Eggless sugar cookies are a quick and easy small batch cookie recipe you can make, even when you’re out of eggs! Or, if you’re baking for those with egg allergies.
Eggless Sugar Cookies:
When it comes to making cookies with kids, I’ve found that a small pan of 6 cookies is the perfect amount. However, I know lots of kids with egg allergies, so I adapted my easy small batch sugar cookies recipe to omit eggs.
Egg replacement in cookies:
We’re using a tablespoon of softened cream cheese as an egg replacement. Cream cheese acts as a binder, much in the same way that an egg yolk in a cookie dough does. Use regular, not whipped, cream cheese, and soften it enough that you can easily press your finger through it. Avoid the temptation to melt the cream cheese in the microwave, or else the dough will be too soft and spread too much.
The best way to soften the butter and cream cheese in this recipe, is to leave it out on the counter at room temperature for about 2 hours.
In my case, that means pull the butter and cream cheese out of the fridge when I wake up and make coffee. By the time I tell the kids we’re making cookies, they want to start right away! This way, all of the ingredients are ready to go.
How to make eggless sugar cookies:
- First, put the butter and cream cheese out on the counter for about 1-2 hours to soften. Then, gather the rest of your ingredients:granulated sugar, vanilla extract, flour, baking soda and salt. I’m sure you have all of these ingredients in your house already!
- Use an electric mixer to beat together the softened butter, cream cheese, granulated sugar and vanilla extract. Beat until very fluffy and well-blended, about 45 seconds.
- Next, evenly sprinkle the flour, baking soda and salt over this mixture in the bowl. This is a one-bowl recipe, and one of the ways we accomplish this is by sprinkling the dry ingredients evenly over the bowl before mixing.
- Once the dough comes together, press it flat into the bowl, and divide it in half by eye. Form 3 dough balls from each half of the dough. Roll the dough balls in sugar before placing them on the baking sheet, evenly spaced.
- Bake the cookies for 10 minutes, and check them—the edges should be just barely starting to turn golden brown and the tops of the cookies should appear dry.
- Remove the cookies from the oven, and let them cool on the baking sheet for 5 minutes to finish cooking before moving them to a wire rack to cool. The cookies are best eaten the day-of, but will store in an air-tight container at room temperature for 2 days.
- 4 tablespoons unsalted butter, melted
- 1 tablespoon cream cheese, softened
- 1/3 cup granulated sugar, plus extra for rolling
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- Preheat the oven to 350, and line a standard-sized sheet pan with parchment paper.
- In a medium bowl, beat with an electric the melted butter, cream cheese, granulated sugar and vanilla extract until homogenous and fluffy.
- Next, sprinkle the flour, baking soda and sea salt on top. Beat in just to combine; do not over mix.
- Divide the mixture into 6-7 dough balls, and roll into balls.
- Roll each ball in extra granulated sugar before placing evenly spaced on the baking sheet.
- Bake for 10-11 minutes. They will be puffy when you remove them from the oven and start to crack as they cool. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Store any leftover cookies in an air-tight container at room temperature for 2 days.
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Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 103mgCarbohydrates: 13gFiber: 0gSugar: 11gProtein: 0g