Soft Egg Free Sugar Cookies
Cookies & Sweets, Featured Recipes, Holiday Favorites, Recipes, Snacks

Soft Egg Free Sugar Cookies

Egg Free Sugar Cookies

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!

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Egg Free Sugar Cookies

Looking for chocolate? Check out my NEW Eggless Chocolate Cookies – they’re great as cut-outs!

Egg Free Chocolate Cut Out Cookies
NEW Recipe: Egg Free Chocolate Cookies

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.

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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.

Egg Free Sugar Cookies

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.

Soft and Chewy Egg Free Sugar Cookies

Try some of my other egg free cookies and sweets recipes:

Egg Free Cookies
Egg Free Sugar Cookies
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4.35 from 23 votes

Soft Egg Free Sugar Cookies

These deliciously soft and chewy egg free sugar cookies are buttery and tender like a bakery fresh cookie. Leave them simply dressed in a light coat of sugar, or add sprinkles or frosting to fit your next event or party. Makes about 12 cookies — easily double the batch for more!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 12 cookies
Author: Lisa Ngo, Safely Delish

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

This recipe also make excellent egg free cut out sugar cookies! For best results, roll out your dough between parchment paper and chill before cutting into shapes.
Egg Free Breakfast Recipes

62 Comments

  1. Dannah

    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.

    1. Safely Delish

      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!

  2. Pingback: Allergy Friendly Halloween: Teal Pumpkin Project Ideas - Safely Delish

  3. Kacy

    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!

    1. Safely Delish

      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. 🙂

  4. Danielle

    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.

    1. Safely Delish

      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! 🙂

  5. Vicky

    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

    1. Safely Delish

      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.

    1. Jocelyn Henslee

      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.

      2. Victoria Bower

        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.

  7. Akasha Putman

    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?

    1. Safely Delish

      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!

  9. Erica

    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!

    1. Safely Delish

      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!

    1. Safely Delish

      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!

  15. Chelsea

    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!

    2. Rachel

      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!

      1. Safely Delish

        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. 🙂

      2. Danni J Templin

        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.

    1. Safely Delish

      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.

  19. Sara

    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

    1. Safely Delish

      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!

  20. JelicaT

    3 stars
    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

    1. Safely Delish

      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!

    1. Safely Delish

      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!

  23. Liz Healey

    5 stars
    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!

    1. Safely Delish

      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!

  26. Xi Miranda

    4 stars
    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.

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