Eggless Easy Sugar Cookies

Total time29 min

Prep time10 min

Cook time14 min

Butter and sugar get creamed together until pale and fluffy, then vanilla and a whisked blend of flour, baking soda, baking powder, and salt come together into a soft, scoopable dough. Each portion gets rolled into a ball and coated in a crackly sugar shell before baking to that perfect balance of set edges and a soft, slightly underdone center. The result is a classic bakery-style cookie — crisp on the outside, tender and chewy in the middle — with nothing fussy about the process. These are simple enough for a weeknight craving but pretty enough to pack up for a bake sale or holiday tray. It's a dependable, crowd-pleasing treat that fits neatly into an egg free kitchen without sacrificing that timeless sugar cookie texture.

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Ingredients

24 servings

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tsp vanilla extract

For rolling

3 tbsp granulated sugar, for rolling

Instructions

1
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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