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    Decorated Treats » Recipes » Cookies Recipes

    Best Eggless Sugar Cookies

    Published: Sep 5, 2021 · Modified: Jun 21, 2023 by Priya Maha

    Jump to Recipe

    This eggless sugar cookies recipe makes incredibly delicious cut out cookies with a lovely light and soft, crumbly texture. They are so simple and turn out perfect every single time, you will be wondering why you ever needed eggs to make cut out cookies in the first place.

    The cookies holds their shape so well after baking, making these a perfect canvas for eggless decorated cookies.

    Scalloped cut out cookies in a blue plate.
    Eggless Sugar Cookie Recipe - Sugar Cookies without Eggs

    I chose to cut these eggless cookies into simple scalloped round shapes and dredged the tops with brown sugar for a lightly caramelized crunch. You can leave these cookies plain and they are perfect that way too.

    Jump to:
    • ❤️Why you will love this recipe
    • 📋Ingredients
    • 🧾Substitution and Variations
    • 👩‍🍳How to Make
    • 🍽️Serving & storage
    • 💡Expert Tips
    • 💭FAQs
    • ❤️More Recipes You Will Love
    • 📖Recipe

    ❤️Why you will love this recipe

    • This is an easy cookie recipe, with only simple ingredients.
    • There is no egg in this recipe, making it a perfect cookie option for vegetarians and those with egg allergy.
    • The cookies are buttery and crumbly with a lovely light, melt-in-your-mouth texture.
    • The dough is easy to handle just like my no-spread sugar cookies and is perfect for making cut out and decorated cookies. You can cut it into simple shapes with cookie cutters and decorate these with fondant cut-outs or use simple glaze icing.
    • The cookies are definitely a great choice for festive occasions too!
    • Whether or not you are into eggless cookies, these amazing sugar cookies are a must-try. They are so easy to make and will give you the best results every single time!

    Like this simple cookie recipe? Here are my other posts you might want to check out

    • Moist Eggless Chocolate Cake (The Best Ever!)
    • Simple Peanut Butter Cookies with Sprinkles
    • Lemon Chocolate Chip Cookies
    • Daisy Cookies (Pretty Flower Cookies)
    • Easy 3 Ingredient Cookies (Egg Free)
    • Homemade Red Velvet Cookies with Chocolate Chips
    • Butterscotch Sugar Cookies (Perfectly Soft and Crumbly)
    • Coffee Chocolate Chip Cookies
    • Chocolate Peanut Butter Sandwich Cookies
    • No Spread Sugar Cookies (Perfect Cut Out Cookies)

    📋Ingredients

    • All purpose flour + salt - mix these together and sift.
    • Cornstarch (corn flour) - gives lightness in texture to the finished cookies. Cornstarch also adds crispiness to cookies, and that is basically the secret to the light and crumbly texture of these eggless sugar cookies.
    • Butter - I prefer to use salted butter and add in a little bit of extra salt in mixing the cookie dough. Using unsalted butter is fine too, just make sure to add a small extra pinch of salt into the cookie batter. 
    • Powdered sugar (icing sugar) - powdered sugar tends to clump so it is always a good idea to sift it first before adding it to the butter for creaming. This is to avoid lumps of sugar in the cookies.              
    • Vanilla extract - adds a lovely flavor and aroma to the cookies.
    • Brown sugar (optional, for garnish)

    *Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

    🧾Substitution and Variations

    • Vanilla extract can be substituted for almond extract or any other flavors you wish.
    • Instead of making these cookies into single layers, you can turn them into sandwich cookies with peanut butter, or Nutella or even buttercream centers.
    • Instead of cutting the cookies into round shapes, you can cut them into any other shapes you like. You can also make smaller cookies or large cookies, but remember to adjust the baking time accordingly.
    • Brown sugar dredging on top of the cookies is optional. You can also replace the sugar with chopped nuts or sprinkles if you wish.

    This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

    👩‍🍳How to Make

    Mixing and baking the cookies

    • Start by sifting both the all purpose flour and cornstarch (dry ingredients) into a large bowl. Set is aside.
    • In a separate large mixing bowl, cream butter, sugar and salt until creamy with a paddle attachment on an electric mixer (stand mixer or hand mixer). There is no need to beat until the mixture is light, suffice if the ingredients are mixed until they appear creamy.
    • Add the vanilla extract and beat briefly.
    • Next, add in the sifted flour mixture into 3 batches into the creamed wet ingredients and mix until well incorporated.
    • Form the dough into a ball. Place the eggless cookie dough in the mixing bowl and leave it aside to rest for 30 minutes, covered in a kitchen towel or a cling wrap.

    Shaping and baking the cookies

    • To roll and cut the cookies, divide the dough into 3 sections for easy handing. Form each section into a ball and flatten lightly with your fingers.
    • Place the first section between two sheets of parchment paper on a flat surface. Place a dowel rod on either side and make sure your rolling pin rests on the rods as you roll it. This is to guide the cookie thickness (about 4mm thick). You can also use rolling pin guides or simply roll without any guide by eyeballing it.
    • After rolling, remove the parchment sheet that sits on top of the rolled dough.
    • Use a cookie cutter to cut the cookies out. Dip the cutter in flour if the dough is sticky.
    • Lift the cookie dough off the bottom layer parchment paper by lifting the paper and pushing the cut cookie from underneath the paper. Repeat the process until all the cookies have been cut out.
    • Place the cut eggless sugar cookies on a parchment paper (or cookie sheet / baking sheet) lined cookie tray. Sprinkle the top of each cookie with about ⅛ teaspoon of brown sugar and bake in a preheated oven at 175 degrees Celsius for approximately 10 minutes until they turn lightly golden on the sides.
    • Remove the tray from the oven. Let the cookies rest in the tray for 5 minutes before transferring them to a wire rack (cooling rack) to cool completely to room temperature.
    • Store the baked cookies in an air-tight container.
    Scalloped cut out eggless sugar cookiescookies on a wire rack.
    Perfect Eggless Sugar Cookies - Great Recipe for Easy Sugar Cookies

    🍽️Serving & storage

    • After baking, always keep these eggless sugar cookies in an airtight container to retain their crisp and crumbly texture. These cookies last well for a good 2 weeks.

    💡Expert Tips

    • Since the dough is quite soft, the best way to handle it is by rolling it between 2 sheets of parchment or plastic. I normally place 2 dowel rods on either side of my dough and ensure my rolling pin rests on them on both sides before rolling it. That way, the thickness will be consistent for all cookies. You can also use rolling pin guides to help you with the dough thickness.
    • To transfer the cut-out cookies into your baking tray, lift the parchment sheet underneath the rolled dough and gently push the cut-out cookies from underneath the sheet to separate them out. And then, lift the cookies and arrange them on a baking tray.

    💭FAQs

    Why do you need to rest the cookie dough?

    This eggless sugar cookie dough is quite soft immediately after mixing (but not soft enough for piping). Resting it for about 30 minutes helps in making it easier to handle.

    Even then, the dough would still be soft, so the easiest way to shape these egg free sugar cookies is to form them into round dough balls and flatten them with the back of a drinking cup. Having said that, you can also make cut-out cookies with this recipe. And that was what I normally do with mine.

    Can you decorate these cookies?

    You can decorate these eggless sugar cookies with anything you like. I chose to decorate mine with just a light topping of brown sugar. I applied the sugar onto the top of each cookie before putting them into the oven for baking. That allowed the sugar to stick to the cookies and gave them the extra crunch.

    You can use these cookies to make the eggless version of decorated cookies. Instead of royal icing, you can use glaze icing or fondant to decorate them and that makes the cookies totally eggless (just make sure the fondant you use is eggless too).

    ❤️More Recipes You Will Love

    • A round chocolate cake covered in chocolate icing and a slice cut out.
      Moist Eggless Chocolate Cake with Icing (The Best Ever!)
    • Kiwi cheesecake square cups with 2 layers of crumbs and 2 layers of cheese.
      Kiwi Cheesecake Cups (No Bake)
    • 4 Lotus Biscoff pudding cups with a spoon on the side and 2 cookies.
      Biscoff Pudding (Easy Dessert Cups)
    • A square cake made of fruits and jelly on a gold cake board.
      Fruit Jelly Cake (Easy Agar Dessert Recipe)

    Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    Scalloped cut out eggless sugar cookies on a wire rack.

    Best Eggless Sugar Cookies

    These eggless sugar cookies are perfect. They are buttery, light, and crumbly and hold their shape so perfectly well for cut-out cookies!
    4.96 from 24 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 42 minutes minutes
    Yield: 40 cookies
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    Cookies:

    • 250 g all purpose flour
    • 30 g cornstarch (cornflour)
    • 210 g butter
    • 100 g powdered sugar
    • ⅛ teaspoon salt
    • ½ teaspoon vanilla extract

    Garnish:

    • Brown sugar
    Metric - US Customary

    Instructions

    • Preheat the oven to 175°Celsius and line a baking tray with parchment paper.
    • Sift all purpose flour and corn-starch into a large bowl.
    • In a separate bowl, cream butter, sugar and salt until light and creamy. Add in vanilla extract and beat until well incorporated.
    • Add in flour, in three batches and mix until all the flour has been well incorporated. Form the dough into a ball and rest it for about 30 minutes before shaping the cookies.
    • To shape the cookies, divide the dough into 3 sections for easy handling.
    • Knead each section lightly and form into a ball. Flatten the ball lightly with fingers and place it in between 2 sheets of parchment paper or plastic.
    • Roll the dough to about 4mm thick. Use a round cookie cutter to cut the cookies out.
    • Lift the cookies off the parchment paper by pushing them from beneath the parchment paper the dough is resting on and place them on the prepared baking tray.
    • Sprinkle ⅛ teaspoon of brown sugar on each cookie.
    • Bake cookies in the preheated oven for approximately 10 to 12 minutes until the cookies turn golden brown on the sides.
    • Remove tray from oven and let the cookies rest in the tray for 5 minutes before transferring onto a wire rack to cool completely. Store the cookies in an airtight container.

    Notes

      • Since the dough is quite soft, the best way to handle it is by rolling it between 2 sheets of parchment or plastic. I normally place 2 dowel rods on either side of my dough and ensure my rolling pin rests on them on both sides before rolling it. That way, the thickness will be consistent for all cookies. You can also use rolling pin guides to help you with the dough thickness.
      • To transfer the cut-out cookies into your baking tray, lift the parchment sheet underneath the rolled dough and gently push the cut-out cookies from underneath the sheet to separate them out. And then, I lift the cookies and arrange them on a baking tray.

    Nutrition

    Calories: 2924.8kcal | Carbohydrates: 318.3g | Protein: 27.7g | Fat: 172.8g | Saturated Fat: 108.3g | Polyunsaturated Fat: 7.4g | Monounsaturated Fat: 44.4g | Trans Fat: 6.9g | Cholesterol: 451.5mg | Sodium: 1800mg | Potassium: 323.8mg | Fiber: 7g | Sugar: 98.9g | Vitamin A: 5247.9IU | Calcium: 89.9mg | Iron: 11.8mg
    Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!

    Reader Interactions

    Comments

    1. Vishal Shah

      October 16, 2023 at 8:18 pm

      5 stars
      Rarely do I review food recipes but this is 110% deserved! Tried making these biscuits on the weekend and they are an absolute banger! I did not expect them to turn out so perfect that they 100% taste and resemble the Scottish all butter shortbread. You can close your eyes and not know the difference! I did 2 things different to the above recipe - I did not use any sugar to coat the biscuits as they were perfect as is, and I set the dough wrapped in cling film in the fridge for 30 minutes to harden slightly.

      Reply
    2. Natalie

      September 17, 2021 at 11:01 pm

      5 stars
      These cookies look amazing. So buttery and perfectly flavored. I can't wait to make them this weekend.

      Reply
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    4.96 from 24 votes (8 ratings without comment)

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    Scalloped cut out cookies in a blue plate.

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