Eggless Sugar Cookies

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.

This eggless sugar cookie recipe is also great if you need cookies, but you’re out of eggs. Fans of my chocolate chip cookies without eggs and eggless banana bread will love this recipe, too!

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.

If you're making pancakes instead of cookies, I use a mixture of oil and water to replace the eggs. Try my eggless pancakes recipe.

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:

1. 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!
   
2. Preheat the oven to 350, and line a standard-sized sheet pan with parchment paper. If you don’t have parchment, spray the pan with nonstick spray. It’s best to bake cookies with a light-colored cookie sheet—dark metal sheets can cause cookies to cook too quickly and burn on the bottom.
   
3. 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.
   
4. 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.
   
   
5. 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.
   
6. 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.
   
7. 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.

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