Eggless Vanilla Sugar Cookies
These eggless vanilla sugar cookies are light and airy, with a shortbread texture that melts in the mouth. Perfect cookies to decorate with frosting or snacking on with a cup of coffee.
I have been making these for a while now, mostly when I have a request for eggless cookies. The classic vanilla sugar and chocolate sugar cookies are very popular but they do have eggs so often these are on request.
Why make these cookies?
- They are light and airy with a soft, chewy mouthfeel.
- The best part is that they are so simple and easy to make with simple and easy-to-find pantry staples.
- The dough, as well as the cookies, have a great shelf life. You can prepare the dough and keep it in the fridge for up to a month. Perfect for the busy holiday season
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.
- 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.
- Milk—Depending on how you measure the flour, you may also use milk. I prefer water to keep it simple.
Eggless vanilla sugar cookies
Cookies
- In a bowl, sift flour with 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 – Since we do not have eggs for leavening, you should cream and add a bit of air to 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 one tablespoon of water or milk.
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 – 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.
Pro tip – The cutout cookies will keep in the fridge for 12 hours or freeze 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 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. However, colors will affect consistency, so you may need more powdered sugar.
Storage
- This cookie recipe can be halved or doubled without any issues.
- The dough can be kept in the fridge for up to 4 day, or
- Frozen for up to 3 months. If frozen, thaw in the refrigerator overnight before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.
Tips for Success
- 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 two weeks, but they 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 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.
- 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 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 the 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 tend to be dry and hard when cool. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies also continue to cook and set as they cool.
These creative ideas will help you explore the versatility of homemade sugar cookie dough and enjoy it in unique and exciting ways. Feel free to experiment, customize, and add your personal touch to these suggestions.
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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. 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? Why did my cookies spread?
Always follow the recipe correctly unless you know the outcome will be different. Adding extra flour will result in dry, crumbly cookies. Also, too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will result in hard, flat cookies.
Ingredients
For the Eggless Vanilla Sugar Cookies
- 8 oz (226 g) Unsalted butter room temperature
- 1 ¾ cups (210 g) Powdered sugar
- 3 cups (375 g) All-purpose Flour
- ½ tsp Baking powder
- 1 tsp Salt
- 2 – 4 tbsp Whole milk or water
- 1 tsp Vanilla extract
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
Method
Cookies
- In a bowl, sift flour with 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 morePro 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)8 oz Unsalted butter, 1 ¾ cups Powdered sugar, 1 tsp Vanilla extract
- Next, add flour in two batches and combine well but do not overmix. If cookie dough feels dry -add one tbsp of water or milk.Pro tip – you want the cookie dough to be a rollable consistency so if necessary add water or the cookies will be too crumbly3 cups All-purpose Flour, ½ tsp Baking powder, 1 tsp Salt, 2 – 4 tbsp Whole milk
- Wrap the cookie dough in plastic wrap and chill until firm. Pro 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 Pro 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 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 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.2 cups Powdered sugar, 4 tbsp Milk , 2 tbsp Light corn syrup , ½ tsp Flavoring
- This icing can be colored for frosting. But, note that colors will affect consistency so you may need more powdered sugar.
Notes
Storage
- This cookie recipe can be halved or doubled 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 overnight 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.
Equipment you will need
Nutrition
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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!
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.
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
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
Hi.. Are these good for the cream tart cakes ? Will it hold it’s shape for big numbers/ alphabets?
These would definitely hold their shape depending on how thick you roll them.
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.
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.
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.
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.
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
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.
Tried this recipe – turned out perfect. Thank you so much
Thank you Elisha. So happy that you had success with this recipe and enjoyed it. Thanks for coming back to leave this feedback.
I think my search for a perfect textured flavorful sugar cookie recipe ( for royal icing and fondant works) ends here.. thanks a ton..
So happy to hear that Sri. Thank you !
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,,?
Hi Sri, Yes, powdered sugar is icing sugar and no these cookies are not hard. Thanks
I tried them today and It came out perfect. Thanks a lot.
That’s great to hear Sri. Thank you so much for coming back to write this feeback.
I love the simplicity of ingredients and going to give these a try maybe today!
Thank you, Claudia. Yes, it is very simple. I hope you try and let me know what you think
This turned out perfect. Definitely making it again. Thanks
Thank you Marisa. Glad to hear that. Thanks for coming back to write this feedback.
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,.
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