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!
If you tried this Eggless Sugar Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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
Jessica says
So yummy !!! Just like the stores !
Madhuram says
Thank you, Jessica.
Audrey says
these are awesome
Madhuram says
Thank you, Audrey.
Talia says
I made this with my daughter today and we put the dough in the fridge for 30min the rolled and cutout hearts for valentine's cookies. Dough was a little crumbly and fragile but baked nicely and look great! Thank you
Madhuram says
You're welcome, Talia. If the dough is crumbly you can add a few drops of milk or water to get the proper consistency.
Soni says
This recipe turned out great!! I didn’t even need to put it in the fridge at all because the dough consistency was perfect after kneading. I added a bit more vanilla than the recipe though. And decorated them with royal icing instead of the sugar. Great combination 🙂 thank you for the recipe!!
Madhuram says
You're very welcome, Soni.
Cindy Hafer says
So can you do cut out cookies with this recipe?
Madhuram says
Sorry, Cindy, I don't remember the consistency of the cookie dough.
Ans says
Do these turn out soft and chewy in texture?
Madhuram says
It starts crispy throughout and after a day or two does get softer in the center.
Stella says
Are these cookies good for cut-outs? Just wondering whether the dough is suited for that. Or are there adjustments to make if one plans to use cookie cutters? Thanks for any advice you can provide!
Madhuram says
If I remember right, this might not work for cut-out cookies. Try these gluten-free sugar cookies instead if you want to bake cut-out cookies. You can use all-purpose flour instead of the gluten-free baking mix.
Shelly says
Have you ever rolled them out to use cookie cutters?
Madhuram says
No, Shelly. I haven't tried it.
Suzy says
Can someone tell me if they used salted or unsalted butter? I didn't see that listed in the recipe.
Thanks!!
Madhuram says
It's always unsalted butter, Suzy. Thanks for pointing it out. Will update the recipe.
Meagan says
I made these this past weekend. I was out of eggs, but really wanted to make sugar cookies! I halved the recipe, but used the full recipe's amount of vanilla, plus added 1/4 tsp almond extract. I also used apple cider vinegar instead of white vinegar. Holy cow! These are amazing! They are perfect! Even better than some "regular" sugar cookie recipes I have used. And so simple! Thank you so much!!
Madhuram says
You're most welcome, Meagan. I'm super glad that you liked these sugar cookies!
Natalie says
I was craving something sweet but didn't have any eggs. So I googled eggless cookie recipes and chose this one since it was the highest rated. The cookies came out great. It is a fast and easy recipe without too many ingredients. I would make them again. The only changes I made was that I doubled the vanilla, refrigerated the dough about 30 minutes and didn't put additional sugar on top (type II diabetic). Thanks!
Madhuram says
Thank you for the feedback, Natalie.
Matthew says
I made this recipe and agree with the author that the dough does have a bit of a vinegar flavor when raw but I tasted no vinegar whatsoever in the finished cookies. The finished cookies were very good and turn out exactly as expected. My only minor complain is that they tasted a bit too strongly of butter for my taste, so I might not use the full cup of butter next time.
Madhuram says
Thanks for the feedback, Matthew.
Ana Marie says
These are awesome! I just made them because I was craving cookies but had no eggs. I am absolutely adding these to my recipe book! Thank you 🙂
Madhuram says
You're welcome, Ana Marie.
Lola says
Hi! Can I use white or brown sugar instead of colored sugar for the top of my cookies?
Madhuram says
That won't work, Lola, because brown sugar is finer in texture than the sprinkles and it will melt within the cookie and might also make the cookie spread more than required.
Tilly says
Didn't make but skipping vinegar sounds... well lets just say different!
Ryleigh says
I made this recipe. It is a very good recipe. I omitted the baking soda and white vinegar and used about 1/3 of a cup less flour as I live in a dryer climate and they turned out great. Thanks for the recipe!
Madhuram says
Wow! That's great to know!
Peggy D says
I just made these, and they are fantastic. I read many of the reviews before making to pick up tips on what worked and what didn't work. I halved the recipe, but put a full 1 tsp vanilla in the dough. I refrigerated the dough, then baked them about 11-12 minutes, and then let them sit on the cookie sheet for 5 minutes after removing them from the oven, and before transferring them to the cooling rack. I used a wide spatula to remove them from the cookie sheet to a cooling rack, and they held together perfectly. These cookies are delicious! I'm going to try using a cookie cutter for them next time I make them.
Madhuram says
Thank you very much for the detailed review, Peggy.
Nikki says
I made this doubling the recipe and adding extra 1/4 cup dark brown sugar. I also didn't put vinegar in the recipe. My cookies came out perfect and didn't fall apart after resting for the 3 minutes.
Madhuram says
That's great to know, Nikki! Thanks for the feedback.
Hana says
Hi,
How long will these keep for in an air tight container?
Madhuram says
I'm sorry Hana. I really don't know. I usually distribute it to family and friends keeping a small portion for us.