Eggless Vanilla Sugar Cookies Recipe | Egg-less Baking
These eggless vanilla sugar cookies are light, airy with a shortbread texture that just melts in the mouth. Perfect eggless sugar cookies to decorate with frosting or just to snack on with a cup of coffee. A simple, easy and effortless recipe that will have you baking these cookies in less than thirty minutes. Whether you bake for a tea-time snack or to give away as a gift during the holidays.
About these Eggless Cookies
Can you beat a cookie that is light and airy? One that just melts in the mouth? Well, these absolutely delicious cookies all that!! They are such an addiction. The best part is they are so simple, easy and effortless to make.
I have been making these for a while now. Mostly when I have a request for eggless cookies. Most of my customers and blog visitors love my Vanilla Sugar Cookies Recipe. I know it’s very popular. Which is why I was hesitant to share this recipe. I don’t want to take you away from that recipe. And yet I must say I am equally proud of this eggless version.
Just look at that texture! How light and airy those cookies are? Does it matter if it’s with or without eggs? Nah!! My kids enjoyed them either way.
Let’s talk ingredients and substitutes (Save/Pin)
- 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 from 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 regular sugar but you will compromise on the texture.
- 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.
- Milk – You may also use milk depending on how you measure the flour. I prefer water to keep it simple.
Useful Tips and Tools
- I’m not a slave to mixers. And yet, when you need some good creaming I have to insist that you use the K-Mix or Kitchen Aid.
- A good baking tray is always important. Try using a light colored baking tray. Another option is to line the baking tray with parchment paper.
- If you aren’t going to fill or decorate these cookies a regular rolling pin will work just fine. And yet, a cookie rolling pin has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides as soon as they come out of the oven. So take them off the baking tray to prevent them from cooking further and place them on a cooking rack so they air circulates on all sides. This prevents steam from going back into the cookie thus keeping them crispy not soggy.
- Always bake cookies on the center rack of your oven. If you have more than one tray simply bake them one at a time. You can bake two trays at the same time, and yet this can lead to some of the cookies in the bottom tray spreading too much. Also, you can rotate the trays during the baking. This is helpful with some cookies.
- Most cookies usually bake between 10 to 12 minutes. These took me about 10 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
How to make Eggless Vanilla Sugar Cookies (Save/Pin)
Prepare
- Sift flour with baking powder and salt – set aside.
- Cream butter and powdered sugar until light and fluffy
- Add the vanilla and milk/water – mix well.
- Lastly, add flour in two batches – bring it all together
- If cookie dough feels dry -add one additional tbsp of water (no more).
- Wrap the cookie dough in cling wrap and chill until firm.
Cut and Bake cookies
- Preheat the oven to 180 C/ 356 F.
- Roll chilled cookie dough about 1/4 inch thick on a lightly floured surface with cookie cutters of your choice.
- Place on a cookie tray and bake on the middle shelf for 8 to 10 minutes.
- 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.
For the Eggless frosting
- Sift the powdered sugar so there are no lumps.
- Combine all ingredients until light and fluffy.
- Add more powdered sugar or light corn syrup to bring to consistency.
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.
Frequently asked questions
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 or 5 to 6 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 cookies 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.
These cookies will cut and bake better when properly chilled. If you don’t have enough time I highly recommend using my recipe for no-chill sugar cookies instead. (these are not eggless)
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)
No, baked sugar cookies should not be refrigerated after baking. They can last for two weeks at room temperature if kept well in a cookie jar. Never leave cookies out for long as they tend to get soft.
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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Eggless Vanilla Sugar Cookies Recipe
Print Pin RateDescription
Ingredients
For the Eggless Vanilla Sugar Cookies
- 228 grams (1 cups) Unsalted butter (2 sticks)
- 210 grams (1.75 cups) Powdered sugar
- 375 grams (3 cups) All-purpose Flour
- 1/2 tsp (0.5 tsp) Baking powder
- 1 tsp (1 tsp) Salt
- 4 tbsp (4 tbsp) Milk or water
- 1 tsp (1 tsp) Vanilla
Eggless Sugar Frosting
- 250 grams (2.08 cups) Powdered sugar
- 4 tbsp (0.25 cups) Milk (more if needed)
- 2 tbsp (2 tbsp) Light corn syrup
- 1/2 tsp (0.5 tsp) Flavoring Vanilla, Almond or Rose
Instructions
For the cookies
- Sift flour with baking powder and salt – set aside.
- Cream butter and powdered sugar until light and fluffy.
- Add the vanilla and milk/water – mix well.
- Lastly, add flour in two batches – bring it all together.
- If cookie dough feels dry -add one additional tbsp of water (no more).
- Wrap the cookie dough in cling wrap and chill until firm.
Cut and Bake cookies
- Preheat the oven to 180 C/ 356 F.
- Roll chilled cookie dough about 1/4 inch thick on a lightly floured surface with cookie cutters of your choice.
- Place on a cookie tray and bake on the middle shelf for 8 to 10 minutes.
- 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.
For the Eggless frosting
- Sift the powdered sugar so there are no lumps.
- Combine all ingredients until light and fluffy.
- Add more powdered sugar or light corn syrup to bring to consistency.
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.
Recipe Video
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Nutrition Information
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
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Tabitha Hyun
I just wanted to say thank you so much Veena for this awesome egg-free sugar cookie recipe! I’ve tried many recipes over the years but yours was the best by far. Thank you for all the extra tips that ensured success the first time. The dough was so easy to put together and the cookies held their shape so well after baking (I chilled them again in the fridge after they’d been cut and placed on the baking tray). The texture and taste is better than any sugar cookie I’ve ever tasted! I’ll be re-making these many many times to come. They will make my niece very happy on Christmas Day 🙂 Thank you!
Veena Azmanov
Thank you so much, Tabitha. You made my day. These cookies are always a big hit when I make them too. And often people don’t believe there are no eggs in it. I am happy that my tips and notes are helpful. Thank you for coming back to write this lovely comment and feedback. Have a lovely Christmas.
Poonam
Can i use Wheat flour instead All purpose flour
Pls reply
Veena Azmanov
Poonam, I have not tried using whole wheat flour in these so I do not know. I use white wheat flour (all-purpose flour) Thanks
Faith V.
I will admit, I looked up this recipe because I wanted to make sugar cookies, but did not have any eggs or milk! These cookies turn out so well, despite the dough being crumbly. It did take a little work to shape the dough to be able to cut out the cookies, but it wasn’t so bad and they taste delicious!! Because I did not have any milk, I didn’t make the icing, but the cookies were so appetizing on their own I didn’t mind.
Veena Azmanov
Thank you so much Faith. Happy you enjoyed my eggless cookies. They are delicious. Thanks for coming back to write this review. Have a great day.
Beth
Hi there,
Just wondering what the shelf life for these cookies would be? I have recently purchased personalized sugar cookies from a bakery. They are individually wrapped and have a use by date of 6months!! I’ve been looking for a recipe that has a similar shelf life. I’m thinking maybe the omission of the eggs would extend the shelf life??
Veena Azmanov
Hey Beth. Yes, omitting eggs can increase the shelf life of cookies but I have never kept my cookies for six months. You can definitely freeze them for six months. But off the counter six months- not tried it.Thanks
Poornima Bhat
Hi Veena,
Can we add chocochip to this recipe to make it chocochip Cookies? Thanks in advance..
Love,
Poornima
Veena Azmanov
Yes, you can add chocolate chip to this recipe, but it may bake into a bumpy cookie as the chocolate melts.
Poornima Bhat
Can I add chocochip to this recipe?
Veena Azmanov
Yes, Poornima you can add chocolate chips or you can use my tried and test eggless chocolate chip cookies.
Poornima Bhat
Thanks dear.. checked out your chocochip recipe but I need to decorate them with Royal icing..thus would prefer this recipe … Thanks a lot…
Kulbir
For the dough do I use icing sugar or decorating sugar?
And what can I use instead of corn syrup on the icing??
Veena Azmanov
Kulbir. Icing sugar/decorating sugar/confectioners sugar are all powdered sugar. You can find corn syrup at any cake decorating store.
Utsavi Bhatt
can we omit the baking powder?? Will the cookies will spread on baking if bakng powder is added??
Veena Azmanov
You can omit the baking powder if you want Utsavi. But these work perfectly fine even with the baking powder. Makes them lighter as well.
Kaylin
I tried these cookies today and they came out amazing! Perfect flaky and airy insides and crunchy exterior. Beautiful! I’ve frozen the rest of the dough to bake for later. Any idea how they hold frozen?
Veena Azmanov
Hey Kaylin. So happy you enjoyed this recipe. Thank you so much for coming back to write this feedback. This cookie dough freezes well for a month or more. I have not tested the baked cookies so can’t tell you about freezes them after they are baked.
Nidhi
Hi Veena,
Finally found an eggless sugar cookie recipe that is a keeper! This time I was thinking of making spiced Orange variation of this recipe by adding some Orange zest, cardamom powder and ginger powder and substituting Orange juice for water. How much Orange Zest and spices would you suggest for this recipe? Also, I would like to make a large batch, so should I double/triple the amount of baking powder too?
Thanks a ton!
Veena Azmanov
Hi Nidhi. Happy to you enjoyed this recipe. Yes, you can use orange extract and zest. Replace the water with orange juice. 1/4 tsp ginger powder, 1/4 tsp nutmeg powder, 1/8 tsp cardamom powder. Not sure where you are but when I was in Bombay a few years ago – I used a little orange tang powder. (you know the brand/drink powder?) 2 tbsp of that would be delish.
You can multiply the recipe. Just change the number of servings and it will calculate the recipe for you. You also have US or metrics conversions.
Poornima Bhat
Hi Veena did you just add tang powder to the original recipe is it or you added ginger, nutmeg, orange zest and all
Regards
Poornima
Veena Azmanov
Hey Poornima. Are you looking to make orange flavor? You can add tang powder. I would not add the ginger or nutmeg. Jus the zest and tang powder – Thanks
Anuja
Hi.. Are these good for the cream tart cakes ? Will it hold it’s shape for big numbers/ alphabets?
Veena Azmanov
These would definitely hold their shape depending on how thick you roll them.
Nish
Stumbled across your page when searching for an eggless sugar cookie recipe. I made these last week and the texture and taste were lovely. Can I add less sugar and if so what is the minimum amount needed to still maintain the texture of the cookie.
Veena Azmanov
Thanks, Nish. Glad you enjoyed this recipe. Well, you can try to reduce the sugar by a bit. I’d say use 1 1/2 cup (175 grams) instead of 2 cups and see how it goes. I think it will still work.
Poornima
Hi Veena, the recipe looks super awesome. I tried it today but my dough has turned crumbly… I made half of the above measurement and I used powdered sugar and not icing sugar…can you please guide me where I went wrongand how can I rectify it.
Thanks in advance.
Veena Azmanov
Hey Poornima. You are not wrong. Don’t worry too much. It sounds like your flour absorbed all the moisture. Use damp hands and knead until you have a smooth dough. Not too much just until you get a smooth dough good enough to roll, we do not want to activate gluten and make tough cookies. So knead with light hands gently. Powdered sugar and icing sugar are the same.. just different names so that’s ok too.
Poornima Bhat
I have tried this a couple of times now Veena and its amazing… Though Ive not yet got the right dough..but the cookies are just amazing and compliments my Royal icing perfectly…
Thanks a ton for this
Love,
Poornima
Veena Azmanov
Hey Poornima. Happy to hear you enjoy these cookies. Can you please explain what – have not got the right dough means? Perhaps If I understand I may be able to help. Yes, my sugar cookies are less sweet so they do work perfectly with Royal Icing. I created this recipe when I use to do sugar cookies and hated how overly sweet all the recipes use to be.
Elisha
Tried this recipe – turned out perfect. Thank you so much
Veena Azmanov
Thank you Elisha. So happy that you had success with this recipe and enjoyed it. Thanks for coming back to leave this feedback.
Sri
I think my search for a perfect textured flavorful sugar cookie recipe ( for royal icing and fondant works) ends here.. thanks a ton..
Veena Azmanov
So happy to hear that Sri. Thank you !
SRI
I am waiting to try out this recipe.. could you pls clarify – by powder sugar do u mean icing sugar..??
And addition of water or milk doesn’t harden up the cookie,,?
Veena Azmanov
Hi Sri, Yes, powdered sugar is icing sugar and no these cookies are not hard. Thanks
Sri
I tried them today and It came out perfect. Thanks a lot.
Veena Azmanov
That’s great to hear Sri. Thank you so much for coming back to write this feeback.
Claudia Lamascolo
I love the simplicity of ingredients and going to give these a try maybe today!
Veena Azmanov
Thank you, Claudia. Yes, it is very simple. I hope you try and let me know what you think
Marisa
This turned out perfect. Definitely making it again. Thanks
Veena Azmanov
Thank you Marisa. Glad to hear that. Thanks for coming back to write this feedback.
Ealy
I made this recipe yesterday and it turned out perfect. Really delicious too. I Was a bit hesitant because of the few reviews but I trust you and your recipes, been using your recipes for years and they always work for me. Thank you – will try the chocolate version soon,.
Veena Azmanov
Thank you so much Ealy. Happy to hear you had success with this recipe. Yes this recipe does have some mixed reviews and I plan to take care of that soon by making a video so you can see how I do it. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
seetha
Hi Veena. Thanks for the recipe.Love the airy texture.Can I use this with royal icing? Thanks.
Veena Azmanov
Yes of course Seetha you can decorate these with Royal Icing.
Karyl | Karyl's Kulinary Krusade
I love cookies like this that are so easy to make. I’ve never tried to make an eggless cookie, but I’m loving your recipe. I’m pinning it, and will try it out for sure
Veena Azmanov
Glad to hear that Karyl. You will love these.
Tina
Thank you for this easy recipe. I love shortbread cookies, they go great with tea. Now I can make my own. This looks great!
Veena Azmanov
Thank you Tina. Happy to hear that
Stacey
I love these! And I love even more that they are eggless! They’re being added to my Holiday baking list!
Veena Azmanov
Thanks Stacey. Yeah I love having a few recipes that I can use when the occasion calls for…
Kate
Bring on the Christmas cookies! I love this time of year. 🙂
Veena Azmanov
Me too Kate. Love this time of the year with all that baking. Thanks
Helene
Those are definitely cookies which most people enjoy and because they are egg less I won; t have to hear that folks can’t eat them here because after all, they are eggless! 😀 Can’t go wrong with cookies like that, I would love to try your recipe with frensh vanilla, it just has become a bit difficult to get real bourbon vanilla here.
Veena Azmanov
I hear ya Helene. I just ordered 10 vanilla beans for 112 dollars online. I make my own at home so I usually buy the pods and they are sold like gold now. This is really simple and easy and like you said no complaints from anyone.
Nicoletta @sugarlovespices
Who doesn’t love sugar cookies? But eggless sugar cookies are brilliant! They seem so easy to make and they look amazingly buttery and soft and just melt in your mouth good!
Veena Azmanov
Absolutely Nicoletta. I love having a good eggless recipe on hand for those special friends
Ashley @ Big Flavors from a Tiny Kitchen
These look so light and tender – that’s MY kind of cookie!!
Veena Azmanov
Thanks Ashley. Happy to hear that.
Sharon Glascoe
This is one unique cookie! And great that you added the frosting option too. Can’t wait to try them.
Veena Azmanov
Thank you Sharon. Yeah we love decorated cookies too.
Elaine @ Dishes Delish
These eggless vanilla sugar cookies look fabulous!! Perfect in every way!! I look forward to making them.
Veena Azmanov
Thanks Elaine. I hope you do try them.
Ben Myhre
I love sugar cookies! I still haven’t had any this holiday season, but know I will in a few days!
Veena Azmanov
These are so easy to make Ben!!
Meenakshi J
My eyes always pop out of happiness when I see the word ‘Eggless’ in any recipe post! The time of preparation is 30mins which is just wow..I am sure to try it out,maybe today itself.will keep you posted with the results 🙂
Veena Azmanov
Thank you Meenakshi. So happy to hear this is on your must try list. Do let me know what you think?
Jen
These look great. I like that they keep their shape so well! I bet they’d be great with a cup of tea.
Veena Azmanov
They are absolutely divine with a cup of tea.
Alicia Taylor
I didn’t know that powdered sugar had cornstarch added to it! I’ll bet that makes all the difference in the texture. I’m intrigued and must try these cookies, now.
Veena Azmanov
Yes Alicia most powder sugar have cornstarch and some times potato starch added to it. This keeps the sugar powder dry and prevent it from caking up. Thanks
Elizabeth
These look perfect! Light, tender, and I love that they keep their shape while baking.
Veena Azmanov
Thanks Elizabeth. Yes, they do keep their shape when baked.
Tracy | Baking Mischief
These look so yummy! I love a good sugar cookie this time of year, especially when they are this simple to make!
Veena Azmanov
Absolutely Tracy. Nothing beat a good cookie this time of the year.
Hannah
Amazing recipe! Never made vanilla cookies without the eggs, I love the dough how it’s light and airy! Delicious! 🙂
Veena Azmanov
Thanks Hannah. It’s definitely very light and airy.
Katie | HealthySeasonalRecipes
I love that airy texture and your tips on the ingredients. I always use unsalted butter for baking too for the same reason. I just recently learned that a lot of cooks don’t even buy unsalted butter, so your tip is a good one.
Veena Azmanov
Thanks Katie. I only use unsalted butter for baking. I love to be in control.
Anu
Ah, they look so tempting. Since, these are eggless, I can also have them and you tell me they are light as well.
Veena Azmanov
Thanks Anu, You can definitely have them. They are so so light.
Ayngelina
The cookies look so light without the egg, I’m really impressed. They are perfect for our Christmas cookie tray.
Veena Azmanov
Absolutely Ayngelina. They are very light and airy. Perfect for any celebration.