Eggless Sugar Cookies

Eggless sugar cookie leaning against a stack of cookies.

5 from 3 votes

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

Prep Time20

Cook Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

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

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.

Nutrition