Sugar cookies are a Christmas baking tradition, and I’ve always wanted to make a version without eggs. It had been on my "to-bake" list for years, but I never got around to it. Then, a couple of months ago, I was browsing my favorite recipe website and came across a recipe for eggless sugar cookies. I bookmarked it excitedly, planning to test it out ahead of the Winter Holidays—but as things go, I completely forgot about it.
Jump to:
One day, my kids asked to bake with me, and I realized this easy no egg sugar cookie recipe would be the perfect choice. Once I told them they could decorate the cookies with colorful sprinkles, they were thrilled to get started.
Now, with the bird flu going around and the steep increase in the price of eggs during the holiday season, you don’t need to wonder how to make sugar cookies without eggs. This simple, egg free sugar cookie recipe has been tested by both kids and adults and is sure to become a family favorite. And do you want to know the surprise ingredient that makes these cookies possible? It’s vinegar! Yes, you heard that right!
Why These Eggless Sugar Cookies?
This eggless sugar cookie recipe is a must-try for several reasons. First, it uses simple ingredients that are readily available in your kitchen—no need for any special or hard-to-find items. Even better, you don’t need any fancy equipment—just a handheld electric beater will do the job.
One of the best parts of this recipe is that you don’t have to hunt for special egg substitutes. Plain old vinegar does the job perfectly! Whether you use white vinegar or apple cider vinegar, both work wonderfully without leaving any aftertaste or smell.
Rest assured, no one will even realize vinegar is part of the recipe, so you can enjoy the cookies without worrying about any unusual flavors. This is a basic cookie recipe that’s perfect for beginners—no advanced baking skills are required. The vinegar helps make the cookies light and tender, giving them the perfect texture every time.
Plus, it’s a versatile recipe! After receiving a comment from a reader, I even turned this eggless sugar cookie dough into eggless snickerdoodle cookies—another delightful variation.
Ingredients and Substitutions
- Butter: Butter gives these cookies their rich, delicious flavor. If you're looking to make vegan sugar cookies, simply choose a vegan butter alternative.
- White sugar: Granulated white sugar is ideal for this recipe as it helps keep the cookies white, providing a perfect canvas for decoration. I haven’t tried this recipe with sugar substitutes, so I can’t vouch for how they would affect the taste or texture.
- White Vinegar: This is the special ingredient that gives the cookies their light and tender texture. Apple cider vinegar also works well without altering the taste or color of the cookies, which remain beautifully white.
- Vanilla extract: This classic ingredient adds the perfect flavor and aroma to the cookies. After a suggestion from a reader, I also tried almond extract, and it gives a beautiful, subtly nutty flavor and aroma.
- All-purpose flour: All-purpose flour is the best choice for this recipe, but you can try substituting with whole wheat pastry flour for a slightly different texture. If you need a gluten-free version, you can use a gluten-free all-purpose flour blend.
- Baking soda: Baking soda helps the cookies rise and stay light. Be sure to use fresh baking soda, as expired soda might not provide the same lift.
- Colored sugar: For decoration, use festive-colored sugars and sprinkles of your choice. They add a fun touch and are perfect for any occasion!
Step-by-Step Instructions
1. In a large bowl, add sugar and butter.
2. Cream them together until well-mixed.
3. Add white vinegar to the mix.
4. Add almond extract to the mix.
5. Cream them well until light and fluffy.
6. In another bowl, combine the flour, baking soda and salt (if using).
7. Incorporate this into the creamed sugar mixture and mix well.
8. Final sugar cookie dough is ready!
9. 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)
10. Bake in an oven preheated at 350F/180C in a greased pan for 8 to 10 minutes or until the edges are lightly browned.
Expert Tip
To ensure the best results when baking these eggless sugar cookies or any other cookie for that matter, always measure your ingredients carefully, especially the flour. The first time I made this recipe, I found the dough a bit too sticky, so I chilled it for about 30 minutes before baking. However, the next time I baked the cookies, the dough had the perfect consistency right after mixing, and I was able to proceed without any chilling. While I’m not completely certain, I believe more accurate flour measurement made the difference in the dough's texture.
Another important tip is to always test bake a few cookies, regardless of the recipe. Test baking helps you determine how much the cookies will spread, how well they hold their shape, and what the ideal baking time should be. I recommend test baking 2-3 cookies first before baking the entire batch. This step helps you avoid wasting ingredients and ensures that your cookies turn out perfectly every time. If the test cookies don’t turn out as expected, you can make adjustments, rather than baking a full batch and wondering how to fix them.
Recipe FAQs
Absolutely! To make vegan sugar cookies, simply substitute the butter with a vegan butter alternative. Everything else in the recipe, including the vinegar, flour, and sugar, is already plant-based.
To make these cookies gluten-free, you can use a gluten-free all-purpose flour blend. Just make sure the flour blend includes a binder like xanthan gum or guar gum to help provide structure to the cookies. Or else you can try this eggless, gluten-free sugar cookie recipe too!
All-purpose flour is the best choice for this recipe as it provides the perfect texture. However, you can experiment with whole wheat pastry flour for a slightly heartier version. Keep in mind that using other types of flour might change the texture.
Yes! While white vinegar is the traditional choice, apple cider vinegar works just as well in this recipe. It will not affect the flavor or color of the cookies, and you’ll still achieve the light, tender texture.
If you don't have vanilla extract, almond extract can be used as a great alternative. It gives the cookies a lovely, nutty aroma. Just use it in small amounts to avoid overpowering the flavor.
Yes! Feel free to use any colored sugar or sprinkles of your choice. Festive, sparkling sugars add a fun and colorful touch to your cookies.
Store your cookies in an airtight container at room temperature for up to a week. If you'd like them to last longer, you can freeze them for up to three months.
Yes, you can freeze the cookie dough! One method is to scoop out tablespoon-sized portions of dough, slightly flatten them, and place them on a baking sheet. Cover the sheet with plastic wrap and freeze for about an hour.
Once the dough is frozen, remove the individual dough portions and place them in freezer-proof bags, double-bagging them for extra protection. When you're ready to bake, you can bake the frozen dough directly from the freezer, though you may need to add a couple of extra minutes to the baking time.
Alternatively, you can freeze the entire dough. Simply shape the dough into a disc, wrap it tightly in plastic wrap, and store it in an airtight container or heavy-duty freezer bag. The dough can be stored in the freezer for up to 3 months. When you're ready to bake, thaw the dough in the refrigerator for a few hours, then scoop out portions and bake as usual.
Bonus Tip: Eggless Snickerdoodle Cookies!
Thanks to a wonderful reader’s suggestion, you can easily turn this eggless sugar cookie dough into eggless snickerdoodle cookies! Simply roll each dough ball in a mixture of cinnamon and sugar, flatten it slightly, and bake for 8-10 minutes. In no time, you’ll have soft and delicious snickerdoodle cookies with a perfect cinnamon-sugar coating!
Recipe
Eggless Sugar 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.
My 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
Nutrition
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Dawn Emerson says
Made this over the weekend. Stellar and is now my new fav! Thanks for sharing. I tried the first batch with a "one time chill", the second batch with the two time chill and they were both excellent.
Madhuram says
You're very welcome, Dawn.
MJ says
Pretty good
Madhuram says
Thanks, MJ.
Phoenix says
There's no liquid stated in the ingredients...the mix was too dry to form anything.
Madhuram says
The butter should be soft and when it's creamed with sugar it gets moist enough to hold the ingredients together.
Jim Lewis says
Really surprised the cookies are really good tasting, just a little dry but very tasty. Thank you so much will make my granddaughter very happy.
Madhuram says
You're very welcome, Jim.
Rcherry says
I made these. I substituted Lactose Free Milk for the vinegar. Came out perfect. The only other change I made was using 2 teaspoons of dough when I made each cookie. I found that 2 teaspoons of dough made the perfect size cookie. Where the tablespoon of dough made a much bigger cookie.
Madhuram says
Thanks for the feedback Rcherry.
Kate says
Could you bake these cookies without adding the vinegar?
Madhuram says
I don't think so, Kate. Vinegar acts as an egg substitute.
Mary says
Can’t wait to try these tomorrow!! Trying to cut down on EVERYTHING in 2018 and this will be added to my list of recipes to try. Thanks!! Will follow up after I make them and get my hubby’s nod of approval!!!! Happy 2018!!
Madhuram says
Happy New Year and happy baking, Mary.
Nouchi says
could I use apple cider vinegar instead of white vinegar?
Madhuram says
Yes, you can.
Denise says
They tasted good while chewing but The after taste from the vinegar was terrible.
Madhuram says
I have tried this recipe at least 3 times and have never got the vinegar after taste. Something else must have gone wrong.
Sondra says
Denise there is NO after taste from the vinegar. Maybe the flour you used was old. Sometimes that gives a slightly sour taste.
This recipe is very good and triable.
Danny says
One tip that really worked was that we creamed the butter first by itself, then added the sugar
Madhuram says
Thanks, Danny.
Danny says
These cookies were delicious, Thank you so much for the recipe these cookies were so so good many people should make these cookies cause their so so good!! It was very simple, and I loved it! It was sooo soft and our aunt helped us. PERFECT❤️
Madhuram says
You're very welcome, Danny.
Alexa says
can you add sprinkles instead of colored sugar
Madhuram says
I guess so. But not sure if it will melt or not.
Adalia says
These cookies went wrong the moment I poured in the butter. The cookies reeked of butter and were slimy to the touch. They were impossible to mold into shapes or pick up without falling apart. After taking them out of the oven they had expanded and were HUGE and all stuck together, and when you touched them butter squelched out of it. I definitely used the correct amount. Hope they taste ok.
Madhuram says
Did you add melted butter?
Jeanne says
Hi, can I use cookie cutters with this recipe? Many thanks, Jeanne
Madhuram says
Hi Jeanne, if I remember right, the dough did not have the consistency to be rolled out and cut into shapes. Use this gluten-free sugar cookie recipe instead. You can use all-purpose flour instead of the gluten-free mix.
Paavani says
I made these cookies today and they were awsome.. Tasted really nice.. and the bright sugar gives them such a nice look!!!
Madhuram says
That's great Paavani. Thanks for the feedback.
hailee says
These cookies turned out super good, though when I put the dough in the fridge overnight the dough was a little hard. Luckily I fixed it and they taste great.
Madhuram says
Thanks Hailee. Yes the dough will harden when you keep it in the fridge. You will have to bring it back to room temperature by taking it out of the fridge a couple of hours before setting to bake.
Kelly says
These are amazing. One of the easiest recipes I've ever used. My children and husband loved them. My new go to recipe! Thank you!
Madhuram says
You're very welcome Kelly.
Zoey J. says
I didn't have vinegar so I squeezed a lime instead! Turned out great! Just incase someone needs a vinegar substitute 🙂
Madhuram says
Oh! That's great Zoey. Thanks for the feedback.
Geogina says
Hi, was wondering, will the cookies break easily as I'm going to decorate it and wrap it nicely for a birthday party.
Thank you
Madhuram says
It should work pretty well Geogina.
Sophia says
It didn't work but when I added milk it worked!
Madhuram says
Thanks for the feedback Sophia.
Nancy says
My daughter is allergic to eggs and we have made these cookies many times for school functions and holidays. Thanks for the recipe
Madhuram says
You're very welcome Nancy.
Billie jess says
Awesome! Family and friends really enjoyed them.
Madhuram says
That's great Billie.
Elle says
Could I use baking powder instead of baking soda? I'm making these now and just realized!
Madhuram says
Using baking soda and baking powder interchangeably rarely works Elle. So I'm not sure. Sorry.
Lynne G says
Yes you can.. For every teaspoon of baking soda, use 3 teaspoons baking powder... I substitute it all the time...
Madhuram says
Really? Does it work all the time? 3 teaspoons of baking powder? Doesn't it leave an after taste?
Nemo says
Nope. I use it as well and it never leaves an after taste
Madhuram says
Oh! Really! Thanks for the info.
Chandra says
I made these with vegan butter. The only other change was that my batter was on the dry side, so I added a few splashes of almond milk. These were a big hit with my fiancee especially. I'm going to have to bake another batch!
Madhuram says
You're very welcome Chandra.
Marie says
Do you use salted or unsalted butter?
Madhuram says
Unsalted butter
Jenny Leveugle says
Just made these and they are not bad. I had no eggs and was in the mood for cookies. Once baked and warm they are delicious however you do notice a bit of the eggless part when chewing it gives off a bit of a lack of consistency but I like it!
Madhuram says
Thanks for the feedback Jenny.
Tamika says
My daughter has egg allergies my family get together every year for Christmas to have dinner and bake sugar cookies. I felt bad for my daughter because she can't have them. I will definitely try this recipe this year. Thank you
Madhuram says
You're welcome Tamika.
Julie says
Just left a comment, meant to leave 5 stars with it!
Madhuram says
Thanks a bunch Julie.
Julie says
Was looking for an eggless recipe since my kids love to eat the dough...this was tasty raw, and unbelievable as cookies! We all agreed that this was the best tasting sugar cookie ever. Thanks!
Madhuram says
Thank you very much Julie.
Meagan says
Great recipe! I swapped out white vinegar with apple cider, for a milder sweeter flavour (which couldn't be tasted) Added anise extract in place of vanilla, and a touch of cinnamon. Also added about a 1/4 tsp salt. And a touch of cinnamon to my sugar for on top. Fun easy recipe easy to add to or flavour!
Madhuram says
That's great Meagan.
Namrata cibbar says
We bake with the sugar sprinkle on the cookie ...
Madhuram says
That's great!
Kat says
I made these cookies with my 8 year old nephew and we too tasted the sourness but they turned out perfect! We absolutely loved them.
Madhuram says
That's great Kat. Thanks for the feedback.
Theresa Ann Desouza says
I had no eggs or milk..... the kids wanted cookies! I came across this recipe and it saved the day!
Madhuram says
Thank you for the feedback Theresa.
Kate says
I ran out of eggs and was inthe mood for some cookies and your website by the way is awesome
Madhuram says
Thank you very much Kate.
L R says
Can you frost them like regular sugar cookies?
Madhuram says
I think so LR.
Rosemary says
Do you have to add the white vinegar?
Madhuram says
Yes
Jay says
Made this today with my son. We were out of eggs and he is on a baking kick right now. He wanted to add cocoa powder to make a chocolate variety. I upped the sugar just a bit to compensate the cocoa. Baked for a solid 10mins. They came out great. He had fun using a variety of sprinkles on them.
Madhuram says
Wow! That's a great idea.
Kanchana says
Well the batter was so dry that I had to add about 1/2 a cup of water and the cookie in general was okay but the icing that was put on it gave it a boost
Amanda says
My brother Joey has an egg allergy too and he loves these he's always wanting to make more
Madhuram says
Thanks Amanda.
Sree says
Can this batter be rolled out and cut into desired shapes?
Madhuram says
It won't be ok Sree. The dough consistency is not for rolled out sugar cookies.
Kari McGee says
I spent the day making my favorite sugar cookie recipe for Valentines Day which has 4 eggs in it. My daughter unfortunately has an egg allergy and I needed to do something for her too and so I made this recipe as well. I used almond extract instead of the vanilla, and this recipe is every bit as tender and delicious as my good old egg cookie standby. Definitely a keeper! My daughter was prepared to dislike them (the case with many of the non egg alternatives I prepare for her) and she LOVES them. Don't rush on chilling the dough though. That's key for any good sugar cookie - at least an hour if not over night in my opinion...
Madhuram says
Thanks for the detailed feedback Kari and also for the tip about the chilling of the dough. Will keep in mind. 🙂
Kathy Pomeroy says
I made these for a funeral dinner, and everyone loved them. You don't miss the eggs! These cookies are similar to shortbread, and definitely melt in your mouth. They're very easy to make, and are sturdy enough to decorate also. I will make them often! 🙂
Madhuram says
Thanks for the feedback Kathy. 🙂
A Belangie says
This is a great recipe. I love that it does not need eggs. I have also tried it with adding a 1/4 cup sour cream. I cook mine for 8 minutes. They are soft and never turn hard or crispy. Very delicious.
Madhuram says
Good tip Belangie. Thanks. 🙂
Melissa Fox says
I'm going to try this with GF flour...has anyone tried it yet?
Erin says
These came out perfectly for me. I did refrigerate the dough for a good 30-45 mins then rolled and cut out cookies. First egg free sugar cookie I've found that works well and tastes like a sugar cookie! This food allergy mom is happy!
Madhuram says
Thanks a lot for trying the recipe and for the feedback, Erin.
holly says
Made these exactly as written after trying a few other cookies and these are by far the best! Who knew you didn't need eggs! Thank you!!!
Madhuram says
That's great to know Holly. Thanks. 🙂
Patricia Field says
I make them a little bigger so they take about 15 minutes to bake. I do not roll them up or out. I put half an ice-cream scoop on parchment paper. 12 scoops. Then I put parchment paper over the cookies and flatten them all with a spatula. I removed the parchment paper and sprinkled the cookies with sprinkles. That cuts out the sticky problem. Of course, if you use cookie cutters, you will have to chill the dough.
Madhuram says
That's a brilliant idea! 🙂
Sue says
Mine were delicious, how ever they spread out a lot. I will make them smaller next time and not flatten them out to thin.
Gay Winterringer says
What was the recipe before the egg replacement? Did the vinegar and baking soda replace the eggs?
Thanks
Gay
Madhuram says
The recipe was egg free to begin with.