freeze the baked cookies once chilled for up to 3 months, also in an air-tight container. I have frozen them iced and without icing and find that while they are not exactly the same as freshly baked, they still stood the test of time. If you are freezing iced sugar cookies, allow to freeze in a single layer first for about an hour or so before transferring to a container where they may be stacked.

Flavor Variations:

add some lemon, lime or orange zest for a citrus flair
add some almond extract, about 1/4 teaspoon should do the trick
roll your egg free sugar cookies in rainbow sprinkles before baking
dip in white chocolate and sprinkle crushed up candy canes for a Christmas flair

Troubleshooting and FAQs:

If your cookies are spreading too much:

If your cookies are spreading out and too thin, a few things could be the problem. The sugar cookie dough could be too warm or there may not be enough flour. You can chill your dough for about 30 minutes to see if this helps. Another option would be to try adding more flour, about 1 tablespoon at a time.

The other possibility is that the baking soda and powder are not fresh. Not a whole lot you can do for this issue though!

Why are my sugar cookies dry and crumbly?

This typically means that there is too much flour. It is very easy to over measure flour so I try to use a scale when making cookies especially. You can try to add a couple tablespoons of softened butter to the cookie dough to try to fix it.

Can I freeze my cookies?

You can freeze baked cookies for up to 3 months. You can also freeze the sugar cookie dough. I prefer rolling the dough into balls and freezing them this way. For best results, thaw the dough before baking versus baking the cookie dough frozen.