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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Do you think I could make these using a non Dairy spread? a Nuttelex version?
I’m just trying recipes for my daughters first birthday and there are so many allergens in our group!
You can use this recipe to make sandwich cookies with Nutella in between.
I just want to say that this was our go-to Christmas cookie recipe when my daughter had an egg allergy. So many other recipes we’ve tried I’ve the years (egg or not) spread and don’t turn out that great. These are a winner, and we continue baking them even though she doesn’t have an egg allergy anymore!
Thank you so much Robyn for the lovely feedback.
I found this recipe about three years ago i believe and since then it’s the only one I use. The cookies turn out amazing and the icing sets perfectly. I have a lot of family that don’t consume eggs and this recipe ensures that they don’t miss out on the joy of Christmas cookies. I don’t think I’ll ever look for a different recipe. this one is here to stay.
Aww, thank you so much Amanda for the lovely feedback. Merry Christmas to you and your family.
Do these cookies spread? I have been struggling to find an eggless cookie recipe that doesn’t spread.
No Sonia, these do not spread but read the tips in the recipe for the best results. Thanks
There is an as in the middle of the ingredients list. I was unable to follow the method correctly as I missed the butter (the only ingredient listed above the ad) and so the recipe came out tough. such a shame as I think it would have been good if had been done correctly.
The ads are supposed to be on the side of the ingredients or between sections, Vanessa. Butter is a very important ingredient in this recipe especially because without butter the dough would be almost impossible to bring together.
Hi Veena
Thanks for this awesome recepie. I have a big order of about 300+ decorated cookies in a few weeks. These will be sent out across India. Could you please give me some tips as to how can i plan baking and decorating these since I am all alone.
Hey Karuna. That is a big order for one person so definitely make sure you plan ahead. Here are a few things you can do in advance.
1. Make the cookie dough ahead of time and place it in the fridge for 3 days or freezer for up to a month. Thaw in the fridge overnight.
2. Roll and cut chilled cookies, place them on baking trays between sheets of parchment paper – up to 3 days head.
3. Bake cookies fresh – up to one day ahead.
4. Once cooled immediately wrap them well in parchment paper to prevent drying out.
Can these Cookies be made into like piñata see-through type cookies like the ones by Hungry Happenings that are called Snowflake Filled Snowman cookies. I would like to make similar ones out of stars and put in Fourth of July sprinkles decorations type candies
if it all possible and how far in advance should I make these, they are for a bake sale on July 17, 2022
thank you for your help in advance with this matter
Michelle
Yes, Michelle. You can use sugar cookies to make those as well. Just make sure to chill the dough well between steps.
The dough or the rolled cookies will keep in the fridge for 3 days or can be frozen in the freezer for a month.
Have fun.
Hello. I made a trial run of these biscuits. They taste great.
They did spread a little. I used powder sugar and room temperature butter.
Can I freeze the dough in the cookie shapes and cook from frozen? Would this help with stopping spreading?
Thanks for the recipe
You can bake cookies from frozen but make sure the oven is well preheated before you place the cookies in.
Can these be made as a dropp cookie?
You can Linda. But they will be firmer cookies. So perhaps you may want to add one or two tablespoons of water or milk so they spread slightly.
Can vegetable shortening be used in place of butter?
Ah, Rebecca vegetable shortening does not work the same as butter. I’m afraid it may spread more. I have not tested it.
How many cookies do you get to a batch? And based on what size?
It really depends on the thickness of the cookies. I made 36 cookies about 3-inch circles.
Ok great. Thank you!:)
I made these earlier this year to practice for Christmas. Can I substitute the powdered sugar for regular sugar in the dough?
Ah. Not sure that will work. It may cause the cookies to spread.
Hi, for step #2, I don’t have a stand mixer, just regular mixer. Any specific instructions? Thank you!
It is ok. you can use just a bowl and whisk or spatula for this.