Eggless Sugar Cookies (2024)

How long can I keep the eggless cookie dough?

The eggless sugar cookie dough can be kept in the fridge for up to 4-5 days, or frozen for up to three months. Thaw the frozen dough in the refrigerator overnight before you roll out.

How to store eggless cookies?

Allow the cookies to cool completely before storing. Place them in an airtight container until you are ready to decorate them. After decorating let them air-dry until the frosting is completely set (dry). Then store in an airtight container with parchment paper in between each cookie. Baked cookies will stay at room temperature for up to 2 weeks.

How to make these sugar cookies vegan?

To make these eggless sugar cookies vegan swap butter and milk with dairy-free substitutes like almond milk or soy or oat milk and vegan butter or plant-based butter.

For the eggless cookies

• ▢ 3 cups all-purpose flour
• ▢ 1.5 teaspoon baking powder
• ▢ 1 cup salted butter softened but still cold
• ▢ 1.5 cups powdered sugar add ¼ cup more if you prefer sweeter
• ▢ 1 tablespoon vanilla extract
• ▢ 4 tablespoon milk using whole milk

For the eggless icing

• ▢ 2 cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 4-5 tablespoon milk or as needed to get thick frosting
• ▢ 1-2 drops gel color of choice optional
• ▢ Sprinkles for decorating optional

To make eggless sugar cookie dough

• Sift flour and baking powder and keep aside.

• In a stand mixer ( or hand mixer), cream butter and sugar until light (pale) and fluffy. Start on low speed and once the sugar has been incorporated turn it to medium speed for 2-3 mins.

• Add milk and vanilla extract and mix well. The mixture should still look fluffy.

• Add the dry ingredients (flour and baking powder) and mix until just combined. Do not over mix.

• The dough will be soft at this point. Shouldn't be overly dry or crumbly, if so add a tablespoon of milk and mix.

• Transfer the dough onto a cling wrap, bring it together, shape it in a block and wrap to seal.

• Chill the dough for 30 mins in the refrigerator. Or the dough can be stored in the fridge for up to 4-5 days, or frozen for up to three months. Thaw the frozen dough in the refrigerator over-night before you roll out.

To cut and bake the cookies

• Preheat the oven to 350°F and line a cookie sheet or baking tray with parchment paper and keep ready.

• Unwrap the dough and divide it into two parts using a knife. Refrigerate one half while we work with the other.

• Place the dough between two parchment papers. Using a rolling pin roll the dough into ¼th inch thickness.

• Use your favorite cookie cutters and cut as many as possible.

• Lift the cookies gently using a spatula and transfer on to the lined baking tray. Remove the extra dough around the shapes to make it easy to lift the cookies.

• Gather that excess dough into a ball and keep covered or refrigerated. This can be rolled and cut later to make more cookies.

• Bake the cookies at 350°F for 7mins for soft cookies. The cookies make look not done but will harden on cooling. For crispier cookies bake for 8-10 mins.

• Remove from the oven and let them sit on the tray for 2 mins and then gently lift using a spatula to transfer onto a cooling rack.

• Allow the cookies to cool completely before storing or frosting. Continue rolling and cutting with the remaining dough or keep it refrigerated or frozen until ready to use.

• Allow the cookies to cool completely before storing. Place them in an airtight container until you are ready to decorate them.

To frost the cookies

• Mix all ingredients (powdered sugar, vanilla, and milk) to form a thick but flowy paste. Do not make it too runny else it won't stay on the cookies.

• To make the colored frosting, divide the white frosting into the number of colors needed and the quantity as needed and add a drop or two of gel food color.

• Keep the frosting covered at all times as it dries really fast and will form a layer.

• There are three easy ways to frost your cookies

• Method 1 - Dip the top of the cookie and let the excess drip off.

• Method 2 - Use a spoon to spread the frosting on the cookie (step 23)

• Method 3 - Transfer the frosting to a ziplock bag or piping bag. Cut a very small tip and use that to frost your cookies

• Get rid of any air bubbles in the frosting by using a toothpick to burst them. You can also use the toothpick to fill small gaps in the frosting by moving it in a circular motion. (See the video, Christmas tree frosting part)

• To further decorate, add sprinkles while the frosting is still wet and allow to cool. Or to frost with another color, allow the frosting to set before decorating the cookies with another icing color on top. That way the colors don't mix.

• Delicious eggless sugar cookies are ready. Let them air-dry until the frosting is completely set (dry). Store in an airtight container with parchment paper in between each cookie. Baked cookies will stay at room temperature for up to 2 weeks.

Tips for best eggless sugar cookies:

• To measure the flour, stir the flour around,spoon it into your measuring cup, and level it off with the back of a knife. Do not scoop it out of the container directly using the measuring cup. That will result in more flour.
• Use powdered sugar as it helps keeps the cookies soft and tender.
• Beat sugar and cream until light and fluffy for those tender melt in mouth cookies.
• Do not overbeat the dough once you add the flour, just mix until the is no flour visible. Over mixing will result in hard cookies.
• Chill the dough before rolling and cutting the cookies. It prevents the cookies from spreading while baking.
• Roll out the dough evenly,no thinner than ⅛ of an inch. I prefer ¼ inch thick.
• For soft cookies, bake just for 7 mins. They may look soft but they will harden as they cool. For crisper cookies bake for 8-10mins.
• This cookie recipe can be easily halved or doubled with the same results.
• Hack - If you don’t have cookie cutters use abowl, wide-mouth glass jar, or cup.