Egg-Free Sugar Cookie Recipe

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 each)

Nutrition Highlights (per serving)

96 calories
5g fat
12g carbs
1g protein
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Nutrition Facts
Servings: 40 (1 cookie each)
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 so that people who are allergic to eggs can enjoy them too. This egg-free sugar cookie recipe makes the old-fashioned type of cookie that is suitable for rolling and cutting with cookie cutters. Decorate them for the holidays, for birthdays, or just a special everyday treat.

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

The baking powder in this recipe will help the cookies rise, and the milk will help bring the dough together. This results in a delicious cookie using ingredients you most likely have on hand. Those with egg allergies as well as vegans will be able to enjoy this well-loved cookie any time of year.

Note that it's also possible to make these cookies dairy-free if you swap out the milk for your favorite dairy-free rice milk or soy milk and use a dairy-free butter substitute.


  • 1 cup (2 sticks) unsalted butter (at room temperature)
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons milk
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • Optional: cookie decorations such as frosting, sprinkles and sanding sugar (just make certain these are free of problematic allergens as well)


  1. Heat oven to 350° F. Using an electric mixer, cream butter and sugar together until light and fluffy. Add vanilla and milk, and beat until well mixed.

  2. In a separate bowl, whisk together flour, salt and baking powder. Mix this into the wet ingredients until combined.

  3. At first, the dough will appear crumbly but will come together and stick if squeezed with hands. It should be somewhat dry. Wrap the dough in plastic and chill for least 1 hour before rolling.

  4. Roll out the dough on a lightly floured surface until it is about 1/4 inch thick. Cut shapes with cookie cutters. Using a spatula, gently lift shapes onto a baking sheet. (Alternatively, so as not to distort the shape of the cookies, you can place parchment paper on the baking sheet, roll out dough and cut directly on the parchment-lined baking sheet. Just remove the dough scraps and bake.)

  5. Bake 8 to 10 minutes, or until lightly browned. Allow to cool slightly on baking sheet, then use a spatula to transfer to a wire rack to cool completely.

  6. Frost or decorate cooled cookies as desired.

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