Eggless Sugar Cookies
Crisp on the outside, perfectly chewy inside, and scrumptiously fluffy—this eggless sugar cookies recipe is so satisfying and simple! Honestly, you’d never know they’re made with no eggs. Whether you have an egg allergy or you’re just looking for easy egg free sugar cookies, this recipe is worth giving a whirl. Learn how to make sugar cookies without eggs in just 30 minutes.
Typically, in cookie recipes, eggs bind the ingredients together, create a soft and moist texture, and they help sugar cookies to spread while baking. Knowing this, I half-expected my no egg sugar cookies to turn out dense, dry, and crumbly… Instead, I was surprised to find my eggless cookies were soft and fluffy, with a crave-aby cakey bite! No need to use any complicated egg substitutes—just a few small adjustments to a classic recipe.
Really, the main difference in this sugar cookie recipe with no eggs is that the cookies won’t spread out as much. Taste-wise, they’re amazingly chewy, comforting, and sweet—especially when finished with sparkling sugar on top! Bite into one of these fluffy delights, and you wouldn’t guess they’re eggless. See how to make sugar cookies without eggs for an easy egg free treat (including a vegan option)!
Do you have to put eggs in sugar cookies?
No, eggs aren’t necessary—these eggless sugar cookies are just as tasty and comforting as the classic version! A classic sugar cookie recipe uses eggs to bind the ingredients together, and to add moisture for a soft, chewy texture. Eggs also help the cookies spread while baking. Although these won’t spread as much without the eggs, it’s easy to make egg free sugar cookies by relying on different ingredients for binding and moisture!
What happens if you don’t put eggs in cookies?
If you take a standard sugar cookie recipe and simply remove the eggs, you’ll basically end up with shortbread cookies: dry, dense, and crumbly. Not the ideal texture for sugar cookies! But, eggs aren’t the only ingredient that can create the soft, chewy bite that we crave. The secret to making equally delicious sugar cookies without eggs is to replace the moisture they’d provide by adding some milk.
What can I use instead of eggs for sugar cookies?
There are loads of possible egg substitutes for cookie recipes: applesauce, mashed banana, yogurt, oil & water, flax eggs, and more. In this eggless sugar cookie recipe, a few ingredients work together to replace the eggs. Softened butter is rich in fats and has a viscous texture, so it acts as the binding agent in lieu of eggs. Baking soda helps the cookies rise, keeping them light and fluffy. And a dash of milk adds moisture for a soft, chewy texture!
Ingredients for Eggless Sugar Cookies
- Butter. Make sure to let butter soften at room temperature overnight, or at least for a few hours! Softened butter has a viscous texture that helps to bind these egg free sugar cookies together. For a vegan option, use a plant-based butter instead.
- Sugar. Of course, a sugar cookie recipe needs some sugar! White sugar is the classic choice here—if you want to use brown sugar, just know that it can give your cookies a browner color.
- Vanilla. A classic yet subtle cookie ingredient that enhances all of the other flavors in the recipe.
- All-Purpose Flour. Since we’re making sugar cookies without eggs, it helps to use a reliable, sturdy, glutinous flour like all-purpose flour. With the eggs removed, gluten can help to maintain the shape of the cookies, while still keeping them soft and light. Whole wheat flour could also work in this recipe, but a gluten free flour might not work as well. Although I haven’t personally tested using a GF flour, feel free to experiment with it if you’d like!
- Baking Soda. A little leavening goes a long way to give cookies a light, fluffy bite.
- Salt. A surprisingly essential ingredient in baked goods that brightens and highlights all of the sweet flavors!
- Milk of Choice. Personally, I made these eggless sugar cookies with a 2% dairy milk, but you could also use skim, whole, or any nondairy milk you prefer. If you need a dairy free or vegan option, almond milk, cashew, coconut, soy milk, etc. can all work in this recipe.
- Sparkling Sugar. Finally, I highly recommend finishing your cookies with a sprinkle of sparkling sugar before baking! It’s totally optional, but it adds some gorgeous sparkle and an extra dash of sweetness.
How do vegans replace eggs in baking?
There are plenty of vegan egg substitutes for baked goods, like flax eggs (ground flax + water), applesauce, xanthan gum, aquafaba—the list goes on. For example, my Vegan Oatmeal Breakfast Cookies use applesauce, or try my Grain Free Paleo Breakfast Cookies using flax eggs. But, if you want to make these egg free sugar cookies vegan, just use vegan butter instead of real butter, and the nondairy milk of your choosing!
Can you substitute oil for eggs in cookies?
Yes, you can use oil instead of eggs in a cookie recipe—but the best option is to combine about 1 Tbsp oil with 2 Tbsp water. This way, the oil adds viscous fats for binding, while the water adds moisture for a soft texture. In this recipe for eggless sugar cookies, instead of oil and water, the combination of butter and milk act as a substitute for eggs!
How to Make Sugar Cookies without Eggs
- In a large bowl, cream together softened butter, sugar, and vanilla with a hand mixer until smooth and fluffy.
- Separately, whisk flour, baking soda, and salt to combine.
- Pour dry mixture into wet mixture, beating with the hand mixer until integrated. Then, add milk and finish mixing with a spatula. (The dough should hold together when pressed.)
- Scoop dough, roll into a ball with your hands, and flatten each ball slightly to form a small disc. Transfer to prepared baking sheets. (I used a 1-Tbsp cookie scoop to yield ~20 eggless sugar cookies.)
- If desired, sprinkle sparkling sugar on top before baking.
- Bake at 350°F (180°C) for 10 minutes, until lightly golden.
How do I know when my eggless sugar cookies are done?
When making sugar cookies without eggs, you’ll notice the cookies do not spread as much while baking. Also, they may not look as browned as you’d expect when they’re done baking. So, watch your egg free sugar cookies as they bake, but don’t wait on them to brown or spread out! They’ll only look lightly golden when they’re done but, after about 10 minutes, they will be cooked through.
Are cookies better with or without eggs?
Sure, some cookie enthusiasts may claim cookies always taste better with eggs. But, as a lifelong cookie lover myself, I thoroughly enjoy these no egg sugar cookies and think they’re delicious! Soft, sweet, and chewy—with a texture that’s a bit thicker, cakier, and fluffier than the classic recipe. If you have an egg allergy, or you don’t have eggs a home, or you just want to try something new, these eggless sugar cookies are their own kind of scrumptious!
Can you eat raw cookie dough without eggs?
Since raw eggs can have a slight risk of salmonella contamination, yes—raw dough for sugar cookies without eggs is safer than dough with eggs. But, there are still other ingredients (like uncooked flour) that can potentially contain harmful contaminants. You may want to take a bite of your eggless sugar cookie dough, but it’s best to limit how much you eat. For an egg free, flour free option that’s totally safe to eat, try my edible cookie dough recipe instead!
What else can I bake without eggs?
For more eggless cookie recipes and egg free baked goods, try some of these treats:
- Eggless Chocolate Chip Cookies
- Eggless Peanut Butter Cookies
- Easy Eggless Brownies
- Edible Cookie Dough
- Fluffy Vegan Pancakes
- Healthy Churro Bars
- Vegan Gluten Free Pumpkin Muffins
- 3-Ingredient Homemade Whole Wheat Bread
Eggless Sugar Cookies Recipe
- 4 oz butter, softened, (or vegan butter)
- ⅓ cup white sugar, (67g)
- ½ tsp vanilla extract
- 1 cup all-purpose flour, (120g)
- ½ tsp baking soda
- ¼ tsp salt
- 3 Tbsp milk of choice, dairy or nondairy (45mL)
- 3 Tbsp sparkling sugar, (optional, for topping)
- Preheat oven to 350°F (180°C).
- In a bowl, cream together butter, sugar, and vanilla with a hand mixer until smooth and fluffy.
- Separately, whisk together flour, baking soda, and salt. Add dry ingredients into wet mixture and beat with mixer until combined.
- Add milk and mix with a spatula, pressing dough together. (The dough might seem crumbly at first but, as you continue to mix, it will become doughy and should hold together when pressed. If the dough seems too sticky at this point, chill in fridge for 30 minutes.)
- Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
- If desired, top cookies with sparkling sugar before baking.
- Bake 10 minutes, until lightly golden. (These eggless cookies will not spread much, and they may not look fully done/browned when you take them out—but they will be cooked through!)
- Allow to cool 5 minutes then transfer to a wire rack.
- Yields ~20 eggless sugar cookies (using 1-Tbsp scoop).