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.
- Rice Flour Sugar Cookies – Gluten-Free Sugar Cookies
- Soft Almond Sugar Cookies
- BEST Eggless Chocolate Chip Cookies
- Almond Crinkle Cookies (Eggless)
- Eggless Chocolate Sugar Cookies
- Eggless Thumbprint Cookies
- See all cookie recipes
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
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
Tell me please veena can i use vegetable butter(margarine) for the eggless vanilla sugar cookies?
Despoina. yes, you should be able to use margarin with this recipe. Let me know how it was.
Hi… don’t have powdered sugar, any substitute?
This recipe works better with powdered sugar
Veena one more question, this cookies must stay on cooling rack for a few days until to drie or i can after cooking to decoration with fontant? Because i want to cook this cookies for my daugther’ s christening with fondant and i will know a few details.
Not sure I understand correctly, but I’ll try.
You can bake and cool them completely. Then place them in a airtight container until you are ready to decorate them.
After decorating let them air-dry until the fondant sets.
Then place them in a box with parchment paper in between each cookie
I hope that makes sense. Feel free to ask again
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!
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.
Can i use Wheat flour instead All purpose flour
Pls reply
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
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.
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.
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??
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
Hi Veena,
Can we add chocochip to this recipe to make it chocochip Cookies? Thanks in advance..
Love,
Poornima
Yes, you can add chocolate chip to this recipe, but it may bake into a bumpy cookie as the chocolate melts.
Can I add chocochip to this recipe?
Yes, Poornima you can add chocolate chips or you can use my tried and test eggless chocolate chip cookies.
Thanks dear.. checked out your chocochip recipe but I need to decorate them with Royal icing..thus would prefer this recipe … Thanks a lot…
For the dough do I use icing sugar or decorating sugar?
And what can I use instead of corn syrup on the icing??
Kulbir. Icing sugar/decorating sugar/confectioners sugar are all powdered sugar. You can find corn syrup at any cake decorating store.
can we omit the baking powder?? Will the cookies will spread on baking if bakng powder is added??
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.
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?
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.