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    Home » Eggless Desserts

    Eggless Sugar Cookies

    Published: Apr 22, 2021 Updated: Apr 22, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Eggless Sugar Cookies

    These eggless sugar cookies are soft, buttery and delicious and topped with a gorgeous pink frosting and lots of sprinkles. Super easy to make.

    Eggless sugar cookies on a plate.

    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:

    Photo of the ingredients needed to make eggless sugar 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:

    Photo of the ingredients to make frosting for sugar cookies.

    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.
    Eggless sugar cookies stacked up on a plate.

    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.
    Collage of two photos showing butter and sugar added to stand mixer and creamed together.
    • Add milk, vanilla extract and almond extract and mix in.
    Collage of two photos showing vanilla, almond extract and milk added to stand mixer and mixed in.
    • In a separate bowl sift all purpose flour and then add baking soda and salt and mix together.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed 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.
    Collage of two photos showing wet ingredients added to dry and mixed into a 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 ¼ inch thick.
    Collage of two photos showing ball of dough moved to lightly floured surface and then rolled out with a rolling pin.
    • 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, depending on the size of your cookie cutter.
    Collage of two photos showing rolled out dough and then the dough being cut out with a cookie cutter.
    • 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.
    Collage of two photos showing cookies on a baking tray before and after baking.
    • 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.
    Collage of two photos showing ingredients for frosting added to stand mixer and mixed into a frosting.
    • 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!
    Collage of two photos showing the cookies being frosted and then topped with sprinkles.

    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!

    Eggless sugar cookie leaning against a stack of cookies.

    Recipe FAQ

    Can you make these cookies ahead of time?

    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.

    How to store these cookies?

    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.

    Can you freeze these cookies?

    You can freeze the frosted or unfrosted cookies for 2-3 months. Thaw overnight in the fridge.

    Stack of three eggless sugar cookies.

    More Eggless Desserts

    1. Eggless Chocolate Cookies
    2. Eggless Brownies
    3. Eggless Lemon Cake
    4. Eggless Carrot Cake
    5. Eggless Red Velvet Cake
    6. Eggless Chocolate Cupcakes
    Stack of eggless sugar cookies with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Eggless sugar cookie leaning against a stack of cookies.

    Eggless Sugar Cookies

    These eggless sugar cookies are soft, buttery and delicious and topped with a gorgeous pink frosting and lots of sprinkles. Super easy to make.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 25
    Calories: 140kcal
    Author: Alison

    Ingredients

    Eggless Sugar Cookies

    • ½ cup Butter Softened
    • ¾ cup White Granulated Sugar
    • 3 Tbsp Milk
    • 1 tsp Vanilla Extract
    • ¼ tsp Almond Extract
    • 2 cups All Purpose Flour Measured Correctly*
    • 1 tsp Baking Soda
    • ¼ 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
    US Customary – Metric

    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 ¼ 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, depending on the size of your cookie cutter.
    • 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Freezing: You can freeze the frosted or unfrosted cookies for 2-3 months. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Cookie | Calories: 140kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 17mg | Fiber: 1g | Sugar: 16g | Vitamin A: 146IU | Calcium: 6mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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