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 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 and chocolate sugar cookies. In fact, I know they are very popular.
Just look at that texture! How light and airy those cookies are? In addition, I also have an eggless chocolate sugar cookies recipe. I highly recommend you try it.
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 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.
Step by step instructions (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/ 360 F.
- Roll chilled cookie dough about ¼ 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.
Eggless Vanilla Sugar Cookies Recipe
Print Pin RateDescription
Ingredients
For the Eggless Vanilla Sugar Cookies
- 8 oz (226 g) Unsalted butter (2 sticks) room temperature
- 1 ¾ cups (210 g) Powdered sugar
- 3 cups (375 g) All-purpose Flour
- ½ tsp Baking powder
- 1 tsp Salt
- 4 tbsp Milk or water
- 1 tsp Vanilla
Eggless Sugar Frosting
- 2 cups (240 g) Powdered sugar
- 4 tbsp (60 ml) Milk (more if needed)
- 2 tbsp Light corn syrup
- ½ 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).Â
- 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 ¼ inch thick on a lightly floured surface with cookie cutters of your choice.Â
- 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.Â
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.
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
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 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. Also, sugar cookies dough can be frozen for a month or more if wrapped well.Â
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).
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).
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.
Don't forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
