Eggless Cut-Out Sugar Cookies
Classic cut-out cookies are one of those holiday staples that can feel off-limits when eggs are out of the picture — but this recipe proves that's simply not the case. A tablespoon of cornstarch steps in as the binding agent, working alongside softened butter to give the dough just enough structure to roll cleanly and hold crisp shapes through the oven. The result is a tender, buttery cookie with clean edges and a satisfying snap that decorating-lovers will absolutely appreciate. That silky vanilla glaze sets to a smooth, matte finish and takes food coloring beautifully, making these just as fun to decorate as any version you've made before. With 24 cookies in a single batch, this is a serious crowd-pleaser for holiday trays, classroom parties, or cookie exchanges. The chilled dough is easy to work with, and the forgiving bake time means you get soft, pale centers without any guesswork — just pull them when the edges are barely set and let them firm up on the pan.
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Learn more →Ingredients
24 servings
For the cookies
- 2 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 3 tbsp milk
- 1 ½ tsp vanilla extract
- 1 tbsp cornstarch
For the glaze
- 2 cups powdered sugar, sifted
- 3–4 tbsp milk
- ½ tsp vanilla extract
- food coloring (optional)
Instructions
- 1
Whisk together the flour, baking powder, cornstarch, and salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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