Eggless Vanilla Sugar Cookies Recipe

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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.

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

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.

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

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.

Veena Azmanov

Eggless Vanilla Sugar Cookies

4.97 from 119 votes

These eggless vanilla sugar cookies are light, airy with a shortbread texture that melts in the mouth. Perfect cookies to decorate with frosting or snack with a cup of coffee.

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Prep Time 5

Cook Time 10

Total Time 30

Servings: 36 cookies

Course: Breakfast, High Tea

Cuisine: American

Calories: 117

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

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 – 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 crumbly
3 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

Mixing Bowl

Baking Tray

Oven

Nutrition

Tried this recipe?

Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!

141 Comments

Jess says:

at

There’s nowhere in the recipe that says to add the milk! So I rolled it out and it was way to crumbly. What a waste!

1. Veena Azmanov says:
  
  at
  
  The recipe does say – if the dough is crumbly add a little milk or water (2 – 4 tbsp in the recipe ingredients)
  
Kamal says:

at

Definitely the best no-spread recipe! And they taste fantastic. Maybe a bit too sweet but that is just preference!

Samriddhi says:

at

I just love ur recipes. Thank U for sharing them with us. I feel u to be a goto whenever I am trying anything new. I made this recipe today, with every measurement exact. But Cookies spread. I don’t know what happened wrong. I chilled the dough, I chilled Cookies… Didn’t skip a single step. But still it spreads. What should I do? Please suggest. I still have dough.

1. Veena Azmanov says:
  
  at
  
  Sorry to hear that, Samriddhi. Check the temperature of the butter, make sure it is not too soft when you cream it. Chill the cookies before baking.
  
Anila says:

at

Hi Veena, I had a quick question about the icing. I am making a DIY cookie kit with icing for my friends and family for Easter (for the first time) A total newbie when it comes to icing. Would this icing be good enough for the DIY kits? also, how long would it last at room temperature?
Also, with “milk” as an ingredient in the cookie how long can it stay at room temperature?

Thanks so much

1. Veena Azmanov says:
  
  at
  
  Anila. For this recipe and cookies, the icing should be more than enough. You can switch the milk to water in both the cookies and the icing for a longer shelflife. Make a note with your icing that they may need a drop of water to loosing the icing as it will dry out over time. They can also use color (not color and water both) for this icing. Hope this helps. Feel free to ask any more questions. Thanks
  
Kristine says:

at

Hi! What can I substitute for light corn syrup? Also, does the frosting hardens/dries when cooled? Thanks!

1. Veena Azmanov says:
  
  at
  
  Kristine, you can use Glucose instead of LCS. And yes, it does firm up but not as hard as royal icing.
  
  1. Kristine says:
    
    at
    
    Thank you. One more question before I try, I have not seen a set royal icing or the normal icing on cookie before, so when I use your icing recipe, can the cookies be placed on top of each other without sticking? Coz I’m planning to gift it for a friend and will place it in a plastic container on top of each other. Many thanks!
    
    1. Veena Azmanov says:
      
      at
      
      Yes, Kristine, You can stack these between pieces of parchment paper. The parchment prevents the cookie crumbs from ruining the icing.
      The longer you leave the icing to dry the firmer it will get. The moisture evaporates and the icing gets firm.
      Hope this helps
      
      1. Kristine says:
        
        at
        
        Thank you very much! You’re very helpful! I’ll come back for the finished results! x
        
Nisha says:

at

Hi, tried the recipe today, tasted delicious and the frosting was great ! But the cookie turned out bit hard and not flaky. I didn’t use baking powder though. Should I under-bake these I didn’t see color around the edges until 12 mins.

1. Veena Azmanov says:
  
  at
  
  Hey, Nidha sounds like you overbaked them. They should have a slight color on the bottom but still, be soft. Remember cookies continue to bake even after they come out of the oven so don’t leave them on the hot tray for too long.That can make them hard too.
  Make sure to cream the dough well so it not flaky when baked.
  
Pritha says:

at

First time making sugar cookies from scratch and this turned out so well! Thank you Veena for an amazing recipe!

1. Veena Azmanov says:
  
  at
  
  I am so happy to hear that Pritha. Thank you for the lovely feedback.
  
Vicky says:

at

Hi! Thank you for the recipe. I am excited to try them since my daughter is allergic to eggs. Once the cookies are decorated, how long do they last with the icing? Do i store the iced cookies at room temperature or in the fridge? Thank you.

1. Veena Azmanov says:
  
  at
  
  Vicky, you can store these at room temperature for up to a week. Don’t put royal icing iced cookies in the fridge, the condensation will make them soggy.
  
Margo says:

at

Such a great texture & flavor. Awesome for cutout cookies.

Sapna says:

at

Hi Veena,

Can we substitute the vanilla bean paste with vanilla extract. If so, how much?

Thanks in advance. Looking forward to making these for the first time ever!

1. Veena Azmanov says:
  
  at
  
  Yes, Sapna. You can use vanilla bean paste – I would use 1/2 tsp. Thanks
  
  1. Sapna says:
    
    at
    
    Oh sorry, I was asking about if it’s okay to use imitation vanilla extract instead? The link took me to vanilla paste firstly so i wasn’t too sure.
    
    Also, about how many cookies does this recipe yield?
    
    Thanks again!
    
    1. Veena Azmanov says:
      
      at
      
      Yes, you can use imitation vanilla and the recipe card below says yeilds 36 cookies