Eggless Sugar Cookies
Melt in your mouth eggless sugar cookies
These no-egg sugar cookies are buttery, with a melt-in-your-mouth center, and great vanilla flavor. The cream cheese in the recipe adds a hint of tart. Top with a vegan royal icing (recipe included below), or your favorite frosting.
Easy eggless sugar cookies! There is something about the simplicity of a classic no-egg sugar cookie that just hits the spot. The sugar cookies without eggs have a slight crispiness around the edges and melt in your mouth center that makes them so good. They are light with a vanilla, buttery taste.
These eggless sugar cookies are sturdy and perfect for decorating! They come in handy especially around holidays when I want to use eggless royal icing to add decorations.
Another great option is eggless chocolate chip cookies.
Decorating Sugar Cookies
These eggless sugar cookies are decorated with an eggless royal icing. I used a simple design to make royal icing roses. I think it is a great first decorating project for those who may want to give royal icing a try. It is a simple but elegant look.
However, if you do not want to try royal icing, no problem!
These eggless sugar cookies taste great on their own. Some alternative options include:
- Sprinkle some turbinado sugar on top
- Mix sprinkles in the batter
- Add sprinkles to the top after baking
- Make an easy spoon spreadable frosting or use ready made buttercream!
If you are interested in giving the eggless royal icing decorating a try I used #13 star tip and #65 leaf tip. I’ve linked everything I used on my Amazon shop.
Here is a quick video showing how simple the roses are:
But how do eggless sugar cookies taste?
You won’t miss the eggs in these! Whether you have an egg allergy or just don’t eat eggs in your diet these are perfect alternative. They are buttery with a great vanilla flavor. The cream cheese adds a slight hint of tart. The texture is crisp on the edge and soft in the middle. If you want to make them vegan you can try substituting a vegan alternative such as Earth Balance, but I have not tried that yet. If I do, I will update this page.
Ingredients
- Baking powder
- Vanilla – a good vanilla is key! I love this one by Frontier Coop
- Almond extract
- AP Flour
- Sugar
- Cream cheese
- Butter
- Salt
Tools
All tools I have referenced are linked here
- Mixer – it is not necessary, but if you bake often I highly, highly recommend it, it makes baking a breeze. I have a Kitchenaid. You can alternatively mix by hand mixer.
- Baking sheet
- Parchment paper – key to preventing cookies from burning and sticking
- Rolling pin – I have one that helps you ensure the cookies are rolled the same size throughout
- Saran wrap or Tupperware to place dough in fridge to chill
- Measuring spoons
- Cookie cutters
- Cooling rack
How to make eggless sugar cookies
- Cream together butter and sugar. Once butter is lighter and shade and fluffier with no sugar grains, add in the cream cheese and beat.
- While mixing, sift together salt, baking powder and flour.
- Add dry ingredients 1 cup at time into mixer
- Beat until dough comes together and peels away from bowl. Texture should be similar to play doh. Do not over mix.
- Separate into 2 dough balls, cover and refrigerate.
- Once chilled, take out and roll dough out. Use cookie cutter to make shapes and place on parchment lined paper. If time needed to preheat oven, place tray in fridge to keep chill.
- Bake, let cool then decorate! If not using royal icing or frosting, add sprinkles or sugar to top once out of oven. (Can also add to dough before baking if preferred).
Cream butter with brown and white sugar 
Add in dry ingredients until dough ball forms 
Divide dough into two and wrap and chill in fridge Roll out dough and make desired cookie shapes Place on parchment lined paper and bake
Vegan Royal Icing
I used Meringe Shop’s eggless meringue powder to help give the icing the stability it was missing in my previous tries.
- 1/2 cup Meringe shop eggless meringe powder
- 4 cups powdered sugar (adjust for piping consistency desired)
- 1/4 tsp cream of tartar
- 6 tbsp water
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 tsp almond extract
Mix all ingredients listed above for 7-10 minutes until consistency desired is achieved. Should form peaks. Add color if desired.This version was tweaked based on a vegan royal icing recipe I used for my Vanilla Chai Cookies. Originally from Haniela’s.
Eggless Sugar Cookies made with Cream Cheese
Equipment
- Baking sheet
- Parchment paper
- Cooling rack
- Mixer/hand mixer
- Cookie cutter
- Rolling Pin
Ingredients
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 4 oz cream cheese
Instructions
- Sift together salt, baking powder and flour.
- Cream together butter and sugar in a mixer. Once butter is lighter in the shade and fluffy, add in cream cheese, and extracts. Mix to combine.
- Beat in dry ingredients 1 cup at a time. Dough will pull away from bowl into a ball. The dough should not be too wet or it will spread when baking. If the dough seems too wet, add 1/8 – 1/4 of flour at a time until it reaches the right consistency. It should be similar to Play doh. Do not over mix.
- Separate dough into two balls and wrap each or place in the container to chill. Refrigerate for at least 2 hours and up to 1 day.
- Take the dough out of the fridge and roll out to 1/4 inch and cut out shapes with cookie cutters. Place on baking sheet and place in the fridge or freezer while the oven preheats. Preheat oven to 360F.
- Once the oven is ready, bake for 9-12 minutes dependent on your preference. I let mine go to 12 because I like a little crispiness at the edges. If you want softer, take out at 9 minutes.
- Let cool and decorate with frosting or icing as you wish. For vegan royal icing, I used the ingredients listed above and beat together in a mixer for 5-7 minutes until it thickened. Depending on the type of decorating you are doing, you may need to add water (1 tsp at a time)to get the consistency you need.
