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Stack of egg free sugar cookies with white icing and blue and white sprinkles.
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5 from 5 votes

Eggless Sugar Cookies

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!
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Baked Goods, Dessert
Cuisine: American
Servings: 40 cookies*
Calories: 107kcal
Author: Lorie Yarro

Ingredients

  • 1 c butter, softened to room temperature 2 sticks
  • 1 ¼ c sugar
  • 2 oz cream cheese softened
  • 2 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 2 T whole milk
  • 2 ¾ g all purpose flour (343 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ c sugar for rolling

Instructions

  • Prepare the cookie dough: In a medium mixing bowl, combine the sugar and softened butter and beat with an electric mixer to cream until light and fluffy. Add the cream cheese, milk and vanilla extract (almond as well if adding) and beat until smooth and incorporated.
  • In a separate bowl whisk together the flour, salt, baking soda and baking powder. Slowly add the flour to the buttery mixture and beat just until incorporated--don't over mix when adding the flour.
  • For Drop Cookies: Preheat oven to 350°F. Roll into approximately 1 to 1½ inch balls. Roll in sugar and set on baking sheet. Gently press with a glass to flatten to about ½ to ¾ inches (these cookies don't spread a ton, so this helps!) Bake at 350°F for about 10-12 minutes or until edges are set and cookies are crinkly and a bit puffy. For soft cookies, pull out right before you think they are ready. Cool for several minutes before moving to a cooling rack.
  • For Cut-Out Cookies: Take dough and separate it into 2 even discs. Roll between two pieces of parchment to about ¼ - ⅛ inch thickness. Chill for about 30 minutes before cutting with cookie cutters. When ready to bake, cut out shapes and place on parchment lined cookie sheet. Bake for about 7-9 minutes at 350° F, until edges start to brown very slightly. Cool several minutes before transferring to cooling rack.
  • Allow cookies to cool completely before decorating or icing. I like this icing recipe for a simple glazed look. Store cookies at room temperature in an air tight container for up to one week.

Notes

  • *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.
  • 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.

Nutrition

Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 19mg | Fiber: 1g | Sugar: 8g | Vitamin A: 162IU | Calcium: 7mg | Iron: 1mg