These Eggless Sugar Cookies are soft, buttery, and incredibly easy to make. With a tender texture and sweet vanilla flavor, they’re perfect for decorating, holiday baking, or enjoying as a simple homemade treat.
This recipe is ideal for anyone who prefers egg-free baking or simply ran out of eggs. The dough comes together quickly with pantry staples and bakes into delicious cookies that stay soft for days.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | |
| Unsalted butter | ¾ cup | Softened |
| Granulated sugar | ¾ cup | |
| Milk | 3 tablespoons | Adds moisture |
| Vanilla extract | 1½ teaspoons | |
| Baking powder | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Cornstarch | 1 tablespoon | Helps create a soft texture |
| Sprinkles or icing | Optional | For decorating |
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar
In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
3. Add Liquid Ingredients
Mix in the milk and vanilla extract until smooth and well combined.
4. Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
5. Shape the Cookies
Roll the dough into small balls and place them on the prepared baking sheet. Flatten slightly with the bottom of a glass or fork.
6. Bake
Bake for 10–12 minutes until the edges are lightly golden while the centers remain soft.
7. Cool and Decorate
Allow cookies to cool completely before decorating with icing or sprinkles if desired.
Tips for the Best Eggless Sugar Cookies
- Chill the dough for 20 minutes if it feels too soft.
- Do not overbake to keep the cookies soft and tender.
- Add lemon zest or almond extract for extra flavor.
- Perfect dough for cut-out cookies if rolled slightly thicker.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or dough for up to 3 months.
