These deliciously soft Egg Free Cut Out Cookies are buttery and delicious, and hold their shape well for decorating! Add sprinkles or frosting to fit your next event or party, or leave them simply coated in sugar or sprinkles. These cut out cookies require no eggs, and are peanut free and tree nut free.
You can also make these eggless sugar cookies with gluten free flour. If you try them dairy free/vegan, a higher fat DF margarine is recommended (for example, margarine sticks vs. tub margarine)..
These eggless Cut Out Cookies are:
- Egg free
- Peanut free
- Tree nut free
- Soy Free
These eggless cut out cookies even withstood my 17 month old (at the time) having fun decorating them!
Egg Free Cut Out Cookies
These deliciously soft Egg Free Cut Out Cookies are buttery and delicious, and hold their shape well for decorating! Add sprinkles or frosting to fit your next event or party, or leave them simply coated in sugar or sprinkles. These cut out cookies require no eggs, and are peanut free and tree nut free.
Servings: 15 cookies
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup butter, softened slightly
- 2 Tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder (not soda)
- 1/2 teaspoon salt
Optional
- 1 Tablespoon Sugar for coating
Instructions
- Preheat oven to 350F.
- Cream together butter, sugar, milk, and vanilla in large bowl.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet ingredients, and stir until combined. Optional: cover and chill dough in refrigerator for about 30 minutes.
- On floured surface or parchment paper, roll out dough. Cut out shapes with cookie cutters. Press one side in sugar or sprinkles, if desired. Re-roll any remaining dough for additional cutouts.
- Bake at 350F for 8-12 minutes (bake time will depend on cookie size, shape, and thickness). Allow to cool on the pan for at least 5 minutes before transferring to wire cooling rack. Cool completely before frosting.
Looking for egg free breakfast ideas?
Hello, I’m thinking of making witches fingers cookies and it’s important that They hold their shape, do you think this will be suitable? Also, can it be made the day before and kept in the fridge?
Hello! Mine typically hold their shape pretty well, but may round out slightly due to some rise and spread. I’ve often made the dough ahead of time, so that should also work out well. A few other tips that may help:
– Be sure butter isn’t too soft when making the dough (room temperature, or slightly warmer – not melted)
– Halve the amount of baking powder (use 1/2 tsp, to reduce the rise).
– Chill the dough right up until baking. I often roll my dough out, then chill the dough right on my cutting board before cutting out the shapes. This helps the shapes cut a little cleaner, too.
– If dough feels too soft and pliable, add 1 Tbsp of flour at a time until you get a stiffer consistency.
I hope this helps!
Is the butter salted or unsalted?
I typically use salted, but you can use either kind. If using unsalted, you can add a little extra salt to make up for it (if desired).
We LOVE these cookies! I make them for every holiday with my grandson who has food allergies . Definitely a family favorite. Thanks!
Thank you so much! I’m so happy to hear one of my recipes is a part of your family traditions with your grandson. This is also a holiday favorite to make with my kids, year-round! 🙂
These are so easy and delicious!! Thank you!!
Thank you so much! I’m glad you enjoyed them! 🙂
I have made this recipe several times – we love it! Originally found it for my son who is allergic to eggs – he loves the cookies and so do we! No need for frosting – we just dip in sprinkles before baking. These come out perfect every time.
Thank you so much for the great review, Marisa! 🙂 I completely agree that they stand alone without frosting (although we do play around with it for holiday decorating)!
How do you store the cookies? And for how long? 1 week?
Hello! I store them in an airtight container for about 3-4 days. They can last longer, but tend to dry out a little after several days.
Do you have a recipe for frosting for the cutout cookies?
I don’t… yet! Great idea to work on one to add here, though. So far we’ve just used safe-for-us store bought frosting for our cookies. When making icing for other items, though, I’ve used powdered sugar, a little vanilla extract (optional), and milk – just enough to get the right consistency.
I was coming here to ask the same thing! Since you last responded, have you figured out a good egg-free royal icing recipe? I took a cookie decorating class so I could try to make my son cute treats, and when I asked if the teacher had any suggestions for at least a serviceable alternative to meringue powder (even if it’s not perfect!), she said “No,” full stop. -_- But there’s gotta be something that would work at least OK!?
Hi Lauren! I haven’t tried an egg free royal icing myself (in all honesty, I usually use store-bought icing to save on time these days 😉 ). This option that looks promising, though! https://www.allrecipes.com/recipe/230296/glossy-royal-icing/ (I would use vanilla extract)