Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (2024)

Cooking and Meal Prep



Jeanette Bradley

Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (1)

Jeanette Bradley

Jeanette Bradley is a noted food allergy advocate and author of the cookbook, "Food Allergy Kitchen Wizardry: 125 Recipes for People with Allergies"

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Updated on January 25, 2022

Medically reviewed

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Kristy Del Coro, MS, RDN, LDN

Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (2)

Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate.

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Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (3)

(735 ratings)

Total Time: 40 min

Prep Time: 30 min

Cook Time: 10 min

Servings: 40 (1 cookie per serving)

Nutrition Highlights (per serving)

96 calories

5g fat

12g carbs

1g protein

Show Nutrition LabelHide Nutrition Label
Nutrition Facts
Servings: 40 (1 cookie per serving)
Amount per serving
% Daily Value*
Total Fat 5g6%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 80mg3%
Total Carbohydrate 12g4%
Dietary Fiber 0g0%
Total Sugars 5g
Includes 5g Added Sugars10%
Protein 1g
Vitamin D 0mcg0%
Calcium 32mg2%
Iron 0mg0%
Potassium 15mg0%
*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. That way, people who are allergic to eggs can enjoy them too.

Egg allergies affect 1% to 2% of children worldwide. This makes egg allergies one of the most common food allergies in children, coming only second after milk allergies. Avoiding eggs and egg products is absolutely necessary for anyone with egg allergies.

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

The baking powder in this recipe will help the cookies rise, and the milk will help bring the dough together. This combination results in a delicious cookie using ingredients you probably already have on hand. People with egg allergies will be able to enjoy this classic cookie any time of the year.

This egg-free sugar cookie recipe makes the old-fashioned type of cookie that's suitable for rolling and cutting with cookie cutters. Decorate them for holidays, birthdays, or a special everyday treat.


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup white sugar
  • 1/4 cup + 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purposeflour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Heat oven to 350F.

  2. Using an electric mixer, cream the butter and sugar together at high speed until the mixture is light and fluffy.

  3. Add milk and vanilla extract to the mixture. Beat until the ingredients are well-mixed.

  4. Use a separate bowl for the dry ingredients. Whisk together the flour, baking powder, and salt. Mix this into the wet ingredients until they are well-combined.

  5. At first, the dough will appear crumbly. Squeeze the dough together with your hands to make it stick together. It should be somewhat dry.

  6. Wrap the dough in plastic and chill for at least 1 hour before rolling.

  7. On a lightly floured surface, roll out the dough until it is about 1/4-inch thick. Cut shapes with cookie cutters. Use a spatula to gently lift the shaped pieces onto a baking sheet.

  8. Bake 8 to 10 minutes, or until the cookies are lightly browned.

  9. Allow the cookies to cool for 3-4 minutes on a baking sheet. Then, use a spatula to transfer to a wire rack to cool completely.

  10. Frost or decorate the cooled cookies as desired.

Variations and Substitutions

It's possible to make these cookies dairy-free as well. Swap out the milk for your favorite dairy-free alternative, like rice milk or soy milk and replace the butter with a dairy-free butter substitute.

Cooking and Serving Tips

  • To avoid distorting the shape of the cookies when you place them on the baking sheet, place parchment paper on the baking sheet, roll out the dough, and cut it directly on the parchment-lined baking sheet. Then, remove the dough scraps before baking.
  • Decorate your cookies however you like with options like frosting, sprinkles, and sanding sugar. Just make sure they are free of allergens like egg.

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1 Source

Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.

  1. Dhanapala P, De Silva C, Doran T, Suphioglu C. Cracking the egg: An insight into egg hypersensitivity.Mol Immunol. 2015;66(2):375-383. doi:10.1016/j.molimm.2015.04.016

Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (4)

By Jeanette Bradley
Jeanette Bradley is a noted food allergy advocate and author of the cookbook, "Food Allergy Kitchen Wizardry: 125 Recipes for People with Allergies"

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Old-Fasioned Cut-Out Sugar Cookie Recipe Without the Eggs (2024)


What happens if you don't add eggs to cookies? ›

Eggs in cookies are like the glue in a craft project – they hold everything together. Without them, your cookies might be crumbly, dry, or lack that rich flavor. But fear not, there are substitutes like applesauce, mashed bananas, or even yogurt that can step in and save the day.

What is the secret to cut out cookies? ›

Slide parchment onto an unrimmed cookie sheet and chill the dough until very firm, at least 30 minutes, before cutting. Roll remaining dough in same manner and keep in the fridge until you are ready to cut it. Chilled dough cuts more precisely, clings less to cutters, and retains its shape better during baking.

What makes cut out sugar cookies spread? ›

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

What can replace egg in a cookie? ›

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

What if I need 3 eggs and only have 2? ›

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

How do you make cut-out cookies keep their shape? ›

I can't wait to read through all of the great ideas posted there! To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.

Should you refrigerate cut-out cookies before baking? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

How do you keep cut-out cookies from spreading while baking? ›

1) Don't grease your baking pan — line it instead

“For the best results, choose a silicone baking mat or parchment paper to line your pan,” Dawn recommends. “Simply greasing your pan — basically adding fat to it — will encourage your cookies to spread.” (Check out our side-by-side test baking to see for yourself.)

What happens if you put 2 eggs instead of 1 in cookies? ›

The white provides strength, stability and moisture. Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie.

What does extra egg yolk do to sugar cookies? ›

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

Why are my cut out sugar cookies hard? ›

Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.

Why won't my cut out cookies hold their shape? ›

Too much flour will make your cookies dry and crumbly. Too much sugar and butter can make sugar cookies spread and lose their shape when baked. This one requires a little patience because once you roll out your dough, you are ready to bake. Be patient and bake your cookies when the dough is really cold.

Why do my cutout cookies spread? ›

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Is it bad to eat cookie dough without eggs? ›

If you're thinking that choosing an eggless cookie dough recipe makes it safer, think again. It's not just raw eggs that come with a food poisoning risk. Uncooked flour can contain illness-causing bacteria, too. Indeed, eating raw flour was linked to two recent outbreaks of Shiga toxin-producing E.

How important are eggs in cookies? ›

Eggs promote puffiness and spreading in cookies, while also holding the cookie together during baking. The height and texture of the final product is determined by how much egg is incorporated into the batter. Substituting ingredients can make or break a recipe.

What happens when you bake without eggs? ›

Eggs serve several important functions in baking, including: 1. Binding: Eggs act as a binder, helping to hold the ingredients together and providing structure to the cake. Without eggs, the cake may not hold its shape properly and may crumble or fall apart.

Can you skip eggs in baking? ›

Combine 1 teaspoon of baking soda and a tablespoon of white vinegar for the ideal egg substitute for baking all things light and fluffy and wonderful, like pancakes and sponge cakes.

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