Egg Free Sugar Cookies
When it comes to making cookies with kids, I’ve found that a small pan of 6 cookies is the perfect amount. However, I know lots of kids with egg allergies, so I adapted my easy small batch sugar cookies recipe to omit eggs. This eggless sugar cookie recipe is also great if you need cookies, but you’re out of eggs. Fans of my chocolate chip cookies without eggs and eggless banana bread will love this recipe, too!
What to use in place of eggs for these Eggless Sugar Cookies
We’re using a tablespoon of softened cream cheese as an egg replacement. Cream cheese acts as a binder, much in the same way that an egg yolk in a cookie dough does. Use regular, not whipped, cream cheese, and soften it enough that you can easily press your finger through it. Avoid the temptation to melt the cream cheese in the microwave, or else the dough will be too soft and spread too much. The best way to soften the butter and cream cheese in this recipe, is to leave it out on the counter at room temperature for about 2 hours. If you’re making pancakes instead of cookies, I use a mixture of oil and water to replace the eggs. Try my eggless pancakes recipe. In my case, that means pull the butter and cream cheese out of the fridge when I wake up and make coffee. By the time I tell the kids we’re making cookies, they want to start right away! This way, all of the ingredients are ready to go.
How to make Eggless Sugar Cookies
How to store this Sugar Cookie Recipe (No Eggs)
The cookies are best eaten the day-of, but will store in an air-tight container at room temperature for 2 days. I doubt they will last that long, though! You can freeze raw dough balls and bake directly from frozen, just add an extra few minutes in the oven. You can also freeze already baked cookies flat in between layers of parchment paper for up to 3 months. To defrost, place on counter for a few hours.
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Store any leftover cookies in an air-tight container at room temperature for 2 days.
