These rich, dark and delicious eggless chocolate sugar cookies are an addiction. With their light and fluffy texture combined with the dark chocolate that just melts in the mouth. A simple and easy recipe that will have you making these more often than you plan.
Now, that I have shared with you my eggless vanilla sugar cookies, you won't be surprised that there is a chocolate version of this recipe as well. Does it make sense to say that this one is, melt in the mouth, delicious!!
Look at how deep that cocoa is, and notice how light and fluffy the cookie is. Now, that's what I mean by melt in the mouth.
Table of Content
ingredients and substitutes
- Butter - I use unsalted butter so I can control the amount of salt. You can use salted butter as well. If you do, just omit salt in the recipe.
- Powdered sugar - This adds lightness to the cookie dough. First, because we cream it until it's light and fluffy, so don't skip that part. And second, because powdered sugar has cornstarch added to it which gives the cookies that shortbread texture that melts in the mouth. You can use one cup of regular sugar. And yet, you will compromise on the texture.
- Cocoa powder - I love using dark cocoa powder, but any cocoa powder works for this. Have you ever tried Cadbury cocoa powder? You must!
- Baking powder - If you notice there is barely any. And sometimes, I omit the baking powder when I need my cookies to be the exact size of the cookie-cutter after they are baked. This helps me decorate them with fondant.
- Water - You may need only one or two tbsp depending on how you measure the flour. You can use milk, but I prefer water to keep it simple.
Step by step instructions
Cookies
- In a bowl, sift flour with cocoa powder, baking powder, and salt - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter with powdered sugar until light and fluffy. Then add the vanilla and mix some more
Tip - we do not have any eggs for leavening so you do want to cream and add a bit of air into our cookie dough to make them lighter (about 2 minutes) - Next, add flour in two batches and combine well but do not overmix. If cookie dough feels dry -add the milk or water as necessasry
Tip - you want the cookie dough to be a rollable consistency so if necessary add water or the cookies will be too crumbly - Wrap the cookie dough in plastic wrap and chill until firm.
Tip - you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process when in haste. - Preheat the oven to 180 C/ 360 F.
Tip - The cut-out cookies will keep in the fridge for 12 hours or freeze for a month. Pre-heat the oven 10 minutes before baking. - Roll the chilled cookie dough about ¼ inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I've used 3-inch round cookie cutters.
Tip- if you live in hot and humid conditions, it may be best to chill the cookies for 15 minutes before baking. - Place on a baking tray lined with parchment paper or a silicone mat. Bake on the middle shelf for 8 to 10 minutes.
Tip - Depending on thickness these can take up to 12 minutes. You only need a slight color on the edges. - Cool on a cooling rack completely before you transfer to a cookie jar or decorate.
Tip - always decorate cookies only after they are completely cold otherwise the icing will melt.
Eggless frosting
- Sift the powdered sugar with cocoa powder so there are no lumps.
- Combine all ingredients in a bowl until light and fluffy. Add more powder sugar or light corn syrup to bring to consistency.
- This icing can be colored for frosting. But, note that colors will affect consistency so you may need more powdered sugar.
Frequently asked questions
Is it ok to chill cookie dough overnight? Do I have to make the cookies immediately?
Sugar cookies have a good shelf life, as a dough as well as cookies. The dough, if wrapped well, can usually stay in the fridge for 4 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with plastic wrap for about 3 to 4 days. Also, sugar cookie dough can be frozen for a month or more if wrapped well.Â
Can I reduce the chilling time for these eggless sugar cookies?
These cookies will cut and bake better when properly chilled. And, if you don't have enough time, I highly recommend using my recipe for no-chill sugar cookies instead (these are not eggless).
Can I add more flour to ensure these cookies do not spread?
I have tested and tried these cookies. So, if you follow the recipe and bake them at the right temperature they will not spread. You can also try my other no spread sugar cookies recipe (these are not eggless).
Why are my sugar cookies flat?Â
Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. And, too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
You may also like
- Rice Flour Sugar Cookies - Gluten-Free Sugar Cookies
- Soft Almond Sugar Cookies
- BEST Eggless Chocolate Chip Cookies
- Almond Crinkle Cookies (Eggless)
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.
Printable Recipe
Eggless Chocolate Sugar Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 180°C / Gas Mark 4
Difficulty: Easy
Diet : Eggless, Vegetarian, NF
Calories: 115kcal
Adjust Servings Here: 36 Cookies
Description
These rich, dark and delicious eggless chocolate sugar cookies are an addiction. With their light and fluffy texture combined with the dark chocolate that just melts in the mouth. A simple, easy and effortless recipe that will have you making these more often than you plan.
Ingredients
Cookies
- 8 oz (226 g) Unsalted butter (2 sticks) room temperature
- 2 cups (240 g) Powdered sugar
- 3 cups (375 g) All-purpose flour
- 4 tbsp (30 g) Cocoa powder
- ½ tsp Baking powder
- 1 tsp Salt
- 1 tsp Vanilla extract
- 2 - 4 tbsp Milk or water (as necessary for consistency)
Eggless Sugar Frosting
- 1 cup (120 g) Powdered sugar /confectioners sugar
- 4 tbsp (60 ml) Milk
- 2 tbsp Light corn syrup
- ½ tsp Clear vanilla, or almond or rose extract
Instructions
Cookies
- In a bowl, sift flour with cocoa powder, baking powder, and salt - set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter with powdered sugar until light and fluffy. Then add the vanilla and mix some moreTip - we do not have any eggs for leavening so you do want to cream and add a bit of air into our cookie dough to make them lighter (about 2 minutes)
- Next, add flour in two batches and combine well but do not overmix. If cookie dough feels dry -add the milk or water as necessary. Tip - you want the cookie dough to be a rollable consistency so if necessary add water or the cookies will be too crumbly
- Wrap the cookie dough in plastic wrap and chill until firm. Tip - you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process when in haste.
- Preheat the oven to 350°F / 180°C / Gas Mark 4 Tip - The cut-out cookies will keep in the fridge for 12 hours or freeze for a month. Pre-heat the oven 10 minutes before baking.
- Roll the chilled cookie dough about ¼ inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I've used 3-inch round cookie cutters. Tip- if you live in hot and humid conditions, it may be best to chill the cookies for 15 minutes before baking.
- Place on a baking tray lined with parchment paper or a silicone mat. Bake on the middle shelf for 8 to 10 minutes.Tip - Depending on thickness these can take up to 12 minutes. You only need a slight color on the edges.
- Cool on a cooling rack completely before you transfer to a cookie jar or decorate.Tip - always decorate cookies only after they are completely cold otherwise the icing will melt.
Eggless frosting
- Sift the powdered sugar with cocoa powder so there are no lumps.
- Combine all ingredients in the bowl until light and fluffy. Add more powder sugar or light corn syrup to bring to consistency.
- This icing can be colored for frosting. But, note that colors will affect consistency so you may need more powdered sugar.
Recipe Notes
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the refrigerator over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Notes
- Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well can usually stay in the fridge for 4 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days
- Sugar cookie dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season
- Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
- Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
- Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
- These cookies will cut and bake better when adequately chilled. If you don't have enough time I highly recommend using my recipe for no-chill sugar cookies instead. You can also try my other no spread sugar cookies recipe.
- If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown quicker. 350°F / 180°C/ Gas Mark 4 is a guide I like to use but every oven is different so adjust temperature accordingly.
- If you have cookies baking quicker with most recipes then perhaps it's time to check if your oven temperature needs calibration.
- Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
Adapted from -
Nutrition Information
Serving: 26- grams per cookie (without frosting)Calories: 115- kcalCarbohydrates: 16.1- gProtein: 1.5- gFat: 5.5- gSaturated Fat: 3.4- gPolyunsaturated Fat: 1.4- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 14- mgSodium: 74- mgPotassium: 0- mgFiber: 0.8- gSugar: 6.9- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Sarah
I really love this recipe. It is one of the egg free recipes I have found that really hits the spot since I developed an allergy 2 years ago. The eggless sugar cookie recipe has 4 tbs of milk added to the dough but this had non and more dry ingredients. I had to add liquid to get het it to stay together. Am I missing something ?
Veena Azmanov
Thanks, Sarah. Happy you are enjoying this recipe. Yes, you can add a few tablespoons of water or milk as necessary to bring the dough together.
Michelle M Keiper
I am going to be making these later this week and would like to use a eggless CHOCOLATE sugar frosting because I will be making a stacked filled stained glass cookie.
Just not sure when to add in the cocoa powder?
Thank you for your help with this matter.
Michelle
Veena Azmanov
Michelle, the cookie recipe says to add it to the flour. In the icing, you can add it with the powdered sugar
Shelly
An eggfree recipe from you finally! I have followed your page for a long time, but couldn't try anything as I have an egg allergy. Will be trying these out today. I want to be decorating them with royal icing. Are these cookies good for decorating? Would you suggest any recipe for egg free royal icing? Thanks !
Veena Azmanov
Hey Shelly, I do have quite a few eggless recipes. Eggless cakes, cupcakes as well as cookies.
Well for eggless cookie icing - I use a simple recipe - works for both outline and flooding
2 cup powdered sugar,
2 tbsp corn syrup
1/2 tsp vanilla extract
1/8 tsp Rose extract
2 to 4 tbsp water to make a thick consistency.
I hope this helps
Shelly
Oh boy I would like to give this a 10/5. So crazy good and easy! Will be looking up and making your eggless recipes now.
Veena Azmanov
Thank you, Shelly. So happy to get your feedback
Leh
I made these cookies today and they were so delicious. My kids loved it. I cannot believe I found a perfect eggless cookie recipe. Thank you so much. Will be making these more often.
Veena Azmanov
Ah so happy to hear that Leh. It certainly is a wonderful recipe for kids or grown ups. Thank you for taking the time to leave this feedback Appreciate it very much
Mary Walker
they look like they have choc chips or chocolate in them but there isnt any in the recipe
Veena Azmanov
Mary, There is no chocolate or chocolate chips just the cocoa powder in the recipe!! Thanks
parth rathod
These cookies look so great, I am gonna try it
thank you for sharing
Veena Azmanov
Thank you Parth - Let me know what you think if you try it..