These eggless sugar cookies are soft, buttery and delicious and topped with a gorgeous pink frosting and lots of sprinkles. Super easy to make.
These eggless sugar cookies are so perfect in every way you’d never know they’re eggless!
They come out perfectly every time and are so soft and buttery. Topped with a gorgeous pink frosting they make the best cookie.
For more delicious eggless cookies check out our eggless chocolate chip cookies and our eggless peanut butter cookies.
Ingredients You’ll Need For The Cookies:
Ingredient Notes
- Butter – can be lightly salted or unsalted, it won’t make a big difference.
- Almond extract – is optional. It adds a lovely flavor to these cookies, but it does taste a little like marzipan. If marzipan isn’t your favorite flavor then rather omit the almond extract. There’s no need to replace it with anything else, you can just omit it.
Frosting Ingredients:
Frosting Notes
- Butter – we only use a little in this frosting, just enough to create a lovely texture. It can be lightly salted or unsalted butter.
- Pink food coloring – just a few drops of liquid pink or red food coloring are needed to get a lovely pink color in this frosting. If you’re using a gel food coloring (much more concentrated than a liquid), use a toothpick and just dip it into the gel and then dip it into the frosting. Mix it in and see if that’s enough to get a nice pink shade. If you need more, dip the toothpick again.
How To Make Eggless Sugar Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add butter and sugar to the bowl of your stand mixer and cream together until smooth.
- Add milk, vanilla extract and almond extract and mix in.
- In a separate bowl sift all purpose flour and then add baking soda and salt and mix together.
- Add the dry ingredients in with the wet, mix in with a spoon and then get in there with your hands and form it into a big ball of dough.
- Sprinkle your hands and a baking mat with flour and transfer the ball of dough to the baking mat.
- Roll out the dough with a rolling pin to around 1/4 – 1/2 inch thick.
- Dip a cookie cutter into some flour so that it doesn’t stick and cut out the cookies.
- Place the cookies onto a parchment lined baking tray and then take the remaining dough, form it into a ball again and then roll it out again and cut out more cookies. Repeat until your dough is finished. You should have around 25-30 cookies.
- Place the cookies into the oven to bake at 350°F for 10 minutes until very lightly browned on top and the edges look set. They will be very soft, so just let them cool and firm up directly on the tray.
- When the cookies are cooled, add powdered sugar, butter, milk, vanilla and a few drops of pink or red food coloring to your stand mixer and beat together until smooth.
- Frost the cooled cookies with the pink frosting and then add sprinkles on top. You can place them into the fridge for 10 minutes to let the frosting set and then enjoy!
Success Tips For The Best Eggless Sugar Cookies
Measure the flour properly. If you have a food scale then weigh your flour for the most accurate results. But if you don’t have a food scale then measure your flour using the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into your cup (if you scoop the flour you may get up to 50% more flour than you need!).
Softened butter. It’s ideal to let your butter soften out of the fridge before you use it. But if you forget or want to make cookies in a hurry, then that’s fine too. Just cut the butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add in the sugar and cream them together.
Don’t want to roll out the dough? You can also just break off pieces of the dough, roll it into balls and place evenly onto a parchment lined baking tray. Then flatten them with the base of a glass or with a fork and bake as usual. They won’t look quite as uniform as they do here, but that’s okay!
Recipe FAQ
You can make the cookie dough ahead of time and then just store it in the fridge (covered) for up to 3 days. Then simply let it come to room temperature, roll it out as usual, cut out your cookies and bake.
Keep them stored at room temperature in an airtight container for up to a week. They can also be stored in an airtight container in the fridge.
You can freeze the frosted or unfrosted cookies for 2-3 months. Thaw overnight in the fridge.
More Eggless Desserts
- Eggless Chocolate Cookies
- Eggless Brownies
- Eggless Lemon Cake
- Eggless Carrot Cake
- Eggless Red Velvet Cake
- Eggless Chocolate Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Sugar Cookies
Ingredients
Eggless Sugar Cookies
- 1/2 cup Butter Softened
- 3/4 cup White Granulated Sugar
- 3 Tbsp Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 2 cups All Purpose Flour Measured Correctly*
- 1 tsp Baking Soda
- 1/4 tsp Salt
Pink Frosting:
- 2 cups Powdered Sugar
- 2 Tbsp Butter
- 2 Tbsp Milk
- 1 tsp Vanilla Extract
- 3-4 drops Pink or Red Liquid Food Coloring
Decoration
- Sprinkles
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
- Add butter and sugar to the bowl of your stand mixer and cream together until smooth.
- Add milk, vanilla extract and almond extract and mix in.
- In a separate bowl sift all purpose flour and then add baking soda and salt and mix together.
- Add the dry ingredients in with the wet and mix in with a spoon, then get in there with your hands and form it into a big ball of dough.
- Sprinkle your hands and a baking mat with flour and transfer the ball of dough to the baking mat.
- Roll out the dough with a rolling pin to around 1/4 – 1/2 inch thick.
- Dip a cookie cutter into some flour so that it doesn't stick and cut out the cookies.
- Place the cookies onto the parchment lined baking tray and then take the remaining dough, form it into a ball again and then roll it out again and cut out more cookies. Repeat until your dough is finished. You should have around 25-30 cookies.
- Place the cookies into the oven to bake at 350°F for 10 minutes until very lightly browned on top and the edges look set. They will be very soft, so just let them cool and firm up directly on the tray.
- When the cookies are cooled, add powdered sugar, butter, milk, vanilla and a few drops of pink or red food coloring to your stand mixer and beat together until smooth.
- Frost the cooled cookies with the pink frosting and then add sprinkles on top.
- Place the frosted cookies into the fridge for 10 minutes to let the frosting set and then enjoy!
Notes
- Measure the flour properly. If you have a food scale then weigh your flour for the most accurate results. Click ‘metric’ below the list of ingredients to get the weights in grams. But if you don’t have a food scale then measure your flour using the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into your cup.
- Softened butter. It’s ideal to let your butter soften out of the fridge before you use it. But if you forget or want to make cookies in a hurry, then that’s fine too. Just cut the butter into cubes and beat it in your stand mixer for a couple of minutes to soften it before you add in the sugar and cream them together.
- Don’t want to roll out the dough? You can also just break off pieces of the dough, roll it into balls and place evenly onto a parchment lined baking tray. Then flatten them with the base of a glass or with a fork and bake as usual. They won’t look quite as uniform as they do here, but that’s okay.
- Make ahead: You can make the cookie dough ahead of time and then just store it in the fridge (covered) for up to 3 days. Then simply let it come to room temperature, roll it out as usual, cut out your cookies and bake.
- Storing: Keep your cookies stored at room temperature in an airtight container for up to a week. They can also be stored in an airtight container in the fridge.
- Freezing: You can freeze the frosted or unfrosted cookies for 2-3 months. Thaw overnight in the fridge.
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