These Eggless Sugar Cookies are thick, soft, sweet, buttery drop sugar cookies made without eggs, but taste like the old fashioned sugar cookies you remember as a kid.
Is it Christmas in July? Sort of. National Sugar Cookie day is in July. Did you miss it? No worries, here is an Eggless Sugar Cookies recipe that is so delicious, you won’t miss the egg. It is great for those with egg allergies.
When I was young, my older sister would bake up a storm every Christmas. She would have about 3 tables full of various goodies from her Christmas baking. So I helped her out by baking Cookie Recipes and saving her some time.
Later when I grew up and moved out of town, every year I would make small food gift bags for friends, and one of the gifts was always a little bag of a few sugar cookies.
I learned that one of my friends had an egg allergy. I had already created an Eggless Peanut Butter Cookie Recipe for her. So I came up with this Eggless Sugar Cookie recipe.
Since it was easier to make one version of the cookies. I just used this Eggless Sugar Cookie recipes for all my sugar cookies. No one else knew there were no eggs, and it helped out my friend. I have been making this recipe for years and everyone thinks they are delicious!
What Do I Need To Make Sugar Cookies?
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Equipment
- Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids for liquids only and not for dry ingredients for the most accurate measurement.
- Measuring Spoons – from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
- KitchenAid Stand Mixer – Easily make your favorite desserts, such as cakes, cookies, and more. It is a necessity for serious baker.
- Cookie Scoop – To get perfectly measured round cookie mounds that flatten out perfectly, you need a cookie scoop.
Ingredients
You need only a few ingredients and you probably have most of them on hand. If you look in your pantry and fridge, you will need the following ingredients.
- All-purpose flour
- Baking soda
- Salt
- Butter
- Sugar
- Vanilla
- Vinegar
- Milk
For the detailed ingredient list with the specific measurements for each ingredient, scroll down to the printable recipe card at the bottom of this post, just above the comment section.
How To Make Sugar Cookies Without Eggs
- Preheat Oven. Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
- Combine The Dry Ingredients. In a large bowl stir together the flour, baking soda, and salt.
- Cream Butter and Sugar. In a large bowl using a hand mixer, or using a stand mixer, cream together the butter and sugar. Keep mixing and add in the vanilla and vinegar.
- Add Dry Ingredients. Slowly add the flour, baking soda, and salt mixture, a little at a time, into the mixing bowl with the wet ingredients. Slowly mix together until just combined.
- Add Milk (Optional). If the batter is too dry, add a tablespoon of milk and stir. If more is needed, add another half tablespoon at a time until you have the right consistency. You don’t want the dough to be too wet or sticky, and you don’t want it to be too dry. If it is too wet or sticky, you can add a couple of tablespoons of flour to try to get the right consistency.
- Refrigerate Batter. This is optional. If you need to firm up the dough, you can refrigerate it for an hour or two. For the batch of cookies in the photograph, I did not refrigerate the dough as it has the correct consistency.
- Bake the Cookies. Bake the cookies in a preheated 375 degree oven from 8 – 12 minutes, or until the cookies are lightly golden brown on the edges. (I give a range since ovens heat differently. I recommend checking the cookies after 8 minutes and, if they are not ready, keeping an eye on them until they are done.
Recipe Tips
- Adding vinegar. That is not a typo or mistake. Yes, adding a little bit of apple cider vinegar in the cookie dough is necessary. Don’t leave it out. When the vinegar is combined with the baking soda in the batter, it starts a chemical reaction that helps make these cookies fluffy and delicious. You won’t taste the vinegar, but it will help provide the soft, thick, fluffy texture of the sugar cookie.
- Getting The Right Texture and Consistency. Adding the vinegar and baking soda help with the texture, but you also will need the correct amount of dry and wet ingredients. The hard part is that the humidity and other factors can impact this. So I recommend starting with 1 cup of flour and see how the texture is. You don’t want the texture to be too wet or sticky, or too dry or crumbly. If it is too wet or sticky, add a couple of tablespoons of flour at a time. If it is too dry, add a tablespoon of milk at a time until you get the right texture.
- Refrigerating The Batter. Another way to firm up the batter is to refrigerate for an hour or two before baking. This will chill the dough and make it more firm.
- Making Ahead of Time. If you want to make the cookie dough ahead of time, you can refrigerate the dough up to 2 days before you bake the cookies.
What To Serve With Sugar Cookies
- Ice Cream! Sugar cookies are delicious with vanilla ice cream. However, other excellent choices would be the Strawberry Ice Cream or Pineapple Ice Cream as well.
Other Cookie Recipes You May Like
- Confetti M&M Cookies – Fun and festive colorful cookies that the kids will love to help make.
- Peppermint Sugar Cookie Whoopie Pies – easy, sweet festive dessert made with frosting between two sugar cookies and rolled in crushed peppermints.
- Christmas M&M Cookie Bars – Magic cookie bars with red and green M&M candies that are a perfect addition to your holiday baking list.
- Santa’s Favorite Cookies – Chocolate Chip Cookies with M&M’s® will be not only Santa’s favorite cookie but a favorite cookie with family and friends as well.
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Eggless Sugar Cookies
Ingredients
- 1/2 cup butter, softened (8 tablespoons)
- 1/2 cup sugar
- 1-1/2 teaspoons apple cider or white vinegar
- 1 teaspoon vanilla
- 1-1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 Tablespoons milk
- 2 Tablespoons sugar (or colored sugar)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl stir together the flour, baking soda, and salt.
- In a large bowl using a hand mixer, or using a stand mixer, cream together the butter and sugar. Keep mixing and add in the vanilla and vinegar.
- Slowly add the flour, baking soda, and salt mixture, a little at a time, into the mixing bowl with the wet ingredients. Slowly mix together until just combined.
- If the batter is too dry, add a tablespoon of milk and stir. If more is needed, add another half tablespoon at a time until you have the right consistency. You don't want the dough to be too wet or sticky, and you don't want it to be too dry. If it is too wet or sticky, you can add a couple of tablespoons of flour to try to get the right consistency.
- If you need to firm up the dough, you can refrigerate it for an hour or two. For the batch of cookies in the photograph, I did not refrigerate the dough as it has the correct consistency.
- Bake the cookies in a preheated 375 degree oven from 8 - 12 minutes, or until the cookies are lightly golden brown on the edges. (I give a range since ovens heat differently. I recommend checking the cookies after 8 minutes and, if they are not ready, keeping an eye on them until they are done.)
- Let the cookies cool on the cookie sheet for about 2 to 3 minutes. Then transfer the cookies to a wire rack and let the cookies cool down for about 10 minutes. Once the cookies are completely cooled, either serve or store in an air-tight container.
Nutrition
Iris says
Really enjoyed making these. This is actually the first cookie my 8 year old son has baked and eaten due to his egg and peanut allergy – he made this almost by himself. We did not need to refrigerate the dough.
This made 17 medium sized cookies for us