Eggless Sugar Cookies
Classic sugar cookies are one of those recipes that can feel off-limits without eggs, but a flaxseed gel — ground flaxseed stirred with water until it thickens into a gel — steps in seamlessly as a binder, giving the dough just the right structure to roll, cut, and hold its shape through baking. The addition of cream cheese alongside softened butter makes these cookies exceptionally tender and rich, with a flavor that goes well beyond a basic sugar cookie. You roll the chilled dough to a quarter-inch thickness, cut into whatever shapes you like, and bake just until the edges are set — the goal is pale and soft, not golden and crisp. Once they're completely cool, a simple vanilla glaze made from powdered sugar, milk, and a splash of vanilla ties everything together, and a few drops of food coloring can make them as festive or as understated as the occasion calls for. This batch makes 24 cookies, which is plenty for a holiday tray, a birthday party spread, or just a week of genuinely satisfying treats.
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Learn more →Ingredients
24 servings
For the cookies
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup (2 sticks) unsalted butter, softened
- 2 oz cream cheese, softened
- 1 cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3–4 tbsp milk
- ½ tsp vanilla extract
- food coloring (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the flax gel and vanilla extract until fully incorporated.
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