Eggless Chocolate Sugar Cookies

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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. This is a simple and easy recipe that will have you making these more often than you plan.

Stack of cookies on a table — Homemade Sugar Cookies – Eggless Recipe

Now, that I have shared with you my eggless vanilla sugar cookies, you won’t be surprised to learn 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.

ingredients and substitutes

Butter—I use unsalted butter to control the amount of salt. You can also use salted butter. If you do, just omit salt from the recipe.
Powdered sugar—This adds lightness to the cookie dough. First, we cream it until it’s light and fluffy, so don’t skip that part. Second, 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, but 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. 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—Depending on how you measure the flour, you may need only one or two tbsp. 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.
Pro 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 it lighter (about 2 minutes).
Next, add flour in two batches and combine well, but do not overmix. If the cookie dough feels dry, add milk or water as necessary.
Pro 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.
Pro tip – When in haste, you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process.
Preheat the oven to 180 C/ 360 F.
Pro tip – The cut-out cookies will keep in the fridge for 12 hours or frozen for a month. Preheat the oven for 10 minutes before baking.
Roll the chilled cookie dough about 1/4 inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I’ve used 3-inch round cookie cutters.
Pro 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.
Pro 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.
Pro 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 powdered sugar or light corn syrup to reach the desired consistency.
This icing can be colored for frosting. However, colors will affect consistency, so you may need more powdered sugar.

Stack of sugar cookies on the table — Homemade Sugar Cookies – Eggless Recipe

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, both as dough and cookies. If wrapped well, the dough can usually stay in the fridge for four 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.

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. 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?

Always follow the recipe correctly unless you know what will result in a different outcome. 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.

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A stack of chocolate cookies on a table.

Veena Azmanov