I appreciate how easy these cookies are to make with simple pantry staples and no eggs required. I like that the dough comes together quickly and offers the flexibility to make either drop cookies or beautifully shaped cut-out cookies. The cream cheese adds extra tenderness while the combination of vanilla and optional almond extract creates a rich, classic sugar cookie flavor. I also enjoy how well these cookies hold decorations, making them perfect for birthdays, holidays, and special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 c butter, softened to room temperature, 2 sticks
1 1/4 c sugar
2 oz cream cheese, softened
2 tsp vanilla extract
¼ tsp almond extract, (optional)
2 T whole milk
2 ¾ c all purpose flour, (343 grams)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
¼ c sugar, for rolling
Directions
I combine the softened butter and sugar in a medium mixing bowl and beat them together until the mixture becomes light and fluffy.
I add the softened cream cheese, whole milk, vanilla extract, and almond extract if using, then continue mixing until smooth.
In a separate bowl, I whisk together the all-purpose flour, baking soda, baking powder, and salt.
I gradually add the dry ingredients to the wet ingredients, mixing only until everything is combined without overmixing.
For Drop Cookies:
I preheat the oven to 350°F.
I roll the dough into approximately 1 to 1½ inch balls.
I roll each ball in sugar and place them on a prepared baking sheet.
I gently flatten each cookie with the bottom of a glass until about 1/2 to 3/4 inch thick.
I bake them for 10 to 12 minutes until the edges are set and the tops become slightly puffy and crinkled.
I let the cookies cool for several minutes before transferring them to a cooling rack.
For Cut-Out Cookies:
I divide the dough into two equal discs.
I roll each disc between sheets of parchment paper to about 1/4 to 1/8 inch thick.
I chill the dough for about 30 minutes.
I cut shapes using cookie cutters and place them onto parchment-lined baking sheets.
I bake at 350°F for 7 to 9 minutes until the edges begin to brown very lightly.
I cool the cookies for several minutes before transferring them to a cooling rack.
I allow them to cool completely before decorating or icing.
Servings and Timing
Servings: About 40 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
I sometimes add lemon zest for a fresh citrus twist or increase the almond extract for a more pronounced bakery-style flavor. I also enjoy mixing colorful sprinkles directly into the dough for festive cookies or topping them with royal icing, buttercream, or a simple powdered sugar glaze. For holiday baking, I use themed cookie cutters and decorate them with colored sugars and edible decorations.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week to keep them soft and fresh. If I want to keep them longer, I freeze the baked cookies in freezer-safe containers for up to three months and thaw them at room temperature before serving. When I want them slightly warm, I heat them in the microwave for just a few seconds to restore their soft texture.
FAQs
Can I make these cookies without the almond extract?
I can simply leave it out and still enjoy a delicious vanilla-flavored sugar cookie.
Why are these cookies eggless?
I rely on cream cheese and milk to provide moisture and structure instead of eggs.
Do I need to chill the dough?
I only chill the dough when making cut-out cookies, while I skip chilling for drop cookies.
Can I freeze the cookie dough?
I freeze portions of dough for future baking and thaw them before shaping and baking.
Why didn’t my cookies spread much?
I know this recipe naturally spreads very little, which is why flattening the dough before baking helps.
Can I decorate these cookies with icing?
I always wait until they cool completely before adding icing or decorations.
What type of butter works best?
I use regular unsalted or salted butter softened to room temperature for the best consistency.
Can I make smaller or larger cookies?
I adjust the baking time depending on the size while watching for lightly set edges.
How do I know when they’re done baking?
I remove them once the edges are set and the tops look slightly puffy, even if they still appear soft.
Can I make these cookies ahead of time?
I often bake them several days in advance because they stay fresh in an airtight container and decorate beautifully later.
Conclusion
I enjoy making these eggless sugar cookies because they deliver all the buttery flavor and soft texture of classic sugar cookies without using eggs. Their quick preparation, versatile decorating options, and dependable results make them one of my favorite recipes for everyday treats and special celebrations alike. Whether I make simple drop cookies or elegant cut-out designs, they always turn out tender, flavorful, and perfect for sharing.
These soft and buttery eggless sugar cookies are easy to make with pantry staples and bake with lightly crisp edges and tender centers. Perfect as drop cookies or cut-out cookies for decorating on holidays and special occasions.
Ingredients
1 cup butter, softened to room temperature (2 sticks)
1 1/4 cups sugar
2 oz cream cheese, softened
2 tsp vanilla extract
1/4 tsp almond extract (optional)
2 tbsp whole milk
2 3/4 cups all-purpose flour (343 grams)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar, for rolling
Instructions
Beat the softened butter and 1 1/4 cups sugar together until light and fluffy.
Add the softened cream cheese, whole milk, vanilla extract, and almond extract if using. Mix until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
For drop cookies, preheat the oven to 350°F. Roll the dough into 1 to 1 1/2 inch balls, coat each in the reserved sugar, place on a prepared baking sheet, and flatten to about 1/2 to 3/4 inch thick.
Bake the drop cookies for 10 to 12 minutes until the edges are set and the tops are slightly puffy and crinkled. Cool for several minutes before transferring to a wire rack.
For cut-out cookies, divide the dough into two discs and roll each between parchment sheets to 1/4 to 1/8 inch thick. Chill for 30 minutes.
Cut shapes with cookie cutters and transfer to parchment-lined baking sheets.
Bake at 350°F for 7 to 9 minutes until the edges are just beginning to brown lightly.
Cool for several minutes, transfer to a wire rack, and allow to cool completely before decorating.
Notes
Add lemon zest for a bright citrus flavor or increase the almond extract for a stronger bakery-style taste.
Mix colorful sprinkles into the dough for festive cookies.
Decorate cooled cookies with royal icing, buttercream, or powdered sugar glaze.
Store in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
Microwave for a few seconds to restore softness if desired.
Flatten drop cookies before baking, as the dough spreads very little.
Freeze unbaked dough portions for future use and thaw before shaping and baking.
