Eggless Frosted Sugar Cookies

Why You'll Love These Egg-Free Sugar Cookies

• No eggs needed – perfect for a dietary need or preference
• Bakery-style texture – soft, thick and pillowy with a tender crumb
• Tastes like the original – no weird aftertaste or texture issues
• Easy to make – straightforward steps with minimal equipment
• Customize the frosting – go pastel pink, rainbow, or keep it classic vanilla
• Great for decorating – flat tops make frosting a breeze
• Two ways to finish – top with frosting or skip the frosting and roll in sparkly sugar

Ingredient List

Sugar Cookie Dough:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Cream cheese
• Vanilla extract
• Almond extract

Frosting:

• Salted butter
• Powdered sugar
• Vanilla extract
• Almond extract
• Milk
• Gel food coloring

Other ingredients:

• Sprinkles
• Granulated sugar for rolling (if skipping frosting)

See the recipe card below for a full list of ingredients and measurements.

What Makes These No-Egg Sugar Cookies Work

Cream Cheese

This is the MVP of the recipe. Use full-fat cream cheese (not whipped or reduced-fat) and make sure it's softened to room temperature so it blends smoothly into the dough.

Baking Powder

Without eggs, baking powder will do the heavy lifting here to give these sugar cookies their signature cake-like texture. Make sure your baking powder is fresh!

Almond Extract

A small amount of almond extract enhances that classic “sugar cookie” flavor and makes these taste more authentic. If you don't have it or don't like almond flavoring, you can leave it out or use only vanilla extract.

Salted Butter (In the Frosting)

Using salted butter in the frosting balances the sweetness and keeps this recipe from tasting overly sweet. If you only have unsalted butter, add a pinch of salt to the frosting.

Recipe Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free baking flour in place of all-purpose. The texture will be slightly more delicate, so handle the dough gently and chill it thoroughly.
• Dairy-Free: Swap the butter for vegan butter and use dairy-free cream cheese. The texture will be similar, though the overall flavor may be slightly less rich.
• No Almond Extract: Simply leave it out or add a little extra vanilla extract in both the cookies and frosting.
• Flavor Variations: Add lemon zest to the dough for lemon sugar cookies, or swap in peppermint extract during the holidays.
• Frosting Colors: Use any gel food coloring you like. Pastel colors look classic, but bold shades work beautifully for themed parties or holidays.

How To Make Lofthouse-Style Frosted Sugar Cookies (Without Eggs!)

You'll start by creaming softened butter, sugar and cream cheese until light and fluffy. Mix in the dry ingredients, then chill the dough for at least an hour.

After chilling, you'll scoop the doughballs, flattening them slightly, and bake until the edges are just set. Let them cool completely before frosting with a simple vanilla buttercream.

Step 1: Cream butter and sugar until fluffy.

Step 2: Add cream cheese and extracts, beat until smooth.

Step 3: Mix in dry ingredients until just combined.

Step 4: Chill the dough for 1 hour.

Step 5: Scoop dough into balls and flatten slightly. Bake and cool.

Step 6: Make the vanilla buttercream.

Step 7: Add food coloring one drop at a time until you reach your desired shade.

Step 8: Frost the cooled cookies and top with sprinkles.

Skip the Frosting: Sugar-Coated Eggless Cookies

If you want to skip the frosting entirely, these cookies are absolutely delicious rolled in granulated sugar before baking. The sugar creates a delicate, sparkly crust that adds just the right amount of sweetness.

How to make sugar-coated cookies:

After chilling, scoop the dough into balls. Pour about one-third cup of granulated sugar (or coarse sanding sugar for extra sparkle) into a shallow bowl. Roll each dough ball in the sugar until completely coated, then place on your baking sheet. Flatten each dough ball slightly and bake as directed.

The sugar coating gives you a beautiful, bakery-style finish with a subtle crunch on the outside while keeping that soft, pillowy center. This variation is perfect for gift boxes, cookie exchanges, or when you want something a little less sweet than frosted cookies. Plus, they're ready to eat asap, no waiting for frosting to set!

Expert Tips for Perfect Sugar Cookies

• Don't skip the chill time. Warm dough spreads too much in the oven and you'll lose that thick, bakery-style shape. If you're short on time, pop the dough in the freezer for 15-30 minutes instead.
• Use room temperature cream cheese and butter. Cold cream cheese won't blend smoothly and you'll end up with lumps in the dough. Let both the butter and cream cheese sit out for about 30 to 60 minutes before you start.
• Don't overbake. These cookies should look barely golden around the edges and still soft in the center when you pull them out. They'll firm up as they cool. Overbaking leads to dry, crumbly cookies instead of soft, pillowy ones.
• Spoon and level your flour. Scooping directly from the bag packs in too much flour, which makes cookies dense and dry. Use a spoon to transfer flour to your measuring cup, then level it off with a knife. (We call this the spoon and level method.) 
• Let cookies cool completely before frosting. If they're even slightly warm, the buttercream will melt and slide off. Be patient, it's worth the wait.
• Sift your powdered sugar. No one wants lumpy frosting. A quick sift of your powdered sugar makes the buttercream super smooth and spreadable.
• Flatten the dough balls slightly before baking. I find this helps the cookies bake evenly and hold their shape. Plus, this gives you a nice flat surface for frosting.

Frequently Asked Questions

Have a question about this recipe? Here are some additional tips and commonly asked questions:

How to Store Eggless Frosted Sugar Cookies

Storing Frosted Cookies

Store frosted cookies in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate them for up to 5 days. Just bring them to room temperature before serving for the best texture.

Storing Unfrosted Cookies

Unfrosted baked cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid.

Freezing Cookie Dough

You can also freeze the dough for up to 3 months. Scoop it into balls, freeze on a tray, then store in a freezer bag. When you're ready to bake, you have two options:

1. Bake straight from frozen by adding 2 to 5 extra minutes to the bake time
2. Thaw the dough balls in the fridge overnight for the best texture and most even baking. If you're short on time, let them sit at room temperature for 30 minutes to an hour so they're not rock solid when they go in the oven.

Freezing Frosted Cookies

Buttercream-frosted cookies can be frozen for up to 1 month. Freeze them uncovered on a tray until solid, then transfer to an airtight container with parchment between layers.

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