Egg-Free Sugar Cookies

sugar cookies shaped like snowflakes
Shana Novak / Getty Images
Total Time: 40 min
Prep Time: 30 min
Cook Time: 10 min
Servings: 40 (1 cookie per serving)

Nutrition Highlights (per serving)

96 calories
5g fat
12g carbs
1g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 40 (1 cookie per serving)
Amount per serving  
Calories 96
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 80mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 5g  
Includes 5g Added Sugars 10%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 32mg 2%
Iron 0mg 0%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These sugar cookies are just like Grandma's—with all the love but without the eggs. That way, people who are allergic to eggs can enjoy them too.

Egg allergies affect 1% to 2% of children worldwide. This makes egg allergies one of the most common food allergies in children, coming only second after milk allergies. Avoiding eggs and egg products is absolutely necessary for anyone with egg allergies.

In cookie recipes, the egg acts as both a leavening and binding agent. If you can't have eggs, you'll need to find an alternative that will hold your cookies together and help them rise. Some recipes call for a special egg substitute, such as Ener-G's Egg Replacer. Other recipes make good use of common ingredients like baking powder.

The baking powder in this recipe will help the cookies rise, and the milk will help bring the dough together. This combination results in a delicious cookie using ingredients you probably already have on hand. People with egg allergies will be able to enjoy this classic cookie any time of the year.

This egg-free sugar cookie recipe makes the old-fashioned type of cookie that's suitable for rolling and cutting with cookie cutters. Decorate them for holidays, birthdays, or a special everyday treat.


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup white sugar
  • 1/4 cup + 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Heat oven to 350F.

  2. Using an electric mixer, cream the butter and sugar together at high speed until the mixture is light and fluffy.

  3. Add milk and vanilla extract to the mixture. Beat until the ingredients are well-mixed.

  4. Use a separate bowl for the dry ingredients. Whisk together the flour, baking powder, and salt. Mix this into the wet ingredients until they are well-combined.

  5. At first, the dough will appear crumbly. Squeeze the dough together with your hands to make it stick together. It should be somewhat dry.

  6. Wrap the dough in plastic and chill for at least 1 hour before rolling.

  7. On a lightly floured surface, roll out the dough until it is about 1/4-inch thick. Cut shapes with cookie cutters. Use a spatula to gently lift the shaped pieces onto a baking sheet.

  8. Bake 8 to 10 minutes, or until the cookies are lightly browned.

  9. Allow the cookies to cool for 3-4 minutes on a baking sheet. Then, use a spatula to transfer to a wire rack to cool completely.

  10. Frost or decorate the cooled cookies as desired.

Variations and Substitutions

It's possible to make these cookies dairy-free as well. Swap out the milk for your favorite dairy-free alternative, like rice milk or soy milk and replace the butter with a dairy-free butter substitute.

Cooking and Serving Tips

  • To avoid distorting the shape of the cookies when you place them on the baking sheet, place parchment paper on the baking sheet, roll out the dough, and cut it directly on the parchment-lined baking sheet. Then, remove the dough scraps before baking.
  • Decorate your cookies however you like with options like frosting, sprinkles, and sanding sugar. Just make sure they are free of allergens like egg.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
1 Source
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Dhanapala P, De Silva C, Doran T, Suphioglu C. Cracking the egg: An insight into egg hypersensitivityMol Immunol. 2015;66(2):375-383. doi:10.1016/j.molimm.2015.04.016

By Jeanette Bradley
Jeanette Bradley is a noted food allergy advocate and author of the cookbook, "Food Allergy Kitchen Wizardry: 125 Recipes for People with Allergies"