Eggless Sugar Cookies

4.91 from 102 votes

These eggless sugar cookies are soft, tender, and easy to make. With simple ingredients like butter, sugar, and vinegar, they bake up perfectly every time. Customize with vanilla or almond extract for a delicious twist!

Prep Time30

Cook Time10

Cooling Time3

Total Time43

Method: Baking

Course: Cookies

Servings: 20 Cookies

Ingredients

1 cup unsalted butter softened
¾ cup white sugar
1 tablespoon vinegar (white or apple cider)
1 teaspoon vanilla/almond extract (combination of both too)
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt (optional)
As needed colored sugar

Instructions

In a large bowl cream together the butter and sugar until light and fluffy. Beat in the vinegar and vanilla extract.
In another bowl, combine the flour, baking soda and salt (if using). Incorporate this into the creamed sugar mixture and mix well.
Scoop out a tablespoon of dough for each cookie, roll it into a ball, and flatten into ¼ inch thickness; sprinkle with colored sugar and place 2-inches apart (See My Notes)
Bake in an oven preheated at 350F/180C in a greased pan for 8 to 10 minutes or until the edges are lightly browned.
Transfer the pan to a wire rack and let the cookies cool down for 2-3 minutes before removing them from the pan. Store it in air-tight containers once it's cooled completely.

Notes

The first time I baked these cookies, the dough felt a bit sticky. When I test-baked two cookies, they spread too much, so I chilled the dough in the refrigerator for 30 minutes. After that, I baked them as per the recipe, and the cookies turned out perfect. The next time I baked them, I didn’t face the same issue. The dough felt just right, and after test baking two cookies, they baked perfectly. So, I proceeded to bake the entire batch without chilling the dough. Either way, the cookies had the same great texture and baked perfectly. Just be sure to pay attention to how the dough feels, and bake accordingly. Always test bake a couple of cookies first. And, before you begin, make sure to measure all the ingredients properly, especially the flour!
I was initially skeptical about using vinegar in the recipe and wondered how it would affect the taste. When I tasted the dough, I did notice a slight hint of sourness, but surprisingly, it wasn’t detectable in the baked cookies. I’ve tried using both white vinegar and apple cider vinegar, and honestly, it doesn’t make any difference in taste or texture. So, trust me—go ahead and bake these cookies, the vinegar works perfectly without altering the flavor!
When I first baked these cookies, I used only vanilla extract, and they turned out great. The next time, I decided to try almond extract based on a reader’s suggestion, and we loved it! The almond extract added a distinct nutty flavor that was delightful. I’ve also tried using a combination of both extracts, and it was fantastic. Feel free to experiment and see which flavor you prefer. Just be sure to avoid using almond extract if you're serving the cookies to people with nut allergies.
I’ve also baked these sugar cookies with and without salt, and I really didn’t notice any difference in flavor. So, it’s totally your call!

Taste & Texture

These eggless sugar cookies are light, tender, and melt-in-your-mouth delicious. The combination of softened butter and a touch of vanilla gives them a rich, buttery flavor, while the vinegar creates a soft, airy texture. The cookies have just the right amount of sweetness, making them perfect for decorating, whether with colored sugar or sprinkles. The result is a classic, slightly crisp on the edges yet soft in the center, cookie that’s perfect for any occasion—especially the holidays!

Nutrition