Egg-Free Sugar Cookies

Sugar cookies in a stack
Getty Images/Lew Robertson/Photolibrary

Nutrition Highlights (per serving)

Calories 96
Fat 5g
Carbs 12g
Protein 1g
View All
Total Time 40 min
Prep 30 min, Cook 10 min
Servings 40 (1 cookie each)

These sugar cookies are just like grandma's—with all the love but without the eggs. This egg-free sugar cookie recipe makes the old-fashioned type of cookie that is suitable for rolling and cutting with cookie cutters. Decorate for the holidays, birthdays, or just a special everyday treat.

In cookie recipes, the egg acts as both a leavening and binding agent. The baking powder in this recipe will help the cookies rise, and the milk will help bring the dough together. This results in a delicious cookie using ingredients you most likely have on hand. Those with egg allergies as well as vegans will be able to enjoy this well-loved cookie any time of year.

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons milk
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • Cookie decorations such as frosting, sprinkles and sanding sugar, optional

Preparation

  1. Heat oven to 350 F. Using an electric mixer, cream butter and sugar together until light and fluffy. Add vanilla and milk and beat until well mixed.
  2. In a separate bowl, whisk together flour, salt and baking powder. Mix this into the wet ingredients until combined.
  3. At first, the dough will appear crumbly but will come together and stick if squeezed with hands. It should be somewhat dry. Wrap the dough in plastic and chill for least 1 hour before rolling.
  1. Roll out the dough on a lightly floured surface until it is about 1/4 inch thick. Cut shapes with cookie cutters. Using a spatula, gently lift shapes onto a baking sheet. (Alternatively, so as not to distort the shape of the cookies, you can place parchment paper on the baking sheet, roll out dough and cut directly on the parchment-lined baking sheet. Just remove the dough scraps and bake.)
  2. Bake 8 to 10 minutes, or until lightly browned. Allow to cool slightly on baking sheet, then use a spatula to transfer to a wire rack to cool completely.
  3. Frost or decorate cooled cookies as desired.

Shipping Cookies

If you have grandkids or someone away at college who would appreciate a gift of your homemade cookies, keep these tips from Carroll Pellegrinelli, The Spruce's desserts and baking expert, in mind when mailing cookies or other baked goods:

  • Choose the type of baked good wisely you wish to send. Is it too fragile or will it hold up in transit?
  • Seal the cookies in an airtight plastic bag before slipping it into a hard container like a tin.
  • If the bag can move, stuff packing materials around it in the tin.
  • Be liberal with bubble wrap and other cushioning materials swaddled around the tin and place it in a sturdy box.
  • Use packing tape to seal the box and make sure no movement can be heard when the box is shaken. If there is noise, you need to start all over!
    Nutrition Facts
    Servings: 40 (1 cookie each)
    Amount per serving  
    Calories 96
    % Daily Value*
    Total Fat 5g 6%
    Saturated Fat 3g 15%
    Cholesterol 12mg 4%
    Sodium 80mg 3%
    Total Carbohydrate 12g 4%
    Dietary Fiber 0g 0%
    Total Sugars 5g  
    Includes 5g Added Sugars 10%
    Protein 1g  
    Vitamin D 0mcg 0%
    Calcium 32mg 2%
    Iron 0mg 0%
    Potassium 15mg 0%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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