These Eggless Sugar Cookies are just the right amount of soft, chewy, and sweet. Perfect for the holiday season!
What would Christmas be without the sweet, melt-in-the-mouth pleasure of savoring a fresh batch of sugar cookies? It’s like summer without pink lemonade! Or autumn without all things pumpkin! Unthinkable, if you ask me. Sugar cookies are one of the classics that most of us grew up baking with our parents (and leaving out for Santa, of course). But what if you’re vegan or perhaps allergic to eggs—that essential ingredient that binds the cookies and makes them soft and chewy? Does that mean missing out on this nostalgic treat?
Most certainly not! I’m coming to your rescue with an eggless recipe for the most delectable sugar cookies you’ve ever tasted. Believe me when I tell you that no one will notice the difference. They’re just as delicate and crumbly as the ones made with eggs, and baking them is pure child’s play. In fact, this is the perfect recipe for little hands to help out with! The texture of these cookies is lightly crisp on the outside and chewy on the inside. In short, everything you’d expect in a perfect sugar cookie.
Are These Eggless Sugar Cookies Healthy?
Unless we’re talking about a breakfast cookie recipe—the kind made with oats, whole grains, dried fruits, nuts, and seeds—I’m not really sure cookies are meant to be healthy. They’re meant to be savored, and savoring is something entirely different from mindlessly gobbling, if you know what I mean. So no, these eggless sugar cookies aren’t exactly “health food.” They’re made with sugar, butter, and white flour, which are essential ingredients, but not exactly the stuff of a balanced diet. And honestly, that’s part of the charm. Sometimes, a treat should just be a treat.
How Do We Replace The Eggs?
In baking, eggs serve as a binding agent, providing structure and texture to cakes, cookies, and other baked goods. Fortunately, they can be easily replaced in many recipes. One of the most popular substitutes is a flax “egg” (made by mixing one tablespoon of flax meal with three tablespoons of water and letting it thicken for ten minutes). You can also use alternatives like silken tofu, soy yogurt, or fruit purées.
This recipe uses applesauce, which works as a binding agent due to the pectin in the fruit. An added bonus is that applesauce helps keep the cookies nice and moist.
How To Make Ahead And Store
Cookies are one of the BEST make-ahead treats, and these eggless sugar cookies are no exception. Simply make the dough, roll it into balls, and freeze the balls on a cookie sheet until solid. Transfer them to a Ziploc bag and store them in the freezer for up to 6 months. Allow the cookie dough balls to thaw to almost room temperature before baking for best results. Baked cookies can be stored in an airtight container at room temperature for up to 4 days and frozen for up to 6 months.
Serving Suggestions
Christmas cookie-baking is one of the ultimate joys of the holiday season. If you’re looking for other treats suitable for vegans or those with an egg allergy, try these Dairy-Free Vegan Shortbread Cookies, these fragrant Orange-Cardamom Paleo Almond Butter Cookies, or these beautiful Spritz Cookies. And don’t forget that cookie-baking day wouldn’t be complete without mugs of frothy Hot Chocolate!
Recipe
Ingredients
- 5 tablespoons unsalted butter softened to room temperature (or vegan butter)
- 1/3 cup + 2 tablespoons raw organic cane sugar divided (or regular white sugar)
- 2 tablespoons unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 1 cup all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Using an electric hand-mixer, beat the butter and 1/3 cup of sugar until soft and fluffy.
- Add the applesauce and extracts and beat until mixed.
- Add the flour, cornstarch, baking soda, baking powder and salt, and stir until well combined.
- Cover the bowl and refrigerate for 20 minutes.
- Once chilled, spread the remaining 2 tablespoons of sugar on a small plate. Roll the cookie dough into 1-tablespoon sized balls, rolling them in the sugar and placing them on the baking sheet.
- Press the balls down slightly (you want them taller than they are wide) and bake until the edges are just beginning to brown, about 10 to 12 minutes. They set up a lot as they cool.
- Cool completely on the sheet and devour!
Hi, these look sooo good! I was just about to make them and noticed for the corn starch you have Tsp – with a capital “T”. I just want to confirm that you mean teaspoons and not tablespoons. Your other teaspoons are “tsp”. Thanks!
These are soooo good! Can’t wait for you to try them! Great catch on that measurement snafu, I’ve just updated the post. You are indeed correct, it should read “tsp.” Happy baking!
These are DELICIOUS! I made them last night and they’re gone today. The texture is perfect. I put what I didn’t eat last night into the refrigerator and just now devoured the rest of them – just like you said LOL!!!!! I like them even more after being refrigerated. I don’t have almond flavoring, so I used lemon instead. I’m so glad I found this recipe, it’s a keeper for sure. I used 1 and 1/2 teaspoons of corn starch. I wasn’t sure if the recipe was for TBSP or tsp so I went with my gut… and my gut is thrilled! Thank yo so much for this recipe.
SO HAPPY to read this Nancy! THANKS