These deliciously soft and chewy Egg Free Sugar Cookies are buttery, soft, and super easy to make. Leave them simply dressed in a coating of sugar, or add sprinkles or frosting to fit your next event or party. These sugar cookies are egg free, peanut free, and tree nut free, and may also be made with your favorite dairy free substitutes!
Looking for chocolate? Check out my NEW Eggless Chocolate Cookies – they’re great as cut-outs!
We do our holiday baking with this allergy friendly cookie recipe year-round! Valentine’s Day cookies, Halloween cookies, Christmas Cookies, 4th of July cookies, you name it… any holiday is a good one for this recipe.
I sometimes use these for my kids’ allergy friendly birthday cakes. I’ll make shaped and decorated cookies as cake toppers/decorations – it’s an easy way to dress up a cake for non-cake decorators like myself. 😉 One year I made airplane cookies for my son’s birthday cake toppers. Another year I made sparkly pink stars to top my daughter’s first birthday cake.
Allergy friendly cookies are great for baking with kids – all the ingredients are safe for kids to work with, and you don’t have to worry as much if they sneak a bite or two of the eggless cookie dough.
Try some of my other egg free cookies and sweets recipes:
- Soft Egg Free Gingerbread Cookies
- Baked Vanilla Donuts (Egg, Dairy, Nut Free)
- Soft Egg Free Toffee Cookie Bars
- Eggless Pumpkin Cheesecake
- Eggless Mini Oreo Cheesecake
Soft Egg Free Sugar Cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup butter, room temperature or softened slightly
- 2-3 Tablespoons milk
- 1/2 tsp vanilla
- 1 1/2 cups all purpose flour (lightly spooned into cup and leveled – not scooped or pack down, or dough will be too dry)
- 1 teaspoon baking powder (not soda)
- 1/2 teaspoon salt
- 1 Tbsp 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. The dough may seem thick, but it will come together. If dough is too dry, stir in an additional tablespoon of milk.
- Roll dough into rounded tablespoon sized balls (about 1 1/2 Tbsp each), and roll in sugar. For flatter cookies, press down cookies slightly with hand before baking.
- Bake at 350F for about 10 minutes. They may not look quite done yet, but they will set on the pan. Allow cookies to cool on pan for at least 5 minutes before transferring to wire cooling rack.
Notes
I made these cookies a week ago and my son and l loved them!!! Next time, I’ll try to flatten them a little more before I put them in the oven. Thank you!!!
My 2 yr old daughter is allergic to eggs and was diagnosed when she was just 6 months old. Ever since then, I have always tried to look for vegan/egg free recipes so she wouldn’t be left out. This was my 2nd attempt for a sugar free egg free cookies. First recipe I found was a complete disaster. This recipe is 10/10. Followed everything except I used 4 tbsp of milk because my flour mixture was dry. I didn’t taste a bitter taste like any other comments I have read. I did use the bottom of the Pyrex glass measuring cup to flatten out the cookies. I was very careful on measuring the flour. I found myself with 16 cookies but I honestly think this recipe can make 18. I think I just did one or two cookies bigger LOL. But I followed the 1 tbsp and 1/2 tbsp measurement on the cookie. I think this recipe is 10/10 and very chewy very easy to make very yummy. On to icing it now! Thanks for this recipe.
Thank you so much for the review! I’m so glad you guys enjoyed them! I don’t measure each cookie I scoop exactly, so my number of cookies could definitely be off a little. 😉 I might have to take another look at that! Thanks again!
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These make the best cut out sugar cookies! My daughter is allergic to eggs, so I make these quite a bit. Every time I share them someone asks for the recipe.
I bake them for longer than the recipe suggests — but this might be because mine are fairly thick (to allow for decorating without breaking).
Thank you for this recipe!
Thank you for the kind note – I’m so glad you guys are enjoying them, too! I also find that the bake time varies depending on the cut-out size, thickness, etc. 🙂
I made these cookies and they are tasty at first, but leave a very bitter after taste. Not sure why. Also, I couldn’t make 18 cookies if my life depended on it. I only got 13 bite size cookies out of this recipe.
I’ve been meaning to revisit this recipe — I’ve had others comment on a bitterness as well! I do make smaller cookies, and get about 18 when I make them for my young kids. It’s hard to put a number on it since everyone has their own typical cookie size. I’ll take a look at why they may have a bitter aftertaste. I appreciate the feedback! 🙂
Thankyou for this easy and yummy cookie recipe. My son is allergic and thus is a saver. He enjoys cookie. Thankyou. I am going to try other recipes this weekend. Specially the chocochip.
Do you have recipe for pancake dry mix. Which can be stored and made by adding milk.
Son allergic to: eggs, soy, TN, PN, oats, sesame, seafood.
Thanks
Hi Vicky! I’m so glad your son enjoyed them! I’ve made all of my pancakes as dry mixes before, but they do require adding both milk and oil. You can just mix up the dry ingredients, and store them in a plastic Ziploc bag until you’re ready to use. 🙂 I write the milk and oil amounts right on the Ziploc bag so I don’t need to pull up the recipe later.
This cookie looks so yummy. I love it. Thanks for the recipe.
Have not tried these yet, but reading through reviews when people talk about an aftertaste – most Baking powder has aluminum in it , which with such a simple recipe will change the flavor. I notice it in my biscuits and so I make a point to buy only non aluminum baking powder. That may help in case no one has brought that up. But been looking for a eggless version so I will be trying them soon.
Thank you for the tip! 🙂
The cookies turned out nice and soft but I found then to be pretty buttery for a sugar cookie. If I use this recipe again I would increase the sugar as they tasted more like a soft shortbread cookies.
I made these cookies tonight, i made one batch and they tasted fine but we had a very bad after taste. all of equipment was washed before hand and they were not edible. I’m not sure what i did wrong seeing as i followed the recipe exactly but it was very gross for us. I might make them again but use less flour? I tried it when it was just cookie dough and it tasted fine. Any advice?
Hi Akasha — I’m so sorry they didn’t turn out for you! I understand how frustrating that is. A few questions I can think of — did you use accidentally use baking soda instead of baking powder, by chance? Otherwise, was the baking powder fresh? I’ve used “old” or slightly clumpy baking powder before, and it can leave a very bitter after taste. (Both of these have definitely happened to me more than once!). If they were dry, less flour and/or more milk should help. I hope this helps, and they turn out better for you next time!
These cookies are delish! Super easy to throw together (my kids loved being able to help!). We will definitely be making these again! Thank you for sharing the recipe!
Thank you so much! I’m so glad you guys enjoyed them! 🙂
omg i love the Cookies they were so good
These were delicious! I wanted to make sugar cookies, but we were out of eggs and I came across this recipe! It was easy to make & they are so yummy! I did double the vanilla, but other than that I kept everything the same! Thanks for the recipe!
I’m so glad you enjoyed them! 🙂 Thank you for the review!
I love these cookies!! so soft so chewy! LOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE your cookies
Thank you so much!! 🙂
Does the butter need to stay at room temperature?
Sorry but these were the worst cookies I’ve ever made 😐 you can taste the baking powder soooo much and they’re barely sweet
I’m sorry you didn’t care for them. I wonder if you had the ratios off? They’re very sweet as is (even without the final roll in sugar!). If the baking powder is fresh, you shouldn’t be able to taste that amount once it’s mixed into the dry ingredients. I hope you find a recipe that better suits your needs!
Delicious!!!!
Can I use margarine instead of butter and have them turn out right
Hi Veronica — I think they would work out all right with margarine!
“They taste like a fairy tale”- Sadie, 7 years old
I love it! Thank you so much for sharing!! 🙂
Hi! I’m baking these cookies now. Do they freeze well & if so, how long? Thanks so much! Looking forward to them coming out of the oven! 🤗
Hi Kourtney! I’ve only frozen the dough myself, then thawed and baked at a later time. I’m sure they would also freeze just fine after baking, though! 🙂
Just made these and they were delissshhhh… I added a twist by adding some biscoff on the top and they hit the spot…♥️
How long will these cookies stay fresh after baking? I need to make in advance because my oven will be tied up with Thanksgiving Cooking>
Thanks, Ann
Hi Ann! They should be just fine made the day before. They will start to dry out after a couple of days, so I wouldn’t go much earlier than that if possible. Happy Thanksgiving!
Was looking for a quick recipe for sugar cookies using as few ingredients as possible (I’m moving soon so don’t have a lot in the pantry or fridge).
I literally threw these together…sloppily measured my flour, didn’t bother getting out my hand mixer, just threw some vanilla in there….
…aaaand they turned out beautifully! Soft, sweet, just what I wanted. Have been eating the raw dough waiting for the ones in the oven to bake.
Thank you so much!
Hi Chelsea! Thank you so much for the wonderful review – I’m so glad you enjoyed them! Best of luck with the move!
Can this recipe be used to make cut-out cookies? I want to make fun shapes for my little guy.
Hi Claudia — I’ve used this recipe many times for cut out cookies! I chill the dough for 15-30 minutes before rolling out.
First comment ever in nearly a decade. Can I just say… I made these cookies with alot of doubt simply because I’m an avid Baker and I was nervous to try it without eggs. We recently found out our toddler is allergic to eggs and I was crushed thinking about all of the sweets shed miss out on, but these are amazing! They just came out of the oven and my family can’t stop eating them!!! Homerun!
Thank you so much! It makes me so happy to hear when one of my recipes works out for another food allergy family. My 3-year-old’s food allergies (diagnosed as an infant) are what prompted me to start this blog, so it always means a lot to me. 🙂
Good cookies. Not too sweet. I had all the ingredients in the cupboard but eggs and needed this recipe cuz we were Craving some cookies. Thanks for the recipe.
Your website is beautiful! The photos of your cookies look so delicious! I am going to bake the egg free sugar cookies and chocolate chip cookies for Sunday School this weekend. Thanks for sharing!
Thank you so much!! I hope the cookies turn out well for you!
i made the cookies and it came out to be sooo crumbly
I’m sorry they didn’t turn out for you! Did you use real butter, and take them out while they were still puffy? It’s also important that the flour is measured carefully (lightly spooned and leveled) and they’re not overbaked, or they can get a little dry.
Made the dough yesterday and put it in the fridge over night. Next day it was hard as a rock. Am i able to thaw it? If so will the cookies come out as if I just made the dough or will they taste different because they were in the fridge to long? Thank you
Hi Sara – they should still turn out just fine. 🙂 I’ve left my dough in the fridge for a couple of days before baking. I would let it sit out for a little while prior to baking to soften up if it’s too hard to work with (the butter definitely hardens the dough a bit once it’s chilled). I hope this helps!
I followed the recipe and the dough did need to be worked enough for the flour to fully incorporate. I also chilled the dough for about 15 minutes before baking small cookies that I lightly pressed down. After baking for 9 minutes the end result reminded me a bit of shortbread. The cookie is chewy but a little bit on the floury side. The flavor is good, not too sweet. If I made them again I would add a teaspoon or so more plant milk to help the dough mix easier, vanilla and maybe cinnamon. Hope this helps the next Baker. Xo
Hi JelicaT! This recipe definitely works best with real butter and milk, but I know that isn’t an option for many. When making them DF, try omitting the milk and using vegan butter in place of both the milk AND butter (see recipe notes). This helps make up for some of the missing fat content. So you’d want to use 1/2 cup + 2 Tbsp of vegan butter, and no milk – it may help to use a little additional margarine if the dough is still dry. I hope this helps!
Thanks for your feedback!
If using vegan butter, how much do I substitute?
Hi Denise — I omitted the milk and used vegan butter in place of both the milk and butter when I made them dairy free. So you’ll want to use 1/2 cup + 2 Tbsp of vegan butter, and no milk. I hope this helps!
How many calories are in each cookie?
Hi Nancy – I don’t typically calculate the calories for my recipes, but your question had me curious! Each cookie has about 86 calories if you make 22 cookies (with regular butter and flour), not including a sugar coating. I used this website to calculate: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
I hope this helps! 🙂
Tried these out to have at my wedding and they are delicious and turned out perfectly! One question – are these freezable? Lovely either way and a firm favourite in my household!
Hi Liz — I’m so happy to hear that! Thank you so much for sharing! I haven’t tried freezing these ones yet, but I’ll have to give it a try sometime. It may work out better to freeze the dough ahead of time, and thaw once you’re ready to bake. I might have to do some experimenting…
Congratulations on your upcoming wedding!
I made these cookies and they were amazing
I used a combination of vanilla and almond extract which was great
I’m serious i never write reviews but dang
Hi Kathleen! I’m so happy you liked them. I bet they were good with the vanilla and almond extract, too. Thanks for the review!
Can you replace the vanilla with vanilla extract?
Yes! I always use real vanilla extract for mine. 🙂
I just made the dough and it was very dry and crumbly, so I added another tablespoon of milk and a tablespoon of coconut oil and it made the dough more cohesive and less dry. Ps. I haven’t baked them yet.
Thank you for the feedback! I know the consistency can vary a little bit depending on the products used – I hope they turned out well for you! 🙂