Easy Sugar Cookies – Egg free


I posted this recipe in my blog when I first started it this summer.  It was in the middle of a post on my Baby Onesie Cookies.  I thought that posting it on its own would make it easier for you to find.  Enjoy!<

Easy Sugar Cookies Egg Free

  • Servings: 36-48
  • Difficulty: easy
  • Print


  • 1 1/2 cups (340 gr)unsalted vegan butter (at room temperature) I use earth balance.
  • 1 1/2 cups (300 gr) cane sugar
  • 6 tbsp vegan strained flax egg or aquafaba egg substitute
  • 2 tbsp Vanilla *you can add vanilla bean seeds for extra vanilla flavour
  • 5.5 cups (580 gr) organic unbleached all purpose or a blend of all purpose, whole wheat white, spelt, and whole wheat flours. 
  • 1/4 cup cornstarch *Optional (can be replaced with flour)
  • (1/4 cup of extra flour for rolling out the dough if you don’t have parchment paper)
  • 1 tsp sea salt
  • 1 tsp Baking powder *OPTIONAL for flatter cookies omit.

Materials needed:

  • Parchment paper
  • Baking sheets
  • cookie cutters
  • large mixing bowl or stand mixer with paddle attachment 
  • spatula or wooden spoon
  • measuring cups and spoons
  • rolling pin
  1. Preheat oven to 350°
  2. Using the paddle attachment cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.
  3. Sift all dry ingredients together in a separate bowl
  4. Scrape down sides and add the egg substitute mixing again to incorporate.
  5. Add the vanilla, stir in ( I use my own homemade vanilla click this link to see how I do this)
  6. Add all the dry ingredients to the butter mixture mix on low for about 45 sec to 1 minute just until it sticks together. Over-mixing is not your friend.
  7. Divide the dough in half and place in between two sheets of parchment. Roll the dough with a rolling-pin to the desired thickness leave the parchment attached
  8. Refrigerate to chill the dough for at least 1 hour.
  9. Roll the dough further if you need to, remove the top sheet of parchment and replace it.  Flip it over and remove the parchment from the other side. ( this make the cookies easier to remove from the parchment once cut).  Now cut out cookie shapes with cutters. Place on parchment paper-lined baking sheet.
  10. Re-roll scrap dough and repeat
  11. I chill the cookies again before baking on the cookie sheets for 10-15 minutes, as this helps keep the cookies from spreading and they will be more uniform.
  12. Bake cookies for 8-9 min or until the edges just start to become turn a slight golden color. (Baking time can vary) 
  13. Remove the cookies from the oven.  Leave on cookie sheet to continue cooking for 5 minutes
  14. Remove from sheets and let cookies cool on a rack until room temperature.
  15. Now the fun part. Decorating!  To decorate with Royal Icing.



3 thoughts on “Easy Sugar Cookies – Egg free

  1. Doreen says:

    I love cookies. I just found you. Very exciting!! I also just “Liked” Cooking With Mr. C. ” on Facebook. It takes you to a very cool blog with a great “Cookie” category. Happy holidays !!! Doreen


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