These Eggless Sugar Cookies are one of the simplest things in life, but they are also the most satisfying, addictive, and irresistible. They are crispy on the edges, and as your teeth sink through them, you will find soft and chewy goodness.
Making the Eggless Sugar Cookies is straightforward and requires simple baking ingredients! They are tempting and great with a glass of milk or your favorite hot drink.
Soft and Chewy Eggless Sugar Cookies
When I made these cookies the first time, I was a little unsure about the flavors. But to my big surprise, I loved them, and they became my top favorite cookies.
Eggless Sugar Cookies are simple but very pleasant and comforting. They are fantastic as a tea-time snack with a cup of tea. The best part is that we do not need to chill the dough, and we can bake the cookies right after making the cookie dough.
Texture: Eggless Sugar Cookies are slightly crispy on the edges but very soft and chewy inside. These cookies spread well while baking, but they are not flat. Sugar cookies are fluffy and tender inside.
Flavor: Eggless Sugar Cookies are buttery, sweet, and vanilla flavored. Their simplicity in flavor makes them delicious and tempting.
Ease of Making: The best part is that there is no need to chill the dough. So Eggless Sugar Cookies are quick to make. The dough comes together super quickly; we only need simple pantry ingredients.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour. It is essential to measure the flour correctly. Fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. The other best way is to weigh the flour using the kitchen scale if you have one. Too much flour will make the cookies cakey and crumbly.
- Baking Soda: I used baking soda to make eggless sugar cookies instead of baking powder. Baking soda helps the cookies to spread nicely. Do not use baking powder instead of baking soda.
- Salt: It provides a pleasant contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, and it should be at room temperature.
- Oil: Instead of using only butter, I have used half butter and half oil to make these cookies. Oil makes the cookies tender and prevents them from flattening while baking.
- Granulated Sugar: It provides sweetness to the cookies and adds structure.
- Vanilla: It adds a sweet flavor to these Eggless Sugar Cookies.
- Milk: Milk helps to bind the dough and moisten it. If your dough is too stiff, crumbly, and falls apart, add another tablespoon of milk after adding 3 tbsp.
About The Cookie Dough
- Making the dough for these eggless sugar cookies is straightforward and quick. The dough should not be too soft or sticky, dry, stiff, or crumbly. Adding 3 tablespoon of milk to this recipe makes the perfect dough. While shaping the cookie balls, if you find some cracks, it is okay.
- However, if you find the dough falling apart and making it hard to shape the cookie balls, add a little more milk. But do not add too much milk; instead, add gradually, 1-2 teaspoon at a time.
- On the contrary, if your dough is very soft, refrigerate it for at least 15-20 minutes before baking. Then, roll the cookie balls, shape them, and bake.
How To Make Eggless Sugar Cookies
- Preheat the oven to 350°F (180°).
- Line the baking sheet with a silicone mat or parchment paper.
- Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
- Cream the butter and oil at medium to high speed in a stand mixer fitted with a paddle attachment or with a handheld electric mixer.
- Beat butter and oil until well combined and smooth for about 2-3 minutes. Scrape down the sides of the bowl.
- Add the sugar and vanilla and continue beating until the mixture is light, pale, and fluffy.
- Scrape down the sides of the bowl.
- Turn the mixer to low and add dry ingredients and milk; mix until fully combined.
- Do not overmix.
- Scrape the sides of the bowl, and with a spatula or clean hands, bring the dough together.
- If the dough is stiff and doesn’t come together, add 2-3 teaspoon of more milk.
- Do not knead the dough.
- Scoop the dough with an ice cream scoop and roll it into a ball.
- Flatten the balls with the palm of your hand and place them on a baking sheet, keeping them 2 inches apart.
- I have used a medium-sized ice cream scoop, which makes large cookies. But a small ice cream scoop is also suitable for smaller cookies.
- Bake in the preheated oven for 14-16 minutes or until the cookies are lightly golden around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 4-5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing Suggestions
- Eggless Sugar Cookies stay well at room temperature for up to 10-12 days; keep them in an airtight container. However, they are best consumed within a few days of being made.
Baking Tips
Measuring: For the perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing of the dough will result in stiff and crumbly cookies.
Baking The Cookies: These cookies spread well, so make sure to keep enough space between cookie balls on the baking sheet.
Baking Time: Because every oven is different, keep an eye on cookies after 12 minutes of baking. Once the cookie edges are set and lightly golden, they are done. But, if you want crispier cookies, bake them for a couple of minutes extra.
Scooping: I have used a medium-sized ice cream scoop to portion the cookie dough, making large cookies. So, for medium or smaller cookies, use a small ice cream scoop.
Frequently Asked Questions
Yes! The dough will stay in the fridge for up to two days and freeze well for three months. If you freeze the dough, make sure to completely thaw it before baking.
There could be any reason for this to happen, such as:
You added too much flour.
Baking soda is expired.
The butter was too cold and not at room temperature.
The oven is not at the right temperature.
There could be one or more reasons for the cookies to be flat.
If the ingredients are not measured correctly, it may happen.
Butter should be softened to room temperature. If it is softer than this, cookies will lose their shape and go flat.
Using more butter or sugar than mentioned in the recipe may cause this problem.
If the dough is very soft and greasy, it may happen. If you find your dough is very soft and sticky, place it in the refrigerator for at least 15-20 minutes before baking.
If you press the cookie dough too much, making it very thin, and then baking, this may happen.
More Eggless Cookies
Recipe Card
Eggless Sugar Cookies / Eggless Soft and Chewy Sugar Cookies
Video
Ingredients
- 2 cups (240g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (85g) unsalted butter softened to room temperature
- 6 tablespoon (90ml) oil (sunflower, canola, or vegetable)
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla
- 3 tablespoon (45ml) milk
Instructions
- Preheat the oven to 350° F.
- Line the baking sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In a stand mixer fitted with a paddle attachment or with a handheld electric mixer, cream the butter and oil at medium to high speed.
- Beat butter and oil until well combined and smooth for about 2-3 minutes. Scrape down the sides of the bowl.
- Add the sugar and vanilla and continue beating until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl.
- Turn the mixer to low and add dry ingredients and milk; mix until fully combined. Do not overmix.
- Scrape the sides of the bowl, and with a spatula or clean hands, bring the dough together.
- If the dough is stiff and doesn't come together, add 2-3 teaspoon of more milk. Do not knead the dough.
- Scoop the dough with an ice cream scoop and roll it into a ball.
- Flatten the balls with the palm of your hand and place them on a baking sheet keeping them 2 inches apart.
- Bake in the preheated oven for 14-16 minutes or until the cookies are lightly golden around the edges.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 4-5 minutes.
- Transfer the cookies onto a wire rack and allow them to cool completely.
Storing
- Eggless Sugar Cookies stay well at room temperature for up to 10-12 days; Keep them in an air-tight container. However, it is best to consume them within few days of making them.
Notes
- Measuring: For soft and perfect cookies, make sure to measure the flour correctly. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Dough: Do not overmix the dough. Once everything is just combined and comes together, stop mixing. Overmixing of the dough will result in stiff and crumbly cookies.
- Baking: These cookies spread well, so make sure to keep enough space between cookie balls on the baking sheet. Because every oven is different, keep an eye on cookies after 12 minutes of baking. Once the cookie edges are set and lightly golden, they are done. If you want crispier cookies, bake them extra for a couple of minutes.
- Cookie Size: I have used a medium-sized ice cream scoop to portion the cookie dough, making large cookies. So, for medium cookies, use a small ice cream scoop.
Miriah says
I developed an egg allergy in my early 20s and thought I’d never have a sugar cookie again. These are so delicious! Thank you so much for this recipe! I flattened them a bit too much but they were still incredible
Jigna says
Thank you so much, Miriah!